home → Casseroles French dish quiche. Open pie - dessert quiche with fruit filling. Let's move on to the cooking process

French dish quiche. Open pie - dessert quiche with fruit filling. Let's move on to the cooking process

It is one of the few dishes that are equally tasty both hot and cold. It is perfect for both hearty breakfast, and for a nutritious lunch and an excellent dinner. “Quiche Laurent”, the classic recipe of which was invented back in the 16th century in Lorraine, is an open In those days, thrifty locals made a basket out of dough, put all the leftover food from lunch in it, poured it with milk and eggs and baked it. Therefore, we can to some extent call this dish an analogue of Italian pizza.

Modern “Quiche Laurent”, as a rule, is no longer prepared from the leftovers of a meal, but its recipes are distinguished by a wide variety of fillings: from meat and fish to berries and fruits. However, there are also mandatory components without which a 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 Quiche 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

First of all, let's do the dough. Mix flour, water and butter. Mix 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 approximately 3-4 centimeters upward. Spread the beans in an even layer and place the pan in an oven preheated to 180-190 degrees for a quarter of an hour.

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

Remove the pan from the oven and remove the beans from it. Place onion, ham and broccoli on the dough. Sprinkle pre-grated cheese on top and fill with creamy egg mixture. Place in the oven for another half hour. As you can see, “Kish Lauren,” the recipe for which we have just given, is prepared simply and quickly. It can be served either hot or cold. Bon appetit!

Quiche Lauren Pie - 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, half a kilo of mushrooms, 300 grams chicken fillet, onion, half a liter of cream (the fattier the better) and salt to taste.

Cooking instructions

Sift the flour and add a little salt to it. Cut margarine or butter into small slices. Beat one egg until smooth. Combine flour, butter, egg and knead the dough. Then put it in the refrigerator for 30-40 minutes. After this, put the dough in the mold so that it covers not only the bottom, but also the walls (by three to four centimeters). Place it in 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 frying pan until cooked. Boil the chicken fillet and cool. Cut it into small pieces. Combine all the filling ingredients and place 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 the form with the dough. We put our future Lorraine pie in the oven for another half hour. “Kish Lauren” with chicken turns out to be very aromatic, tasty and satisfying. We are sure that you and your household will definitely like it!

Recipe for Quiche Lorena in a slow cooker

If you have such a miracle helper in your kitchen, then thanks to it you can prepare a delicious Lorraine pie. For 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 hard cheese and the same amount of cream, salt and spices to taste.

Let's move on to the cooking process

Sift flour and salt. 100 gram piece butter chop into small pieces and add to flour. Grind the mixture with a large knife until it becomes fine crumbs. Pour in cold water and knead the dough. Wrap it in film 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 into coarse grater. Place a piece of butter in the multicooker pan and turn on the “Frying” program. Add onion. Fry it until golden brown. Then add the bacon and cook until the fat begins to release. Then transfer the contents of the bowl into a separate bowl, mix with grated cheese, add salt if necessary and add spices. Beat eggs with cream.

Roll out the chilled dough and place it in a multicooker saucepan. Place dry beans on top. 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 pour a mixture of cream and eggs on top. Cook in the “Baking” mode for about an hour. The delicious “Kish Lauren” is ready in a slow cooker! You can serve it on the table!

Quiche is as popular in French cuisine as yeast pies in Russian. Juicy is traditionally made from chopped dough filled with eggs, cream and cheese. There are many options for preparing quiche filling and just as many dough recipes. Shortbread is considered classic, but no less tasty pie is obtained on the basis of puff pastry, curd and sour cream dough. Different variants its preparations are presented in our article.

