Mothers Day Brunch Quiche (Printer View)

A light, elegant quiche featuring tender asparagus and creamy Brie, perfect for festive brunch gatherings.

# Components:

→ 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 cubed

→ Seasoning

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

# Method:

01 - Preheat oven to 375°F. Place pie crust into a 9-inch tart 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 mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth.
05 - Scatter shallot and half of the asparagus onto the prepared 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.

# Expert Advice:

01 -
  • It looks like you spent all morning cooking when it's actually deceptively simple and mostly hands-off.
  • The combination of tender asparagus and melting Brie feels indulgent but tastes impossibly light and spring-fresh.
  • You can prep everything the morning of and have it baking while you set the table and make coffee.
02 -
  • Overcooking the quiche is the biggest mistake—a jiggly center finishes cooking as it cools, but an overcooked quiche becomes rubbery and separates from the crust.
  • Blanching the asparagus for just 2 minutes is the secret to keeping it bright green and tender; skip this step and it turns dull and mushy in the oven.
03 -
  • Room temperature eggs whisk into the custard more smoothly and create a silkier, more evenly textured filling than cold eggs.
  • If your Brie is very cold, it won't melt evenly into the quiche—let it sit on the counter for 15 minutes before cutting and distributing it.
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