Quiche crust method

• Preheat oven to 180’C
• Mix flour and salt in a blender. Add the cold butter cubes and mix on low speed, until it resembles coarse crumbs.
• Add the toasted sesame seeds and cayenne pepper
• Add the egg and mix at low speed until it comes together into a dough.
• Use your hands to form it into a disc or ball. Warp with plastic wrap and refrigerate for 30 minutes (up to two days). Place it on a floured working surface and roll it, using a rolling pin, into the required shape. Transfer into a round or oblong quiche pan and gently press the dough into place using your hands.
• Place baking paper in tin and cover with baking beans or dry rice, blind bake for about 20 minutes, remove baking paper and bake another 5-10 minutes until golden brown. Leave to cool down for a few minutes.
• Place the asparagus in the pastry case in your preferred style
• Mix the eggs, milk, yogurt fresh dill, salt, and pepper in a bowl and pour over the asparagus.
• Add crumbled feta on top
• Bake for 30 minutes in the preheated oven until golden brown.