Mothers Day Brunch Quiche (Print)

Light quiche featuring tender asparagus and creamy Brie for an elegant brunch or special occasion.

# What You Need:

→ Pastry

01 - 1 ready-made 9-inch pie crust or homemade shortcrust pastry

→ 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 ounces 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, optional

# Steps:

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

# Top Tips:

01 -
  • It looks restaurant-worthy but comes together in about an hour, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The combination of creamy Brie and tender asparagus tastes elegant and light, not heavy or fussy.
  • You can make this ahead and reheat it, or serve it at room temperature, which is basically a gift when you're hosting.
02 -
  • The quiche continues to cook slightly after you remove it from the oven, so pull it out when the center still looks a touch underbaked or you'll end up with a rubbery texture.
  • Don't skip the blind baking step, or your crust will absorb too much moisture and turn soggy instead of staying crisp and flaky.
03 -
  • If your crust starts browning too much before the custard is set, loosely tent the quiche with aluminum foil for the last 10 minutes of baking.
  • For an extra flavor boost, toss the blanched asparagus with a tiny drizzle of truffle oil before arranging it in the pan, which costs nothing and feels incredibly indulgent.
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