Asparagus and Brie Quiche

Back

Asparagus and Brie Quiche

A custard like, egg filling, with fresh herbs, brie cheese, asparagus, and a toasted sesame seed crust that all comes together in this simple springtime quiche. It’s savoury, with the slightest touch of sweet, and combined with deliciously buttery brie cheese…easy, simple, and beautiful!

Total time: 1 hours 20 minutes 

Serves 6

Sesame Crust

  • 1 1/2 cups plain flour
  • 1/2 teaspoon salt
  • 8 tablespoons cold grated butter, grated on a box grater just like cheese
  • 3 tablespoons toasted sesame seeds

Filling

  • 6 large The Good Grocer Collection free range eggs
  • 1 cup full cream milk
  • 1/2 cup plain Greek yoghurt
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • Kosher salt and black pepper
  • 1 bunch asparagus, ends trimmed
  • 120g brie, cut into 6-8 wedges
  • 1 tablespoon The Good Grocer Collection honey

      Method:

      1.  Grease a 23cm tart pan with butter, place the pan onto a baking sheet.
      2.  To make the crust. In a mixing bowl, combine the flour, sesame seeds, and salt. Add the butter and toss with the flour. Add the 1/3 cup ice-cold water and mix until just combined, adding more water as needed until the dough forms a ball. Roll the dough into a large circle about 6mm thick. Fit the pie crust into the prepared pie plate. Cover and transfer to the freezer to chill for 20 minutes, or 1 hour in the fridge.
      3.  Preheat the oven to 180 degrees C.  Remove the crust from the freezer. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 15 minutes. Remove from the oven and reduce the oven temp 160.
      4. Meanwhile, in a medium bowl, whisk together the eggs, milk, yogurt, thyme, basil, dill, chives, and a pinch each of salt and pepper.
      5.  Cut 2/3 the asparagus into 2.5cm pieces. Arrange in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche. Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Arrange the remaining asparagus stems on top.

      6.  Transfer to the oven and bake 55-65 minutes or until  the eggs are set in the center. Let cool 5-10 minutes before serving. Serve topped with fresh herbs. Enjoy!

      Recipe inspired by: Half Baked Harvest