Easy Mothers Day Brunch Quiche (Printable Version)

Light, elegant quiche with asparagus and creamy Brie ideal for a festive brunch or gathering.

# 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 & 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

# How to Prepare:

01 - Preheat oven to 375°F. Place pie crust into a 9-inch tart pan and prick base lightly with a fork. Line crust with parchment paper, fill with pie weights or dried beans, and blind bake for 10 minutes. Remove weights and parchment, then bake for an 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 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 prepared crust. Pour egg mixture over vegetables. Evenly distribute remaining asparagus and Brie cubes over the top.
05 - Bake for 30 to 35 minutes, or until the center is just set and the top is lightly golden.
06 - Allow quiche to rest for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It looks like restaurant-quality brunch magic but honestly takes less effort than scrambled eggs for a crowd.
  • Brie melts into every bite, making the filling impossibly creamy without being heavy.
  • You can prep it the night before and just slide it in the oven, leaving you free to actually enjoy time with people instead of cooking.
02 -
  • The center will look slightly underdone when you pull it from the oven, and that's exactly what you want—it keeps cooking as it cools and becomes perfectly set.
  • Don't skip the blind baking step; it's the difference between a crispy crust and a soggy bottom that everyone notices but is too polite to mention.
03 -
  • Make the quiche up to a day ahead, cover it, and refrigerate—just add 5 extra minutes to the baking time when it comes straight from the fridge.
  • Serve it with a simple green salad dressed in lemon vinaigrette and a glass of something sparkling; this combination feels intentional and special without being fussy.
Go Back