Mothers Day Brunch Quiche (Printable)

Tender asparagus and creamy Brie combine in a light, flavorful quiche perfect for special brunches.

# 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 & 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, optional

# How-To Steps:

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. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 10 minutes. Remove weights and parchment, then bake for another 5 minutes until lightly golden.
02 - While the 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.
04 - 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.
05 - Bake for 30 to 35 minutes, or until the center is just set and the top is lightly golden.
06 - Allow the quiche to rest for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It looks impressive enough to make your guests think you spent all morning cooking, when really you've got 20 minutes of prep and the oven does the rest.
  • Brie melts into creamy pockets throughout, while asparagus stays tender but not mushy if you time the blanching right.
  • The whole thing comes together in under an hour, leaving you actually relaxed before people arrive instead of frazzled.
02 -
  • Don't skip the blind bake—I learned this the hard way when my first quiche came out with a crust so soggy it fell apart on the plate, and it taught me that 15 minutes of prep work saves the whole dish.
  • Brie temperature matters more than you'd think; if it's too cold when you top the quiche, it won't melt evenly, so let it sit on the counter for a few minutes before cubing.
03 -
  • Let the fully cooked quiche rest at room temperature for 10 minutes before slicing—this matters way more than people realize because it gives the custard time to firm up just enough to hold its shape.
  • If you're making this ahead for a brunch, bake it the morning of and reheat it gently in a 300°F oven for about 10 minutes before serving; it stays moist and tastes like you just pulled it from the oven.
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