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, then add the crushed garlic and cook for an additional 5 minutes until the onion is soft but not golden. 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 a bowl of cold water to stop cooking. Drain again, set eight spears aside, and chop the rest into 3cm lengths.

Step 3: In a bowl, combine the plain flour and grated hard cheese. Rub in the cold salted butter with your fingers until the mixture resembles breadcrumbs. Add cold water one tablespoon at a time, mixing until the dough just comes together. Wrap the dough and chill in the freezer for 5 minutes.

Step 4: On a lightly floured surface, roll out the pastry until it is large enough to line a deep 23cm flan tin with a slight overlap. Carefully transfer the pastry into the tin, pressing gently into the edges. Trim excess pastry so it extends about 2cm beyond the rim. Prick the base all over with a fork, then chill in the freezer for 15 minutes.

Step 5: Preheat the oven to 200°C (180°C fan/gas 6). Line the pastry with scrunched baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes. Let the pastry case cool.

Step 6: In a bowl, gently combine the double cream, crème fraîche, yogurt, and eggs without over-mixing. Stir in the cooled onion mixture, white pepper, smoked paprika, dill, most of the feta, and chopped asparagus.

Step 7: 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 8: Bake immediately at 180°C (160°C fan/gas 4) for 35–40 minutes until the filling is set but still slightly wobbly in the center. Allow to cool before slicing and serving.

Tips & Variations

For a richer flavor, substitute half the crème fraîche with sour cream.

Try adding a handful of chopped sun-dried tomatoes for a tangy twist.

To make the crust extra flaky, keep the butter and water very cold while preparing the pastry.

Fresh dill can be replaced with chives or tarragon for a different herb note.

FAQs

Can I use frozen asparagus for this quiche?

Yes, you can use frozen asparagus. Thaw and drain it well before cooking to prevent excess moisture from making the quiche soggy.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the plain flour in the pastry with a gluten-free flour blend. Make sure the blend is suitable for pastry to achieve a good texture.