Open pie - dessert quiche with fruit filling. Pie "Kish Loren": recipes for preparing a delicious dish The most delicious qish recipe

The French know a lot about cooking and love to pamper themselves with delicious dishes. They love delicious, nutritious and healthy food. French open quiche pie- a very tasty, simple and hearty dish that will definitely go with lunch or dinner as a main course!

This pie has a huge variety of fillings. These are vegetables, and meat, and mushrooms, and fish ... We will introduce you to several options for making a quiche pie.

For the 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 the sauce:

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

How to make a Laurent pie:

Mix the egg, 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 chop finely.
Mix fillet and mushrooms together.
We take the dough out of the refrigerator and roll it out.
We spread the dough in a mold greased with butter. We form the sides.
Put the prepared filling on the dough.
Mix eggs, cheese and cream until smooth.
Pour the egg cheese mixture on top of the filling.
We bake in an oven preheated to 180 degrees for 40 minutes. Put the pie on a plate and cool.

2. Quiche Lauren pie with ham, tomatoes and cheese

Ingredients for making Kish Loren:

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

How to cook Kish Lauren:

First, cut the tomatoes into small cubes, salt and pepper.
Then take the ham and also cut into cubes.
Next, chop the green onion obliquely.
Rub the cheese on a coarse grater and mix with tomatoes, onions and ham.
Cut out circles of a slightly larger diameter from the dough than baking tins.
We put the dough into molds, 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 an oven preheated to 190 degrees and bake for 15-18 minutes.

3. Quiche pie with chicken, mushrooms and broccoli

Ingredients for French Pie:

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

How to make French quiche pie:

Boil the chicken fillet in salted water.
Chop the breast, mushrooms and onion into small cubes.
Sauté the onion until golden brown.
Then add mushrooms to the onion 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, herbs and, of course, do not forget to salt, then mix everything well - this is your filling.
Lubricate the pan with butter and put the dough there, distribute it evenly, forming sides, and lay out the filling.
Preheat oven to 180 degrees and bake dough until blush.

4. Quiche pie with mushrooms and tomatoes

Hearty and tasty pie with honey agarics, fresh tomatoes and fresh herbs.

Ingredients for making quiche:

Puff pastry, you can store it - 1 sheet
Fresh mushrooms (or dried) - 400 g
Onions - 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 mold, form high sides (2-3 cm). Chop with a fork, sprinkle with half of the grated cheese. Bake in the oven at 170 degrees for 10 minutes.
Chop mushrooms (pre-soak dried, then squeeze), fry with onions until tender.
Put the mushrooms on top of the dough, season with salt, add spices to taste.
Chop the herbs 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 tender.

5. Quiche pie with bacon, cheese and spinach

Ingredients for 8 servings:

Dough:

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

Filling:

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

Preparation:

Knead the dough using flour, sugar and salt. Add margarine and butter.
Sprinkle the dough with water. Use a wooden spoon to stir the dough quickly and form into a ball. Place the ball on a floured surface and stir a little more.
Place the dough on a large piece of plastic wrap and roll it into a disc approximately 1.5 cm thick. Wrap the disc in plastic wrap and refrigerate for 1 hour until hardened.
When the dough has cooled, lightly oil a round baking dish and set aside. Flour a large piece of waxed paper and place the dough on top of 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 wax paper and place in a mold. Peel off the paper and lay the dough neatly, pressing the edges against the sides of the mold. Try not to stretch the dough.
Place the mold in the refrigerator for 15 minutes. Preheat oven to 220 degrees.
Remove dough from refrigerator and cover tightly with foil. Sprinkle rice or dried beans on the foil, filling the pan halfway, and bake on the middle rack of the oven for about 20 minutes. Remove from oven and peel off the foil along with the beans.
Pierce the dough several times with a fork and put it back in the oven. Reduce heat to 200 degrees and bake for another 10 minutes. Remove from oven and sprinkle with grated cheese immediately, filling in the forks so that the cheese melts and then the egg mixture does not run out. Set the mold aside for a while while you cook the filling.
Fry the bacon in a large skillet until crispy and place on a plate. Drain excess fat from the pan, leaving about 2 tablespoons. If you are not using bacon, simply heat 2 tablespoons of vegetable oil in a skillet. 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 tender. Remove skillet from heat.
Whisk the eggs in a large bowl and then stir in the milk, mustard, salt and pepper. Place the cooked vegetables on top of the dough and sprinkle with half of the cheese. Chop the bacon on top. Now slowly pour the egg mixture over the filling and sprinkle with the remaining cheese.
Bake the quiche on the central rack of the oven at 200 ° C for 40-45 minutes, until it is lightly browned. Remove from oven and let cool for at least 30 minutes.

