Asparagus and Brie Quiche
On my birthday as a kid I would ask for a birthday quiche instead of a birthday cake. No joke guys. I think that was the first sign that I was bound to become a chef. Who does that? Anyway, quiche has always been. favorite dish of mine. Anyway you make it, I’ll eat it. My mom always used to make a mushroom and ham version that I think will always have my heart. Today, I kept to very traditional French and Spring inspired with an asparagus and brie quiche. Goat Cheese works great here as well, or even a sharp cheddar would add a great salty bite.
I usually always use a store-bought pie crust unless I am feeling really Martha Stewart(y) or have a bunch of extra time to play around in the kitchen. It just saves so much time, clean-up, and the results are pretty darn close when you compare the work of the alternative.
The best part about a quiche, unlimited filling options, 1 pan, and super easy to transport and reheat! It is the ultimate Easter dish for those bringing food to families houses. Give this a try and let me know what you think!
Asparagus and Brie Quiche
Ingredients
- 1 store bought pie crust (I like the frozen Marie Calendar's)
- 6 large eggs
- 1c whole milk
- 1/2c cottage cheese or plain greek yogurt
- 2T fresh basil, chopped
- 1T fresh dill, chopped
- 1T fresh thyme, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch crushed red pepper flakes
- 8-10 stalks asparagus cut into 1 inch chunks
- 4oz brie (goat cheese works well too)
Instructions
- Preheat oven. to 350degrees
- Blind bake the crust by placing parchment paper in the pie dish and adding dried beans, rice, or pie weights.
- Bake for 20 minutes
- Lower oven to 325deg for quiche
- Preheat oven to 325deg
- In large mixing bowl combine eggs, milk, cottage cheese, herbs, and seasonings and whisk to combine.
- On bottom of the pie crust place asparagus and dollop the brie cheese
- Pour egg mixture over.
- Place quiche in over for 50-60 minutes until just set. Should be a little jiggly, but not wet.
- Remove from oven and allow to rest for 10-15 minutes before serving.
