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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: 267 kcal

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

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Ingredients

Sesame Crust

Filling

Instructions

  • 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! 

horizontal photo of Asparagus and Brie Quiche

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Comments

  1. 5 stars
    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.

    1. Hey Lesli,
      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

  2. 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!

    1. Hey Sarah,
      That should be totally fine to do. I hope you love the dish, please let me know if you give it a try! xTieghan

  3. 5 stars
    This quiche turned out absolutely amazing! It is now going to be a staple in the recipes for me. It was packed full of flavor and perfect for spring (or any time, really). I do agree with another comment here that the 9″ pie dish was WAY too small, next time I’ll do a bigger one. I also had never used the grating method to add butter to dough – I don’t have a pastry cutter so this was a HUGE time saver – a hack I’ll use again and again for pie crusts! Thanks, Tieghan!

    1. Hey Kelsey,
      Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  4. So excited to try this! My husband is not a huge Brie fan. What cheese would be a good substitute? I was thinking either fontina or Gruyere but figured you would know! Thank you!!

    1. Hey Elaine,
      I think fontina or gruyere would be fantastic! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. I made this and it looked beautiful, but my pie pan wasn’t nearly large enough for all the egg mixture so only about a third of the filling made it in. Also, this was must first time making a crust from scratch and it was difficult! Wish there were photos of what it should look like in progress / when it comes out of the oven. Don’t know that I’ll attempt this again.

    1. Hey Naomi,
      Thanks so much for giving the recipe a try. Was there anything you may have adjusted? What size pie dish did you use? Let me know if I can help in anyway! xTieghan

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