Serve warm, at room temperature, or chilled.

6. Quiche pie 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 dough - 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
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 a quiche with mushrooms and spinach:

Mix rye and wheat flour, add salt, sugar, baking powder to them and mix thoroughly.
Add butter, ricotta and milk and beat in a food processor or mixer
Roll out the resulting dough and form the sides like on a pizza.
We pierce the dough with a fork around the entire perimeter and send it to the refrigerator for 20 minutes
Cook spinach leaves (without stems) for two minutes
Chop onions and mushrooms and fry in butter until cooking
Mix mushrooms with spinach, salt, pepper and let cool slightly
Divide all our grated cheese into 2 equal parts. 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 fill in all the mushroom-cheese filling
We send to the oven preheated to 160 degrees for 25-30 minutes
After cooking, the pie should be infused and cooled.

Bon Appetit!

Quiche (quiche lauren) - French open pie, the recipe originally comes from Lorraine.

How to cook quiche with fillings?

The general idea of making quiche is as follows: a filling is placed into a deep substrate of dense dough, which is poured over with a pouring consisting of milk or cream and eggs, most often all this is sprinkled with grated cheese. Then the quiche is baked.

Fillings for quiche can be very different, there are many options: from light fruit and vegetable to fish, meat, mushroom and mixed. Most importantly, the filling products should be chopped, but not too hard.

Recipe for quiche stuffed with bacon and mushrooms with herbs

Ingredients:

wheat flour - about 1 glass with a capacity of 200-250 g;
natural butter - 50 g;
salt - 1 pinch;
ice water - quite a bit;

For filling:

fatty bacon or brisket - 150 g;
champignons - 3-5 pcs.;
greens (rosemary, spinach, green onion, parsley);
hard cheese for dusting - 100 g.

To fill:

fat cream - 250 ml;
chicken eggs - 3 pcs.;
ground spices (pepper, black, coriander, cloves, etc.),
garlic - 2 cloves.

Preparation

Three butter frozen in the freezer on a grater, add sifted flour, a pinch of salt and quite a bit of ice water. We knead the dough for a short time, but thoroughly (most conveniently - with a fork). While we are preparing the filling, put the dough in the refrigerator, so to speak, cool and distance.

The mushrooms can be boiled for 15 minutes in water and removed or not boiled. In any case, we will cut the mushrooms into not too small slices. So is the bacon. Chop the greens finely. Let's mix it all up.

Prepare the filling: mix the eggs with the cream, add the squeezed garlic and spices. Beat the filling slightly with a fork (no need for a mixer).

From the dough, we form a not too thin cake-substrate and put it in a round refractory form, so that the edges protrude slightly from the side. Fill the substrate with the filling. Top - fill.

Place the quiche in a preheated oven and bake for 30-40 minutes. Sprinkle the finished quiche with plenty of grated cheese. Wait 15 minutes before cutting into segments. Serve the quiche with wine and / or fruit.

French open pie 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. You can enjoy them with pleasure at home during family feasts and get-togethers, or you can take this pie with you for a picnic.

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

What is a classic French quiche? This is an open pie made from minced dough, saturated with butter, and therefore crumbly and slightly salty. The quiche filling is based on heavy cream, eggs and cheese. It's hard to imagine how many options for cooking quiche exist today - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even ... with berries!

WomanJournal.ru offers 10 best recipes open tarts - from the classic Lauren quiche to the exquisite quiche with figs, almonds or raspberries. Let's experiment?

