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Quiche cooking recipe. Open pie - dessert quiche with fruit filling. Cooking delicious dessert

Quiche Loren - a delicious pie from shortcrust pastry stuffed with cream and egg filling. This delicacy from French cuisine will amaze you with its delicacy and excellent taste characteristics, which will become the benchmark for judging savory pastries.

How to cook quiche lauren?

Kish Loren is a recipe that requires a certain set of products and the implementation of certain rules that will become decisive for obtaining the desired result.

The dough is distributed in an oiled form, baked for 20 minutes in the oven until browned. Save correct form sand base will help an additional load laid on parchment on the dough. Often in this case, dry cereals (beans or peas) are used.
The components of the filling for quiche loren must be pre-boiled or fried before decorating the pie: ready to eat.
The components of the filling, together with the filling, are placed in a sandy toasted base, which is placed for 30-40 minutes in an oven heated to 180 degrees.

Quiche Loren dough

Classic quiche lauren is made from shortcrust-based dough made from butter or margarine. If, after adding all the components, the mass does not gather in a lump, you need to add a little more ice water or milk to it and quickly complete the batch, then determine the mass for 30 minutes in the refrigerator.

Ingredients:

butter - 120 g;
flour - 250 g;
egg - 1 pc.;
water - 1-3 tbsp. spoons;
salt - a pinch.

Cooking

Chopped or grated chilled butter is combined with flour, salt, egg and kneaded, adding water if necessary.
Wrap the resulting flour bag with a film and send it to the cold.

Quiche Loren with Chicken and Mushrooms - Recipe

One of the most popular variations among products of this kind is mushrooms. Chicken flesh is pre-boiled or browned in a frying pan in oil, seasoned to taste, and then cut into medium-sized cubes. Mushrooms are also brought to readiness by frying them with onion half rings.

Ingredients:

shortbread dough- 1 portion;
chicken pulp - 0.5 kg;
mushrooms - 0.5 kg;
onion - 250 g;
cream - 400 ml;
eggs - 3 pcs.;
hard cheese - 200 g;
salt, pepper, vegetable oil.

Cooking

Shortbread dough is prepared, distributed in a mold and browned in the oven.
Mushrooms and chicken are brought to readiness, laid out in a ruddy form.
Pour the ingredients with a seasoned mixture of beaten eggs, cream and cheese.
Bake the Quiche Loren pie for 30 minutes at 180 degrees.

Quiche lauren with salmon

Especially tasty and fragrant quiche loren with fish. Such a pie is conceived with salmon fillet, supplementing the pulp with broccoli or spinach inflorescences, which are poured with boiling water for a couple of minutes and only then mixed with the filling components. Filling can be seasoned to taste provencal herbs or

Ingredients:

shortcrust pastry - 1 portion;
salmon fillet - 350 g;
spinach - 300 g;
garlic cloves - 2 pcs.;
cream - 200 ml;
eggs - 3 pcs.;
cheese - 200 g;
salt, pepper, herbs.

Cooking

Shortbread dough is laid out in a mold, repeating its contours inside, and baked for 20 minutes.
Fill the resulting base with a mixture of chopped fish with spinach and herbs.
All are topped with a filling of eggs, cream and cheese, seasoned to taste, and the quiche lauren is baked for 30 minutes.

Quiche lauren with ham and cheese

The most positive emotions are caused by the taste of a pie prepared according to the following recipe. Quiche lauren with ham manages to be hearty, nutritious, fragrant and incredibly tasty. All the components of the filling are ready, it remains only to grind them, mix with the ingredients of the filling and put them into the prepared sand base.

Ingredients:

shortcrust pastry - 1 portion;
ham - 400 g;
cream - 200 ml;
eggs - 4 pcs.;
hard cheese - 300 g;
salt, pepper, seasonings;
dill, parsley, basil.

Cooking

The dough is browned, having previously distributed it in the form.
Ham is chopped into cubes or straws, cheese is grated, mixed with chopped herbs, seasonings.
Add beaten eggs with cream, stir, season, spread in a sand base.
Send the product for 30 minutes in the oven.

Quiche lauren with chicken and broccoli

For those who strive to eat right and try to include in their diet only healthy foods you should try quiche lauren with broccoli and boiled chicken fillet. Such a pie is not only insanely delicious, but also, thanks to the dietary components included in it, has a high nutritional value.

