Mothers Day Quiche Asparagus Brie (Printable)

Light and elegant quiche featuring asparagus and Brie, ideal for a festive brunch or special occasion.

# What You'll Need:

→ 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 and Eggs

04 - 5 large eggs
05 - 3/4 cup whole milk
06 - 1/4 cup heavy cream
07 - 5 oz Brie cheese, rind removed and cut into small cubes

→ Seasonings

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

# Method:

01 - Preheat oven to 375°F. Position pie crust in a 9-inch tart pan and prick base lightly with a 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 for additional 5 minutes until lightly golden.
03 - While crust bakes, blanch asparagus pieces in boiling salted water for 2 minutes. Drain thoroughly and set aside.
04 - In a mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth and fully incorporated.
05 - Scatter diced shallot and half of the blanched asparagus onto the crust. Pour egg custard mixture evenly over vegetables. Distribute remaining asparagus and Brie cubes uniformly over top.
06 - Bake for 30 to 35 minutes until center is just set and top is lightly golden. Quiche should have a slight jiggle in the center when gently shaken.
07 - Allow quiche to rest for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Pointers:

01 -
  • It looks restaurant-worthy but demands barely any skill, so you can actually enjoy hosting instead of sweating in the kitchen.
  • The Brie melts into creamy pockets while the asparagus stays tender-crisp, creating texture in every slice.
  • You can prep everything the night before and just slide it into the oven when guests arrive.
02 -
  • Do not skip the blind baking step—I learned this the hard way with a soggy, sunken bottom that no amount of delicious filling could save.
  • Watch the oven instead of the clock; every oven runs differently and pulling it out when the center has that final wobble means you'll slice into creamy perfection instead of dry custard.
03 -
  • If your Brie is cold from the fridge, it won't melt evenly into the custard; let it sit out for 15 minutes so it's just starting to soften when it goes into the quiche.
  • That subtle jiggle in the center when you pull it from the oven is not a mistake—it's the difference between custard and scrambled eggs.
Return