Pie "Kish Loren": recipes for the preparation of a delicious dish. How to make delicious quiche dough? Shortcrust quiche

Quiche is a wonderful French open pie that was invented in the 16th century in the province of Lorraine, France. Subsequently, this pie conquered the whole world, and came to court in the territories of the former Soviet Union.

Kish - you can eat for breakfast, lunch and dinner, both cold and hot. This cake is very satisfying and tasty, and there are many types of it that depend on the base, i.e. dough, as well as a variety of fillings.

Today we will cook the following quiche pies:

Kish classic Lauren on puff pastry

We need:

• 1 pack. (400-500 g) puff pastry
• 120 g chicken breast
• 40 g onions
• 5 eggs
• 100 g broccoli
• 200 g cheese, medium hard
• 370 g cream 20%
• 2 tbsp olive oil
• a pinch of nutmeg

Preparation:

1.Boil broccoli.

2. Cut the onion into cubes, chicken breast- large noodles, grate cheese.

3. Roll out the dough a little, sprinkle it with flour and put it in a mold and on the sides as well, cut off the excess dough. Cover the top with parchment, and so that the dough does not rise, fill in beans or other cereals. Put in a preheated oven to 180 degrees. bake for 20 minutes.

4. Fry chicken and onions in olive oil, minutes 2. Add nutmeg and remove from heat.

5. Beat eggs with cream.

6. Take out the dough from the oven, remove the parchment with cereals. Sprinkle the bottom with some of the cheese, put broccoli on it, then sprinkle the chicken and sprinkle with cheese. Pour the cake with sour cream and egg mixture.

7. Bake at 180 degrees for 15-20 minutes. Cool for 15-20 minutes before serving.

Quiche with mushrooms and fish on puff pastry

We need:

• 500 g puff pastry
• 70 g butter
• 200 g champignons
• 1 onion
• 350 g fillet of hake fish, fillet of any other fish, boneless
• 3 eggs
• 100 g sour cream
• 300 g cream 20%
• 90 g processed cream cheese
• 1 bunch of parsley
• salt and pepper, ground to taste

Preparation:

1. Roll out the dough and place it on a mold previously greased with butter. We also cover the sides with the dough, cut off the excess dough.

2. Chop the champignons coarsely and fry in a pan, without oil.

3. Cut the onion into small cubes and fry in butter.

4. Mix mushrooms with onions.

5. Dry the fish fillet well with a paper towel and cut into small pieces and send to the mushrooms. Salt and pepper the mixture, mix everything well. The filling is ready.

6. Break the eggs into a bowl and beat with a whisk, add sour cream and cream, mix everything with a whisk until smooth.

7. In the dough, put the filling and pour the egg-sour cream mixture, sprinkle with grated melted cheese on top, send to bake. The temperature in the oven is 170-180 degrees, the time is 35-40 minutes. After the oven, cool for 20 minutes, then serve.

Shortcrust Pie with Chicken Liver and Rimish Sauce

We need:

For the test:

• 250 g flour
• 150 g butter, well chilled
• 1 egg
• 3 tbsp chilled water
• a pinch of salt

For filling:

• 400 g chicken liver
• 2 tbsp vegetable oil
• salt, pepper to taste

For the Rimish sauce:

• 1 onion
• 2 pieces of bell pepper
• 1 apple
• 2 pickled cucumbers
• 2 cloves of garlic
• 100 g apple cider vinegar
• 2 eggs
• 70 g cane sugar, can be regular
• paprika and red ground pepper to taste (1/2 tsp)
• ground black pepper and salt to taste

Preparation:

1.Prepare shortbread dough.

Be sure to sift the flour, add salt and chop the chilled butter, grind the butter and flour well with your hands until you get small crumbs. In this mixture, drive in an egg and pour chilled water, knead the dough. Roll the dough into a ball, wrap with cling film and refrigerate for 30-60 minutes.

2. We take on the filling.

Rinse the chicken liver and dry it with a paper towel. We put the pan on high heat and heat the vegetable oil, put the liver and fry on both sides for 1 minute. Remove from heat, transfer to a bowl, salt and pepper to taste.

Tip: salt the liver after frying, then it will turn out juicy and soft.

3. Rimish sauce

• Finely chop the onion, pepper, apple, pickled cucumbers and garlic.
• Fry all vegetables in a hot frying pan, pepper, salt, add apple cider vinegar, sugar, paprika and red pepper, mix everything vigorously. We remove the fire to the minimum and simmer for 40 minutes under the lid.