Ingredients:

shortcrust pastry - 1 portion;
chicken fillet- 700 g;
broccoli - 500 g;
garlic - 1 tooth;
cream - 400 ml;
eggs - 3 pcs.;
cheese - 200 g;
salt, pepper, seasonings, herbs.

Cooking

Boil chicken in water with spices, cut into small pieces.
Broccoli inflorescences are laid for 5 minutes in boiling water, drained into a colander.
Prepare the shortbread base by putting the dough into a mold and browning it.
The base is filled with chicken and broccoli, poured with a mixture of eggs, cream, cheese, garlic and herbs, seasoned to taste.
Bake the cake for 30 minutes at 180 degrees.

Bacon Quiche Loren - Recipe

Quiche lauren with bacon is one of the classic variations French delicacies. The meat component of the filling is often fried after cutting on melted butter, which gives ready meal extraordinary aroma and taste. Bacon can be taken both fresh and smoked, or you can replace it with ham.

Ingredients:

shortcrust pastry - 1 portion;
bacon - 300 g;
cream - 200 ml;
eggs - 3-4 pcs.;
cheese - 200 g;
butter - 1 tbsp. a spoon;
salt pepper, nutmeg, greenery.

Cooking

Browned in the form of shortcrust pastry.
Sliced bacon is fried in oil, mixed with grated cheese, herbs.
Beat eggs with cream, add nutmeg, seasonings, pour the mixture into the ingredients of the filling, mix and spread in a sand base.
Quiche Loren is baked for 30 minutes at 180 degrees.

Quiche lauren with spinach

Quiche lauren with spinach and cheese - not only delicious, but also extremely healthy treat. It will not be difficult to prepare one at home if you take care of the availability of the necessary components in advance. Cherry tomatoes cut in half or a mix of fresh herbs will not be superfluous in such a pie.

Ingredients:

shortcrust pastry - 1 portion;
spinach - 300 g;
cherry - 150-200 g;
greens - 1 bunch;
onions - 1-2 pcs.;
eggs - 3 pcs.;
cream - 200 ml;
oil - 20 g;
salt, pepper, nutmeg.

Cooking

Distribute in the form and brown the shortcrust pastry.
Spinach is added to the onion sautéed in oil and stewed a little.
The green mass is mixed with grated cheese, cherry halves and greens, laid out in a sand base.
Fill the filling with a seasoned mixture of cream and beaten eggs, send the pie to the oven for half an hour.

Puff pastry quiche

Can be made from ready-made puff pastry. Like the sand base, it is rolled out a little and distributed in an oiled form, after which it is pricked with a fork and browned in a preheated oven. To prevent the dough from puffing up, you can additionally press it with parchment with dry beans or peas.

Ingredients:

puff pastry - 500 g;
chicken fillet - 400 g;
mushrooms - 400 g;
cheese - 200 g;
eggs - 3 pcs.;
cream - 200 ml;
salt, pepper, vegetable oil, spices.

Cooking

Boiled or fried chicken, cut.
Onions are sauteed in oil, mushrooms are added, fried, mixed with meat.
Fill the puff base with the filling, pour the seasoned mixture of eggs and cream with cheese
Send puff quiche loren with chicken for 30 minutes in the oven.

Kish Loren in a slow cooker

Can also be cooked in a slow cooker. The filling is traditionally supplemented with chicken or, as in this case, is used chopped meat. Chopped meat is pre-fried with onions until tender, adding mushrooms during the frying process, allowing moisture to evaporate, after which the mass is mixed with grated cheese.

French open quiche is one of the few dishes that can be eaten both cold and hot. It "will come to court" during breakfast, lunch, and dinner. They can be happy to feast on at home during family feasts and gatherings, or you can take this pie with you for a PICNIC.

The history of quiche dates back to the 16th century, its inventors are residents of the French province of Lorraine. From there came the name of the classic open pie - quiche Lauren ( French name this province of Lorraine, German. Lothringen).

What is classic french quiche? This is an open pie made from chopped dough, saturated with butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It is hard to imagine how many options for making quiche exist today - classic with smoked brisket, with ONIONS, HERBS, vegetables, mushrooms, fish and even ... with BERRIES!

We offer 8 best recipes open pies. Let's experiment?