Classic quiche Lauren

250 g sifted flour

A pinch of salt

1 chilled egg

3 tbsp. tablespoons of ice water

For filling:

250 g smoked brisket

200 ml heavy cream

150 g grated Gruyere cheese

A pinch of grated nutmeg

How to make a classic Lauren quiche :

For the filling: cut the brisket into small strips, fry.

Mix in cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Put the brisket in the egg-cream mixture.

Preheat the oven to a temperature of 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake for 15 minutes.

Take out the cake, put the filling on it, sprinkle with the remaining cheese on top and bake for another 30 minutes.

Lauren's classic quiche is ready.

Bon Appetit!

Quiche with sorrel, blue cheese and pepper

250 g sifted flour

A pinch of salt

125 g chilled butter, coarsely grated

1 chilled egg

3 tbsp. tablespoons of ice water

For filling:

400 g washed sorrel without stems

100 g blue cheese

1 large bell pepper

200 g heavy cream

2 tbsp. tablespoons of butter

Salt, freshly ground black pepper to taste

How to make sorrel quiche with blue cheese and pepper :

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 up a ball, wrap with cling film, put in the refrigerator for 1 hour.

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

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

Stir the sorrel puree with the cream and lightly beaten eggs, put the mixture on the crust.

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

Bake the pie for 30 minutes at 180C.

Quiche with sorrel, blue cheese and pepper is ready.

Bon Appetit!

Quiche with spinach and anchovies

For the test:

8 tbsp. tablespoons of ice water

For filling:

150 g young potatoes

200 g young spinach

300 ml heavy cream

2 large eggs

Handful of grated Parmesan cheese

10 canned anchovies in olive oil

How to make spinach and anchovies quiche :

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

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

Mix cream, eggs, 2/3 cheese. Finely chop half of the anchovies and add to the potatoes and spinach. Season with pepper. Spread the green filling over the crust, pour the creamy mixture, top with the whole anchovies and the remaining cheese.

Bake the cake for 40 minutes.

Quiche with spinach and anchovies is ready.

Bon Appetit!

Quiche with raspberries, ricotta and almonds

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

300 g fresh raspberries

A small bunch of mint

200 g heavy cream

150 g unsalted ricotta cheese

A handful of almond flakes

1 tbsp. a spoonful of liquid honey

How to make quiche with raspberries, ricotta and almonds :

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed dish, prick with a fork and bake for about 25 minutes.

Chop 3/4 of the mint leaves. Combine beaten eggs, crumbled ricotta, cream and chopped mint and add honey.

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

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

Quiche with raspberries, ricotta and almonds is ready.

Bon Appetit!

Italian quiche with tomatoes, basil and cheese

150 g chilled butter, coarsely grated

8 tablespoons ice water

A pinch of salt

For filling:

300 g cherry tomatoes

300 ml heavy cream

2 eggs chilled

Bunch of green basil

50 g grated Parmesan cheese

A little olive oil

Salt, pepper to taste

How to make italian quiche with tomatoes, basil and cheese :

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

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

Cut the tomatoes in half, put in another refractory dish, season with salt, pepper, sprinkle with oil. Simultaneously with the cake, bake for 25 minutes.

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

Sprinkle the crust with half the Parmesan, put the tomatoes, pour the egg-cream mixture, sprinkle with the remaining cheese again. Bake for 20-25 minutes.

Serve the pie with fresh basil leaves.

Italian quiche with tomatoes, basil and cheese is ready.

Bon Appetit!

Onion quiche

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

500 g small onions

300 ml heavy cream

150 g grated cheese (Cheddar)

1 tbsp. a spoonful of butter

How to cook onion quiche :

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

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

Heat the oven to 180C. Roll out the dough, place in a rimmed dish, prick with a fork and bake for about 25 minutes.

Mix the beaten eggs, cream, half of the grated cheese, add the onion, season with salt and pepper. Put on a crust, sprinkle with the remaining cheese on top. Bake for 20-25 minutes until golden brown.

The onion quiche is ready.

Bon Appetit!

Large quiche with young vegetables

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

100 g young zucchini

85 g green beans

85 g fresh green peas

A small bunch of dense green onions with white onions

300 ml milk

1 1/2 tbsp. a spoonful of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. tablespoons of butter

Salt, pepper to taste

How to cook a large quiche with young vegetables :

Cut the courgettes diagonally into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.

Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk there and add flour. Fry, stirring occasionally, until thickened. Cool slightly.

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed dish, prick with a fork and bake for about 25 minutes.

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

A large quiche with young vegetables is ready.

Bon Appetit!

Quiche with smoked salmon

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

350 g young potatoes

A small bunch of dill

Zest of 1 lime

200 g smoked salmon

300 ml heavy cream

How to cook smoked salmon quiche :

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed dish, prick with a fork and bake for about 25 minutes.

Peel the potatoes, cut into slices and boil until half cooked, chop the dill, cut the salmon into thin strips.

Mix the beaten eggs with cream, dill, add grated zest, salt and pepper.

Put half of the potatoes on a crust, alternating with pieces of fish. Pour 2/3 of the egg-cream mixture, put the rest of the potatoes and fish, pour over the rest of the cream.

Bake at 180C for about 30 minutes.

Quiche with smoked salmon is ready.

Bon Appetit!

Quiche with leeks and mushrooms

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

4 stalks of leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

300 ml heavy cream

150 g grated Gruyere cheese

2 tbsp. tablespoons of butter

How to cook quiche with leeks and mushrooms :

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed dish, prick with a fork and bake for about 25 minutes.

In a saucepan, heat the butter and fry the leeks cut into rings until soft, increase the heat and add the mushrooms. Cool slightly.

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

Bake the pie at 25-30 minutes.

Quiche with leeks and mushrooms is ready.

Bon Appetit!

Quiche with figs and blue cheese

For the test:

180 g chilled butter

100 g ground walnuts

1/2 teaspoon salt

3 tbsp. tablespoons of ice water

For filling:

2 tbsp. tablespoons of butter

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, halved

How to make fig and blue cheese quiche :

For the dough: place 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 in a round shape and put in the refrigerator.

For the filling: melt the butter in a saucepan, saute the shallots until golden brown, add the thyme. Cool slightly.

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

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

Fill the crust with the filling, put the fig halves on top, sprinkle with thyme and bake for about 1 hour.

Quiche with figs and blue cheese is ready.

Bon Appetit!

It is one of the few dishes that are equally tasty both hot and cold. It is perfect for a hearty breakfast, a nutritious lunch and a great dinner. "Kish Loren", classic recipe which was invented in the 16th century in Lorraine, is an open one.In those days, thrifty locals made a basket out of dough, put all the products left over from lunch into it, poured it with milk and eggs and baked it. Therefore, to some extent, this dish can be called an analogue of Italian pizza.

Modern "Kish Loren", as a rule, is no longer prepared from the leftovers of the meal, but its recipes differ in the most varied fillings: from meat and fish to berry and fruit. However, there are also essential ingredients, without which the Lorraine pie is unthinkable: eggs and cream. Today we decided to offer you several recipes for preparing this delicious and interesting dish.

How to cook Lorraine and ham

If you want to pamper your household with a delicious dish that can replace breakfast, lunch or dinner, then be sure to use this Kish Lorena recipe. We will use the following products as ingredients: 125 grams of butter, 250 grams of flour, 80 ml of water, beans, four eggs, leeks, broccoli, 200 grams of cheese, 200 ml of cream, 100 grams of ham, nutmeg, salt and vegetable oil.

Cooking process

Let's start with the test. Mix flour, water and butter. We knead the dough. Roll it out and carefully place it in a baking dish. In this case, the dough should cover not only the bottom, but also the walls about 3-4 centimeters up. We spread the beans in an even layer and send the form for a quarter of an hour into an oven preheated to 180-190 degrees.

At this time, cut the ham and leek into small pieces. Then fry them on vegetable oil and add nutmeg. Boil broccoli in boiling water for a couple of minutes, then put it in a pan with ham and onions, fry a little and remove from the stove. Mix eggs, cream and salt in a separate bowl.

