Mothers Day Quiche Asparagus Brie (Printable Version)

Elegant quiche with tender asparagus and creamy Brie, ideal for a festive brunch or special gathering.

# Ingredient List:

→ Pastry

01 - 1 ready-made 9-inch pie crust

→ Vegetables

02 - 1 cup fresh 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

# Directions:

01 - Preheat oven to 375°F. Place pie crust into a 9-inch tart or pie pan and 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, then 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.

# Expert Advice:

01 -
  • It looks restaurant-quality but takes less than an hour from oven to table, so you can actually enjoy your guests instead of sweating in the kitchen.
  • The Brie melts into pockets of creamy richness while the asparagus stays tender-crisp, creating this perfect texture contrast that feels indulgent without being heavy.
  • You can assemble it the night before and slide it in the oven in the morning, making it the ideal dish for when you want to seem pulled-together but aren't waking up at 4 AM.
02 -
  • Don't skip the blind baking step or you'll end up with a soggy crust that nobody enjoys, no matter how perfect the filling is.
  • If your quiche looks slightly underdone in the very center when you pull it out, that's perfect—it will set as it cools, and you'll avoid the dry, rubbery texture that happens when you overbake it.
03 -
  • Buy pre-made pie crust without guilt—it's where you save time so you can focus on making the filling taste thoughtful and delicious.
  • The secret to a creamy, tender custard is not overbaking it; pull it out when the center still jiggles slightly because carryover cooking does the rest.
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