# Components:
→ 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 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
# Directions:
01 - Preheat oven to 375°F. Place pie crust into a 9-inch tart pan and prick the base lightly with a fork. Line 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 the crust bakes, bring salted water to a boil in a saucepan. Add asparagus pieces and blanch for 2 minutes. Drain and set aside.
03 - In a mixing bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, and ground nutmeg until the mixture is smooth and well combined.
04 - Scatter diced shallot and half of the blanched asparagus onto the pre-baked crust. Pour the egg custard mixture over the vegetables. Distribute the remaining asparagus and Brie cubes evenly over the top.
05 - Bake for 30 to 35 minutes, or until the center is just set and the top is lightly golden brown.
06 - Remove from oven and allow the quiche to rest for 10 minutes before slicing and serving.
