Mothers Day Brunch Quiche (Printable)

Light asparagus and Brie quiche perfect for a festive brunch or special occasion.

# What You Need:

→ Pastry

01 - 1 ready-made 9-inch pie crust or homemade shortcrust pastry

→ Vegetables

02 - 1 cup fresh 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 cubed

→ Seasoning

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/8 teaspoon ground nutmeg, optional

# How to Make It:

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

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when you actually spent about an hour, total.
  • The Brie melts into creamy pockets while the asparagus stays tender and bright, making every bite feel thoughtful.
  • You can prep everything the night before and just slide it into the oven while the coffee brews.
02 -
  • The blind bake is not optional if you want a crisp crust; skipping it or shortchanging the time will leave you with a soggy bottom that no one wants to bite into.
  • Watch the oven in the last few minutes of baking because the difference between a perfect quiche and one with a cracked, overcooked surface is literally two minutes.
03 -
  • Bring your eggs and cream to room temperature before whisking; cold ingredients make for an uneven custard that bakes inconsistently.
  • If you find yourself without pie weights, use dried beans or even crumpled aluminum foil in the crust during blind baking, and you'll get the same effect.
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