We take out the form from the oven and take out the beans from it. Put onion, ham and broccoli on the dough. Sprinkle with pre-grated cheese on top and fill with a creamy egg mixture. We send it to the oven for another half hour. As you can see, "Kish Lauren", the recipe for which we have just presented, is prepared simply and quickly. It can be served on the table both hot and cold. Bon Appetit!

Pie "Kish Loren" - recipe with chicken

We offer you another way to prepare this delicious dish... First, you need to prepare the following products: margarine or butter - 150 grams, 250 grams of flour, three eggs, a pound of mushrooms, 300 grams chicken fillet, an onion, half a liter of cream (the fatter the better) and salt to taste.

Cooking instructions

Sift the flour and add a little salt to it. Cut margarine or butter into small wedges. Shake one egg until smooth. Combine flour, butter, egg and knead the dough. Then put it in the refrigerator for 30-40 minutes. After that, we lay out the dough in a mold so that it covers not only the bottom, but also the walls (three to four centimeters). We send it to an oven preheated to 180-200 degrees for 10-15 minutes.

Cut the mushrooms and onions into small pieces, which are then fried in a pan until tender. Boil the chicken fillet and cool. Cut it into small pieces. We combine all the ingredients of the filling and put them on the dough. Beat two eggs, pour cream over them and mix thoroughly. Then pour the resulting mixture over the chicken fillet, mushrooms and onions into a mold with dough. We send our future Lorraine pie to the oven for another half hour. "Kish Loren" with chicken turns out to be very aromatic, tasty and satisfying. We are sure that you and your household will certainly like it!

Recipe "Kish Lorena" in a slow cooker

If you have such a wonderful helper in your kitchen, then thanks to her you can make a delicious Lorraine pie. To do this, we will need the following products: butter - 150 grams, a glass of flour, water - two tablespoons, 200 grams of bacon or ham, two onions, 150 grams of hard cheese and the same amount of cream, salt and spices to taste.

Moving on to the cooking process

Sift flour and salt. Chop a 100-gram piece of butter into small pieces and add to the flour. Grind the mass with a large knife to a state of fine crumbs. Pour in cold water and knead the dough. We wrap it in plastic and put it in the refrigerator for an hour.

At this time, you can start preparing the filling. Peel the onion and cut into half rings. Cut the bacon into small cubes. Grind the cheese on a coarse grater. Put a piece of butter in a multicooker saucepan and turn on the "Fry" program. Add the bow. Fry it until golden brown. Then we spread the bacon and cook until the bacon starts to stand out. Then we transfer the contents of the bowl to a separate bowl, mix with grated cheese, salt and add spices if necessary. Beat eggs with cream.

Roll out the cooled dough and put it in a multicooker saucepan. Place dry beans on top. We turn on the Baking program for a quarter of an hour. Then cool slightly and carefully remove the beans. After that, put our filling on the dough, and fill it with a mixture of cream and eggs on top. Cooking in the "Baking" mode for about an hour. Delicious "Kish Loren" in a multicooker is ready! You can serve it on the table!

Ecology of consumption. French open pie 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 the 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 (the French name of this province is Lorraine, German Lothringen).

What is a classic French quiche? This is an open pie made from minced dough, saturated with butter, and therefore crumbly and slightly salty. The quiche filling is based on heavy cream, eggs and cheese. It's hard to imagine how many options for cooking quiche exist today - classic with smoked brisket, ONION, GREENS, vegetables, mushrooms, fish and even ... with BERRIES!

We offer 8 of the best open cake recipes. Let's experiment?

Quiche with sorrel, blue cheese and pepper

Ingredients:

250 g sifted flour

A pinch of salt

125 g chilled butter, coarsely grated

1 chilled egg

3 tbsp. tablespoons of ice water

For filling:

400 g washed sorrel without stems

2 eggs

100 g blue cheese

1 large bell pepper

200 g heavy cream

2 tbsp. tablespoons of butter

Salt, freshly ground black pepper to taste

How to make sorrel quiche with 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 up a ball, wrap with cling film, put in the refrigerator for 1 hour.

2. For the filling: simmer 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. Stir the sorrel puree with the cream and lightly beaten eggs, put the mixture on the crust.

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

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

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

Bon Appetit!

