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Spring Herbed Brie Quiche

Raven Higheagle


Spring has sprung finally after that long cold winter and I am wanting to eat fresh and light dishes. Quiche is light tasting but full of wonderful richness too, you only need a small slice to be satisfied and then a nice green simple salad and you have a gorgeous lunch or special dinner.
I makes a brie and herb omelet all the time so that is what inspired me to show you this today. If you don’t like the herbs I have selected, there are lots to choose from or create your own combination. I love tarragon though and feel it is a very underutilized herb.


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Serves 6 to 8
10 Min
50 Min


  • 3 large
  • 1/2 c
    heavy cream
  • 1 c
    half and half cream
  • ·
    salt and pepper to taste
  • 1 Tbsp
    fresh dill, chopped
  • 1 Tbsp
    fresh tarrigon, chopped
  • 5 c
    brie cheese, diced
  • 1 tsp
    fresh thyme, chopped
  • 1
    deep dish pie shell

How to Make Spring Herbed Brie Quiche


  1. Preheat oven to 400 degrees.
  2. Blind bake the pie shell on a rimmed cookie sheet for 8-10 min. until golden brown.
  3. Whisk together the eggs and creams, season with salt and pepper to taste and stir in the herbs.
  4. Add the cheese to the pie shell and pour in the egg mixture until very full.
  5. Carefully, with the pie shell still on the cookie sheet, transfer it into the oven and bake for 30-40 min. until set.
  6. Let cool for 5 minutes, slice and garnish with a sprig of dill.serve.

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