Mushroom and Brie Quiche

4.70 from 20 votes

A savory custard filled with mushrooms and brie and fresh herbs. Perfect for breakfast or brunch.

Prep Time15

Cook Time42

Resting time10

Total Time1 7

Course: Breakfast

Cuisine: American

Servings: - 8

Calories: 565kcal

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.

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.