Italian quiche with tomatoes, basil and cheese

Ingredients:

300 g flour

150 g chilled butter, coarsely grated

1 egg

8 tablespoons ice water

A pinch of salt

For filling:

300 g cherry tomatoes

300 ml heavy cream

2 eggs chilled

Bunch of green basil

50 g grated Parmesan cheese

A little olive oil

Salt, pepper to taste

How to make italian quiche with tomatoes, basil and cheese:

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

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

3. Cut the tomatoes in half, put in another fireproof dish, season with salt, pepper, sprinkle with oil. Simultaneously with the cake, bake for 25 minutes.

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

5. Sprinkle the crust with half the Parmesan, put the tomatoes, pour the egg-cream mixture, sprinkle with the remaining cheese again. Bake for 20-25 minutes.

6. Serve the pie with fresh basil leaves.

7. Italian quiche with tomatoes, basil and cheese is ready.

Bon Appetit!

Onion quiche

Ingredients:

For the test:

280 g flour

8 tbsp. tablespoons of ice water

For filling:

500 g small onions

2 eggs

300 ml heavy cream

150 g grated cheese (Cheddar)

1 tbsp. 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, place in a rimmed dish, prick with a fork and bake for about 25 minutes.

4. Mix the beaten eggs, cream, half of the grated cheese, add the onion, season with salt and pepper. Put on a crust, sprinkle with the remaining cheese on top. Bake for 20-25 minutes until golden brown.

5. The onion quiche is ready.

Bon Appetit!

Large quiche with young vegetables

Ingredients:

For the test:

280 g flour

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

100 g young zucchini

85 g green beans

85 g fresh green peas

A small bunch of dense green onions with white onions

300 ml milk

1 1/2 tbsp. a spoonful of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. tablespoons of butter

Salt, pepper to taste

How to cook a large quiche with young vegetables:

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

2. In a saucepan, heat the butter and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk there and add flour. Fry, stirring occasionally, until thickened. Cool slightly.

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, place in a rimmed dish, 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 the cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.

6. A large quiche with young vegetables is ready.

Bon Appetit!

Quiche with onions -pore and mushrooms

Ingredients:

For the test:

280 g flour

140 g chilled butter, coarsely grated

8 tbsp. 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 Gruyere cheese

2 tbsp. tablespoons of butter

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 leeks cut into rings until soft, increase the heat and add the mushrooms. Cool slightly.

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

5. Bake the pie at 25-30 minutes.

6. Quiche with leeks and mushrooms is ready.

Bon Appetit!

Quiche with figs and blue cheese

Ingredients:

For the test:

300 g flour

180 g chilled butter

100 g ground walnuts

1/2 teaspoon salt

2 yolks

3 tbsp. tablespoons of ice water

For filling:

3 eggs

2 tbsp. tablespoons of butter

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, halved

How to make fig and blue cheese quiche:

1. For the dough: put 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 in a round shape and put in the refrigerator.

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

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

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

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

6. Quiche with figs and blue cheese is ready.

Bon Appetit!

Quiche with spinach and anchovies

Ingredients:

For the test:

280 g flour

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

150 g young potatoes

200 g young spinach

300 ml heavy cream

2 large eggs

Handful of grated Parmesan cheese

10 canned anchovies in olive oil

How to make spinach and anchovy 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, place in a rimmed dish, prick with a fork and bake for about 25 minutes.

3. Boil the potatoes in their skins until half-cut, 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 of the anchovies and add to the potatoes and spinach. Season with pepper. Spread the green filling over the crust, pour the creamy mixture, top with the whole anchovies and the remaining cheese.

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 the test:

280 g flour

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

300 g fresh raspberries

A small bunch of mint

200 g heavy cream

2 eggs

150 g unsalted ricotta cheese

A handful of almond flakes

1 tbsp. a spoonful of liquid honey

How to make a quiche with raspberries, ricotta and almonds:

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, place in a rimmed dish, prick with a fork and bake for about 25 minutes.

3. 3/4 of the mint leaves, chop. Combine beaten eggs, crumbled ricotta, cream and chopped mint and add HONEY.

4. Put raspberries on the cake in an even layer, carefully pour 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.

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