Asparagus, Pea & Feta Quiche with Shortcrust Pastry

Spring vegetables hit different when they're baked into something golden and creamy. This Asparagus, Pea & Feta Quiche with Shortcrust Pastry is the kind of recipe that looks impressive, tastes incredible, and doesn't require a culinary degree to pull off. No drama. Just a solid bake that works every single time.

Whether you're meal-prepping for the week or need something real on the table by 6pm — this is it.

Key Takeaways

• ✅ Shortcrust pastry is simple to make from scratch — or use store-bought without shame
• ✅ Blind baking the crust = no soggy bottom (worth the extra 15 minutes)
• ✅ Asparagus, peas, and feta are a flavour trio that just works
• ✅ This quiche stores well — great for meal prep and next-day lunches
• ✅ Consistent beats perfect — even a slightly rustic crust tastes amazing

What You'll Need: Ingredients at a Glance

For the Shortcrust Pastry

For the Filling

How to Make Asparagus, Pea & Feta Quiche with Shortcrust Pastry

Step 1: Make the Shortcrust Pastry

Cold butter is non-negotiable here. Warm butter = tough pastry. Don't skip this.

1. Add flour and salt to a large bowl.
2. Rub in the cold butter with your fingertips until it looks like rough breadcrumbs.
3. Add cold water one tablespoon at a time, mixing gently until the dough just comes together.
4. Don't overwork it. Wrap in cling film and chill for 30 minutes.

💡 Chef Murray's note: Short on time? Store-bought shortcrust pastry is a straight-up solid move. Show up for yourself however works today.

Step 2: Blind Bake the Crust

This is where most people cut corners. Don't.

1. Preheat your oven to 190°C / 375°F.
2. Roll the chilled dough on a lightly floured surface to about 3mm thick.
3. Line a 23cm (9-inch) fluted tart tin. Press it in gently.
4. Prick the base with a fork, line with baking paper, and fill with baking beans or dried rice.
5. Bake for 15 minutes, remove the beans and paper, then bake another 5–8 minutes until lightly golden.

Why bother? A pre-baked shell holds up to the custard filling without going soft. Trust the process.

Step 3: Prep the Vegetables

Keep it simple:

• Asparagus: Snap off the woody ends. Blanch in boiling water for 2 minutes, then plunge into cold water. Pat dry.
• Peas: If frozen, just thaw them. No cooking needed.
• Feta: Crumble roughly — you want chunky bits, not dust.

Step 4: Make the Custard Filling

Whisk together:

• 3 eggs
• 200ml double cream
• 100ml milk
• Salt and a generous crack of black pepper

That's it. Clean, simple, real.

Step 5: Assemble and Bake

1. Scatter the peas and half the feta across the pre-baked pastry shell.
2. Pour over the egg custard mixture.
3. Lay the asparagus spears on top — arrange them however you like. Rustic is fine.
4. Scatter the remaining feta on top.
5. Bake at 180°C / 350°F for 30–35 minutes, until the filling is just set with a slight wobble in the centre.
6. Cool for at least 10 minutes before slicing.

🕐 Total time: About 1 hour 20 minutes (including chill time). Active work? Maybe 25 minutes. Worth the grind.

Tips for the Best Asparagus, Pea & Feta Quiche with Shortcrust Pastry

Real ones know these small details make a big difference:

• 🧊 Keep everything cold when making pastry — cold bowl, cold hands if possible
• 🥚 Don't over-bake — a slight wobble in the centre is perfect; it firms up as it cools
• 🧀 Use good feta — the block kind packed in brine, not the pre-crumbled stuff
• 🌿 Add fresh herbs — mint or dill stirred into the custard lifts the whole thing
• 🔪 Slice clean — let it cool fully before cutting for neat slices

Storage & Meal Prep

This quiche is built different when it comes to meal prep.

Reheat slices in the oven at 160°C for 10–12 minutes. Microwave works too — just 60–90 seconds.

Serving Suggestions

Keep it simple:

• 🥗 Side salad with a lemon vinaigrette
• 🍅 Sliced tomatoes and cucumber
• 🍞 Crusty bread for the table
• ☕ Works cold too — great for lunchboxes

Conclusion

This Asparagus, Pea & Feta Quiche with Shortcrust Pastry is the kind of recipe that earns a permanent spot in your rotation. It's straightforward, satisfying, and genuinely delicious — no overthinking required.

Your next steps:

1. Check your fridge for eggs, cream, and butter — you probably have most of this already
2. Grab asparagus and feta on your next grocery run
3. Block out 90 minutes on a Sunday and do the work

Save this one. Come back to it. Consistent beats perfect — and this recipe is consistent every single time. 🙌