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, veggies that are starting to look a little sad, the half-used block of cheese - the options are endless. Or you can opt for a more classic combination as I did for this recipe - Mushrooms, Brie, and thyme.
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 so much flavor, 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!
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Faq's
Blind baking refers to pre-baking a pie crust before adding the filling. To blind bake, line the crust with foil or parchment paper and fill it with pie weights. Bake for 10-12 minutes until lightly brown. This step helps to prevent the crust from shrinking during baking.
Pie weights are ceramic or metal beads that are used to weigh down the unbaked crust. They are widely available in most kitchen or home goods stores. But it isn't necessary to go out and purchase pie weights. Dried beans, rice, or uncooked popcorn kernels work just fine. Although, if used, these items cannot be cooked and eaten afterward. Instead, store them in a container and reuse them for blind baking.
Yes, you can freeze quiche baked or unbaked.
To freeze baked: After baking, place the sheet pan and quiche in the freezer and freeze until solid. Wrap the quiche with plastic wrap, then aluminum foil. A freezer-safe plastic bag can also be used for more protection. Freeze the baked quiche for up to two months. When ready to serve, bake from frozen at 350 until heated through.
To freeze unbaked: place the assembled quiche on a sheet pan and carefully place it in the freezer for several hours until firm. Wrap the frozen quiche with plastic wrap and then aluminum foil and seal well. The foil-wrapped quiche can also be placed in a freezer-safe plastic bag for extra protection. Freeze for up to one month. When ready to serve, bake from frozen, allowing an additional 10-20 minutes.
Equipment
Tart Pan | Sheet Pan | Batter bowl | Skillet | Measuring cups and spoons
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Mushroom and Brie Quiche
EQUIPMENT
Ingredients
- 1 pie crust
- 16 ounces mushrooms (baby portobello or shitake or mixture, sliced)
- 3 tablespoons unsalted butter
- 1 shallot (diced)
- 8 ounces Brie (sliced with rind removed)
- 3 large eggs
- 1½ cups heavy cream
- 5 sprigs fresh thyme leaves
- 1 tablespoon fresh sage leaves (chopped)
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450℉. Shape the pie crust into a 9-inch tart pan. Place the tart pan on a sheet pan and blind bake (note 1) for 10-12 minutes until golden brown. Reduce oven to 400℉.
- 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 pre-baked 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℉ for 30 minutes or until custard is set in the middle. Let the quiche rest for 5-10 minutes before slicing.
Notes
- To blind bake: line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 10-12 minutes until the crust turns golden brown. Remove the parchment and pie weights.
- Quiche can be frozen either baked or unbaked. To freeze baked: After baking, place the sheet pan and quiche in the freezer and freeze until solid. Wrap the quiche with plastic wrap, then aluminum foil. A freezer-safe plastic bag can also be used for more protection. Freeze the baked quiche for up to two months. When ready to serve, bake from frozen at 350°F until heated through. To freeze unbaked: place the assembled quiche on a sheet pan and carefully place in the freezer for several hours until firm. Wrap the frozen quiche with plastic wrap and then aluminum foil and seal well. The foil-wrapped quiche can also be placed in a freezer-safe zipper-top bag for extra protection. Freeze for up to one month. When ready to serve, bake from frozen, allowing an additional 10-20 minutes.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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