Mothers Day Brunch Quiche (Printable Page)

Light quiche with tender asparagus and creamy Brie, perfect for a festive brunch or special occasion.

# What You 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 & 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

→ Seasoning

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

# Steps:

01 - Preheat oven to 375°F. Place pie crust into 9-inch tart pan and prick base lightly with fork. Line 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.
02 - While crust bakes, bring salted water to boil in saucepan. Add asparagus pieces and blanch for 2 minutes. Drain thoroughly and set aside.
03 - In mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth and well combined.
04 - Scatter diced shallot and half of blanched asparagus onto partially baked crust. Pour custard mixture evenly over vegetables. Distribute remaining asparagus and Brie cubes over top.
05 - Bake for 30 to 35 minutes until center is just set and top is lightly golden.
06 - Remove from oven and allow to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but honest truth: you'll have it in the oven in under 20 minutes.
  • Brie melts into the custard like a secret ingredient, making every bite taste indulgent without being heavy.
  • Leftovers taste just as good cold the next day, which means breakfast is already solved.
02 -
  • Overbaking is the enemy—aim for that barely-set center because carryover cooking continues once you pull it from the oven, and there's no coming back from a rubbery quiche.
  • Cold asparagus straight from the fridge will cool down your custard mixture when you add it, so let the pieces come to room temperature or the custard will set unevenly.
03 -
  • Fresh chives or dill scattered over the top right before baking add color and a bright flavor note that guests always notice and ask about.
  • Make this the night before up to the point of baking—assemble it completely, cover it, refrigerate it overnight, then bake it straight from cold for about 40 minutes (no need to bring it to room temperature first).
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