Easy Feta and Asparagus Quiche: A Flaky Crust Delight for Any Meal

Indulge in the simple sophistication of this Feta and Asparagus Quiche, a truly versatile dish that seamlessly transitions from a delightful breakfast or brunch centerpiece to a satisfying lunch or even a light, elegant dinner. Featuring a gloriously buttery and flaky homemade crust, this quiche cradles a light, fluffy custard, generously studded with the salty tang of feta cheese and the tender crunch of fresh asparagus. It’s comfort food elevated to an art form, perfect for any occasion.

This recipe was originally published in November 2018 and received a comprehensive update in January 2023, ensuring it’s as perfect as ever!

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Why You’ll Adore This Feta and Asparagus Quiche

This effortless Feta and Asparagus Quiche recipe delivers a truly delightful vegetarian dish, making it an ideal choice for any meal. Its charm lies in the beautiful marriage of a delicate, flaky quiche pastry with a rich, fluffy egg custard filling. Each bite is packed with the vibrant flavors of tender asparagus chunks and the creamy, salty cubes of feta cheese, creating a symphony for your taste buds.

Beyond its exquisite taste, this quiche is a master of convenience. It can be prepared well in advance, making it an excellent option for entertaining guests at a brunch or lunch, or simply for convenient meal prepping throughout your busy week. Furthermore, its ability to freeze beautifully means you can always have a delicious, homemade meal ready to go whenever the craving strikes!

Essential Ingredients for Your Asparagus Quiche

Crafting this easy asparagus quiche requires a few simple, high-quality ingredients, divided into two main components: the savory shortcrust pastry and the delectable feta and asparagus filling. Selecting fresh, quality ingredients is key to achieving the best flavor and texture.

For precise quantities, please refer to the detailed recipe card below.

For the Savory Shortcrust Pastry:

• Flour & Salt: We use plain or all-purpose flour, combined with fine table salt to enhance the savory profile of the crust. For an extra layer of flavor, feel free to incorporate other seasonings or spices into the dry ingredients, such as a pinch of paprika or a touch of dried thyme.
• Butter: Unsalted butter is crucial for controlling the overall saltiness of your quiche. Ensure it’s very cold and cut into small cubes. Cold butter is key to achieving a flaky, tender crust, as it creates pockets of steam during baking.
• Water: Just like the butter, the water needs to be very cold. Add it gradually, little by little, as the exact quantity can vary depending on the specific brand of flour you’re using and the humidity in your kitchen.

For the Feta and Asparagus Filling:

• Custard Base: A classic, rich mixture of Thickened / Heavy Cream (known as double cream in the UK) and large eggs, ideally at room temperature. The high fat content of heavy cream is essential for creating that luxurious, creamy texture and depth of flavor in the custard. Light cream is not recommended as it won’t achieve the desired richness.
• Seasoning: Our preferred blend includes fine table salt, white pepper (for a subtle kick without visible flecks), aromatic garlic powder, and dried oregano. This combination perfectly complements the feta and asparagus. Don’t hesitate to experiment with your favorite additional spices or herbs, such as dill or chives, to personalize your quiche.
• Asparagus: Fresh green asparagus is our go-to for its vibrant color and distinct flavor, though white asparagus can also be used. Remember to snap off the tough, woody bottom ends of the spears. Then, cut the remaining tender stems into small, bite-sized chunks, approximately 1 cm (about 0.4 inches) long, ensuring they cook evenly within the quiche.
• Feta Cheese: We recommend using high-quality Greek feta for its authentic salty, tangy flavor and creamy texture. Cut the feta into small cubes or crumble it evenly for distribution throughout the filling.

Unleash Your Creativity: Flavor Variations

This Feta and Asparagus Quiche is a remarkably versatile recipe, offering endless possibilities for customization. Feel free to experiment with different cheeses, incorporate more vegetables, or even add some meat or fish to make it truly your own.