4. Grease the form with butter, crush it a little with flour and knead the dough with your hands, filling the form, including the sides. We make punctures along the bottom with a fork to let the air out and bake at 190 degrees for 15 minutes.

5. Drive the eggs into a bowl, beat them until foamy, and add them to the sauce, stir.

6. Put the liver on the baked dough, evenly put the sauce on top and bake in the oven for 25 minutes, temperature 175 degrees. After baking, cool for 20 minutes.

Quiche with chicken and zucchini

We need:

• 50 g butter
• 3 eggs
• 3 tbsp water
• 200 g flour
• salt to taste
• 250 g chicken fillet
• 1 piece zucchini
• 200 ml cream 20%
• 150 g hard cheese
• 1 tsp nutmeg

Preparation:

1. Prepare shortcrust pastry.

Mix the flour with butter, grind into small crumbs, add the egg, water, salt and knead the dough. Wrap in plastic and keep in the cold for 30 minutes.

2. For the filling, cut the onion into half rings and fry until transparent.

3. Chicken, cut into small pieces, add to the onion.

4. Chopped zucchini is added to them and simmer all together for minutes 3. Cool.

5. For pouring, break the eggs into a bowl, pour in the cream, stir and add finely grated cheese, nutmeg, salt and mix vigorously.

6. Grease the form with butter, distribute the dough in the form, remove the excess dough. We prick the bottom with a fork to let the air out.

7. Put the filling on the dough, fill it with the egg-cream mixture and send it to bake. The temperature in the oven is 180 degrees, the baking time is 40-45 minutes. Serve hot.

Open spinach pie

We need:

For the test:

• 200 g flour
• 50 ml olive oil
• 50 ml cold water
• 1/2 tsp salt

For filling:

• 150 g ham
• 100 g cheese
• 250 g spinach

• 6 chicken eggs
• 100 g sour cream
• salt and pepper to taste

Preparation:

1.Mix flour, olive oil, salt and water to make the dough. Knead the dough and cool it for 30 minutes.

2. Chop the ham and spinach, three cheese on a coarse grater. Put the spinach in a colander and pour over boiling water, dry on a paper towel.

3. Prepare the filling with eggs, sour cream, salt, pepper and stir everything diligently with a whisk.

4. Distribute the dough according to the shape, put a little cheese, ham, spinach, sprinkle the rest of the cheese on top and fill with the egg-sour cream mixture.

5. We bake at 180 degrees, 45 minutes.

Chicken, mushroom and broccoli pie

We need:

For the test:

• 1.5 cups flour
• 130 g butter
• 4 tablespoons sour cream

For filling:

• 250 g broccoli
• 300 g mushrooms (chanterelles, champignons)
• 1/2 chicken fillet
• 1 large onion

To fill:

• 250 ml milk or cream
• 3 eggs
• 180 g hard cheese
• salt pepper

Preparation:

1. Knead the dough, put it in the refrigerator for 30-40 minutes.

2. Boil broccoli and chicken. Cut the chicken and mushrooms into pieces. Grate the cheese.

3. Chop the onion into cubes and sauté in oil until transparent, then add the mushrooms, salt and pepper, fry until the moisture evaporates.

4. Mix eggs with milk or cream, mix carefully, salt, pepper and add some grated cheese.

5. Grease the mold with oil, distribute the dough over the mold, prick the bottom and send it to the oven for 20 minutes at a temperature of 180 degrees.

6. Then put the filling, fill it with milk mixture and sprinkle with grated cheese. We bake for 40-60 minutes, temperature 180-200 degrees.

Quiche with chicken and mushrooms

We need:

For the test:

• 60 g butter
• 160 g sour cream
• 110 g flour
• 1 tsp baking powder

For filling:

• 300 g champignons
• 250 g chicken fillet
• 1 piece onion
• 3 tbsp vegetable oil

To fill:

• 1 egg
• 100 g cheese
• 100 g sour cream
• salt, pepper to taste

Preparation:

1.For the dough, melt the butter. Add sour cream, salt, sifted flour and baking powder to warm butter. Knead the dough and put it in the refrigerator for 20 minutes.

2. Cut the onion into cubes and sauté on vegetable oil... Add chopped mushrooms to it and fry until moisture evaporates, then put pieces of chicken fillet and salt and pepper.

