Mothers Day Brunch Quiche (Print Version)

Light asparagus and Brie tart perfect for festive brunch or 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 & 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

# Directions:

01 - Preheat oven to 375°F. Position pie crust in a 9-inch tart pan and prick base lightly with a fork.
02 - Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes. Remove weights and parchment, then bake an additional 5 minutes until lightly golden.
03 - Blanch asparagus pieces in boiling salted water for 2 minutes. Drain and set aside.
04 - In a mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth.
05 - Scatter shallot and half of the asparagus onto the crust. Pour egg mixture over vegetables. Evenly distribute remaining asparagus and Brie cubes on top.
06 - Bake for 30 to 35 minutes until center is just set and top is lightly golden.
07 - Allow quiche to rest for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It feels fancy enough for Mother's Day brunch but honest enough for a lazy Sunday morning with your family.
  • The Brie melts into pockets of creamy richness while the asparagus stays tender and green, creating layers of flavor that surprise you with each bite.
  • You can have it on the table in about an hour, which means you get to enjoy your guests instead of being stuck in the kitchen.
02 -
  • The difference between a quiche that holds together and one that falls apart is that 10-minute rest after baking—I learned this the hard way when I cut into one too eagerly and it crumbled across the plate.
  • Blind baking the crust truly matters; without it, you'll end up with a soggy bottom no matter how careful you are with the custard.
03 -
  • If your Brie is cold from the fridge, let it sit out for a few minutes before cubing so it cuts cleanly and doesn't crumble into frustrating little pieces.
  • The slight wobble in the center while it's still hot is your sign it's perfectly cooked; overbaking turns the custard bouncy and separated, which nobody wants.
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