Classic recipe for quiche Lauren

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

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

Sift 150 g of flour into a deep bowl.
Add 50 g of butter, cut into small cubes.
Next, add an egg beaten with a fork, a pinch of salt and a little ice water.
An elastic dough is kneaded from these ingredients, wrapped in film and sent to the refrigerator.
At this time, the traditional filling is prepared. Pieces of bacon or smoked brisket (100 g) are fried in a frying pan. A glass of cream is whipped vigorously, after which 2 eggs are introduced into it one by one. Add salt and pepper to taste.
The chilled dough is rolled out and distributed into a mold with high sides. The brisket is placed on top, which is filled with eggs and cream.
The 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 the quiche, which is enough for two molds with a diameter of 24 cm, you need to sift 350 g of flour into a deep bowl. Then grate or chop the butter (270 g) with a knife. Then add a teaspoon of sugar and salt (¼ teaspoon). Lastly, it is poured very cold water(80 ml) and knead the elastic dough. It can be used immediately or stored in the freezer.

Ready dough rolled out on the table, then transferred to a mold and distributed over it, forming sides. The top is covered 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 this, the weight with parchment is removed, and the form is again sent to the oven for 10 minutes.

Sour cream dough recipe

Traditionally, quiche is made using chopped or shortbread dough. The result is a crispy and crumbly crust. And to make it even more tender, sour cream is added to the dough along with the classic ingredients. Many housewives like this particular option for preparing it.

To knead sour cream dough for quiche, you need to grate very cold butter or margarine (100 g) into sifted flour (250 g). Then add 2 eggs, beaten with a fork, 100 g of sour cream and a pinch of salt. After kneading, the dough should be pleasant to the touch and elastic, 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 famous culinary TV show “Eating at Home” offers her recipe for making French pie. Base from shortcrust pastry for quiche, it is baked in advance, after which the spinach filling is laid out on it and the egg-cream filling is poured on it. Yulia Vysotskaya has her own secrets for preparing the famous French pie.

Shortcrust pastry for quiche is made as follows:

Step #1. Add diced cold butter (150 g) to the sifted flour (200 g).

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

Step #4. The finished dough is immediately distributed into the mold with the obligatory formation of sides. After this, the form with the base is sent to the refrigerator for half an hour.

Step #5. After 30 minutes, prick the chilled dough with a fork, then place the mold with the base in an oven preheated to 220° for 12 minutes.

Step #6. At this time, the spinach filling and filling of eggs, cream and pieces of salmon are prepared. The filling is laid out on the hot crust, after which the pie 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 shortbread dough. This recipe only uses 200g butter, a teaspoon of salt and 2 cups of flour. All ingredients are mixed well in a mixer bowl until a homogeneous ball is formed. If necessary, add ice water (no more than 60 ml).

The dough is immediately distributed into the mold, then cooled and baked in the oven. The filling is always placed only in ready-made cake. Otherwise, it will get wet and limp.

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

Ecology of consumption. French open quiche pie- one of the few dishes that can be eaten both cold and hot. It will “come in handy” during breakfast, lunch, and dinner.

French open quiche is one of the few dishes that can be eaten both cold and hot. It will “come in handy” during breakfast, lunch, and dinner. You can enjoy it at home during family feasts and get-togethers, or you can take this pie with you to a PICNIC.

The history of quiche dates back to the 16th century; its inventors were residents of the French province of Lorraine. This is where the name of the classic open pie came from - Quiche Lauren(French name of this province is Lorraine, German Lothringen).

What is classic French quiche? This is an open pie made from chopped dough, rich in 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 preparing quiche exist today - classic with smoked brisket, with ONIONS, GREENS, vegetables, mushrooms, fish and even... BERRIES!

We offer 8 best recipes open pies. Shall we experiment?

Quiche with sorrel, blue cheese and pepper

Ingredients:

250 g sifted flour

A pinch of salt

125 g chilled butter, grated on a coarse grater

1 chilled egg

3 tbsp. spoons of ice water

For filling:

400 g washed sorrel without stems

2 eggs

100 g blue cheese

1 large sweet red pepper

200 g heavy cream

2 tbsp. spoons of butter

Salt, freshly ground black pepper to taste

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

2. For the filling: simmer the sorrel in butter for 2 minutes until it becomes 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, pour the mixture onto the crust.

