Mothers Day Brunch Quiche (Printable)

A light and elegant dish with tender asparagus and creamy Brie, perfect for special brunch gatherings.

# 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 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 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, blanch asparagus pieces in boiling salted water for 2 minutes. Drain and set aside.
03 - In mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth and fully combined.
04 - Scatter diced shallot and half of blanched asparagus onto prepared crust. Pour custard mixture evenly over vegetables. Distribute remaining asparagus and Brie cubes over top.
05 - Bake for 30 to 35 minutes, or until center is just set and top is lightly golden.
06 - Allow quiche to rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It looks fancy enough to impress without requiring you to stress over temperamental pastry dough.
  • The creamy custard soaks up the shallot's gentle sweetness while the Brie melts into pockets of richness throughout.
  • You can prep everything the morning of and have it baked before guests arrive, leaving you calm and actually enjoying the moment.
02 -
  • The custard will look slightly underbaked when you remove it from the oven, and that's exactly right—it continues cooking as it cools, and residual heat gives you that perfect creamy center rather than an overcooked, weeping one.
  • Cold asparagus from the fridge takes longer to blend into the warm custard, so blanching it first ensures even cooking and prevents that hard, barely-done bite in the center of thick spears.
03 -
  • Letting your eggs and cream sit at room temperature for 15 minutes before whisking creates a smoother custard with fewer visible bubbles, which bake out as imperfections on the surface.
  • If your oven runs hot, tent the quiche loosely with foil during the last 10 minutes of baking to prevent the top from browning too quickly while the center is still setting.
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