Ingredients:
250 g sifted flour
A pinch of salt
125g chilled butter, coarsely grated
1 chilled egg
3 art. spoons of ice water

For filling:
400 g washed sorrel without stalks
2 eggs
100 g blue cheese
1 large sweet red pepper
200 g heavy cream
2 tbsp. butter spoons
Salt, freshly ground black pepper to taste

How to make quiche with sorrel, blue cheese and pepper:

1. For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film and refrigerate for 1 hour.
2. For the filling: stew the sorrel in butter for 2 minutes to make something like a puree, season with salt and pepper.
3. Roll out the dough, put it in a mold with sides, make punctures with a fork.
4. Mix sorrel puree with cream and lightly beaten eggs, put the mixture on the cake.
5. Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Top with cheese crumbled with a fork.
6. Bake the cake for 30 minutes at 180C.
7. Quiche with sorrel, blue cheese and pepper is ready.

Bon Appetit!

Italian style quiche with tomatoes, basil and cheese

Ingredients:
300 g flour
150 g chilled butter, coarsely grated
1 egg
8 tbsp ice water
A pinch of salt

For filling:
300 g cherry tomatoes
300 ml heavy cream
2 chilled eggs
Bunch of green basil
50 g grated cheese Parmesan
A little olive oil
Salt, pepper to taste

How to make Italian style quiche with tomatoes, basil and cheese:

1. For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in cling film and refrigerate for 1 hour.
2. Preheat the oven to 180C. Roll out the dough, put it in a round shape with sides, prick with a fork.
3. Cut the tomatoes in half, put in another refractory dish, salt, pepper, drizzle with oil. Bake at the same time with the cake for 25 minutes.
4. While the cake and tomatoes are baking, make the filling: mix beaten eggs and cream, salt, add chopped basil.
5. Sprinkle the cake with half of the Parmesan, lay out the tomatoes, pour over the egg-cream mixture, sprinkle again with the remaining cheese. Bake 20-25 minutes.
6. Serve the pie with fresh basil leaves.
7. Quiche in Italian with tomatoes, basil and cheese is ready.

Bon Appetit!

Ingredients:
For test:
280 g flour

8 art. tablespoons of ice water

For filling:
500 g small onion
2 eggs
300 ml heavy cream
150 g grated cheese (Cheddar)
1 st. a spoonful of butter

How to cook onion quiche:

2. Cut the onions into half rings, fry until golden brown in butter.
3. Heat the oven to 180C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
4. Mix beaten eggs, cream, half grated cheese, add onions, salt and pepper. Put on the cake, sprinkle with the remaining cheese. Bake 20-25 minutes until golden brown.
5. Onion quiche is ready.

Bon Appetit!

Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water

For filling:
100 g young zucchini
85 g green beans
85 g fresh green peas
Small bunch of firm green onions with white bulbs
300 ml milk
1 1/2 tbsp. a spoonful of flour
2 large eggs
100 g goat cheese
Several cherry tomatoes
2 tbsp. butter spoons
Salt, pepper to taste

How to cook a big quiche with young vegetables:

1. Cut the zucchini obliquely into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.
2. Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk into it and add flour. Fry, stirring, until thickened. Cool down a bit.
3. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
4. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
5. Add beaten eggs to the fried vegetables, salt well, put on the cake. Arrange cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.
6. Big quiche with young vegetables is ready.

Bon Appetit!

Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water

For filling:
4 stalks of leeks
250 g chopped mushrooms (champignons, oyster mushrooms)
2 eggs
300 ml heavy cream
150 g grated Gruyère cheese
2 tbsp. butter spoons

How to cook quiche with leeks and mushrooms:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.

3. In a saucepan, heat the butter and fry the leek sliced \u200b\u200bin rings until soft, increase the heat and add the mushrooms. Cool down a bit.
4. Beat the eggs, add the cream and the onion-mushroom mixture, half the grated cheese, salt, pepper, put the filling on the cake and sprinkle with the remaining cheese.
5. Bake the cake for 25-30 minutes.
6. Quiche with leeks and mushrooms is ready.

Bon Appetit!

Ingredients:
For test:
300 g flour
180 g chilled butter
100 g ground walnuts
1/2 teaspoon salt
2 yolks
3 art. spoons of ice water

For filling:
3 eggs
2 tbsp. butter spoons
400 g chopped shallots
1 1/2 tbsp. a spoonful of thyme leaves
200 g sour cream
200 ml heavy cream
140 g blue cheese
3-4 figs, cut in half

How to make fig and blue cheese quiche:
1. For the dough: place the flour, salt and butter cubes in a food processor, pulse, add walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it into a round shape and put it in the refrigerator.
2. For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add the thyme. Cool down a bit.
3. Beat eggs, mix with cream and sour cream, salt, pepper, add crumbled cheese. Mix with ONION.
4. Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.
5. Fill the cake with the filling, put the FIG halves on top, cut side up, sprinkle with thyme and bake for about 1 more hour.
6. Quiche with figs and blue cheese is ready.

