Mothers Day Brunch Quiche (Printer-friendly)

Light, elegant quiche with asparagus and Brie, ideal for a festive brunch or special gathering.

# 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 & 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

# 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, then bake for an additional 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 shallot and half of the asparagus onto the crust. Pour in the egg mixture. Evenly distribute 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 restaurant-quality but comes together in under an hour, which is exactly what you need when impressing people matters.
  • The Brie melts into silky pockets of richness while the asparagus stays bright and tender—it's elegant without trying too hard.
02 -
  • Do not skip the blind baking step—I learned this the hard way when my first quiche had a soggy crust that completely fell apart on the plate.
  • The quiche will seem slightly underdone when it comes out, but it keeps cooking as it cools, and that's exactly when the texture becomes perfect and creamy rather than firm.
03 -
  • Toast the crust a few minutes longer than the recipe suggests if your kitchen is humid—you want it truly set before the custard pours in.
  • Serve this quiche at room temperature rather than piping hot; the flavors sing louder and the texture is more delicate when it's had time to cool slightly.
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