• Experiment with Different Cheeses: While feta is fantastic, you can easily substitute it with crumbly Goat Cheese for a milder, tangier profile. Alternatively, if you prefer a sharper or nuttier flavor, consider using grated cheeses like Parmesan, sharp Cheddar, or rich Gruyère cheese. A blend of cheeses can also create a complex flavor dimension.
• Boost Your Veggies: Quiche is a wonderful canvas for additional vegetables. Sautéed mushrooms, caramelized onions, blanched and squeezed spinach, or tender leeks can all be wonderful additions. Ensure any high-water content vegetables like spinach are thoroughly drained to prevent a soggy quiche. Roast firmer vegetables like bell peppers or zucchini slightly before adding for enhanced flavor and texture.
• Add Some Savory Meat or Fish: For a heartier quiche, incorporate cooked and crumbled bacon, diced pieces of cooked chicken, or even some delicate smoked salmon. If using bacon, render it crispy and drain excess fat before adding. For smoked salmon, scatter it over the base just before pouring in the custard.

How to Craft Your Perfect Feta and Asparagus Quiche

Creating this delicious quiche is a rewarding process, starting with the homemade pastry and ending with a perfectly baked, golden-brown delight. Follow these steps for success.

Mastering the Quiche Pastry

Making your own pie crust for quiche is simpler than you might think, especially with a food processor. This method ensures a consistently flaky and tender crust. However, if you prefer a hands-on approach, you can certainly make it by hand; detailed instructions are available in my dedicated Savoury Shortcrust Pastry recipe.

While store-bought pie crusts offer a shortcut, be mindful that many are sweetened, which isn’t ideal for a savory quiche. A homemade crust provides superior flavor and texture.

• Photo 1: Begin by combining the all-purpose Flour and fine Table Salt in the bowl of your food processor. Give it a few pulses to ensure they are well mixed. Then, add the very cold, cubed Unsalted Butter. The colder the butter, the flakier your crust will be.
• Photo 2: Process for approximately 30 seconds. You’re looking for a mixture that resembles coarse crumbs, with very small, pea-sized pieces of butter evenly distributed throughout the dry ingredients. This texture is vital for flakiness.
• Photo 3: With the food processor running on low, slowly drizzle in the very cold Water. Add it gradually, giving the mixture time to absorb it.
• Photo 4: Continue mixing just until a rough, shaggy dough begins to form. Be careful not to overmix, as this can lead to a tough crust. Stop as soon as the dough barely holds together.

The exact amount of water can vary based on factors like your flour’s brand and the ambient humidity. It’s always best to add water incrementally. To test if your dough has the right consistency, press a small handful of the crumbs together. If they stick and form a smooth, cohesive ball, your dough is ready. If it still feels dry and crumbly, add a tiny bit more cold water, a teaspoon at a time, and pulse briefly.

Preparing the Pan and Blind Baking for a Crisp Crust

• Photo 5: Once your dough is formed, transfer it onto a large sheet of baking paper. Gently bring the dough together into a ball and lightly flatten it into a disc.
• Photo 6: Place a second sheet of baking or parchment paper over the dough. Using a rolling pin, roll the dough evenly into a large disk, approximately 4mm (1/6 inch) thick. This dual parchment method prevents sticking and makes transfer easier. Carefully place the rolled dough (still between the parchment sheets) onto a flat tray and refrigerate for at least 1 hour, or ideally, overnight. This crucial chilling period prevents the crust from shrinking during baking and allows the gluten to relax.
• Photo 7: After chilling, let the dough sit at room temperature for about 5 minutes to slightly soften, making it easier to handle. Remove the top sheet of baking paper and carefully invert the dough into a 25 cm (10-inch) quiche pan that is about 4 cm (1.5-inch) deep.

While a standard metal pie pan or deep dish can work, a quiche pan with a removable bottom plate, like the one used here, is highly recommended. It significantly simplifies the process of removing and serving the quiche without damaging the delicate crust.

