This Feta and Asparagus Quiche is a great dish for breakfast, brunch, lunch, or even dinner. The buttery and flaky homemade crust is filled with a fluffy custard mixture packed with feta cheese and tender asparagus.
Place the Flour and Salt in the bowl of your food processor and pulse to combine (see note 1 to make the pastry by hands). Add the cold cubed Butter and pulse for about 30 seconds or until the butter is turned into very small crumbs.
While the food processor is on, slowly add the very cold Water. Continue to mix until a rough dough starts to come together (see note 2).
Transfer the pastry over a large sheet of baking paper and bring it together into a ball. Cover with a second sheet of baking paper, slightly flatten the dough with your hands then roll into a large disk that is approximatively 4 mm thick (1/6 inch). Place in the fridge to chill for at least 1 hour.
Leave at room temperature for 5 minutes, then remove the baking paper and place inside a 25cm wide, 4 cm deep (10-inch x 1,5 inch) Quiche Pan. Slide the pastry down the sides of the pie dish and gently press on the bottom corners and the sides of the pan to make sure the pastry is completely flush with the pan.
Place back in the fridge to rest and chill for at least 1 hour, preferably overnight.
Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). While the oven is preheating, put the pastry in the freezer. Take out of the freezer, dock the bottom of the pastry (make small holes with a fork) and cover with baking paper and baking weights.
Par-bake for 15 minutes. Remove the weights and baking paper and bake for an additional 10 to 15 minutes. Set aside to cool down.
Quiche Filling
Wash the asparagus and snap off the bottom of the spears. Slice each stem into small chunks that are about 1 cm long (0,4-inch). Cut the feta into small cubes or crumbs. Set aside.
In a large bowl, whisk together the eggs and cream. Add the salt, pepper, garlic powder and oregano and whisk until combined.
Place the asparagus pieces at the bottom of the par-baked quiche crust and top with the crumbed feta (see note 3). Pour the egg mixture over the asparagus and feta.
Bake for 35 to 40 minutes or until the egg filling looks lightly golden and the filling is fully baked and set (see note 4). Take out of the oven and leave to cool down for 10 to 15 minutes before serving.
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Notes
This recipe was first published in November 2018 and updated in January 2023.For more information on the Quiche Pastry, including tips and full step by step process, read my Savoury Shortcrust Pastry recipe.
You can make the pastry with your hands (or using a Pastry Blender). Place the Flour and Salt in a Large bowl and add the Butter cut into very small cubes. Rub the Butter with the Flour using your fingers and palms until all the butter has been incorporated into the flour. Add the Water and work the dough with you fingers to bring it together.
You might need a little bit less or a little more water here - the quantity can vary wth the specific brand of flour you use. To know the pastry is right, press some of the dough inside your hand. If the crumbs stick together and turn into a smooth dough, it is ready. If still dry and crumbly, add a little bit more water.
Optionally, keep a few chunks of asparagus and cheese to top over the filling before baking.
To know the quiche is done baking, gently (and carefully) shake the quiche pan back and forth. If the centre of the quiche still jiggles, it is not ready. If there is no (or not much) movement in the filling, it's ready. If the filling browns too quickly, cover it with aluminum foil and finish baking.