Introduction

This asparagus, feta, and dill quiche is a delightful combination of fresh spring flavors and creamy textures. Perfect for a light lunch or a weekend brunch, it features a crisp homemade pastry filled with tender asparagus, tangy feta, and fragrant dill. It’s simple to prepare yet impressive to serve.

Asparagus, Feta & Dill Quiche Recipe - Recipe Image

Ingredients

½ tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
500g asparagus (about two bunches), woody stalks removed
100ml double cream
300ml crème fraîche
1 tbsp natural yogurt
3 eggs
¼ tsp white pepper
¼ tsp smoked paprika
small handful of dill
200g feta, cut into 1cm cubes
250g plain flour, plus extra for dusting
50g vegetarian Italian-style hard cheese, grated
130g cold salted butter, cut into cubes

Instructions

Step 1: Heat the vegetable oil in a pan over medium heat. Fry the chopped onion for 5 minutes, then add the crushed garlic and cook for another 5 minutes until the onion is soft but not golden. Remove from the heat and let it cool.
Step 2: Bring a large pan of salted water to a boil. Cook the asparagus for 3 minutes, then drain and plunge into cold water to stop cooking. Drain again, set aside eight spears, and chop the rest into 3cm lengths.
Step 3: For the pastry, combine the flour and grated hard cheese in a bowl. Rub in the cold butter with your fingers until the mixture resembles breadcrumbs. Add cold water 1 tablespoon at a time, mixing until the dough comes together (you may need 3-6 tablespoons). Wrap the dough and chill in the freezer for 5 minutes.
Step 4: Roll out the pastry on a lightly floured surface until large enough to line a deep 23cm flan tin with a slight overlap. Transfer the pastry to the tin, gently pressing it into the edges. Trim the excess pastry, leaving about 2cm over the rim. Prick the base all over with a fork. Chill in the freezer for 15 minutes.
Step 5: Preheat the oven to 200°C (180°C fan)/gas mark 6. Line the chilled pastry case with scrunched baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes. Allow to cool slightly.
Step 6: In a bowl, gently combine the double cream, crème fraîche, natural yogurt, and eggs without stirring too hard to avoid bubbles. Stir in the cooled onion mixture, white pepper, and smoked paprika. Fold in the dill, most of the feta cubes, and the chopped asparagus pieces.
Step 7: Place the pastry case on a baking tray. Pour in the filling, ensuring feta and chopped asparagus are evenly distributed. Arrange the reserved whole asparagus spears and remaining feta cubes on top.
Step 8: Immediately reduce the oven temperature to 180°C (160°C fan)/gas mark 4. Bake the quiche for 35-40 minutes until the filling is set with a slight wobble in the center. Let it cool before slicing and serving.

Tips & Variations

For extra flavor, try adding a handful of grated Parmesan to the pastry mixture or sprinkle some on top before baking.
You can substitute the vegetarian hard cheese with regular Parmesan or Pecorino if preferred.
Use fresh lemon zest in the filling for a bright, citrusy note.
To make it gluten-free, swap the plain flour for a gluten-free blend suitable for pastry.

Storage

Store any leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. The quiche can also be served cold or at room temperature for a picnic or packed lunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this quiche in advance?

Yes, you can prepare the pastry and filling ahead of time. Chill the assembled quiche in the fridge and bake it just before serving to keep the pastry crisp.

What can I use if I don’t have crème fraîche?

You can substitute crème fraîche with equal parts sour cream or full-fat Greek yogurt, which will provide a similar creaminess and tang.