Bon Appetit!

Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water

For filling:
150 g new potatoes
200 g baby spinach
300 ml heavy cream
2 large eggs
Handful of grated Parmesan cheese
10 canned anchovies in olive oil

How to cook quiche with spinach and anchovies:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
3. Boil the potatoes in their skins until half cooked, peel and cut into slices.
4. Place the spinach in the microwave for 2 minutes, cool slightly and chop.
5. Mix cream, eggs, 2/3 cheese. Finely chop half anchovies and add to potatoes and spinach. Pepper strongly. Spread the green filling over the cake, pour over the cream mixture, put the whole anchovies and the remaining cheese on top.
6. Bake the cake for 40 minutes.
7. Quiche with spinach and anchovies is ready.

Bon Appetit!

Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water

For filling:
300 g fresh raspberries
Small bunch of mint
200 g heavy cream
2 eggs
150 g unsalted ricotta cheese
handful of almond flakes
1 st. a spoonful of liquid honey

How to make raspberry, ricotta and almond quiche:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
3. 3/4 mint leaves chopped. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add HONEY.
4. Put the raspberries in an even layer on the cake, carefully pour over the creamy mixture and sprinkle with almond flakes.
5. Bake the cake for 35-40 minutes. Garnish with fresh mint leaves when serving.
6. Quiche with raspberries, ricotta and almonds is ready.

Bon Appetit!

Kish in french cuisine as popular as yeast pies in Russian. Juicy is traditionally made from chopped dough filled with eggs, cream and cheese. There are many options for making quiche fillings and the same number of dough recipes. Sand is considered classic, but no less tasty pie obtained on the basis of puff, cottage cheese and sour cream dough. Various options for its preparation are presented in our article.

Classic Loren Quiche Dough Recipe

Thin, crispy crust juicy stuffing- this is how most people remember this famous one. Today, shortbread dough is kneaded for quiche. It is this option that is considered classic for pies of this type.

Shortcrust pastry for quiche and filling for it are prepared in the following sequence:

150 g of flour is sifted into a deep bowl.
50 g of butter, cut into small cubes, is added.
Next, a beaten egg, a pinch of salt and a little ice water are introduced.
Of the indicated ingredients is kneaded elastic dough, wrapped in cling film and sent to the refrigerator.
At this time, the traditional filling is being prepared. Slices of bacon or smoked brisket (100 g) are fried in a pan. A glass of cream is strongly whipped, after which 2 eggs are alternately introduced into it. Salt and pepper are added to taste.
The cooled dough is rolled out and distributed in a form with high sides. The brisket is laid out on top, which is poured with eggs and cream.
Quiche is prepared in just 30 minutes at a temperature of 180 ° C.

Chopped dough for quiche

Initially, French quiche was prepared from this type of dough. Many housewives use this version of its preparation today.

To knead the dough for quiche, which is enough for two forms with a diameter of 24 cm, it is necessary to sift 350 g of flour into a deep bowl. Then grate or chop butter with a knife (270 g). Then add a teaspoon of sugar and salt (¼ teaspoon). Lastly, it pours very cold water(80 ml) and an elastic dough is kneaded. It can be used immediately or sent for storage in the freezer.

Ready dough rolled out on the table, then transferred to the form and distributed over it, forming the sides. From above it is closed with parchment, after which peas or beans are poured into the form. The cake is baked in the oven for 10 minutes at 200°. After that, the weight with parchment is removed, and the form is again sent to the oven for 10 minutes.

Sour cream dough recipe

Traditionally, chopped or shortbread dough is used for quiche. The result is a crispy and crumbly cake. And so that it becomes even more tender, in the dough to classic ingredients sour cream is added. Many housewives like just this version of its preparation.

To knead sour cream dough for quiche, it is necessary to grate very cold butter or margarine (100 g) into the sifted flour (250 g). Then add 2 beaten eggs with a fork, 100 g of sour cream and a pinch of salt. After kneading, you should get a pleasant to the touch and elastic dough, which must be cooled before cooking for at least half an hour.

Step-by-step recipe for quiche dough from Yulia Vysotskaya

The author and host of the well-known culinary TV show "We Eat at Home" offers her recipe for making a French pie. The shortbread dough base for quiche is baked in advance, after which the spinach filling is laid out on it and the egg-cream filling is poured. Yulia Vysotskaya has her own secrets of making the famous French pie.

