Quiche With Brie

Recipe by annconnolly

One of the richest, best tasting quiches around. Use Camembert if you would prefer.

Top Review by loreengale

I made this a while back and absolutely loved it and marked the recipe "Excellent" (top of my own rating system) but forgot to write a review (my bad, lol). I didn't have a tart pan at that time so I just used a store-bought crust (Marie Callendar's frozen pie shells) and used that and it still came out wonderful. When I find brie on sale again, I want to try this with crab and asparagus in it. Thanks for sharing a great recipe.

Ingredients Nutrition


  1. Line a 9-inch tart pan with a removable bottom with the pie crust. Line the inside of the crust with crumbled wax paper or parchment paper and fill with dried beans.
  2. Place in oven and bake about 12-15 minutes or until partially done. Remove the beans and the paper and bake an additional 2-3 minutes to dry out the bottom.
  3. Preheat oven to 375F to bake the quiche.
  4. Using a fork, blend the cheese with the butter and cream.
  5. Beat in the eggs.
  6. Force this mixture through a sieve to remove any lumps.
  7. Stir in the chives. Taste and season with the salt, pepper and cayenne.
  8. Pour into the pastry, place the pan on a baking sheet and bake for 25 to 30 minutes or until the quiche is puffed and browned.

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