Mothers Day Quiche Asparagus Brie (Printable)

Elegant quiche with tender asparagus and creamy Brie, ideal for festive brunches and special gatherings.

# 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 oz Brie cheese, rind removed and cut into small cubes

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/8 teaspoon ground nutmeg, optional

# Directions:

01 - Preheat oven to 375°F. Place pie crust into a 9-inch tart pan and prick the base lightly with a 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 an additional 5 minutes until lightly golden.
02 - While the crust bakes, blanch asparagus pieces in boiling salted water for 2 minutes. Drain and set aside to cool.
03 - In a mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth and well combined.
04 - Scatter diced shallot and half of the blanched asparagus onto the pre-baked crust. Pour the egg mixture evenly over the vegetables. Distribute remaining asparagus and Brie cubes across the top.
05 - Bake for 30 to 35 minutes, or until the center is just set and the top is lightly golden. The quiche should have a slight jiggle in the very center when gently shaken.
06 - Remove from oven and allow to rest for 10 minutes before slicing. This resting period ensures the quiche sets properly and slices cleanly.

# Expert Advice:

01 -
  • It tastes like you've trained at culinary school, but honestly requires just 20 minutes of active work.
  • The Brie creates this luxurious creaminess without any heavy cream sauce, so it feels indulgent without being dense.
  • You can make it ahead, refrigerate, and reheat—perfect for when you'd rather spend Mother's Day talking than cooking.
02 -
  • Do not skip the blind baking step no matter how tempted you are; a wet crust ruins everything and will haunt you for days afterward.
  • The quiche will look barely set when it comes out of the oven—that jiggle in the center is perfect and necessary, because residual heat continues cooking it while it rests, and overbaking makes it rubbery and sad.
03 -
  • Room-temperature eggs whisk into a silkier custard than cold eggs, so pull them out of the fridge 15 minutes before you start.
  • If you're worried about the Brie cubes sinking, toss them lightly in a tiny bit of flour first—they'll stay suspended throughout the custard instead of pooling at the bottom.
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