Blue Cheese, Pea and Asparagus Quiche - Wines of Germany

Ingredients

• 200g flour, plus extra to dust
• 50g white vegetable fat, chilled and cubed
• 50g butter, chilled and cubed
• pinch salt
• 2 tsp olive oil
• 1 red onion, thinly sliced
• 50g peas, defrosted
• 3 eggs, beaten
• 150ml double cream
• 2 tsp fresh thyme leaves
• 50g soft blue cheese, such as roquefort
• 100g fine asparagus spears or thicker ones halved lengthways, trimmed
• 40g gruyere, grated
• 2 cos or romaine lettuce, torn
• ½ cucumber, diced
• 2 stems of dill, torn
• 1 tbsp olive oil
• 1 tsp lemon juice