# 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
# Directions:
01 - Preheat oven to 375°F. Place pie crust into a 9-inch tart pan and prick 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 5 additional minutes until lightly golden.
02 - While crust bakes, blanch asparagus pieces in boiling salted water for 2 minutes. Drain and set aside.
03 - Whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg in a bowl until smooth and well combined.
04 - Scatter diced shallot and half of the blanched asparagus onto the prebaked crust. Pour custard mixture evenly over vegetables. Distribute remaining asparagus and Brie cubes across the top.
05 - Bake for 30 to 35 minutes until the center is just set and the top is lightly golden.
06 - Allow quiche to rest for 10 minutes before slicing and serving.
