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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.

overhead photo of Asparagus and Brie Quiche

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.

egg batter with herbs in bowl
side angle photo of Asparagus and Brie before baking

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.

overhead photo of Asparagus and Brie Quiche before baking

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.

overhead close up photo of Asparagus and Brie Quiche
overhead photo of Asparagus and Brie Quiche with 2 slices cut

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?

overhead photo of Asparagus and Brie Quiche with 1 slice cut and knife in quiche

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!

side angled photo of Asparagus and Brie Quiche

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!

Asparagus and Brie Quiche

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Calories Per Serving: 789 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Sesame Crust



  • 1. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet.
    2. To make the crust. In a mixing bowl, combine the flour, sesame seeds, and salt. Add the butter and toss with the flour. Add the 1/3 cup ice-cold water and mix until just combined, adding more water as needed until the dough forms a ball. Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared pie plate. Cover and transfer to the freezer to chill for 20 minutes, or 1 hour in the fridge.  
    3. Preheat the oven to 375 degrees F.  Remove the crust from the freezer. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 15 minutes. Remove from the oven and reduce the oven temp 325.  
    4. Meanwhile, in a medium bowl, whisk together the eggs, milk, yogurt, thyme, basil, dill, chives, crushed red pepper, and a pinch each of salt and pepper.  
    5. Cut 2/3 the asparagus into 1 inch pieces. Arrange in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche. Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Arrange the remaining asparagus stems on top.  
    6. Transfer to the oven and bake 55-65 minutes or until  the eggs are set in the center. Let cool 5-10 minutes before serving. Serve topped with fresh herbs. Enjoy! 
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  1. Hey, excited to make this! Would you consider adding a conversion calculator to all your recipes? I’m from the UK and find it annoying to convert every recipe (it’s worth it!) but it would save me so much time! Keen to hear your thoughts – thank you xx

    1. Hey Steph,
      We have metric conversions available at the bottom of each ingredient list, not sure what happened with this recipe, but I can get it added for you today! Please let me know if I can help in any other way! xT

  2. How do you think this would work with a store bought crust, or do you have any suggestions to premake the crust? Hoping to make this for Mothers Day on Sunday, but time is of the essence 🙂

    1. Hi Carly,
      You could totally use a store bought crust for this recipe! Please let me know if you have any other questions, I hope you love this recipe! xT

  3. 5 stars
    This Quiche turned out perfectly! I loved the combination of ingredients. The crust was the perfect level of crisp. Thanks for sharing!

    1. Hey Beth,
      Love to hear this! Thanks so much for making this recipe and sharing your comment! Have a great weekend!🌼🌴

  4. 5 stars
    I can’t remember the last time I made a quiche. For Easter, I thought what the heck. Soooo easy, and it set wonderfully. I baked this in a glass pie dish and the sesame crust was tasty. Served it with your oregano potatoes and creamy feta sauce. Good combo and helped use all the herbs.

    1. Hey Kat,
      Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx

  5. 5 stars
    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.

    1. Hi Antoinette,
      Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan

      1. 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?

        1. Hi Mimi,
          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

  6. 5 stars
    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.

    1. Hey Ashley,
      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

    2. 5 stars
      I love this recipe, made it for Easter and I’ve already made this three times since! I freeze and bake in a toaster oven comes out perfect.

      1. Hi Carrie,
        Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)

    1. Hey Olivier,
      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

  7. 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.