Introduction

This Asparagus Quiche with a sesame crust and fresh herbs is a delightful dish perfect for brunch or a light dinner. The nutty crust pairs beautifully with a creamy egg filling, fresh herbs, tender asparagus, and rich brie cheese drizzled with honey. It’s both elegant and comforting, sure to impress family and friends.

A savory quiche sits on a white plate, showing three clear layers: a golden brown, flaky crust forming a tall, ridged edge; a bright yellow egg custard base mixed with visible green peas and finely chopped herbs; and a top layer decorated with green asparagus spears arranged in a circle radiating from the center, each topped with pale yellow rectangular cheese chunks sprinkled with black pepper and red flakes. The texture contrasts between the crisp crust, smooth custard, and fresh vegetables are clear against the white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the 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, then place it on a baking sheet for easy handling.

Step 2: To prepare the crust, combine the flour, sesame seeds, and salt in a mixing bowl. Add the grated cold butter and toss it into the flour mixture. Gradually add ice-cold water, starting with 1/3 cup, mixing until the dough begins to form. Add more water as needed until a cohesive ball of dough forms. Roll out the dough into a large circle about 1/4 inch thick, then carefully fit it into the tart pan.

Step 3: Cover the crust and place it in the freezer for 20 minutes or refrigerate for 1 hour to chill.

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 to blind bake. Bake for 15 minutes until the crust is set. Remove from the oven and reduce the oven temperature to 325°F (163°C).

Step 5: In a medium bowl, whisk together the eggs, whole milk, Greek yogurt, thyme, basil, dill, chives, crushed red pepper flakes, and a pinch of salt and black pepper.

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

Step 7: Arrange the brie wedges over the asparagus and drizzle with honey. Pour the egg mixture evenly over the filling, gently tilting the pan to distribute the custard.

Step 8: Place the reserved whole asparagus spears on top of the quiche for a decorative finish.

Step 9: Bake the quiche at 325°F (163°C) for 55–65 minutes until the eggs are fully set in the center.

Step 10: Allow the quiche to cool for 5 to 10 minutes before serving. Garnish with additional fresh herbs if desired and enjoy!

Tips & Variations

Use cold butter and cold water for a flakier crust; avoid overworking the dough to keep it tender.

Swap brie for goat cheese or feta for a different flavor profile.

For a spicier kick, increase the crushed red pepper flakes or add freshly ground black pepper.

Try swapping some of the fresh herbs for tarragon or parsley depending on your preference.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and chill the crust dough up to 1 day ahead. Keep it wrapped tightly in plastic wrap in the refrigerator until ready to roll and blind bake.

How do I know when the quiche is fully cooked?

The quiche is done when the center is set and no longer jiggly. A knife inserted into the center should come out clean or with just a slight custard residue.