• Photo 8: Gently slide the pastry down the sides of the pan, pressing firmly but carefully into the bottom corners and against the fluted edges to ensure it fits perfectly flush. Use a sharp knife to trim any excess dough from the rim, creating a neat finish.
• Return the lined pan to the refrigerator to chill for at least 2 hours, or preferably overnight. This second chill is critical for maintaining the crust’s shape and preventing shrinkage during baking. The longer it rests, the more stable it will be.
• Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). While the oven heats, transfer the chilled crust to the freezer for 10-15 minutes. This thermal shock helps prevent shrinking. Once frozen, dock the bottom of the pastry with a fork (prick small holes) to allow steam to escape. Line the crust with parchment paper and fill it with baking weights (such as pie weights, rice, or dry beans).
• Blind Bake for 15 minutes. Then, carefully remove the weights and parchment paper, and continue baking for an additional 10 to 15 minutes, or until the crust is lightly golden and set. This two-stage blind baking ensures a crisp, fully cooked bottom crust, preventing sogginess. Set the par-baked crust aside to cool completely before filling.

Preparing the Delicious Asparagus and Feta Filling

• Start by washing the fresh asparagus thoroughly. To remove the woody ends, simply hold each spear at both ends and bend gently until it naturally snaps. This ensures you only use the tender part of the stalk. Slice the remaining stems into small, consistent chunks, roughly 1 cm (0.4 inches) long, for even cooking. Cube or crumble your feta cheese and set both prepared ingredients aside.
• Photo 9: In a generously sized bowl, whisk together the large eggs and heavy cream until the mixture is completely smooth and well combined. This forms the luxurious base of your quiche custard.
• Photo 10: Incorporate the seasonings: salt, white pepper, garlic powder, and dried oregano. Whisk again until these flavors are fully integrated into the custard mixture, ensuring every bite of quiche is perfectly seasoned.
• Photo 11: Arrange the prepared asparagus pieces evenly over the bottom of your cooled, par-baked quiche crust. Then, scatter the cubed or crumbled feta cheese over the asparagus. For a beautiful presentation, you might want to reserve a small amount of asparagus and feta to sprinkle on top of the custard later.
• Photo 12: Carefully pour the creamy egg mixture over the raw asparagus and feta, ensuring it’s evenly distributed. If you saved some asparagus and cheese, now is the time to artfully sprinkle them over the top for a vibrant finish.
• Bake the quiche in your preheated oven for 35 to 40 minutes. The quiche is done when the egg filling appears lightly golden and is fully set. To check for doneness, give the pan a gentle shake; the center should have only a slight, uniform wobble. If it jiggles significantly, it needs more time.
• Once baked to perfection, remove the quiche from the oven and allow it to cool for 10 to 15 minutes before slicing and serving. This resting period helps the custard set completely, ensuring clean, beautiful slices.

Common Questions About Feta and Asparagus Quiche

Pro Tips & Troubleshooting for Quiche Perfection

• The Secret to an Exceptional Quiche: The ultimate success of a quiche lies in two critical factors: a perfectly par-baked crust that is deliciously flaky and crisp, and cooking the quiche for precisely the right amount of time to achieve a light, fluffy, yet fully set custard filling. These elements ensure a harmonious balance of texture and flavor.
• Preventing a Soggy Bottom Crust: To ensure your quiche’s bottom crust remains delightfully crisp and never soggy, always make sure to par-bake (or blind bake) the pastry before introducing the wet filling. My method involves an initial bake with pie weights to prevent bubbling and shrinkage, followed by a short bake without weights. This two-stage approach helps to thoroughly dry out and crisp up the bottom of the crust, creating a barrier against the moisture from the custard.
• Keeping Ingredients from Sinking: Since we recommend cutting the asparagus into small, manageable chunks, they should be light enough to remain suspended and evenly distributed within the egg custard filling. For any heavier ingredients you might add, or if you prefer to use larger pieces of vegetables, a simple trick is to lightly toss them in a teaspoon of flour before adding them to the crust. This light coating helps them adhere to the custard and prevents them from sinking to the bottom during baking.
• Knowing When Your Quiche is Perfectly Baked: The “jiggle test” is your best friend here! Gently (and very carefully!) shake the quiche pan back and forth. If the very center of the quiche still has a pronounced, liquid-like jiggle, it needs more baking time. If there is only a slight, uniform wobble, or no movement at all, your quiche is ready. If you notice the top browning too quickly before the center is set, loosely cover the quiche with a piece of aluminum foil to prevent further browning while it finishes cooking.

