Mothers Day Quiche Asparagus Brie

# Ingredient List:

→ 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

# Directions:

01 - Preheat the oven to 375°F. Fit the pie crust into a 9-inch tart or pie pan and lightly prick the base 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, then bake an additional 5 minutes until lightly golden.

03 - Blanch asparagus pieces in boiling salted water for 2 minutes. Drain well and set aside.

04 - Whisk eggs, whole milk, heavy cream, salt, black pepper, and nutmeg in a mixing bowl until homogenous.

05 - Scatter diced shallot and half of the asparagus evenly over the baked crust. Pour the egg mixture over. Top with remaining asparagus and Brie cubes.

06 - Bake for 30 to 35 minutes, or until the center is set and surface is lightly golden.

07 - Allow to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -

The creamy Brie melts into the eggs for a silky, luxurious texture that surprises every guest.
Even on busy mornings, you can make this quiche with minimal prep and it still feels special.

02 -

Don&39;t skip blind baking—otherwise the pie base turns soggy, even if you&39;re rushing.
Layering the asparagus and Brie ensures every slice has plenty of creamy pockets and tender veg.

03 -

If you spill pie weights, just laugh—everyone does at least once.
Find the ripest Brie for maximum flavor, and don&39;t forget to let the quiche rest for perfect slicing.