Mothers Day Brunch Quiche (Printable)

Light and elegant quiche featuring tender asparagus and creamy Brie, ideal for festive brunch gatherings.

# What You'll 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 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

# How-To Steps:

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; 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 like you spent all morning in the kitchen when you really just assembled a few quality ingredients into something stunning.
  • The Brie melts into creamy pockets of richness while the asparagus stays tender and bright, so every bite feels intentional.
  • You can prep everything the night before and pop it in the oven while you brew coffee—that's the kind of brunch magic people actually remember.
02 -
  • Blind baking the crust isn't optional if you want a crisp bottom—skip it and you'll have a soggy pastry no matter how carefully you bake the filling.
  • The quiche will continue cooking slightly after it comes out of the oven, so don't wait for the center to be completely firm or you'll end up with a dense, rubbery texture.
03 -
  • If your oven runs hot, tent the quiche loosely with foil for the last 10 minutes of baking to prevent the top from browning too quickly while the center finishes setting.
  • Fresh herbs scattered over the top right before serving—dill, chives, or even tarragon—transform this from lovely into unforgettable without any extra cooking.
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