Storing & Freezing Your Quiche for Future Enjoyment

• Storing Fresh Quiche: Your delicious asparagus quiche will remain fresh and flavorful for up to 3 days when stored properly in the refrigerator. Ensure it’s tightly covered with plastic wrap or transferred to an airtight container to prevent it from drying out or absorbing other odors. While it’s best enjoyed within 24 hours for optimal texture, leftovers are still incredibly tasty!
• Make Ahead Perfection: Quiches are fantastic for meal prepping or entertaining. If you’re preparing it in advance for an event, you can slightly underbake the quiche. Then, simply finish baking it for a shorter period just before you plan to serve it. If the top starts to brown excessively during reheating, loosely cover it with aluminum foil to protect the crust.
• Reheating Your Quiche: A whole quiche can be beautifully reheated in the oven at a moderate temperature (around 160°C/325°F) until warmed through. Again, cover with foil if the crust is browning too much. Individual slices can also be reheated in the oven for best results, or in the microwave for speed, though be aware that microwaving may cause the pastry crust to become softer or slightly soggy.
• Freezing for Long-Term Storage: This asparagus quiche freezes exceptionally well! You have the option to freeze it either unbaked or baked, and as a whole quiche or pre-cut into individual slices for convenient grab-and-go meals. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, allow it to thaw in the refrigerator for several hours or overnight before baking (if unbaked) or reheating in the oven.

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Full Recipe Details

Feta and Asparagus Quiche

4.92 from 12 votes

This Feta and Asparagus Quiche is a fantastic dish suitable for breakfast, brunch, lunch, or even a light dinner. It features a rich, buttery, and flaky homemade crust filled with a light and fluffy custard, generously packed with tangy feta cheese and tender asparagus. 

Servings: 8

Author: Sylvie

Prep Time45 minutes mins

Cook Time1 hour hr

Chilling Time2 hours hrs

Total Time3 hours hrs 45 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

Quiche Pastry

• 200 gr (1 1/3 cup) Plain / All-Purpose Flour
• 1/2 teaspoon Fine Table Salt
• 100 gr (6 1/2 tablespoons) Unsalted Butter, very cold and cubed
• 65 ml (1/4 cup + 1 teaspoon) Water, very cold

Asparagus Quiche Filling

• 1 dozen Asparagus, tough ends snapped off and cut into 1cm chunks
• 100 gr (3.5 oz) Feta Cheese, cubed or crumbled
• 300 ml (1 1/4 cup) Heavy / Thickened Cream
• 4 large Eggs, at room temperature
• 1 teaspoon Fine Table Salt
• 1/3 teaspoon White Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano

