Asparagus and Brie Quiche.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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. Can be made completely in advance, making it perfect for springtime entertaining...easy, simple, and beautiful!
- 6 large eggs
- 1 cup whole milk
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1 bunch asparagus, ends trimmed
- 4 ounces brie, cut into 6-8 wedges
- 1 tablespoon honey
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!
Our Favorite Recipes
Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto.