Mothers Day Brunch Quiche (Printable Version)

Light and elegant quiche with asparagus and Brie, perfect for a festive brunch or special gathering.

# 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

# How To Make:

01 - Preheat oven to 375°F. Place pie crust in 9-inch tart pan and prick base with fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 10 minutes. Remove weights and parchment, then bake an additional 5 minutes until lightly golden.
02 - While crust bakes, bring salted water to boil in saucepan. Add asparagus pieces and blanch for 2 minutes. Drain immediately and set aside to cool.
03 - In mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth and well combined.
04 - Scatter diced shallot and half the asparagus pieces onto prepared crust. Pour egg custard mixture over vegetables. Distribute remaining asparagus and Brie cubes evenly across surface.
05 - Bake for 30 to 35 minutes until center is just set and top is lightly golden. Quiche should have slight jiggle in the very center when gently shaken.
06 - Remove from oven and allow to rest for 10 minutes before slicing. This resting period ensures proper setting and clean slices.

# Expert Suggestions:

01 -
  • It looks restaurant-quality but comes together in under an hour, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • The Brie melts into silky pockets throughout, making every slice feel a little bit fancy without any fancy technique required.
  • You can prep the ingredients the night before and just assemble in the morning, turning it into the ultimate low-stress entertaining move.
02 -
  • The quiche will continue to cook from residual heat after you pull it out, so removing it when the center still has a gentle jiggle is the only way to keep it creamy rather than rubbery—this was a hard lesson learned.
  • Don't skip the blind baking; I once skipped it to save time and ended up with a soggy, undercooked bottom while the top browned, teaching me that this step exists for a reason.
03 -
  • Always remove the Brie rind before cubing it, or it'll turn gritty and create an unpleasant texture in the custard—a small detail that completely changes the eating experience.
  • If your oven runs hot, tent the quiche loosely with foil during the last 10 minutes of baking to prevent the top from browning too darkly before the center sets.
Return