Mothers Day Brunch Quiche (Print Version)

Light quiche featuring tender asparagus and creamy Brie, ideal for a festive brunch or special gathering.

# 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 & 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 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.

# Additional Tips::

01 -
  • It looks fancy enough to impress guests but requires barely any real cooking skill—mostly just assembly and oven time.
  • The Brie melts into the custard creating these pockets of richness that make each bite feel special.
  • You can prep everything the night before and just slide it in the oven when guests arrive.
02 -
  • Blind baking the crust is non-negotiable if you want the bottom to be crispy rather than slightly damp and sad—don't skip this step even though it adds time.
  • Asparagus that hasn't been blanched first will release water into your quiche and throw off the custard texture; those two minutes in boiling water change everything.
03 -
  • Buy really good Brie if you can—supermarket Brie tastes fine, but when you taste a higher quality one that's properly aged, you understand why this quiche became memorable in the first place.
  • If you're nervous about the custard setting evenly, use an oven thermometer to confirm your oven actually runs at the temperature you think it does; this single tool has saved more quiches than any technique.
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