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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.
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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.
Ingredients
- All-purpose flour
- Salt
- Cold grated butter
- Toasted sesame seeds
Filling
- Large eggs
- Whole milk
- Plain Greek yogurt
- Fresh thyme leaves
- Chopped fresh basil
- Chopped fresh dill
- Chopped fresh chives
- Crushed red pepper flakes
- Kosher salt and black pepper
- Asparagus
- Brie
- Honey
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!
Asparagus and Brie Quiche
Ingredients
Sesame Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) cold grated butter, grated on a box grater just like cheese
- 3 tablespoons toasted sesame seeds
Filling
- 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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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?
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
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!
Thank you so much Carly! xTieghan
Can I use low fat plain yogurt instead of Greek yogurt ? Also can I use a puff pastry sheet as the crust ?
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
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
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
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 ☺️
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!
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.
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
Hi, I have a question about the brie. Rind on or off? Thanks looks soooo good!
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
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!
I am so glad you loved this Noa! Thank you so much for trying it! xTieghan
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.
That is so amazing! I am so glad you both loved this recipe, Meghan! Thank you! xTieghan
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!
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
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!
Love that! Thank you for trying this, Jessica! xTieghan
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!
Wow so amazing! Thank you so much for making this Wendy! xTieghan
Bring on the spring asparagus! Love this quiche, especially the brie!
Thank you so much! xTieghan
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!
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
Can you recommend a cheese other than Brie? I’m no the biggest fan of it…
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