3. Mix sour cream with egg and beat, salt and pepper.

4. Grate cheese.

5. Put the dough into a mold, fill the top with the sour cream mixture, sprinkle with cheese on top.

6. You need to bake at a temperature of 180 degrees 35-40 minutes. Cool slightly before serving.

Cook for your health. Bon Appetit!

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 - the classic one with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even ... with berries!

WomanJournal.ru offers 10 best recipes open pies- 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!

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 cake with you to the PICNIC.

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 is hard to imagine how many options for cooking quiche exist today - classic with smoked brisket, with ONION, GREENS, vegetables, mushrooms, fish and even ... with BERRIES!

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

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!

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!

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!

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!

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!

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!

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.

Bon Appetit!

Quiche in French cuisine is 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 filling and just as many dough recipes. Shortbread is considered a 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.

The classic dough recipe for Keisha Lauren

Thin, crispy crust and juicy filling- 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 this type of pies.

Shortbread dough for quiche and filling for it are prepared in the following sequence:

1. 150 g of flour is sifted into a deep bowl.
2. Add 50 g of butter, cut into small cubes.
3. Next, an egg beaten with a fork, a pinch of salt and a little ice water are introduced.
4. From these ingredients, elastic dough is kneaded, wrapped in foil and sent to the refrigerator.
5. At this time, the traditional filling is prepared. Pieces of bacon or smoked brisket (100 g) are fried in a pan. A glass of cream is whipped strongly, after which 2 eggs are alternately introduced into it. Salt and pepper are added to taste.
6. The chilled dough is rolled out and distributed in a high-sided shape. A brisket is laid out on top, which is poured with eggs and cream.
7. The quiche is prepared for only 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 quiche dough, which is enough for two molds with a diameter of 24 cm, sift 350 g of flour into a deep bowl. Then grate or chop butter (270 g) with a knife. Then add a teaspoon of sugar and salt (¼ tsp). Lastly, very cold water (80 ml) is poured and the elastic dough is kneaded. It can be used immediately or sent for storage in the freezer.

Ready dough is rolled out on the table, then transferred to the mold and distributed over it, forming the sides. From above it is closed with parchment, after which peas or beans are poured into the mold. The cake is baked in the oven for 10 minutes at 200 °. After that, the load 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 crust. And to make it also tender, sour cream is added to the dough to the classic ingredients. Many housewives like this particular version of its preparation.

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

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

The author and host of the famous culinary TV show "Let's Eat at Home" offers his own recipe for making a French pie. The base of shortcrust pastry for quiche is baked in advance, after which the spinach filling is laid out on it and the egg-cream filling is poured. Julia Vysotskaya has her own secrets of making the famous French pie.

Shortcrust pastry for quiche is made as follows:

Step # 1. Diced cold butter (150 g) is added to the sifted flour (200 g).

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

Step # 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 # 5. After 30 minutes, the chilled dough must be pricked with a fork, then send the form with the base to the oven preheated to 220 ° for 12 minutes.

Step 6. At this time, the spinach filling and the 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 base for such a French pie is made from the simplest ingredients, but it turns out to be no less tasty and crunchy than 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 uniform ball forms. If necessary, add ice water (no more than 60 ml).

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

Curd dough recipe

The base for a French pie, prepared according to this recipe, turns out to be quite soft and tender, but very tasty.

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

Cooking the dough. To do this, put flour, salt, sugar and diced cold butter in a blender bowl. Chop until you get a fat crumb.

Pour in water and knead the dough as quickly as possible. You cannot knead for too long, otherwise the butter will melt and the dough will turn out to be wooden.

We form a ball out of the dough, wrap it in plastic wrap and put it in the refrigerator for 30-40 minutes.

We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. We put it in a mold (no need to lubricate), press it with your fingers to the sides. We remove the surplus.

Put a sheet of foil on the surface of the dough, pour a load (beans, peas or rice) on top.

We put in an oven preheated to 180 degrees and bake for 7 minutes. We take out, remove the foil with the load, prick the bottom with a fork. Return the mold to the oven and bake for another 5 minutes.

Take it out again and leave it. Do not turn off the oven.

While the base is baking, cut the bacon into cubes. Fry in a dry frying pan, stirring occasionally, until browned, about 5 minutes.

Whisk eggs lightly with cream. Salt to taste.

Place the fried brisket on the base.

Pour the creamy egg mixture and sprinkle with grated cheese (if using).

Put in the oven and bake until the filling has set and the top is golden brown, about 25 minutes.

Bon Appetit!