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SIX LAYERS IN ALL. Two alternating layers each of sliced brie cheese, fried mushrooms with leeks and aromatic bechamel sauce (made with the vegetable leftovers), all wrapped up in an over-the-top and high whole-wheat crust ...

Mushrooms and leeks are pretty inexpensive this time of year and I think I’ve included mushrooms in my preparations once per week for the past two months, whether as appetizers, soups, in omelets and now as a luscious quiche. I like to use what’s readily available each season so I can try to feel guilt-free when I eat, as well as save some pennies.

There aren’t many fruits and vegetables that could be considered fresh or appropriate in the winter season unless they’re coming from very far away, so try making dishes that are more environmentally friendly and as local as possible and use potatoes, carrots, celery, onions, garlic, cabbage, leeks and interestingly enough, MUSHROOMS too, whenever you can.

Let’s not forget, that less than a century before our time, people consumed what was in season and/or what was transformed to be preserved. Cheeses were how folks had access to preserved dairy products in the colder months, just like sausages and other cured meats were prepared to replace fresh meat (before refrigerators and freezers) and everybody prepared fruit preserves and pickled vegetables and dried foods like beans, cereals, nuts and seeds.

Back to the recipe and how I’ve done what you’ve already seen me do before. I’ve made a béchamel sauce for my quiche with milk, when usually, people just use heavy cream, sour cream or crème fraiche, in which they mix in the eggs and grated cheeses. Why do I bother with the béchamel ? To cut down on the heaviness of the dish, since I’m already using so much cheese and eggs already. The béchamel lightens the quiche, and makes it almost airier when it bakes, as opposed to a much denser omelet-like custardy quiche. 

I’ve used brie cheese, because I prefer the milder taste with the mushrooms but if you prefer a stronger flavor, then use camembert.

I love earthy mushrooms and often used them in all my stocks and broths and even as a meat substitute. It’s funny how we didn’t really eat mushrooms at home when I was a kid, because they grossed out my dad. It makes me laugh.

Different strokes, different folks, as they say … :)

mushroom & brie cheese quiche


4 servings x 350 grams each


whole-wheat crust (425 grams when baked) :

mushrooms preparation (500 grams when cooked) :

  • 500 grams (12 cups) thinly sliced mushrooms (from an initial weight of 625 grams whole mushrooms with the caps and stalks)
  • 30 ml (2 tbsp) olive oil 
  • 30 grams (2 tbsp) butter
  • 7,5 grams (1 ½ tsp) garlic, crushed
  • 75 grams (1 cup) leeks, thinly sliced (or mild shallots or green onions)
  • 5 grams (2 tbsp) rosemary needles, fresh
  • 5 grams (2 tbsp) flat-leaf parsley, fresh
  • optional : 1 gram (1 tsp) thyme leaves or sage leaves, fresh
  • 7,5 grams (1 ½ tsp) fine sea salt
  • 1 gram (¼ tsp) black peppercorns, ground
  • 30 ml (2 tbsp) beer (or dry white wine) to deglaze the pan

aromatic béchamel sauce (375 grams when cooked) :

  • 420 ml (1 ¾ cups) whole milk (or evaporated milk)
  • 150 grams (1 cup) mushroom stalks & leek greens & used herb stalks
  • 1 gram (2 whole) bay leaves
  • 2,5 grams (½ tsp) fine sea salt
  • 1 gram (¼ tsp) black peppercorns, ground
  • 35 grams (2 ½ tbsp) butter
  • 20 grams (2 ½ tbsp) flour

cheeses & eggs (500 grams) :

  • 250 grams (1 cup or 4 large) eggs, beaten
  • 250 grams (2 cups) brie cheese slices (or camembert or coulommiers)

decorative garnish :

  • 5 grams (2 tbsp) fresh herbs (parley, rosemary, thyme, sage, etc.)


  • prepare the whole-wheat dough as indicated (see recipe ingredients & instructions here), then separate into 2 balls and flatten into one disk measuring at least 20 cm in diameter and one rectangle measuring at least 6,5 cm wide x 65 cm long (these measurements correspond to my baking dish which is a spring-form pan measuring 20 cm in diameter x 6,5 cm high)
  • *note : this dough can be thinner and larger too for a larger baking dish; the equation for the length of the rectangular piece of dough for the sides of your baking dish will be the circumference which is Pi or 3,14 x the diameter of your baking dish, or simply use a tape measure to measure for your dish …
  • place some baking paper on the bottom of your baking dish and on the sides (if you’re scared it might stick), shape the dough inside your baking dish and press the seams together and chill for 30 minutes before baking
  • preheat the oven to 200°C
  • remove the dough from the refrigerator or freezer, poke holes in the bottom, lay some baking paper inside and tightly cover the inside of the pie shell with aluminum foil with an overlap on the top edges (so the dough doesn’t slip down the sides) and bake for 20 minutes, then remove the aluminum foil and baking paper and bake for an additional 10-15 minutes, until the bottom of the crust is also golden, then remove and let the pie crust cool completely inside the baking dish and set aside
  • prepare your vegetables, remove the stalks of the mushroom, slice the vegetables and reserve the mushroom stalks, herb stems, extra leek greens that you will use to make a vegetable broth, simmer with the olive oil and butter, herbs and spices for 5 minutes at medium-high heat, then deglaze the pan of the fried vegetables with some beer or white wine and set aside
  • prepare the bechamel by bringing the milk to a boil with the mushroom stems and leek greens and herb stalks and 2 bay leaves, then lower heat to medium-low and let simmer for 15 minutes, add salt and pepper and strain the milk and set aside
  • melt the butter in a small casserole at high heat until bubbling, add the flour and whisk for 1-2 minutes until browned, then slowly add the aromatic milk mixture and keep whisking for 5 minutes at medium heat until slightly thickened and set aside and let cool down before adding the beaten eggs and mix well
  • preheat the oven to 170°C
  • to assemble the quiche, slice the brie cheese into thin slices, place one layer on the bottom of your baked crust, then add one layer of cooked mushrooms and leeks, pour half the bechamel on top, add the second layer of brie cheese, then the remaining half of the mushroom and leek mixture and the second layer of bechamel almost up until the edge of the dough, sprinkle with some more herbs on top and bake in the oven for 75-90 minutes until golden and puffy, remove from the oven, let cool down for at least 15 minutes before removing from the baking dish and slicing with a serrated knife, serve with a green salad …
  • *note : the quiche could be made 1 day ahead and reheated (loosely covered with aluminum foil) at 175°C for 30 minutes.