Mothers Day Brunch Quiche (Printable Version)

Light and elegant quiche with asparagus and Brie, perfect for a festive brunch or special occasion.

# What You'll Need:

→ Pastry

01 - 1 ready-made 9-inch pie crust or homemade shortcrust pastry

→ Vegetables

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

→ Dairy and Eggs

04 - 5 large eggs
05 - 3/4 cup whole milk
06 - 1/4 cup heavy cream
07 - 5 ounces 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, optional

# How To Make:

01 - Preheat the oven to 375°F. Place the 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, then 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 mixing 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.

# Helpful Hints:

01 -
  • It tastes like restaurant-quality elegance but asks almost nothing of you in terms of skill or fussing.
  • The Brie melts into creamy pockets throughout, and the asparagus stays tender without turning mushy—somehow you get both texture and indulgence.
02 -
  • The quiche will continue to cook slightly as it cools, so pull it out when the center still looks barely set rather than waiting for it to look completely firm—this keeps it from becoming rubbery.
  • If you forget to blanch the asparagus and bake it raw, it can stay tough in the middle, so don't skip this step even though it feels like an extra task.
03 -
  • If your Brie is cold and hard to cube, let it sit at room temperature for 15 minutes first—it's so much easier to work with when it's slightly softened.
  • The nutmeg is optional, but it's the secret ingredient that makes people ask what you did differently—just use 1/8 teaspoon and don't overdo it.
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