This easy mushroom brie quiche (crustless) is a quick and satisfying breakfast or lunch. Pair this with an easy spinach salad (with walnuts and persimmons, perhaps), and you’ll be happy you packed this in your lunch box.
One of my all time favorite stores is Murray’s Cheese in New York City. I had an opportunity to take a cheese class at Murray’s many, many years ago. It really piqued my interest in all sorts of cheese beyond cheddar. It made me incredibly happy to stumble across Murray’s brie at our local grocery store before Thanksgiving. The brie was perfectly ripe – so soft and tasty. We munched on it throughout the Thanksgiving weekend, used it for challah, turkey and cheese grilled sandwiches, and paired it with wine and crackers as a snack while I decorated the Christmas tree.
By the end of the weekend, I had a lonely quarter wedge of brie. I also happened to have some maitake mushrooms and two dozen eggs. With this ingredients in mind, I put together a crustless mushroom brie quiche. This quiche is easily made ahead of time and frozen.
Ingredients
- 1 tablespoon olive oil
- 2 cups finely chopped mushrooms
- 1/4 round of brie
- 6 eggs
- 3/4 cup milk or half and half
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 350 degrees.
- Heat the olive oil in a small pan. Add the mushrooms and saute until soft.
- While the mushrooms are cooking, combine the eggs, milk, salt and pepper and whisk until smooth.
- Butter a pie pan generously. Pour the egg/milk mixture into the pan. Add the mushrooms and stir to distribute evenly. Drop dollops of the brie into the quiche.
- Bake for 50 - 60 minutes or until a knife inserted in the middle comes out clean.
- Serves 6. Enjoy!
