Mothers Day Quiche Asparagus Brie (Printable)

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 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

# How-To:

01 - Preheat oven to 375°F. Place pie crust into 9-inch tart pan and prick base lightly with fork. Line crust with parchment paper, fill with pie weights or dried beans, and blind bake for 10 minutes. Remove weights and parchment, then bake for additional 5 minutes until lightly golden.
02 - While crust bakes, blanch asparagus pieces in boiling salted water 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 asparagus pieces onto partially baked crust. Pour egg mixture evenly over vegetables. Distribute remaining asparagus and Brie cubes across surface.
05 - Bake for 30 to 35 minutes until center is just set and top is lightly golden.
06 - Allow quiche to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks like you spent hours in a French kitchen, but you'll have it on the table in under an hour.
  • Brie does something magical in a quiche—it melts into pockets of richness without overpowering the delicate eggs and asparagus.
  • It's elegant enough for guests but simple enough that you won't be stressed while they're arriving.
02 -
  • The quiche will continue cooking slightly after you remove it from the oven, so when it looks almost undercooked, it's actually perfect—pull it out at that moment to avoid a dry, overcooked filling.
  • If you skip the blanching step, your asparagus can release moisture that makes the quiche watery, so those 2 minutes in boiling water are non-negotiable despite seeming like a small detail.
03 -
  • Room temperature ingredients, especially the eggs, whisk together more smoothly and create a more luxurious custard texture than cold ingredients pulled straight from the refrigerator.
  • If your Brie is very cold and firm, let it sit on the counter for 5 minutes before cubing—it'll cut cleanly rather than crumbling apart.
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