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
deep dish pie shell


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.

About Spring Herbed Brie Quiche