Shortbread dough for quiche is made as follows:

Step #1. Cold butter (150 g) cut into cubes is added to the sifted flour (200 g).

Step #3. To make the base for the pie crispy after baking, a tablespoon of cognac or vodka is added to the dough, as well as 2-3 tablespoons of ice water.

Step number 4. The finished dough is immediately distributed in shape with the obligatory formation of sides. After that, the form with the base is sent to the refrigerator for half an hour.

Step number 5. After 30 minutes, the chilled dough must be pricked with a fork, after which the form with the base is sent to the oven preheated to 220 ° for 12 minutes.

Step number 6. At this time, the spinach filling and filling of eggs, cream and pieces of salmon are being prepared. The filling is laid out on the hot cake, after which the cake is cooked in an oven preheated to 200 ° for another 15 minutes.

Quiche on dough without eggs

The basis for such a French pie is prepared from the most simple ingredients, but it turns out no less tasty and crispy than from shortcrust pastry. This recipe uses only 200 grams of butter, a teaspoon of salt and 2 cups of flour. All ingredients are well mixed in the mixer bowl until a homogeneous ball is formed. If necessary, ice water is added (no more than 60 ml).

The dough is immediately spread in shape, then cooled and baked in the oven. The filling is always laid out only in finished cake. Otherwise, it will get wet and sour.

Curd dough recipe

The basis for the French pie, prepared according to this recipe, is quite soft and tender, but very tasty.

The dough for quiche is kneaded from butter, cottage cheese, flour (300 g each) and salt. All ingredients must be well chilled. First, the butter is cut with a knife into small pieces. Then dry cottage cheese and a teaspoon of salt are added to it. Lastly, flour is sifted to the ingredients. A soft and pleasant dough is kneaded, which can be spread immediately and then cooled before baking.

Consumption ecology.French open quiche is one of the few dishes that can be eaten both cold and hot. It "will come to court" during breakfast, lunch, and dinner.

The history of quiche dates back to the 16th century, its inventors are residents of the French province of Lorraine. From there came the name of the classic open pie - quiche Loren (the French name for this province is Lorraine, German Lothringen).

What is Classic French Quiche? This is an open pie made from chopped dough, saturated with butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It is hard to imagine how many options for preparing quiche exist today - classic with smoked brisket, with ONION, HERBS, vegetables, mushrooms, fish and even ... with BERRIES!

We offer 8 best recipes for open pies. Let's experiment?

Quiche with sorrel, blue cheese and pepper

Ingredients:

250 g sifted flour

A pinch of salt

125g chilled butter, coarsely grated

1 chilled egg

3 art. spoons of ice water

For filling:

400 g washed sorrel without stalks

2 eggs

100 g blue cheese

1 large sweet red pepper

200 g heavy cream

2 tbsp. butter spoons

Salt, freshly ground black pepper to taste

How to make quiche with sorrel, blue cheese and pepper:

1. For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film and refrigerate for 1 hour.

2. For the filling: stew the sorrel in butter for 2 minutes to make something like a puree, season with salt and pepper.

3. Roll out the dough, put it in a mold with sides, make punctures with a fork.

4. Mix sorrel puree with cream and lightly beaten eggs, put the mixture on the cake.

5. Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Top with cheese crumbled with a fork.

6. Bake the cake for 30 minutes at 180C.

7. Quiche with sorrel, blue cheese and pepper is ready.

Bon Appetit!

Italian style quiche with tomatoes, basil and cheese

Ingredients:

300 g flour

150 g chilled butter, coarsely grated

1 egg

8 tbsp ice water

A pinch of salt

For filling:

300 g cherry tomatoes

300 ml heavy cream

2 chilled eggs

Bunch of green basil

50 g grated Parmesan cheese

A little olive oil

Salt, pepper to taste

How to make Italian style quiche with tomatoes, basil and cheese:

1. For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in cling film and refrigerate for 1 hour.

2. Preheat the oven to 180C. Roll out the dough, put it in a round shape with sides, prick with a fork.

3. Cut the tomatoes in half, put in another refractory dish, salt, pepper, drizzle with oil. Bake at the same time with the cake for 25 minutes.

4. While the cake and tomatoes are baking, make the filling: mix beaten eggs and cream, salt, add chopped basil.

5. Sprinkle the cake with half of the Parmesan, lay out the tomatoes, pour over the egg-cream mixture, sprinkle again with the remaining cheese. Bake 20-25 minutes.

