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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. 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

  1. 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

  2. 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

  3. 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

  4. 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

    1. Hey Jennifer,
      Yes! I hope you love this recipe, please let me know if you have any other questions! xTieghan

  5. I made this tonight and it was extremely watery—I even baked it longer to try to get it to set but when I cut into it was all water. Is this from the asparagus? I can’t figure out what I did wrong.

    1. Hey Bryce,
      So sorry to hear this! Was there anything you may have adjusted in the recipe? This would help me to better answer your question! Please let me know how I can help! xTieghan

  6. 5 stars
    Such a delicious dish for brunch. Felt decadent but not too heavy. Asparagus with the Brie was a winning combination.

    1. Hey Kristen,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  7. I’m thinking of making this for Easter Brunch because it looks so damn good. My husband isn’t a huge fan of asparagus and wants bacon added as a compromise :P. Do you think that would work (asparagus+ bacon)??

    1. Hey Sarah,
      I think bacon would be fantastic here! I hope you love the recipe, Happy Easter! xTieghan

    1. Hey Beth,
      Yes, that should work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. This recipe sounds delicious! Because not everyone in my family is a fan of asparagus, could zucchini slices be used in place of the asparagus? If so, how much zucchini would you use? Thank you!

    1. Hey Kelsey,
      Yes, I think zucchini would be a great option, I would use about 1 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    This quiche is DELIGHTFUL! While it has the feel of a spring dish, especially with the asparagus, it is a must at all times of the year. I have made this recipe many times now, and even in the dead of winter, it is so good!! I do use my own crust recipe (because why fix something that’s not broke) and I don’t have plain sesame seeds on hand typically, but adding everything bagel seasoning to the crust is sublime. Thank you for such a wonderful recipe, love your work!

  10. 5 stars
    Hi Teigen, love your recipes and so excited to try this one. Sometimes on your recipes you list salted or unsalted butter and other times you don’t. Is the default salted butter? For example this crust recipe above, should I use unsalted or salted butter? Thanks!

    1. Hey Jess,
      I usually prefer using salted butter:) I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan

  11. 5 stars
    I never leave comments on recipes mostly because I’m lazy. But I’ve got to say, this quiche was so lovely and uniquely heavenly! I will be making it again!

  12. Hi there! This recipe looks AMAZING!
    I am wondering if 2 things 1) Can I leave the crust dough to chill in the fridge overnight? and (This is sure a newbie question but…) 2) The crust is made by hand correct? Not a stand mixer? THANKS!!

    1. Hi Amy,
      Yes you can leave in the fridge overnight. I like to use a stand mixer but you can also mix by hand. I hope love the recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    Made this for Mother’s Day and it was a huge hit. Brimming with fresh flavor and bonus points for being so aesthetically pleasing 🙂

    1. Hi Susie! It is just one bunch from the grocery store.. Maybe a little bit more than a handful. I hope you love this recipe! Please let me know if you have any other questions! xTieghan

  14. If you wanted to make this in advance, would you stop before baking and bake the day you serve it? Or, would you bake it in advance? If so, at what temp and for how long to reheat?

    1. Hey Ashley! I would bake, then warm just before serving. Warm at 350 for 15-25 minutes. That works great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  15. 5 stars
    I made this for brunch this weekend and it was fantastic! So easy to make, I baked it the day before and reheated it in the morning and it was a huge hit! I’ll definitely be keeping this one as a go-to recipe!

    1. Hi Yes, I think regular yogurt will be fine and yes, you can use puff pastry as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  16. I love this quiche, already made it! Want to make again for mother’s day! Do you think making crust the day before and then making the rest of the quiche would be ok?
    Xox

    1. Hey Anna! Yes, you can bake the crust ahead of time, then the quiche the following day. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  17. 4 stars
    I was waiting for my roommate and bestie from college to come for a girls weekend to make this. We had a blast making it together and it tasted delicious! I love the dill. And the brie. I read all the comments beforehand and saw some people were getting soggy crusts. I also got, as Mary Berry would call it, a “soggy bottom”. I’m not sure why. I made sure to only use extremely thin pieces of asparagus. If you have any tips, please let me know as I would love to make this again. Thanks for sharing ☺️

    1. HI there! Sorry you had a soggy crust. I am really not sure why that is happening. Are you using whole milk? Is there anything different you are using/doing? Hope I can help!

  18. Wow this looks amazing. Do you think that this would be able to be made the night before and reheated?
    I want to make two of them for a brunch I have coming up but limited oven space for everything else.
    Thanks for all your AMAZING yummies that you’ve contributed to my dinner parties over the years.

