Celebrate the beginning of spring with this delicious Asparagus, Onion and Feta Quiche. Made with tender seasonal asparagus, creamy feta and sweet onion in a wholesome spelt pastry crust, it is fresh, satisfying and full of flavour.
Perfect served warm or cold, this quiche makes a lovely light lunch, or easy dinner option. Pair it with a crisp garden salad for a simple seasonal meal the whole family can enjoy.
what you need
Pastry:
- 2 cups wholemeal spelt flour
- 1 tsp Celtic sea salt
- ¼ cup water
- 150g cold butter, cubed or ½ cup extra virgin olive oil
- 1 tsp baking powder
- ½ tsp bicarb
Filling:
- 1 bunch asparagus, woody ends removed
- ½ cup goat or cow feta, cubed (optional)
- 1 large red onion, sliced
- 1 Tbs olive oil
- 8 large, organic or free-range eggs
- 1/3 cup own choice milk or cream
- ½ cup cheddar cheese or parmesan (optional), grated
- 1 tsp Celtic sea salt
what to do
- To make pastry combine dry ingredients in a large bowl and rub in butter (or olive oil) with fingers until mixture resembles fine breadcrumbs.
- Add water and mix well to form a dough.
- Roll out and use to line a greased quiche dish.
- Bake pastry case in an oven at 200C for 5-10 minutes.
- Make filling by heating oil in a fry pan and gently cooking the onion until translucent.
- Beat eggs, milk and remaining ingredients in a large bowl. Add onion and feta cubes to mixture.
- Pour mixture into pastry case and lay asparagus spears across the top. Sprinkle with the grated cheese if using.
- Bake in oven at 200C for 30 minutes until lightly browned on top and cooked through.
