Easiest Way to Prepare Appetizing Asparagus, spring onion and feta quiche

Asparagus, spring onion and feta quiche. In a medium skillet, heat olive oil over medium heat. Add the onion and asparagus spears and cook until onion is translucent asparagus spears are slightly tender. Remove pan from heat and set aside.

It's cheesy, salty, and just plain delicious. Caramelized Onion Quiche is the perfect accompaniment for a salad of spring greens. Crustless Caramelized Onion and Asparagus Quiche - roasted asparagus, caramelized onions, shredded zucchini, and fresh dill all baked together with a crazy amount of eggs. You can cook Asparagus, spring onion and feta quiche using 21 ingredients and 14 steps. Here is how you cook that.

Ingredients of Asparagus, spring onion and feta quiche

1. You need 1 cup of all purpose flour.
2. It's 1/4 cup of sharp cheddar cheese, packed grated.
3. It's 2 tbsp of parmesan cheese, grated.
4. You need 1/2 tsp of red chilli flakes.
5. It's 1/4 tsp of dried rosemary.
6. You need 1/2 tsp of minced garlic.
7. It's 100 gm of unsalted butter(cold),grated.
8. It's 5 tbsp of buttermilk,cold.
9. You need of Ingredients for the filling.
10. Prepare 2 tbsp of unsalted butter.
11. You need 2 of & 1/2 cup spring onion(bulbs).
12. It's 11 bunch of (400-450 gm approximately) asparagus, cut into 1" pieces.
13. It's 1 tsp of Salt,divided.
14. You need 1 tsp of black pepper powder, divided.
15. Prepare 1 cup of heavy cream.
16. Prepare 3 tbsp of spring onion leaves, chopped.
17. You need 2 tbsp of parsley, chopped.
18. Prepare 1/4 tsp of nutmeg powder.
19. You need 1/2 tsp of minced garlic.
20. Prepare 1 cup of feta,crumbled.
21. It's 8 of eggs.

The pie crust is filled with lots of spring green-asparagus, spinach, and green onions. Josh also added feta and mozzarella cheese. The quiche was perfect in every way. The asparagus and spinach were the perfect addition to the savory custard filling.

Asparagus, spring onion and feta quiche instructions

1. For the pastry: In a bowl add all the ingredients for pastry except butter and buttermilk. Mix well..
2. Add the grated butter and using fingertips mix into the flour until a sand like consistency is reached..
3. Add cold buttermilk gently bring it together slightly. Tip into a clean, lightly floured surface..
4. Gently bring the dough together until it all comes together..
5. Flatten the dough into a disc.Wrap in plastic wrap and refrigerate for 30 minutes..
6. Preheat oven to 190 degree.
7. Gently roll out the dough and place in a greased 10" pie/quiche pan.Use a fork to prick holes over the bottom of the pastry. Blind bake the pastry For 12 minutes. Remove to a cooling rack..
8. Fill with the quiche filling.
9. For the filling : In a skillet melt butter. Add garlic and spring onion bulbs. Saute on medium heat till onions soften and start changing colour...
10. Add asparagus along with 1/2 tsp salt and 1/2 tsp pepper powder. Saute on low heat for 8- 10 minutes. Remove from heat and keep aside..
11. Place half the onion mixture in the pastry shell and spread evenly ;sprinkle half the crumbled feta on top. Spoon half the cream mixture over the feta. Repeat layer once more..
12. Bake in preheated oven @ 180 degree centigrade for 55 minutes to1 hour until set and a skewer inserted in the centre comes out clean..
13. Remove to a cooling rack and let col for 20 - 30 minutes before serving..
14. In a medium size mixing bowl add cream, spring onion leaves, parsley, nutmeg powder,1/2 tsp salt,1/2 tsp pepper powder and eggs. Whisk together using a balloon whisk until all the ingredients are well combined.

We enjoyed the quiche for Sunday brunch and heated up the leftovers for dinner the following day. Now that we have the Quiche Pastry sorted, on to the Quiche Filling. As explained above, you will need Cream and Eggs as your main ingredients. I used Thickened Cream - which is the type of cream most commonly found in Australia, but you can also use Heavy Cream instead. over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture; to just below the rim of the pastry.

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