Asparagus and Brie Quiche

Asparagus and Brie Quiche

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!

Author : Aline Cueni

4.75 from 4 votes

Prep Time :20

Cook Time :30

Dough Chill Time :30

Total Time :1 20

Servings : 8

Calories : 380kcal

Ingredients

Quiche Crust

1 ½ cup (190 g) all-purpose flour, or spelt flour
½ teaspoon salt
½ stick (110 g) cold butter, or dairy-free butter
1 egg, beaten

Quiche Filling

10.5 ounces (300 g) green asparagus
3.5 ounces (100 g) brie cheese, sliced
a bunch fresh dill, chopped
2 eggs
¾ cup (180 ml) heavy cream, or dairy-free heavy cream
½ tsp salt
¼ teaspoon 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.
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!