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Asparagus, Feta & Dill Quiche Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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