Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spring Asparagus Quiche Recipe with Dill and Feta

Gourmet Spring Asparagus Quiche with Fresh Dill and Feta

Description

Welcome, food enthusiasts! Today, we’re diving into a delightful springtime recipe that’s perfect for brunch, lunch, or even a light dinner. Our Gourmet Spring Asparagus Quiche with Fresh Dill and Feta is an elegant dish, combining crisp asparagus, tangy feta, and the bright flavor of fresh dill—all nestled in a golden, flaky crust. Whether you’re a seasoned chef or just someone looking to elevate their cooking game, this recipe will surely impress your taste buds and your guests alike!

Ingredients

Scale

 

  • 1 refrigerated pie crust (from a 14-oz. box)
  • 1 tbsp. plus 1 tsp. kosher salt
  • 12 oz. fresh asparagus, trimmed
  • 5 large eggs
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1 tbsp. Dijon mustard
  • 1 tbsp. chopped fresh dill
  • 1/2 tsp. ground black pepper
  • 4 oz. crumbled feta cheese
  • 3 green onions, thinly sliced

Instructions

 

  1. Prepare the crust: Preheat the oven to 425°F. Fit the refrigerated pie crust into a 9-inch pie plate (not deep dish). Fold the edges under and crimp as desired for a beautiful finish. Place the crust in the refrigerator for 30 minutes or the freezer for 15 minutes to chill. This helps the crust maintain its shape during baking.
  2. Blind bake the crust: Line the inside of the crust with parchment paper, then fill it with baking weights or dried beans to prevent bubbling. Bake until the edges are lightly golden, about 14 to 17 minutes. Remove the weights and parchment paper, then return the crust to the oven for an additional 5 to 8 minutes, until dry and golden. Allow the crust to cool on a wire rack.
  3. Prepare the asparagus: In a medium saucepan, bring 6 cups of water to a boil. Add 1 tbsp. of kosher salt and the trimmed asparagus. Cook for 2-3 minutes until crisp-tender. Immediately transfer the asparagus to ice water to stop the cooking process. Drain and dry the asparagus thoroughly. Slice 6 spears in half lengthwise and cut the remaining spears into 1-inch pieces.
  4. Prepare the custard: Reduce the oven temperature to 325°F. In a large mixing bowl, whisk together the eggs, whole milk, sour cream, Dijon mustard, fresh dill, ground black pepper, and the remaining 1 tsp. of salt. This mixture will form the creamy base of your quiche.
  5. Assemble the quiche: Sprinkle the 1-inch asparagus pieces, crumbled feta cheese, and sliced green onions evenly across the bottom of the cooled pie crust. Carefully pour the custard mixture over the top. Arrange the lengthwise asparagus spears on top of the quiche in a decorative pattern.
  6. Bake and serve: Bake the quiche until the filling is set in the center and slightly puffed at the edges, approximately 45 minutes to 1 hour. Let the quiche cool for at least 40 minutes before slicing it with a serrated knife. Serve warm, at room temperature, or even chilled for a refreshing take.

Equipment

Notes

 

  • Crust tip: If you find your crust edges browning too quickly during baking, cover them with a ring of aluminum foil.
  • Custard consistency: For a silkier quiche, ensure that your custard ingredients (eggs, milk, sour cream) are well-whisked until smooth before adding them to the crust.

Find it online: https://optimalrecipes.com/spring-asparagus-quiche-recipe-with-dill-and-feta/