Name: Asparagus Quiche with Sesame Crust and Fresh Herbs Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: PT-489337H20M30S
Cuisine: French-inspired
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 stick (8 tablespoons) cold unsalted butter, grated; 3 tablespoons toasted sesame seeds; Ice-cold water, about 1/3 cup or as needed; 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, to taste; 1 bunch asparagus, ends trimmed; 4 ounces brie cheese, cut into 6–8 wedges; 1 tablespoon honey

Introduction

This savory Asparagus Quiche with a sesame crust is a delightful dish perfect for brunch or a light dinner. The buttery sesame crust pairs beautifully with a creamy egg filling, fresh herbs, and tender asparagus. A touch of honey and rich brie cheese add subtle sweetness that makes every bite special.

This image shows a round quiche with a thick, golden-brown crust that looks crispy and flaky. The filling inside is yellow and creamy, speckled with green peas and herbs, giving a fresh look. On top, there are whole green asparagus spears arranged in a circular pattern, radiating from the center to the edges. Between the asparagus, there are rectangular white cheese blocks scattered evenly. The surface is slightly glossy with a few red pepper flakes sprinkled all over. The quiche is placed on a white plate, on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sesame Crust:

1 1/2 cups all-purpose flour

1/2 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, grated

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, to taste

1 bunch asparagus, ends trimmed
4 ounces brie cheese, cut into 6–8 wedges
1 tablespoon honey

Instructions

Step 1: Grease a 9-inch tart pan or pie dish with butter and place it on a baking sheet.

Step 2: Prepare the crust by combining the flour, sesame seeds, and salt in a mixing bowl. Add the grated cold butter and toss into the flour mixture. Gradually add ice-cold water, starting with 1/3 cup, mixing until the dough begins to come together. Add more water as necessary until a ball forms.

Step 3: Roll the dough into a large circle about 1/4 inch thick. Carefully fit it into the tart pan. Cover and place in the freezer for 20 minutes (or refrigerate for 1 hour).

Step 4: Preheat the oven to 375°F (190°C). Remove the chilled crust from the freezer. Line it with parchment paper and fill with pie weights, dried beans, or rice. Bake for 15 minutes until set. Remove the weights and parchment, then reduce oven temperature to 325°F (160°C).

Step 5: In a medium bowl, whisk together eggs, milk, Greek yogurt, thyme, basil, dill, chives, crushed red pepper flakes, and salt and pepper to taste.

Step 6: Cut about two-thirds of the asparagus into 1-inch pieces. Arrange these chopped pieces evenly in the bottom of the baked crust. Set aside the remaining asparagus for topping.

Step 7: Place the brie wedges over the asparagus and drizzle with honey. Pour the egg mixture over the filling, gently tilting or wiggling the pan to distribute evenly. Arrange the remaining asparagus spears on top.

Step 8: Bake the quiche for 55–65 minutes, or until the center is set. Allow it to cool for 5-10 minutes before serving. Garnish with additional fresh herbs if desired, and enjoy!

Tips & Variations

For a nutty crunch, lightly toast the sesame seeds before mixing into the crust.

Substitute brie with goat cheese or feta for a different flavor profile.

Use a combination of fresh herbs or add a pinch of nutmeg to the filling for added warmth.

Blind bake the crust longer (up to 20 minutes) if you prefer extra crispiness.

To make the crust gluten-free, try using a gluten-free flour blend, adjusting liquid as needed.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices gently in a 350°F (175°C) oven for 10-15 minutes or microwave until warmed through. Quiche can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the crust and filling in advance. Assemble the quiche and refrigerate for up to 24 hours before baking. Allow extra baking time if baking from chilled.

What can I use instead of Greek yogurt?

You can substitute plain yogurt, sour cream, or crème fraîche for Greek yogurt. Just be sure to choose a thick variety to maintain the creamy texture of the filling.