Mothers Day Brunch Quiche (Printable Version)

Tender asparagus and creamy Brie come together in a light, elegant daytime tart.

# 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 & 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

# How To Make It:

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 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 crust bakes, blanch asparagus pieces in boiling salted water for 2 minutes. Drain and set aside.
04 - In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth.
05 - Scatter shallot and half of the asparagus onto the crust. Pour in the egg mixture. Evenly distribute 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 quiche to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks restaurant-quality but requires almost no skill—even a nervous home cook can pull this off.
  • The custard stays silky and the crust stays crispy, which honestly surprised me the first time I got it right.
  • You can prep everything the night before and slide it into the oven while you're still in your robe.
02 -
  • The center will keep cooking after you pull it from the oven, so resist the urge to bake until it looks completely set in the middle—that's how you end up with a rubber puck.
  • Removing the Brie rind completely matters more than it sounds; any little bit left behind will be an unwelcome chewy surprise in someone's bite.
03 -
  • Room temperature eggs and dairy whisk together more smoothly than cold ones, creating a custard with better texture—pull them out of the fridge 20 minutes before you start.
  • If your quiche is browning too fast on top, lay a piece of foil loosely over it for the final 10 minutes of baking so the edges don't char while you're waiting for the center to set.
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