Spring herbed brie quiche is a great make-ahead meal, perfect for serving at a weekend brunch or as a light dinner.
Today I’m welcoming another guest post from Tara of Noshing With the Nolands. I know Tara through various blogging groups and especially through the Sunday Supper Movement that shares recipes weekly to encourage bringing families back to the table together at least once a week. Today, Tara is sharing a tasty spring recipe for quiche. I LOVE quiche and every time I have it I wonder why I don’t make it more often because it really is so easy. You can also make it ahead which is an extra bonus! I can’t wait to give Tara’s recipe for Spring Herbed Brie Quiche a try. Welcome Tara!
I am so thrilled today to be doing a guest post here on Brenda’s lovely blog. 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.
My husband 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. I love the slight licorice taste and it combines nicely with other herbs such as dill and thyme. I reduced the thyme as I find that can be a very powerful taste and can overwhelm other flavors. The brie adds some salty creaminess to the eggs, giving you a memorable quiche.
I hope you try this Spring herbed brie quiche recipe, and enjoy it!!
- 3 eggs
- ½ whipping cream
- 1 cup half and half cream
- Salt and pepper to taste
- 1 Tbsp. dill, chopped
- 1 Tbsp. tarragon, chopped
- 1 tsp. thyme, chopped100 gms of brie cheese, cut into small cubes
- 1 deep dish pie shell
- Blind bake the pie shell on a rimmed cookie sheet in a 400 F oven for 8-10 min. until golden brown on a rimmed cookie sheet.
- Whisk together the eggs and creams, season with salt and pepper to taste and stir in the herbs.
- Add the cheese to the pie shell and pour in the egg mixture until very full.
- Carefully, with the pie shell still on the cookie sheet, transfer it into the oven and bake for 30-40 min. until set.
- Let cool slightly, slice and serve.
Not only does Tara have her own site Noshing With The Nolands but she is also the editor of the kitchen at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.