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Asparagus, Feta & Dill Quiche Recipe

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★★★★★

4.6 from 87 reviews

A delicious and savory asparagus, feta, and dill quiche featuring a crisp homemade cheese pastry crust, creamy filling with double cream, crème fraîche, and yogurt, and topped with tender asparagus spears and crumbled feta. Perfect for brunch, lunch, or a light dinner.

Ingredients

Scale

Pastry

  • 250g plain flour, plus extra for dusting
  • 50g vegetarian Italian-style hard cheese, grated
  • 130g cold salted butter, cut into cubes
  • 3–6 tbsp cold water

Filling

  • 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
  • 50g vegetarian Italian-style hard cheese, grated (for pastry)

Instructions

  1. Prepare the onion and garlic: Heat the vegetable oil in a pan over medium heat and fry the finely chopped onion for 5 minutes. Add crushed garlic and cook for an additional 5 minutes until the onion is soft but not browned. Remove from heat and allow to cool.
  2. Cook the asparagus: Bring a large pan of salted water to a boil and cook the asparagus for 3 minutes. Drain and plunge into cold water to stop cooking. Drain again. Set aside eight whole spears for decoration and chop the rest into 3cm lengths.
  3. Make the pastry: In a bowl, combine the plain flour and grated hard cheese. Rub in the cold, cubed butter using your fingers until the mixture resembles breadcrumbs. Gradually add cold water, 1 tablespoon at a time, until the mixture forms a dough. Wrap the dough and chill in the freezer for 5 minutes to firm up.
  4. Roll out and blind bake pastry: On a lightly floured surface, roll the pastry out until large enough to line a deep 23cm flan tin with a slight overlap. Transfer by rolling the pastry on the rolling pin over the tin and gently press it into the edges. Trim overhanging pastry to come 2cm past the rim. Prick the base all over with a fork. Chill again in the freezer for 15 minutes.
  5. Blind bake the pastry shell: Preheat the oven to 200C/180C fan/gas 6. Scrunch baking parchment and use it to line the pastry case. Fill with baking beans and bake for 15 minutes. Remove the beans and parchment and bake for 5 more minutes. Allow to cool.
  6. Prepare the filling: In a bowl, gently combine the double cream, crème fraîche, natural yogurt, and eggs without stirring too hard to avoid bubbles. Stir in the fried onion and garlic mixture, white pepper, and smoked paprika. Fold in the chopped asparagus, most of the feta, and the dill.
  7. Assemble the quiche: Place the pastry case on a baking tray. Pour in the filling, distributing the feta and chopped asparagus evenly. Arrange the reserved whole asparagus spears and remaining feta cubes on top.
  8. Bake the quiche: Immediately reduce the oven temperature to 180C/160C fan/gas 4. Bake for 35-40 minutes until the filling is set but still has a slight wobble in the center. Allow cooling before slicing.

Notes

  • Ensure the butter and water are cold to make a tender, flaky pastry crust.
  • Do not over-stir the filling mixture to avoid incorporating too much air, which can cause cracks.
  • Chilling the pastry between steps helps prevent shrinking during baking.
  • Serving slightly warm or at room temperature brings out the flavors best.
  • This quiche can be reheated gently in the oven for leftovers.

Keywords: asparagus quiche, feta quiche, dill quiche, vegetarian quiche, savory pie, spring vegetables, homemade pastry, brunch recipe

Find it online: https://dylangranv.com/asparagus-feta-and-dill-quiche-recipe/