6. Serve the pie with fresh basil leaves.

7. Quiche in Italian with tomatoes, basil and cheese is ready.

Bon Appetit!

onion quiche

Ingredients:

For test:

280 g flour

8 art. tablespoons of ice water

For filling:

500 g small onion

2 eggs

300 ml heavy cream

150 g grated cheese (Cheddar)

1 st. a spoonful of butter

How to cook onion quiche:

2. Cut the onions into half rings, fry until golden brown in butter.

3. Heat the oven to 180C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

4. Mix beaten eggs, cream, half grated cheese, add onions, salt and pepper. Put on the cake, sprinkle with the remaining cheese. Bake 20-25 minutes until golden brown.

5. Onion quiche is ready.

Bon Appetit!

Large quiche with young vegetables

Ingredients:

For test:

280 g flour

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

100 g young zucchini

85 g green beans

85 g fresh green peas

Small bunch of firm green onions with white bulbs

300 ml milk

1 1/2 tbsp. a spoonful of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. butter spoons

Salt, pepper to taste

How to cook a big quiche with young vegetables:

1. Cut the zucchini obliquely into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.

2. Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk into it and add flour. Fry, stirring, until thickened. Cool down a bit.

3. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.

4. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

5. Add beaten eggs to the fried vegetables, salt well, put on the cake. Arrange cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.

6. Big quiche with young vegetables is ready.

Bon Appetit!

Quiche with onions - leeks and mushrooms

Ingredients:

For test:

280 g flour

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

4 stalks of leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

2 eggs

300 ml heavy cream

150 g grated Gruyère cheese

2 tbsp. butter spoons

How to cook quiche with leeks and mushrooms:

1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.

3. In a saucepan, heat the butter and fry the leek sliced \u200b\u200bin rings until soft, increase the heat and add the mushrooms. Cool down a bit.

4. Beat the eggs, add the cream and the onion-mushroom mixture, half the grated cheese, salt, pepper, put the filling on the cake and sprinkle with the remaining cheese.

5. Bake the cake for 25-30 minutes.

6. Quiche with leeks and mushrooms is ready.

Bon Appetit!

Quiche with figs and blue cheese

Ingredients:

For test:

300 g flour

180 g chilled butter

100 g ground walnuts

1/2 teaspoon salt

2 yolks

3 art. spoons of ice water

For filling:

3 eggs

2 tbsp. butter spoons

400 g chopped shallots

1 1/2 tbsp. a spoonful of thyme leaves

200 g sour cream

200 ml heavy cream

140 g blue cheese

3-4 figs, cut in half

How to make fig and blue cheese quiche:

1. For the dough: place the flour, salt and butter cubes in a food processor, pulse, add the walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it into a round shape and put it in the refrigerator.

2. For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add the thyme. Cool down a bit.

3. Beat eggs, mix with cream and sour cream, salt, pepper, add crumbled cheese. Mix with ONION.

4. Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.

5. Fill the cake with the filling, put the FIG halves on top, cut side up, sprinkle with thyme and bake for about 1 more hour.

6. Quiche with figs and blue cheese is ready.

Bon Appetit!

Quiche with spinach and anchovies

Ingredients:

For test:

280 g flour

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

150 g new potatoes

200 g baby spinach

300 ml heavy cream

2 large eggs

Handful of grated Parmesan cheese

10 canned anchovies in olive oil

How to cook quiche with spinach and anchovies:

1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.

2. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

3. Boil the potatoes in their skins until half cooked, peel and cut into slices.

4. Place the spinach in the microwave for 2 minutes, cool slightly and chop.

5. Mix cream, eggs, 2/3 cheese. Finely chop half anchovies and add to potatoes and spinach. Pepper strongly. Spread the green filling over the cake, pour over the cream mixture, put the whole anchovies and the remaining cheese on top.

6. Bake the cake for 40 minutes.

7. Quiche with spinach and anchovies is ready.

Bon Appetit!

Quiche with raspberries, ricotta and almonds

Ingredients:

For test:

280 g flour

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

300 g fresh raspberries

Small bunch of mint

200 g heavy cream

2 eggs

150 g unsalted ricotta cheese

handful of almond flakes

1 st. a spoonful of liquid honey

How to make raspberry, ricotta and almond quiche:

1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.

2. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

3. 3/4 mint leaves chopped. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add HONEY.

