Herby Everything Cheddar Swirl Buns.
Kicking off Monday with this very springy Asparagus and Brie Quiche. A custard like, egg filling, with fresh herbs, brie cheese, asparagus, and a toasted sesame seed crust that all comes together in this simple springtime quiche. It’s savory, with the slightest touch of sweet, and combined with deliciously buttery brie cheese…easy, simple, and beautiful! Great to make tonight for a light meatless Monday dinner. Oh, and the best part? This quiche can be made completely in advance, making it perfect for all your springtime entertaining.
Is this a spring recipe or what? I am so excited about this recipe, it’s delicious. What I love most about this dish is that it really reminds me of grandma, whom I’m missing so much these days (read more about that in yesterday’s favorite’s post). My Nonnie, would make quiche all the time. It was her go-to side dish, and she loved using asparagus, especially during the spring and summer months. So this quiche just feels like it would be right up her alley. Only wish I could share it with her.
With today being April 1st, this felt like the perfect recipe to share. It’s now very much spring time, Easter is quickly approaching, and Mother’s Day will soon follow. This means lighter dishes, and brunch recipes all around.
I must admit, I’m very excited that it’s finally April. I know the next few months are going to fly by. But I’m so happy for the longer days and general excitement that comes with this time of year…because summer is slowly inching closer and closer.
Going to jump right into today’s recipe because I shared all of my life details yesterday…
It’s been a while since I’ve shared a quiche, but this one is definitely my favorite. It’s lighter, springier, easier, and well, there’s brie and asparagus, two of my favorite ingredients.
First, let’s talk about the crust. Oddly, this crust is inspired not by my Nonnie, but my other grandma, Mimi, my dad’s mom. Way back in the day she used to make an asparagus quiche that had a sesame cracker crust. To be honest, I don’t exactly remember it all that well. But I do remember loving it. And my mom has said it’s always been one of her favorite dishes that my Mimi makes. Although…my mom does have kind of a semi bland pallet.
Anyway, the crust was a key part to Mimi’s quiche, and it’s so different. So I took her idea, but instead of using crackers, I incorporated toasted sesame seeds into my butter based crust. It’s the simplest step, but it makes all the difference.
The sesame seeds add a subtle nutty flavor that’s unexpected, but very delicious.
For the filling, I kept it classic quiche style. Using eggs, milk, yogurt, thyme, dill, basil, chives, and so many fresh herbs, all my favorites. Is that classic? I don’t know, but it works. It’s creamy and custard like.
Now, the elements that make this quiche extra special…asparagus and brie.
Yes, leave it to me to add brie to a quiche. To be expected, huh?
In creating the filling for this quiche, I was kind of inspired by last year’s asparagus and brie tarts. And you guys? It’s a game changer. The asparagus slowly roasts while the brie melts over top. Add that creamy, eggy, herby filling and you’ll have yourself a truly yummy quiche that few have ever experienced before, but all will LOVE.
It’s different, but not so different that no one will be interested. The brie pretty much seals the deal, it’s a hard ingredient not to love, you know?
I’m currently loving this as a light spring filled dinner with a heaping pile of lemony arugula on top. But it’s going to be equally great for my Easter brunch table, my Mother’s Day lunch, and every other occasion in between.
I know I will be making this recipe over and over again…like tonight, for dinner!
If you make this asparagus quiche, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
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Delicious and easy to make. I cut the brie into smaller pieces and used honey flavored yogurt because the market was out of plain yogurt. I will be making this again and again.
Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan
I love this quiche but I’m having some trouble with the pie crust. It’s very sticky and I have difficulty transferring it to the pie pan. This last time, while I was baking the pie crust, it slipped down the edges of the pan, making for thick crust in the corners of the pan and a short-sided pie crust. Do you have any suggestions?
So sorry to hear you are having some issues! It sounds like your crust might not be cold enough. I would pop the dough in the fridge next time to make sure it is really chilled. I hope this helps! xx
I’ve never made a quiche before, loved using this recipe for inspiration! I took some liberties with the egg filling (added mushrooms, shallots and subbed cottage cheese for greek yogurt/used a little less milk) but followed the crust as is. Loved the addition of sesame, mine didn’t particularly crisp on the bottom. Maybe because of the glass pan? I may bake a little longer in the first bake next time! But another win in my book.
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Definitely could have been the glass pan, try using a metal one next time or just baking longer. Have the best week:) xxT
can i use something else than brie ie cheddar or other
Totally, use whatever cheese you like:) I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Are you suggesting to bake with the pie pan on the baking sheet? In the first instruction, it says to place the greased pan on a baking sheet. But it doesn’t mention later whether to place the pie pan in the oven on the baking sheet. It just says transfer to oven. I’m confused about what the baking sheet is for if not to bake the pie pan on.
Yes, I bake the quiche on the baking sheet, it helps with any extra bubbling that may flow from the top. I hope this makes sense:) xTieghan
I recently came across a recipe very similar to this. Made in muffin tins, lining them with puff pastry, a slice of prosciutto, asparagus pieces, and brie and then sprinkled with parmesan. The pastry is then brushed with a mix of oil and honey..and into the oven. Next time I will add an egg mixture and herbs to make mini quiches. Love your recipes!
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
Huge hit for Maniscalco Easter Brunch. Thanks Tieghan! Sesame seeds in the crust were fantastic.
We also had Strawberry and Cream Cheese Croissant French Toast made by my daughter Megan and Herby Everything Cheddar Swirl Buns made by other daughter Annie.
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Love this recipe! Can you make ahead and freeze? If so, at one point in the recipe might you freeze?
I would freeze after you bake the quiche then just bake from frozen until warmed through. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Can you make this ahead and freeze it?
For sure, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Absolutely delicious!!! Made this tonight for dinner. I used a store bought walnut pie crust. It gave it a nutty flavor and a nice crisp texture.
I must have put to much filling in the quiche, I had a lot a egg mixture left over. So a made a couple of mini ones.
Do you think this could be made without the crust? Would I just add more egg mixture?
I haven’t tried this, but I’m sure it would work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this recipe several times and what I love about it (and most quiche recipes) is the flexibility it lends. Sometimes I use a dozen eggs, sometimes six. It’s such an easy recipe to adapt. I am gluten free, and simply spray the bottom of my glass pan and don’t use a crust. This is my favorite go to quiche recipe all year round, but especially when we have fresh asparagus!
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Hi — I’m looking forward to making this gorgeous looking quiche. I’ve read all the reviews and wonder what you think about roasting the asparagus before putting them in to reduce the “watery” content? Maybe not the ones on top as those need to look plumper. Thanks for your expertise!
That should be totally fine to do. I hope you love the dish, please let me know if you give it a try! xTieghan