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This Asparagus and Brie Quiche tastes like pure spring! The creamy brie, tender asparagus, and flaky crust make the perfect pairing in this savory dish and is sure to impress family and guests!
Craving a spring-fresh vegetarian quiche that impresses both in flavor and appearance? Our asparagus quiche with green asparagus, creamy Brie, and fresh dill is just the thing for spring-like days. Serve this green salad alongside, and you’ve got a successful dinner for the whole family on the table. Quiche is also popular at parties as finger food or for brunch.
What to love more about this asparagus quiche recipe is that you can prepare and bake it in advance – once your guests arrive, reheat it for a few minutes in the oven, and it tastes as if freshly baked!
Green asparagus, brie cheese, and fresh dill harmonize very well together and taste incredibly delicious served in a homemade quiche crust. Asparagus ensures a crunchy bite, vitamins, and all in all, a tasty filling.
Ingredients
See recipe card for quantities.
- Asparagus – Provides a crunchy bite and vitamins. It is used raw and doesn’t need to be pre-cooked.
- Brie Cheese – This soft cheese makes the quiche super delicious, cheesy, and creamy with its rich and earthy taste!
- Fresh Dill
- Quiche Filling – The typical French quiche filling made with heavy cream and eggs adds more flavor and a particularly creamy filling!
- Quiche Dough – Homemade crust tastes better than any store-bought version – buttery, crispy, flaky! Plus, it’s not super complicated nor time-consuming. You can even prepare the crust one day in advance if stored in the refrigerator = even less stress when baking! If in a hurry, go for a store-bought pie crust.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- Quiche Crust: Mix all-purpose flour and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix at low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add the egg and mix at low speed until it comes together into a dough.
- Shape the dough by hand into a disc, wrap in plastic wrap, and refrigerate for 30 minutes (up to two days).
- Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Rotate the dough frequently to ensure even thickness. Gently transfer the dough to a 9-inch pie dish, pressing it smoothly against the bottom and sides.
- Quiche Filling: Wash the green asparagus, then snap off the woody ends. Set aside 6 asparagus spears and cut the rest into 1-2 inch (3-5cm) pieces. Spread them together with the sliced Brie on the dough crust and arrange the reserved whole asparagus spears on top.
- Mix eggs, heavy cream, dill, salt, and black pepper in a bowl and pour over the filling.
- Bake quiche for 30 minutes in the preheated oven until golden brown.
Tips & Variations
- Crispy Crust: If you prefer a very crispy crust, you can blind-bake the quiche crust for 10 minutes. For this, prick the bottom densely with a fork, cover with parchment paper and some pie weights (e.g., dried beans or rice), and bake at 400°F for 10 minutes. Then distribute the filling on the pre-baked dough and continue baking according to the recipe.
- Pie Pan: To make the crust crispier, it also helps to use a steel pie pan, as it conducts heat very well. For this purpose, I recommend a 9-inch pie pan with a removable bottom!
- Cheese: Feel free to substitute Brie cheese with Gruyère cheese or Cheddar cheese. Camembert or any other soft cheese such as goat cheese will do it too!
- Herbs: Instead of dill you can use other fresh herbs such as fresh basil, fresh thyme leaves, or chives.
- Gluten-Free: Use a gluten-free flour mix or a purchased gluten-free shortcrust pastry!
- Dairy-Free: Use plant-based butter, heavy cream, and a dairy-free cheese alternative.
Storage Instructions
Leftovers can be stored for up to 3-4 days in the fridge. Store it in an airtight container, or wrap the cold quiche pan with plastic wrap/aluminum foil (easiest to reheat).
Reheat for 15-20 minutes in an oven preheated at 390°F (200°C).
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📖 Recipe
Asparagus and Brie Quiche
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Ingredients
Quiche Crust
- 1 ½ cup all-purpose flour or spelt flour
- ½ tsp salt
- ½ stick cold butter or dairy-free butter
- 1 egg beaten
Quiche Filling
- 10.5 ounces green asparagus
- 3.5 ounces brie cheese sliced
- a bunch fresh dill chopped
- 2 eggs
- ¾ cup heavy cream or dairy-free heavy cream
- ½ tsp salt
- ¼ tsp pepper
Instructions
Quiche Crust
- Mix all-purpose flour and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add the egg and mix at low speed until it comes together to a dough.
- Shape the dough by hand into a disc, wrap in plastic wrap, and refrigerate for 30 minutes (up to two days).
- Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Rotate the dough frequently to ensure even thickness. Gently transfer the dough to a 9-inch pie dish, pressing it smoothly against the bottom and sides.
Quiche Filling
- Preheat the oven to 390°F (200°C).
- Wash the green asparagus, then snap off the woody ends. Set aside 6 asparagus spears and cut the rest into 1-2 inch (3-5cm) pieces. Spread them together with the sliced Brie on the dough crust and arrange the reserved whole asparagus spears on top.
- Mix eggs, heavy cream, dill, salt, and pepper in a bowl and pour over the filling.
- Bake quiche for 30 minutes in the preheated oven until golden brown.
Notes
- Keeps fresh for 3-4 days. Store it in an airtight container, or simply wrap the cold tart pan with plastic wrap/aluminum foil (easiest to reheat), in the refrigerator.
- Reheat for 15-20 minutes in the preheated oven (390°F/200°C).
- Dairy-Free: Use dairy-free heavy cream, dairy-free butter, and dairy-free cheese!
- Gluten-Free: Use gluten-free flour or a store-bought gluten-free pie crust!
- Cheese: Feel free to substitute Brie cheese with Gruyère cheese or Cheddar cheese. Camembert or any other soft cheese such as goat cheese will do it too!
- Crispy Crust: If you prefer a very crispy crust, you can blind-bake the quiche crust for 10 minutes. For this, prick the bottom densely with a fork, cover with parchment paper and some pie weights, and bake at 400°F for 10 minutes. Then distribute the filling on the pre-baked dough and continue baking according to the recipe.
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