Introduction

This asparagus, feta & dill quiche is a delicious and fresh twist on a classic savory tart. The combination of tender asparagus, creamy feta, and fragrant dill makes it perfect for a light lunch or a weekend brunch. Easy to prepare, it’s sure to impress your family and friends.

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 onion for 5 minutes until softened. Add the crushed garlic and cook for another 5 minutes, ensuring the onion is soft but not golden. Remove from heat and let 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 asparagus spears whole, and chop the rest into 3cm lengths.
Step 3: To make the pastry, mix the flour and grated cheese in a bowl. Rub in the cold butter cubes using your fingers until the mixture looks like breadcrumbs. Add cold water, 1 tablespoon at a time, until the dough forms—this may take 3 to 6 tablespoons.
Step 4: Wrap the dough and chill in the freezer for 5 minutes to firm up.
Step 5: Roll out the pastry on a floured surface until large enough to line a deep 23cm flan tin with a slight overhang. Use the rolling pin to transfer the pastry to the tin, pressing gently into the edges. Trim the excess pastry to leave a 2cm overhang above the rim. Prick the base all over with a fork.
Step 6: Chill the pastry case in the freezer for 15 minutes. Meanwhile, heat the oven to 200C/180C fan/gas 6.
Step 7: Line the pastry case with scrunched baking parchment and fill with baking beans. Bake blind for 15 minutes. Remove beans and parchment, then bake for another 5 minutes. Let cool.
Step 8: In a bowl, gently combine the double cream, crème fraîche, natural yogurt, and eggs without creating bubbles. Stir in the cooled fried onion and garlic mixture, white pepper, smoked paprika, chopped dill, most of the feta, and chopped asparagus.
Step 9: 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 on top.
Step 10: Bake immediately at 180C/160C fan/gas 4 for 35-40 minutes until the filling is set but still has a slight wobble in the center. Allow to cool before slicing and serving.

Tips & Variations

For a gluten-free version, substitute plain flour with a gluten-free blend suitable for pastry.
Try adding a handful of chopped fresh herbs like parsley or chives for extra flavor.
If you prefer a richer quiche, increase the double cream by 50ml and reduce the crème fraîche accordingly.
Use smoked feta for a more intense, smoky flavor that complements the paprika.

Storage

Store any leftover quiche covered in the refrigerator for up to 2 days. Reheat slices gently in a low oven (around 160C) until warmed through to maintain the texture of the pastry and filling. It’s best enjoyed fresh but can also be eaten cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this quiche?

Fresh asparagus is preferred for its texture and flavor, but you can use frozen asparagus if fresh is unavailable. Thaw and drain well before cooking to avoid excess moisture in the quiche.

Can I prepare the pastry and filling in advance?

Yes, you can make the pastry and blind bake it a day ahead, then keep it covered in the fridge. Prepare the filling on the day you intend to bake the quiche for the best results.

Asparagus, Feta & Dill Quiche Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

A savory and elegant asparagus, feta, and dill quiche featuring a crisp homemade pastry crust filled with a creamy mixture of eggs, double cream, crème fraîche, and yogurt, enhanced by fragrant dill and smoky paprika. Perfect for spring or summer meals, this quiche combines tender asparagus and crumbly feta cheese for a delightful vegetarian dish.

Author: Stella
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Category: Savory Pie/Quiche
Method: Baking
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

Vegetables & Herbs

½ tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
500g asparagus (about two bunches), woody stalks removed
small handful of dill

Dairy & Eggs

100ml double cream
300ml crème fraîche
1 tbsp natural yogurt
3 eggs
200g feta, cut into 1cm cubes
50g vegetarian Italian-style hard cheese, grated
130g cold salted butter, cut into cubes

Dry Ingredients & Spices

250g plain flour, plus extra for dusting
¼ tsp white pepper
¼ tsp smoked paprika

Instructions

Cook the onion and garlic: Heat the vegetable oil in a pan over medium heat and fry the finely chopped onion for 5 minutes. Add the crushed garlic and cook for another 5 minutes until the onion is soft but not golden. Remove from heat and allow to cool.
Prepare the asparagus: Bring a large pan of salted water to a boil. Cook the asparagus for 3 minutes until tender but still crisp. Drain and immediately plunge into a bowl of cold water to stop the cooking process. Drain again thoroughly. Set aside eight whole asparagus spears to decorate the top, and chop the remainder into 3cm lengths for the filling.
Make the pastry dough: In a bowl, combine the plain flour and grated vegetarian Italian-style hard cheese. Rub in the cold salted butter cubes with your fingers until the mixture resembles fine breadcrumbs. Gradually add cold water, 1 tablespoon at a time, kneading lightly until the dough just comes together (about 3-6 tablespoons). Wrap the dough in cling film and chill in the freezer for 5 minutes to firm up slightly.
Prepare the pastry shell: Roll out the chilled dough on a lightly floured surface until large enough to line a deep 23cm flan tin with a slight overhang. Lift the pastry with the rolling pin and carefully press it into the tin, pushing it gently into the edges. Trim excess to leave a 2cm overhang above the rim. Prick the base all over with a fork, then return it to the freezer to chill for 15 minutes.
Blind bake the pastry: Preheat the oven to 200°C (180°C fan, gas mark 6). Scrunch a square of baking parchment and line the chilled pastry shell with it. Fill with baking beans and bake for 15 minutes. Remove the beans and parchment, then bake for an additional 5 minutes until the base is firm but not browned. Allow to cool.
Prepare the filling: In a bowl, gently combine the double cream, crème fraîche, natural yogurt, and eggs, taking care not to stir too hard to avoid creating bubbles. Stir in the cooled fried onion and garlic mixture, white pepper, smoked paprika, chopped dill, most of the cubed feta, and chopped asparagus.
Assemble the quiche: Place the pastry shell on a baking tray for stability. Pour the filling mixture evenly into the pastry case, ensuring that the feta cubes and chopped asparagus are well distributed. Arrange the reserved whole asparagus spears and the remaining feta cubes on top for decoration.
Bake the quiche: 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 but still has a slight wobble in the center.
Cool and serve: Remove the quiche from the oven and allow it to cool before slicing to ensure clean cuts and optimal texture.

Notes

Use cold butter and cold water to ensure a flaky pastry crust.
Do not overmix the filling; this keeps the texture smooth and prevents bubbles.
Plunging asparagus in cold water after boiling stops further cooking and retains a vibrant green color.
The vegetarian Italian-style hard cheese adds a subtle depth of flavor to the pastry but can be swapped for Parmesan if not vegetarian.
Make sure to blind bake the pastry properly to avoid a soggy base.
The quiche can be served warm or at room temperature, making it versatile for different occasions.

Keywords: asparagus quiche, feta quiche, vegetarian quiche, spring recipe, homemade pastry, savory tart