    1. HI there! Yes, you can make the night before and then just rewarm. That works really well! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Lori! I like to leave the rind on the brie, but please do what you think you will enjoy best. This can be made with the rind on or off! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  19. 5 stars
    I made this quiche last week and this week I am making it again! It is just too good! The sesame adds so much interesting flavour to the crust and the filling is just spectacular. I really like asparagus, but I never know what to do with it, so now I finally have a great recipe for it! I love all the herbs and the hint of honey! Thank you for this wonderful recipe!

  20. 4 stars
    Made this for dinner this evening and did not disappoint! The subtle hint of honey balanced by the red pepper flakes mmmm. And the crust. I was just a little frustrated cause it was very liquid-y when I pulled it at 1 hr, so I left it in for another 15 minutes cooking and 10 more as the oven cooled. My husband said it’s the best meatless quiche he has ever had.

  21. 3 stars
    This tasted ok. Probably could use more salt. The biggest problem was that it was very wet in the center when I cut it open, ruining the lovely crust!

    1. Hi Brianna! I am glad you liked this, but I hope you love it with some more salt if you try it again! Are there any questions I could answer for you? xTieghan

  22. I made this last night and threw in some smoked salmon I had in the fridge.
    My husband claims he hates quiche but he had 2 big slices!

  23. 5 stars
    This was outstanding! My husband rated it, “15 out of 10!” A couple of notes for the next time: cook the crust longer in consideration of high altitude. I added 8 minutes at 325 degrees and should 10 more minutes at 375. I will use a deep dish pie pan to avoid clutzy splashing of uncooked egg mixture. And an additional 10 minutes for the completed quiche.
    Thank you for the inspired recipe!

  24. Hi Tieghan! I made this last night with a few personal modifications (whole wheat flour for the crust and substituting rosemary for the basil and dill)
    Everything tasted great but the filling did come out a bit watery. I’m guessing that’s from the asparagus cooking off, but do you have any tips for avoiding that next time? Cooked it for 1hr at 325 then 1 min under low broil to brown up the cheesy top.
    Came together much better this morning when reheated, but the crust was still a bit soggier than I’d like.
    Loved the recipe and everything you make! Thanks!

    1. Hey Allie! Are you using thick asparagus? If so, I’d recommend using a thinner asparagus as that will release much less water. If you still have water on top after baking, just blot the top with a paper towel. Please let me know if you have any other questions. I hope this helps you! Thank you! xTieghan

    1. Hi Emily! You can really use whatever cheese you love, cheddar, fontina, goat cheese, these would all be really delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Kim! I recommend baking as directed and then you can either reheat or serve at room temp. To reheat, just warm at 300 degrees for 15-20 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! Yes, bake and then reheat or serve at room temp. to reheat, just warm at 300 degrees for 15-20 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  25. Looks amazing as do all your recipes of which many I have made and love!!! I never put yogurt in my quiche but usually use more milk than you do so am curious to see how it is with the yogurt, and also am
    Curious about the honey. I’m not a fan of sweet I prefer spicy everything but am a fan of you so will trust that there is a reason, and Brie and honey work so it must be good! Can’t wait to try and thanks again!

    1. Hi Lisa! I hope you do try this one and let me know how it turns out for you!! Thank you! xTieghan

  26. I will definitely be trying this! Love all the fresh herbs…and beautiful presentation! This recipe just screams spring…and I am SO ready! 🙂

    1. HI! I have not frozen this so I cannot say for sure, but I do think that it would work well. I would cover and freeze, then thaw overnight in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! I would use 2 teaspoons of thyme and basil, 1 teaspoon of dill and chives. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  27. 5 stars
    This looks and sounds so delicious, and I love the idea of the sesame crust!

  28. Sweet sweet Tieghan, your posts always make me smile, you’re so happy and positive about everything! I’ve been following you for years now and my conclusion is that you love ALL the seasons and that EVERY new dish is your favorite! I love to see how nature inspires you as well as everything surrounding you.
    Back to the quiche, being a French girl this dish is a standard favorite in most homes. The classic version is made with cheese and bacon cubes but we love new ideas, especially the ones including vegetables. This looks yummy and will be on my next brunch table. Bon appétit!

    1. Hi Anaïs! You are so sweet and thank you for this comment! I am so glad you have been loving my recipes and I hope you love this one! Thank you! xTieghan

  29. I’m going to making this quiche tonight, but without the crust. Even though the crust sounds amazing.