• Pre-heat the oven to 180C/350F degrees. Lightly grease or butter an 8 inch pie dish.

Make the quiche crust

• Place all ingredients in the food processor and pulse until you have a solid dough. It may be a bit sticky.
• Remove the dough from the food processor and wrap in parchment paper. Chill in the fridge for at least 10 minutes to firm up before rolling.
• Place the pastry dough in between two layers of parchment paper and roll out to the size of the pie dish.
• To place the pie crust in the baking dish, place the baking dish upside down over rolled pie crust. Hold one hand on the dish and slide your hand under the bottom parchment paper. Flip so the pie pan is on the bottom and pastry is on top.
• Remove the parchment paper and press down the edges. If the pastry cracks or splits, press them together.
• Prick the base with a fork to stop the pastry rising when cooking.
• Bake for 13-15 minutes at 180C/350F degrees until golden.
• Remove from the oven until the case is ready to be filled.

Make the filling

• Cook the asparagus spears by either air frying, grilling or steaming. Slice and chop (for a prettier quiche. We reserve spears for the topping, the others to be chopped with the filling)
• In a medium mixing bowl add the eggs and cream and beat until smooth. Add the seasoning to the egg mixture.
• Place the defrosted spinach, choppe spring onions, any chopped asparagus and Feta cheese into the low carb quiche crust case.
• Pour the egg mixture over the vegetables.
• Layer the asparagus spears on top.
• Bake for 30-40 minutes at 180C/350F degrees until the top of the quiche is golden and firm.