Mothers Day Brunch Quiche (Print version)

Light asparagus and Brie quiche ideal for a festive Mothers Day brunch gathering.

# What You 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

# Directions:

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 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 like you spent hours perfecting it, but you actually have the whole thing done in about an hour.
  • Brie gets all creamy and dreamy as it bakes, and the asparagus stays tender without getting that awful mushy texture.
  • You can prep everything the night before and just slide it into the oven while you're getting ready—that's the real luxury.
02 -
  • Don't skip the blind baking step—if you just pour custard into a raw crust, the bottom will be soggy and nobody will be happy about it.
  • The quiche continues cooking slightly as it cools, so pull it out when the center still wobbles a tiny bit; it'll firm up perfectly as it rests.
03 -
  • If your Brie is too soft to cut into cubes, pop it in the freezer for 15 minutes first—it'll be much easier to handle.
  • Taste your egg mixture before pouring it into the crust; this is your last chance to adjust seasonings, and it makes a real difference in the final result.
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