• Heat the oven to 200C/fan180C/gas 6 and place a large baking tray onto the oven shelf. Take the pastry out of the fridge.
• Heat the oil in a small frying pan over a medium heat and fry the spring onions for 3 minutes, stirring occasionally. Remove from the heat and leave to cool.
• In a medium saucepan of boiling salted water, cook the asparagus for 3 minutes. Drain in a colander and then plunge the asparagus into a bowl of cold water to stop the cooking process. Drain again. Set 7 spears aside, then chop the rest into 3cm lengths.
• Prepare the filling – in a large mixing bowl, whisk the eggs with 0.25 tsp salt. Pour in the cream and add the crème fraiche and whisk again to combine. Stir in the cooked spring onions, parsley, pepper, most of the cubed feta and the chopped asparagus.

Assemble and bake:

• Unroll the pastry onto a board and place it between 2 sheets of floured baking paper. Roll it out to approx. 5mm thickness and line the base and sides of a tart tin (24 to 26cm diameter), then trim the edges.
• Pour in the filling, ensuring the feta, chopped asparagus and spring onions are evenly distributed. Place the whole asparagus spears on top and scatter over the remaining feta cubes.
• Place the tin onto the heated baking tray and bake for 35 to 45 minutes, until set and golden on top. Leave the quiche to cool in the tin for 15 minutes before serving warm or leave to cool completely.