Instructions

Quiche Pastry

• Place the Flour and Salt in the bowl of your food processor and pulse briefly to combine. Add the very cold, cubed Butter and pulse for approximately 30 seconds until the butter forms very small, pea-sized crumbs evenly distributed in the flour (see note 1 to make the pastry by hand).
• With the food processor running, slowly add the very cold Water. Continue to mix just until a rough dough starts to come together and clings to itself (see note 2 for consistency check). Avoid overmixing.
• Transfer the dough onto a large sheet of baking paper and gently gather it into a ball. Flatten it slightly with your hands, then cover with a second sheet of baking paper. Roll the dough into a large disk, approximately 4 mm (1/6 inch) thick. Place the rolled dough (still between the parchment sheets) on a flat tray and refrigerate for at least 1 hour, or preferably overnight.
• Allow the chilled pastry to sit at room temperature for about 5 minutes to soften slightly. Remove the top baking paper and carefully invert the dough into a 25 cm (10-inch) quiche pan with 4 cm (1.5-inch) deep sides. Gently slide the pastry down the sides and press it into the bottom corners and against the pan to ensure it fits snugly. Trim any excess dough from the rim with a sharp knife.
• Place the lined quiche pan back into the refrigerator to chill and rest for a minimum of 1 hour, or ideally overnight. This second chill is crucial for preventing the crust from shrinking during baking.
• Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). While the oven is preheating, place the chilled pastry-lined pan in the freezer for 10-15 minutes. Remove from the freezer, dock the bottom of the pastry with a fork (make small holes), and line it with baking paper. Fill the lined crust with baking weights (pie weights, dry rice, or beans).
• Blind bake for 15 minutes. Carefully remove the weights and baking paper, then bake for an additional 10 to 15 minutes, or until the crust is lightly golden and appears dry and set. Set aside to cool completely.

Quiche Filling

• Wash the asparagus and snap off their tough bottom ends. Slice each tender stem into small, uniform chunks, about 1 cm (0.4-inch) long. Cut the feta cheese into small cubes or crumble it. Set both aside.
• In a large bowl, whisk together the eggs and heavy cream until completely smooth. Add the salt, pepper, garlic powder, and dried oregano, then whisk again until all seasonings are thoroughly combined.
• Evenly distribute the asparagus pieces at the bottom of the par-baked quiche crust. Top with the cubed or crumbled feta (see note 3 for topping option). Carefully pour the prepared egg mixture over the asparagus and feta, ensuring even coverage.
• Bake for 35 to 40 minutes, or until the egg filling appears lightly golden and is fully baked and set. To check, gently shake the pan; the center should only have a slight, uniform wobble (see note 4 for detailed check). If the top browns too quickly, cover it loosely with aluminum foil. Remove the quiche from the oven and allow it to cool for 10 to 15 minutes before slicing and serving.

Video Tutorial

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Recipe Notes & Expert Tips

This delightful recipe was initially published in November 2018 and has been carefully updated and improved in January 2023 for the best results.

For a more in-depth guide on perfecting your quiche pastry, including crucial tips, common pitfalls, and a complete step-by-step process with visuals, refer to my comprehensive Savoury Shortcrust Pastry recipe.

1. Making Pastry by Hand (Alternative Method): If you don’t have a food processor, you can easily make the pastry by hand. Place the Flour and Salt in a large bowl. Add the very cold Butter, cut into tiny cubes. Using your fingertips or a pastry blender, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs with no large pieces of butter remaining. Gradually add the very cold Water, and use your fingers to gently bring the dough together. Avoid overworking it.
2. Achieving the Right Dough Consistency: The amount of water needed can vary slightly based on your flour’s hydration and even the humidity in your kitchen. To check if the dough is just right, take a small portion and press it between your fingers. If the crumbs come together smoothly to form a cohesive ball, it’s perfect. If it remains dry and crumbly, add another teaspoon of very cold water and gently mix until the desired consistency is reached.
3. Optional Topping for Presentation: For an extra visual flourish and burst of flavor, you can reserve a few chunks of asparagus and some crumbled feta cheese. Sprinkle these over the top of the custard filling just before the quiche goes into the oven.
4. Detailed Quiche Doneness Check: To be certain your quiche is fully baked and set, perform the “jiggle test.” Gently but firmly shake the quiche pan back and forth. The edges should be firm, and the center should have only a very slight, uniform wobble, like firm Jell-O. If the center still appears liquid or moves significantly, continue baking in 5-minute increments. If the crust or top of the filling starts to brown excessively, loosely tent the quiche with aluminum foil to prevent burning while the interior finishes cooking.

Nutrition Information (per serving)

Calories: 379kcal | Carbohydrates: 21g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 627mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1057IU | Vitamin C: 0.3mg | Calcium: 112mg | Iron: 2mg

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