# What You’ll 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 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 cubed
→ 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.
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 for an additional 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 mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until smooth.
05 - Scatter shallot and half of the asparagus onto the prebaked crust. Pour in the egg mixture. Evenly distribute 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 the quiche to rest for 10 minutes before slicing and serving.
