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.
Use your hands to form it into a disc or ball. Warp with plastic wrap and refrigerate for 30 minutes (up to two days). Place it on a floured working surface and roll it, using a rolling pin, into a round quiche crust. Transfer into a 9-inch quiche pan and gently press the dough into place using your hands.
Preheat the oven to 390°F (200°C).
Trim the rough ends of the asparagus. Set aside 6 asparagus and cut the remaining into 1-2 inch (3-5cm) pieces. Arrange the asparagus pieces and sliced brie onto the quiche crust. Decorate with the remaining asparagus.
Mix the eggs, heavy cream, fresh dill, salt, and pepper in a bowl and pour over the filling.
Bake for 30 minute in the prehated oven until golden brown.
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!
Brie Cheese: Can be substituted with Camembert, Goat cheese or Gruyère, Cheddar, Swiss Cheese.
Egg Replacement: The egg for the quiche crust can be replaced with 3-5 tablespoons of cold water - although the crust won't turn out as crispy as when using an egg. Unfortunately, you can’t replace the eggs in the quiche filling as they are needed for the texture!