Mothers Day Brunch Quiche (Printer-friendly)

Tender asparagus paired with creamy Brie for an elegant and light brunch offering.

# Ingredient List:

→ 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 oven to 375°F. Place pie crust into a 9-inch tart pan and prick base lightly with a fork. Line crust 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 crust bakes, bring a pot of salted water to boil. Add asparagus pieces and blanch for 2 minutes. Drain thoroughly and set aside.
03 - In a mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth and well combined.
04 - Scatter diced shallot and half of the blanched asparagus onto the pre-baked crust. Pour egg mixture evenly over vegetables. Distribute remaining asparagus and Brie cubes across the top.
05 - Bake for 30 to 35 minutes until the center is just set and the top is lightly golden. The filling should be barely firm but still slightly creamy.
06 - Allow quiche to rest for 10 minutes before slicing. This ensures clean portions and allows the filling to firm up slightly.

# Expert Tips:

01 -
  • It looks restaurant-quality but takes barely an hour from start to table, which means you can actually enjoy your guests instead of being glued to the stove.
  • The Brie creates this creamy, luxurious center without needing to fuss with heavy sauces or complicated techniques.
  • Asparagus stays tender and bright when you blanch it first, so there's no watery or tough vegetable surprises hiding in your slice.
02 -
  • If your crust isn't pre-baked and you skip the blind baking step, you'll end up with a soft, doughy bottom no matter how long the quiche bakes—that 15 minutes of crust prep is non-negotiable.
  • Watery vegetables are the enemy of a perfect quiche, so always blanch and drain your asparagus thoroughly, and make sure your shallot is genuinely finely diced, not just roughly chopped.
03 -
  • Room temperature eggs mix more smoothly into the cream and milk without creating lumps, so pull them out while you're preheating the oven.
  • If the top starts browning too quickly before the center is set, lay a piece of aluminum foil loosely over it for the last 10 minutes of baking.
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