4. Put the raspberries in an even layer on the cake, carefully pour over the creamy mixture and sprinkle with almond flakes.

5. Bake the cake for 35-40 minutes. Garnish with fresh mint leaves when serving.

6. Quiche with raspberries, ricotta and almonds is ready.

Bon Appetit! published

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The French know a lot about cooking and love to treat themselves. delicious meals. They love tasty, nutritious and healthy food. French open quiche - very tasty, simple and hearty meal perfect for lunch or dinner as a main course!

There are many toppings for this pie. These are vegetables, and meat, and mushrooms, and fish ... We will introduce you to several options for making a quiche pie.

For test:

Butter - 50 grams
Chicken egg - 1 piece
Cold water - 3 tablespoons
Salt - 0.5 teaspoon
Wheat flour - 200 grams

For filling:

Chicken breast - 0.3 kg
Mushrooms - 0.3 kg
Onion - half a medium onion
salt - to taste
pepper - to taste
nutmeg - to taste

For sauce:

Cream 20% - 170 ml
Chicken egg - 2 pieces
Hard cheese - 150 grams

How to make Laurent Pie:

Mix eggs, butter, flour, salt, water.
Knead the dough and send it to the refrigerator.
My mushrooms, cut and fry with finely chopped onions.
Boil the chicken fillet and finely chop.
Mix fillets and mushrooms together.
Take the dough out of the refrigerator and roll it out.
Put the dough into a mold greased with butter. We form the sides.
Put the prepared stuffing on the dough.
Mix eggs, cheese and cream until smooth.
Pour the egg mixture on top of the filling.
Bake in a preheated oven at 180 degrees for 40 minutes. Transfer the pie to a plate and set aside.

2. Pie quiche Lauren with ham, tomatoes and cheese

Quiche Lorena Ingredients:

50 ml milk
1 tomato
2 pieces of ham
1 sheet of prepared shortcrust pastry
70 g hard cheese
1 egg
1 green onion
Sea salt
Freshly ground black pepper

How to cook Quiche Loren:

First, cut the tomatoes into small cubes, salt and pepper.
Then we take the ham and also cut into cubes.
Further green onion must be cut at an angle.
We rub the cheese on a coarse grater and mix with tomatoes, onions and ham.
From the dough, cut out circles a little larger in diameter than the baking tins.
We put the dough in forms, form the sides and put the filling in them.
Then beat the egg with milk and pour into molds for the filling.
We send it to the oven preheated to 190 degrees and bake for 15-18 minutes.

3. Quiche with chicken, mushrooms and broccoli

French Pie Ingredients:

0.5 kg puff pastry
2 onions
2 chicken breasts
300 grams of mushrooms
300 grams of broccoli
200 grams of hard cheese
Italian Herb Blend
2 eggs
a pinch of salt
3 tablespoons sour cream 20% fat

How to make a french quiche:

Boil the chicken fillet in salted water.
Cut the breast, mushrooms and onion into small cubes.
Fry the onion until golden brown.
Then add the mushrooms to the onions and cook until all the water has evaporated.
Chop the broccoli and grate the hard cheese on a coarse grater.
Mix all the ingredients, add eggs, sour cream, greens and, of course, do not forget to salt, then mix everything well - this is your filling.
Lubricate the form with butter and put the dough there, evenly distribute it, forming the sides, and put the filling.
Preheat the oven to 180 degrees and bake the dough until golden brown.

4. Pie quiche with mushrooms and tomatoes

Hearty and delicious pie with mushrooms, fresh tomatoes and fresh herbs.

Quiche Ingredients:

Puff pastry, store-bought - 1 sheet
Fresh mushrooms (or dried) - 400 g
Onion - 1 piece
Cheese - 100-150 g
Milk - half a glass
Eggs - 2 pieces
Tomato - 2 pieces
A bunch of greens (onion, dill, parsley)
Favorite spices, salt, pepper - to taste

Cooking quiche with mushrooms and tomatoes:

Roll out the dough, put it in a greased form, form high sides (2-3 cm). Prick with a fork, sprinkle with half the grated cheese. Bake in the oven at 170 degrees for 10 minutes.
Mushrooms chop (dried pre-soak, then squeeze), fry with onions until tender.
Mushrooms put on top of the dough, salt, add spices to taste.
Chop the greens and put on top of the mushrooms.
Cut the tomatoes into slices and put in a circle on top of the greens, salt.
Beat the eggs, add milk, the rest of the grated cheese, salt, add spices if desired.
Pour the quiche with the resulting mixture and bake in the oven at 180 degrees for 30-40 minutes, until cooked.

