For the pastry: In a bowl add all the ingredients for pastry except butter and buttermilk. Mix well.
Add the grated butter and using fingertips mix into the flour until a sand like consistency is reached.
Add cold buttermilk gently bring it together slightly. Tip into a clean, lightly floured surface.
Gently bring the dough together until it all comes together.
Flatten the dough into a disc.Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 190 degree
Gently roll out the dough and place in a greased 10" pie/quiche pan.Use a fork to prick holes over the bottom of the pastry. Blind bake the pastry For 12 minutes. Remove to a cooling rack.
Fill with the quiche filling
For the filling : In a skillet melt butter. Add garlic and spring onion bulbs. Saute on medium heat till onions soften and start changing colour..
Add asparagus along with 1/2 tsp salt and 1/2 tsp pepper powder. Saute on low heat for 8- 10 minutes. Remove from heat and keep aside.
Place half the onion mixture in the pastry shell and spread evenly ;sprinkle half the crumbled feta on top. Spoon half the cream mixture over the feta. Repeat layer once more.
Bake in preheated oven @ 180 degree centigrade for 55 minutes to1 hour until set and a skewer inserted in the centre comes out clean.
Remove to a cooling rack and let col for 20 - 30 minutes before serving.
In a medium size mixing bowl add cream, spring onion leaves, parsley, nutmeg powder,1/2 tsp salt,1/2 tsp pepper powder and eggs. Whisk together using a balloon whisk until all the ingredients are well combined
