Asparagus Quiche with Sesame Crust and Fresh Herbs Recipe
This Asparagus Quiche with Sesame Crust and Fresh Herbs is a perfect savory dish for brunch or a light dinner. Featuring a unique buttery sesame seed crust, creamy egg filling enriched with fresh thyme, basil, dill, and chives, tender asparagus, and creamy brie cheese drizzled with honey, this quiche offers a balanced combination of flavors and textures that delight the palate.
- Prep Time: 20 minutes (plus 1 hour chilling time for dough if refrigerated)
- Cook Time: 1 hour 20 minutes (15 minutes blind baking + 55-65 minutes baking)
- Total Time: 1 hour 40 minutes to 2 hours
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
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
- Ice-cold water, about 1/3 cup or as needed
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
- Prepare Tart Pan: Grease a 9-inch tart pan or pie dish with butter and place it on a baking sheet for easy handling.
- Make Sesame Crust: In a mixing bowl, combine flour, toasted sesame seeds, and salt. Toss in the grated cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice-cold water, starting with 1/3 cup, mixing until the dough begins to come together. Add more water if needed until a dough ball forms. Roll out dough into a 1/4 inch thick circle and fit it into the tart pan. Cover and chill in freezer for 20 minutes or refrigerate for 1 hour.
- Blind Bake Crust: Preheat oven to 375°F (190°C). Remove crust from freezer and line it with parchment paper. Fill with pie weights, dried beans, or rice. Bake for 15 minutes until set. Remove weights and parchment. Reduce oven temperature to 325°F (163°C).
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, whole milk, Greek yogurt, fresh thyme, basil, dill, chives, crushed red pepper flakes, kosher salt, and black pepper until well combined.
- Assemble Quiche: Cut about two-thirds of the asparagus into 1-inch pieces and arrange them evenly on the bottom of the partially baked sesame crust. Add brie wedges on top of asparagus and drizzle honey over the cheese. Pour the egg herb mixture over the filling, gently tilting the pan to distribute it evenly. Arrange remaining whole asparagus spears on top for garnish and texture.
- Bake Quiche: Place quiche in the oven and bake at 325°F for 55 to 65 minutes, or until the filling is fully set in the center and slightly golden on top.
- Cool and Serve: Allow the quiche to cool for 5-10 minutes before slicing. Garnish with additional fresh herbs if desired and serve warm or at room temperature.
Notes
- Use cold butter and cold water to ensure a flaky crust.
- Blind baking the crust prevents a soggy bottom when adding wet filling.
- Adjust crushed red pepper flakes to control the level of spiciness.
- Brie can be substituted with Camembert or mild goat cheese for variation.
- For a vegetarian option, ensure no meat is added and use kosher salt.
- Quiche tastes great served warm or at room temperature, perfect for brunch or dinner.
Keywords: asparagus quiche, sesame crust quiche, fresh herb quiche, brunch recipe, savory pie, brie cheese quiche, spring vegetable quiche
