Wild Asparagus Quiche with Feta and Thyme

Light, crumbly semi wholemeal pastry filled with feta and aparagus and thyme.

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Course: brunch, light lunch

Cuisine: Mediterranean

Keyword: tart, wholemeal

Prep Time: 10

Cook Time: 30

Pastry Resting Time: 30

Servings:6

Author: The Wild Epicurean

4 eggs
140 ml cream
140 ml Greek yoghurt
½ tsp freshly ground nutmeg
15 g equal to one tablespoon of chopped fresh thyme
150 g crumbled greek feta
2-3 spring onions - cut finely lengthways, keeping as much of the green as you can
350 g asparagus - wild or cultivated - remove any woody stems and cut to fit the tart tin; cut the thicker cultivated asparagus lenghways
pinch salt
generous grinding of black pepper

Ideally, in a food processor but equally easy by hand. Rub the butter and flour together until fine breadcrumbs. Whisk the egg with half the iced water, add to the flour mixture, adding more water so it just comes together.
The secret of good shortcrust is don't overhandle and leave it to rest for 30 minutes in the fridge, wrapped in clingfilm.
After 30 minutes, remove the pastry from the fridge and allow it to come back to room temperature. Roll out between 2 pieces of greaseproof paper. The pastry is very short and a little crumbly and why it tastes so good. Line the tart tin and prick the base with a fork. Blind bake for 10 minutes at 200°C. Remove the baking beans and bake for another 2-5 minutes to dry out the base. Don't let it brown.

While the pastry is resting, whisk the eggs, cream and yoghurt together with a pinch of salt, good grinding of black pepper, nutmeg and chopped thyme.
Evenly, arrange the spring onions, asparagus and feta over the base of the tart. Pour over the quiche filling. Bake at 180°C for 30-40 minutes. The quiche is ready when the pastry and filling are golden brown. The filling should no longer wobble😁
Allow to rest for 5-10 minutes, serve warm with a peppery green salad and new minty potatoes.