Mothers Day Brunch Quiche (Printable version)

Elegant quiche combining fresh asparagus and creamy Brie for a delightful brunch option.

# Ingredients list:

→ 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 & 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

# Steps:

01 - Preheat oven to 375°F. Place pie crust in 9-inch tart pan and prick base lightly with fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden.
02 - While crust bakes, blanch asparagus pieces in boiling salted water for 2 minutes. Drain and set aside.
03 - In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth and well combined.
04 - Scatter shallot and half of asparagus onto crust. Pour egg mixture evenly over vegetables. Distribute remaining asparagus and Brie cubes over top.
05 - Bake for 30 to 35 minutes, or until center is just set and top is lightly golden.
06 - Allow quiche to rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It looks restaurant-quality but honestly feels effortless to make, which is the sweet spot for impressing people without stress.
  • The Brie melts into pockets of luxury while the asparagus stays bright and crisp, creating this texture contrast that keeps you wanting another bite.
  • You can prep everything while the crust bakes, so you're never scrambling or multi-tasking in a panic.
02 -
  • If you skip the blind baking step, your crust will absorb moisture from the custard and turn soggy—I learned this the hard way and ended up with a gummy mess that nobody wanted.
  • The moment you see the custard jiggle in the center, it's done baking; overbaking turns your beautiful quiche into a rubbery disappointment that nobody will thank you for.
03 -
  • Bring your eggs and cream to room temperature before whisking—they incorporate more smoothly and create a silkier custard that bakes more evenly.
  • The secret to a golden top is that final 5 minutes of blind baking with no weights; it seals the crust and prevents sogginess while giving you that beautiful color.
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