Mothers Day Asparagus Brie Quiche (Printable)

Elegant asparagus and Brie quiche, ideal for a light and festive brunch gathering.

# What You 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 a 9-inch tart or pie pan. 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 restaurant-worthy but takes barely an hour from start to plate, so you can actually enjoy the morning instead of being stuck in the kitchen.
  • The Brie creates these little pockets of creamy richness that feel indulgent without being heavy, and everyone always asks what your secret is.
  • You can prep everything the night before and just pour and bake, which means you're not stressed when guests arrive.
02 -
  • Don't skip the blind baking step or your crust will be soggy—I learned this the hard way when I tried to rush on a busy morning and ended up with a quiche that tasted good but had the texture of a sponge on the bottom.
  • Asparagus releases water as it cooks, so blanching it first and draining it well prevents your quiche from becoming watery; this one change will transform your result completely.
03 -
  • Room temperature ingredients whisk together more smoothly and create a silkier final texture, so take the eggs and cream out of the fridge about 15 minutes before you start mixing.
  • If your quiche is browning too quickly on top before the center sets, tent it loosely with foil for the last 10 minutes of baking—the center will keep cooking while the top stays golden and tender.
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