Mothers Day Brunch Quiche (Printable version)

Light quiche with asparagus and creamy Brie, ideal for an elegant brunch or special celebration.

# What You'll 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 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 cubed

→ Seasoning

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

# How-To Steps:

01 - Preheat oven to 375°F. Place pie crust in a 9-inch tart pan and prick the base with a fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 10 minutes. Remove weights and parchment, then bake for an additional 5 minutes until lightly golden.
02 - While the crust bakes, bring salted water to a boil in a saucepan. Add asparagus pieces and cook for 2 minutes. Drain and set aside.
03 - In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth and fully combined.
04 - Scatter diced shallot and half of the blanched asparagus over the crust. Pour the egg custard mixture evenly over the vegetables. Distribute remaining asparagus and Brie cubes across the top.
05 - Bake for 30 to 35 minutes, or until the center is just set and the top is lightly golden. The custard should be firm but still tender.
06 - Remove from the oven and allow the quiche to rest for 10 minutes before slicing. This allows the custard to fully set and makes portioning cleaner.

# Expert Hints:

01 -
  • It tastes impressively elegant while asking almost nothing of you—the Brie melts into pockets of pure luxury.
  • You can prep everything ahead and slide it into the oven when guests are still arriving with their coats on.
  • It's vegetarian but so satisfying that nobody notices what's missing.
02 -
  • Don't skip the blind baking step—I learned this by making a soggy-bottomed quiche once, and never again.
  • If the edges brown too quickly, drape a loose sheet of foil over the top partway through baking; the center needs more time than the edges.
03 -
  • Use the best Brie you can find—it makes a real difference in the final flavor because there's nowhere to hide.
  • If your asparagus spears are very thick, halve them lengthwise after trimming so they cook through evenly.
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