Mushroom Tart (Quiche) with Blue Cheese and Garlic Confit

Here’s a savory tart/quiche recipe that incorporates sautéed mushrooms, blue cheese, garlic confit and a combination of thyme, rosemary and sage. The tart crust can be done by combining all the ingredients into a food processor or mixer, but will be shown in this video done by hand. Measurements below.
INGREDIENTS :
(for an 8-inch tart)
GARLIC CONFIT
3 heads peeled garlic
3 sprigs thyme
2 sprigs rosemary
1 tsp. kosher salt (5g)
NOTE: you really only need 1 garlic head for this recipe, but if you’re making garlic confit, you might as well make a lot. Use the rest to spread on crostini with a sprinkle of salt!
GARLIC CONFIT SPREAD
7-10 cloves garlic confit (from above recipe)
1/2 C full-fat ricotta cheese (125g)
1 TB garlic confit oil (from above recipe)
1/4 tsp. kosher salt (2g)
SAUTÉED MUSHROOMS
2-1/2 C mixed mushrooms (8-10 oz)
(any combination of shiitake/oyster/button/crimini etc)
2 TB butter (28g)
1 TB sage (chopped)
1 TB rosemary
1 TB thyme leaves
pinch of kosher salt
pepper to taste
CUSTARD FILLING
1/2 C heavy cream (120g)
1/2 C creme fraiche (substitute: sour cream) (120g)
2 large eggs (beaten)
3/4 tsp. kosher salt (~4g)
pepper to taste
TART CRUST (Pate Brisée)
2 C all-purpose flour (250g)
9 TB unsalted butter (125g)
1 large egg yolk
1/2 tsp. kosher salt (3g)
BLUE CHEESE
bleu d’Auvergne (substitute: Danish Blue, Gorgonzola)

[@Violetentity]

That looks like the most delicious thing ever....

[@ronaldmcdonald8303]

Quiches are delicious, I LOVE quiches! I make them from scratch and their wonderful, I love blue cheese too! I also love jacket potatoes with cheese, beans, sweat corn, tuna and butter! How can you go wrong with potatoes or quiches? I don't like curries or spicy food, because they use coriander which I HATE!!! Quiches are so tasty, I could eat them every day and NEVER get tired of them. Potatoes are one of the most delicious vegetables out there, I like a lot of things, but I don't like coriander or parsley, but their EVERYWHERE!

[@holaolas1]

amazing and intricate!

[@uugsrbiy0try565yyewfvjitf]

yaaaaam must try ... thank you

[@lokisgodhi]

Clearly a single serving recipe.

[@steviesuperstar]

just curious why do americans drop the "H" off "Herbs" and pronounce it "erbs" ?

[@savvysearch]

Herb is a french word, introduced to the English through Old French. Before 19th century, it was common for the English to pronounce it the french way by dropping the “h” as well.