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 finely chopped onion for 5 minutes until soft. Add the crushed garlic and cook for another 5 minutes, keeping the mixture soft but not browned. Remove from 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 immediately plunge into cold water to stop cooking. Drain again. Set aside eight spears whole and chop the rest into 3cm lengths.

Step 3: To make the pastry, mix the plain flour and grated cheese in a bowl. Rub in the cold butter cubes with your fingers until the mixture looks like breadcrumbs. Add cold water, one tablespoon at a time, until the dough just comes together (about 3-6 tablespoons). Wrap in cling film and chill in the freezer for 5 minutes.

Step 4: Roll out the chilled dough on a lightly floured surface to fit a deep 23cm flan tin with a slight overlap. Carefully lift the pastry into the tin using the rolling pin and push it gently into the edges. Trim the excess pastry to extend 2cm above the rim. Prick the base all over with a fork. Chill again in the freezer for 15 minutes.

Step 5: Preheat the oven to 200°C (180°C fan/gas mark 6). Line the pastry case with scrunched-up baking parchment and fill with baking beans. Bake blind for 15 minutes, then remove beans and parchment and bake for 5 more minutes. Remove from oven and let cool slightly.

Step 6: In a bowl, gently combine the double cream, crème fraîche, natural yogurt, and eggs without whisking too hard to avoid bubbles. Stir in the cooled onion and garlic mixture, white pepper, smoked paprika, chopped dill, most of the feta cubes, and chopped asparagus.

Step 7: Place the pastry case on a baking tray. Pour in the filling, spreading it evenly so the feta and asparagus pieces are well distributed. Arrange the reserved whole asparagus spears on top and scatter the remaining feta cubes over the surface.

Step 8: Put the quiche in the oven and immediately lower the temperature to 180°C (160°C fan/gas mark 4). Bake for 35-40 minutes until the filling is set but still slightly wobbly in the center. Let the quiche cool before slicing and serving.

Tips & Variations

Use fresh dill for the best flavor, or substitute with fresh thyme or chives if preferred.

For a gluten-free version, try replacing the plain flour with a gluten-free blend suitable for pastry.

If you like a crispier base, blind bake the pastry a few minutes longer before adding the filling.

Add sun-dried tomatoes or roasted red peppers to the filling for a colorful twist.

FAQs

Can I prepare the pastry in advance?

Yes, the pastry dough can be made ahead and refrigerated for up to 24 hours or frozen for up to a month. Thaw in the fridge before rolling out.

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

You can substitute crème fraîche with an equal amount of sour cream or full-fat Greek yogurt for a similar creamy texture and tangy flavor.

Dinner

Asparagus, Feta & Dill Quiche Recipe

Introduction