5. Quiche with bacon, cheese and spinach

Ingredients for 8 servings:

Dough:

1.5 cups flour
1.5 teaspoons of sugar
0.5 teaspoon salt
6 tablespoons butter
2 tablespoons margarine
1/3 cup very cold water
Some grated cheese

Filling:

4 strips of bacon (optional)
1 large onion finely chopped
1 minced garlic clove
200-220 grams coarsely chopped spinach leaves
3 large eggs
1 1/3 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper

Cooking:

Knead the dough from flour, sugar and salt. Add margarine and butter.
Spray the dough with water. With a wooden spoon, quickly mix the dough and form it into a ball. Turn the ball out onto a floured surface and knead a little more.
Place the dough on a large piece of plastic wrap and roll it into a disc about 1.5 cm thick. Wrap the disc in cling film and refrigerate for 1 hour until firm.
When the dough has cooled, lightly oil a round baking dish and set aside. Dust a large piece of waxed paper with flour and place the dough on it. Roll out the dough into a circle the size of the baking dish, plus a little over the edges of the quiche.
Flip the dough together in the waxed paper and put it into the mold. Peel off the paper and carefully place the dough, pressing the edges against the sides of the pan. Try not to stretch the dough.
Place the mold in the refrigerator for 15 minutes. Preheat the oven to 220 degrees.
Remove dough from refrigerator and cover tightly with foil. Sprinkle rice or dried beans on the foil halfway and bake on the middle rack of the oven for about 20 minutes. Remove from oven and remove foil along with beans.
Pierce the dough a few times with a fork and put it back in the oven. Reduce the heat to 200 degrees and bake for another 10 minutes. Remove from oven and immediately sprinkle with shredded cheese, filling in fork holes to melt the cheese and prevent the egg mixture from leaking out. Set the mold aside for a while while you prepare the filling.
Fry the bacon in a large skillet until crispy and remove to a plate. Drain excess fat from skillet, reserving about 2 tablespoons. If you are not using bacon, just heat 2 tablespoons in a pan vegetable oil. Add the onion and sauté over medium heat for about 8 minutes until translucent. Add garlic and spinach. Cover the skillet with a lid and simmer the vegetables for 3-5 minutes, stirring occasionally, until tender and soft. Remove the skillet from the heat.
Whisk the eggs in a large bowl and then stir in the milk, mustard, salt and pepper. Lay the prepared vegetables on the dough and sprinkle with half the cheese. Crumble bacon on top. Now slowly pour the egg mixture over the filling and sprinkle with the remaining cheese.
Bake the quiche on the center rack of the oven at 200ºC for 40-45 minutes until lightly browned. Remove from oven and let cool for at least 30 minutes.

Serve warm room temperature or chilled.

6. Quiche with mushrooms and spinach

Ingredients:

Wheat flour - 0.25 kg
Rye flour - 50 grams
Ricotta - 0.2 kg
Salt - 1/2 teaspoon
Granulated sugar - 1 teaspoon
Baking powder - 2.5 grams
Ground black pepper - 0.2 teaspoons
Cow's milk - 2 tablespoons
Butter - 65 grams
Mushrooms (champignons) - 0.35 kg
Spinach - 0.3 kg
Bulb onion - 1 onion
Salt - to taste
Grated nutmeg - 1 pinch
Hard cheese - 150 grams
Chicken egg - 2 pieces
Cow's milk - 150 ml

How to prepare quiche with mushrooms and spinach:

rye and wheat flour mix, add salt, sugar, baking powder to them and mix thoroughly.
Add butter, ricotta and milk and beat until food processor or mixer
We roll out the resulting dough and form the sides like on pizza.
We pierce the dough with a fork around the perimeter and send it to the refrigerator for 20 minutes
Spinach leaves (without stalks) cook for two minutes
Chop the onion and mushrooms and fry in butter until cooked
Mix mushrooms with spinach, salt, pepper and let cool slightly
We divide all our grated cheese into 2 equal parts. We line the dough with one half, and distribute the entire filling on top.
Sprinkle the rest of the grated cheese on top of the mushrooms and spinach.
Beat the egg with milk and pour the whole mushroom-cheese filling
We send it to the oven preheated to 160 degrees for 25-30 minutes
After cooking, the pie should be infused and cooled.