Mushroom and Brie Quiche has a buttery crust and a savory custard filled with mushrooms, Brie, and fresh herbs. Perfect for breakfast or brunch.
I love making quiche. It’s so versatile and a great way to use up odds and ends in your refrigerator. Leftover ham or sausage, roasted vegetables, half of a bell pepper, the half-used block of cheese – the options are endless. Or you can opt for a more classic combination like I did for this recipe. Mushrooms, Brie, and thyme – always delicious.
Quiche is often served for breakfast or brunch, but can also be served for dinner alongside a salad. It can be served hot or at room temperature which adds to its versatility.
Mushroom and Brie Quiche
For this recipe, I like to caramelize the mushrooms before building the quiche. It adds flavor of course, but also prevents the mushrooms from releasing their moisture into the quiche and making it soggy. Fresh thyme and mushrooms are a match made in heaven, and I also like adding fresh sage. I love the flavor of Brie and I use a generous amount in this recipe.
I tend to use store-bought pie crust. It’s easy and this is a shortcut I usually take. But if you have a homemade pie crust that you love, then, by all means, go for it. Homemade is delicious always!
I hope you try this recipe for a weekend breakfast, a Sunday brunch, or a light summertime dinner. Please let me know your thoughts with a comment below and tag me on Instagram @mycasualpantry.
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A savory custard filled with mushrooms and brie and fresh herbs. Perfect for breakfast or brunch.
- 1 pie crust
- 16 ounces mushrooms baby portobello or shitake or mixture, sliced
- 3 tablespoons butter
- 1 shallot diced
- 8 ounces Brie sliced with rind removed
- 3 eggs
- 1 1/2 cups heavy cream
- 5 sprigs fresh thyme leaves
- 1 tablespoon fresh sage leaves chopped
- 1/2 teaspoon black pepper
Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan. Place the tart pan on a sheet pan and blind bake for 10-12 minutes until golden brown. Reduce oven to 400 degrees.
In a large skillet, melt the butter and add the mushrooms. Saute over medium heat until mushrooms are caramelized. Add the shallot and cook for 1-2 minutes. Set aside.
In a mixing bowl, whisk together the eggs and heavy cream. Add the thyme, sage, and black pepper.
Layer half of the mushroom mixture in the pie crust. Top with half of the Brie. Layer the remaining mushrooms and cheese. Pour the custard over the top.
Note: Depending on how much the mushrooms cooked down, all of the custard may not fit in the tart shell. Bake with a sheet pan under the tart pan to catch any spills.
Bake at 400 degrees for 30 minutes or until custard is set in the middle. Let the quiche rest for 5-10 minutes before slicing.