Description
This savory Asparagus Quiche features a unique sesame seed crust paired with a creamy egg filling enriched with fresh herbs and tender asparagus. Topped with luscious brie cheese and a hint of honey, it offers a perfect balance of flavors and textures, making it an ideal dish for brunch or a light dinner.
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 the crust: Grease a 9-inch tart pan or pie dish with butter and place it on a baking sheet. In a mixing bowl, combine the flour, toasted sesame seeds, and salt. 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 forms a ball. Roll the dough into a large 1/4 inch thick circle and carefully fit it into the tart pan. Cover and chill in the freezer for 20 minutes or refrigerate for 1 hour.
- Blind bake the crust: Preheat the oven to 375°F (190°C). Remove the chilled crust from the freezer. Line the crust with parchment paper and fill with pie weights, dried beans, or rice. Bake for 15 minutes or until the crust is set but not browned. Remove from oven and reduce the oven temperature to 325°F (163°C).
- Prepare the filling: In a medium bowl, whisk together the eggs, whole milk, plain Greek yogurt, fresh thyme, basil, dill, chives, crushed red pepper flakes, and a pinch of kosher salt and black pepper until well combined.
- Assemble the quiche: Cut about two-thirds of the asparagus into 1-inch pieces and arrange them evenly in the bottom of the pre-baked sesame crust. Set aside the remaining asparagus for the topping. Place the brie cheese wedges evenly over the asparagus and drizzle with honey. Pour the egg and herb mixture over the asparagus and cheese, gently moving the pan to distribute evenly. Arrange the reserved whole asparagus spears on top decoratively.
- Bake the quiche: Transfer the tart pan on the baking sheet back to the oven and bake for 55 to 65 minutes, or until the center is set and the eggs are fully cooked. The top should be slightly golden and firm to touch.
- Cool and serve: Allow the quiche to cool for 5 to 10 minutes before slicing. Garnish with additional fresh herbs if desired. Serve warm or at room temperature for a delightful brunch or light dinner option.
Notes
- Use cold butter and ice water to ensure a flaky sesame crust.
- Blind baking the crust helps prevent it from getting soggy once the filling is added.
- The combination of Greek yogurt and whole milk creates a creamy but light filling.
- Adjust fresh herbs according to taste or availability.
- Honey adds a subtle sweetness that pairs beautifully with the brie and asparagus.
- Let the quiche cool slightly before cutting to maintain its shape.
- Leftovers can be refrigerated and enjoyed cold or gently reheated.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French-inspired
Keywords: Asparagus quiche, sesame crust, brunch recipe, savory tart, fresh herbs, brie cheese, spring vegetables
