Asparagus, feta and dill quiche

• vegetable oil↗½ ст. л. ½ tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  minced

• asparagus↗500 г g

  (about two bunches), woody stems removed

• heavy cream100 мл ml
• crème fraîche↗300 мл ml
• natural yogurt↗1 ст. л. 1 tbsp
• eggs↗3
• white pepper↗¼ ч. л. ¼ tsp
• smoked paprika↗¼ ч. л. ¼ tsp
• dill↗жменя handful
• feta↗200 г g

  cut into 1 cm cubes

• wheat flour↗250 г g

  plus extra for dusting

• vegetarian Italian hard cheese↗50 г g

  grated

• salted butter↗130 г g

  cold, cut into cubes

Step-by-step instructions

1. 1

   Heat the vegetable oil in a pan over medium heat, sauté the onion for 5 minutes. Add the minced garlic and cook for another 5 minutes until the onion becomes soft and golden. Remove the pan from the heat and let the mixture cool.

2. 2

   In a large pot, bring salted water to a boil, add the asparagus and cook for 3 minutes. Drain, plunge into cold water to stop cooking, then drain again. Set aside eight whole stalks, and cut the remaining asparagus into 3 cm pieces.

3. 3

   For the dough, combine the flour and grated Italian cheese in a bowl, then rub in the cold butter with your fingers until the mixture resembles crumbs. Gradually add 1 tbsp cold water at a time, mixing until the dough comes together (you’ll need 3‑6 tbsp water). Form a ball, wrap in cling film and chill in the freezer for 5 minutes so the dough firms slightly.

4. 4

   Roll out the dough on a lightly floured surface until it’s large enough to line a deep 23 cm diameter tart pan with a small overhang. Using a rolling pin, spread the dough over the pan, gently press it to the edges and trim the excess, leaving a 2 cm overhang. Prick the bottom with a fork, then return to the freezer for another 15 minutes. Preheat the oven to 200 °C (180 °C with convection, gas 6).

5. 5

   Line the chilled tart pan with a square of parchment paper. Add baking beans and bake for 15 minutes. Remove the beans and paper, bake for another 5 minutes, then let the crust cool slightly. Meanwhile, in a large bowl combine the cream, crème fraîche, yogurt and eggs, mixing gently to avoid bubbles. Add the sautéed onion, white pepper and smoked paprika, then fold in the dill, most of the feta and the cooked asparagus.

6. 6

   Place the tart pan on a baking sheet, pour in the prepared filling, distributing the feta and sliced asparagus evenly, then add the whole stalks and the remaining feta.

7. 7

   Put the pan in the oven and immediately lower the temperature to 180 °C (160 °C with convection, gas 4). Bake for 35‑40 minutes until the quiche sets, staying slightly risen in the centre. Let it cool before slicing.