Mothers Day Brunch Quiche (Printable)

Light and elegant brunch featuring tender asparagus and creamy Brie in a golden crust.

# What You Need:

→ Pastry

01 - 1 ready-made 9-inch pie crust

→ Vegetables

02 - 1 cup asparagus, trimmed and cut into 1-inch pieces
03 - 1 small shallot, finely diced

→ Dairy & Eggs

04 - 5 large eggs
05 - 3/4 cup whole milk
06 - 1/4 cup heavy cream
07 - 5 oz Brie cheese, rind removed and cut into small cubes

→ Seasoning

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/8 teaspoon ground nutmeg

# Directions:

01 - Preheat oven to 375°F. Place pie crust into a 9-inch tart or pie pan and prick the base lightly with a fork.
02 - Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes. Remove weights and parchment; bake for another 5 minutes until lightly golden.
03 - While the crust bakes, blanch asparagus pieces in boiling salted water for 2 minutes. Drain and set aside.
04 - In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth.
05 - Scatter the shallot and half of the asparagus onto the crust. Pour in the egg mixture. Evenly distribute the remaining asparagus and Brie cubes over the top.
06 - Bake for 30 to 35 minutes, or until the center is just set and the top is lightly golden.
07 - Allow to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks fancy enough to impress but takes barely any real hands-on time, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • The Brie melts into pockets of creamy richness that make people ask for the recipe before they've even finished eating.
02 -
  • The quiche will keep cooking a tiny bit after you pull it out, so don't wait until the center is completely firm or you'll end up with something rubbery and disappointed.
  • Never skip the blanching step for the asparagus unless you want to bite into something that tastes raw—two minutes is all it takes to transform it.
03 -
  • Room temperature ingredients mix together more smoothly, so pull your eggs and dairy out of the fridge about 15 minutes before you start whisking.
  • If your Brie looks weepy or too soft to cube, pop it in the freezer for 10 minutes first—it'll hold its shape much better.
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