Set oven to 175°C. Use a 28cm diameter x 4cm deep quiche or pie dish.

Break off the ends of the asparagus and discard them. Place the asparagus on a baking tray. Drizzle with 2 tbsp of olive oil and season with a little course sea salt and black pepper. Bake for about 12 minutes, turning once. Take out of the oven and allow to cool a little, then slice the asparagus into 1cm pieces.

Turn the oven up to 180°C.

Fry the onion and garlic in 1 tbsp of olive oil until glassy and fragrant. Add the courgettes and stir fry until tender, about 5 minutes.

Beat eggs in a bowl with a whisk and season with course sea salt.

Roll out the pastry on a clean, floured surface to an appropriate size for your quiche dish, line the quiche dish with the pastry leaving the excess pastry on for baking, score the base of the pastry with a fork and place a piece of wax proof paper over the pastry and top with baking beans or uncooked rice and bake the pastry blind for about 12 minutes.

Remove from the oven and take off the wax proof paper and rice. With a butter knife, remove the excess pastry so you have a clean edge.

Pour the courgettes and onions into the pastry case to form an even layer on the bottom, top with half of the feta cheese, then layer on the asparagus, pour over the eggs, and top with the remaining cheese.

Bake for about 30 minutes until the quiche is cooked through and the cheese is golden. Open the oven door and let the quiche cool in the oven for about 10 minutes, then take out and serve, or allow to cool and serve warm or at room temperature.