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.

☆☆☆☆☆ 0 votes
Serves 6 to 8
10 Min
50 Min


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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
deep dish pie shell

How to Make Spring Herbed Brie Quiche


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

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