Mothers Day Brunch Quiche (Print Version)

Tender asparagus and creamy Brie baked in a light, flaky crust for an elegant brunch dish.

# 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

# How to Make It:

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 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 and fully combined.
05 - Scatter diced shallot and half of the blanched asparagus onto the prebaked crust. Pour in the custard 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 the quiche to rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It looks restaurant-quality but takes less effort than most weeknight dinners.
  • The buttery crust and creamy filling come together so naturally that even small imperfections somehow add to the charm.
  • Brie melts into the eggs creating pockets of richness while asparagus keeps everything feeling light and fresh.
02 -
  • Overbaking is the enemy—a quiche that's even slightly too cooked becomes rubbery, so trust your instincts and pull it out when the center still has the smallest wobble.
  • Always remove the Brie rind before baking or it turns acrid and bitter, which I learned the hard way during my second attempt.
03 -
  • Blind baking the crust is non-negotiable if you want a crispy bottom rather than a soggy one—this one step changes everything.
  • Don't skip the resting period after baking; those 10 minutes are when the custard fully sets and becomes sliceable, which feels like magic.
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