Feta & Asparagus Quiche
Creamy filling, tangy feta and tender asparagus offers pleasing bites.
Pair with a green salad - whether it’s for brunch, lunch or a light dinner, this can be served cold or warm.
There’s something magical about a quiche that tastes bright without the fussiness. This quiche is easy to pull together and you can tailor it to be crusty or crustless. We love it because it’s an easy make-ahead recipe.
Ingredients
1 sheet, Readymade Puff Pastry
6-8 Asparagus Spears
2 Eggs
50ml Milk
50ml Cooking Cream
2 Tbsp, The Salty Greek
1 Tsp, Nutmeg
1 Tbsp, Lemon or Lime Juice
1/2 Cup, Parmesan Cheese, grated
1/ 2 Cup, Feta, crumbled
Recipe Steps
Heat oven at 170°C.
Place your readymade pastry sheet in a 23cm loose-bottomed flan tin, prick the base all over with a fork and pop in the oven for about 5-6 minutes. Skip this step if making a crust-less quiche.
Chop your asparagus and lightly fry in frying pan for about 5 minutes. Once fried add 1 tablespoon of your blend of choice of The Salty Greek.
Lay your cooked asparagus on top of the pastry, put aside. *see tip below
In a medium-large bowl, whisk the eggs, cream, milk, nutmeg, lemon juice, 1 tablespoon The Salty Greek, parmesan cheese and crumbled feta.
Pour the filling slowly into the pastry case. Stop just before you reach the top of the crust. We used the leftover filling and poured into a small shallow ramekin for a family member who is not a fan of pastry. If you’re making it crustless, of course pour the whole filling in the tin!
Place the tin into the pre-heated oven for about 20 minutes. Once the quiche is golden then take it out.
Allow the quiche to cool in the tin for at least 10 minutes before you slice it. Enjoy!
Tip: Put aside your Asparagus Tips to decorate the top layer, after your pour your filling into the pastry case. This is how we created the pattern in the photos.
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