5. Cut the pepper lengthwise, remove seeds and membranes, cut into strips and place on sorrel. Place 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, grated on a coarse grater

1 egg

8 tablespoons 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 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 film and refrigerate for 1 hour.

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

3. Cut the tomatoes in half, place in another fireproof bowl, add salt and pepper, and sprinkle with oil. Bake at the same time as the crust for 25 minutes.

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

5. Sprinkle the crust with half the Parmesan, lay out the tomatoes, pour in the egg-cream mixture, and 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. spoons of ice water

For filling:

500 g small onions

2 eggs

300 ml heavy cream

150 g grated cheese (Cheddar)

1 tbsp. spoon of butter

How to make onion quiche:

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

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

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

5. Onion quiche is ready.

Bon appetit!

Large quiche with young vegetables

Ingredients:

For the test:

280 g flour

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons 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 bulbs

300 ml milk

1 1/2 tbsp. spoon of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. spoons 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. Heat butter in a saucepan and fry beans, zucchini, peas and green onions. Pour milk in there and add flour. Fry, stirring, until thickened. Cool slightly.

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

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

5. Add beaten eggs to the fried vegetables, salt well, and place on the crust. Top with cherry tomato quarters and goat cheese slices. Bake for about 40 minutes.

6. A large quiche with young vegetables is ready.

Bon appetit!

Quiche with onions - leeks and mushrooms

Ingredients:

For the test:

280 g flour

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

4 leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

2 eggs

300 ml heavy cream

150 g grated Gruyère cheese

2 tbsp. spoons of butter

How to cook quiche with leeks and mushrooms:

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

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

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

5. Bake the pie for 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. spoons of ice water

For filling:

3 eggs

2 tbsp. spoons of butter

400 g chopped shallots

1 1/2 tbsp. spoon 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 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 in 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 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. Prick the dough with a fork and bake for 30 minutes.

5. Fill the crust with filling, place the FIG halves on top, cut side up, 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, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

150 g new 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 in film and put in the refrigerator for 1 hour.

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

3. Boil the potatoes in their skins until half tender, 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 the anchovies and add to the potatoes and spinach. Pepper heavily. Spread the green filling over the crust, pour in the creamy mixture, and top with whole anchovies and the remaining cheese.

6. Bake the pie 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, grated on a coarse grater

8 tbsp. spoons 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

Handful of almond flakes

1 tbsp. spoon of liquid honey

How to make raspberry, ricotta and almond quiche:

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

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

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

4. Place raspberries in an even layer on the cake, carefully pour the cream mixture and sprinkle with almond flakes.

5. Bake the pie for 35-40 minutes. When serving, garnish with fresh mint leaves.

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

Bon appetit! published

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Open Pie With unsweetened filling came to us from French cuisine, although the name was borrowed from German cooks, because in German the pie sounds like “kuchen”. How is this different? delicious dish from ordinary pies and how to make a quiche pie at home if you have never seen or tried it? Read our article and you will get answers to all your questions.

Pie from leftover dough: a story of German ingenuity

The base for the quiche is made from chopped dough, filled with a mixture of eggs, cream, milk and cheese with the addition of smoked brisket. The history of quiche pie is very interesting and unusual. This dish was first prepared in the French province of Lorraine, bordering Germany. This territory was inhabited by Germans who were always thrifty and never threw away the remains of bread dough. They baked a delicious pie, mixing bread with sausage, meat trimmings, bacon and vegetables, pouring beaten eggs over it all, and then serving it to the table. hearty dish. The French, appropriating the quiche recipe, made some changes to it. They added a lot of cheese to the dish, and instead yeast dough used shortbread. After modernization, the pie began to be called “quiche Laurent” - after the name of the province, since in French it sounds like “Laurent”. There is another version of the pie - Alsatian quiche with onions, as well as fish, mushroom and even berry and fruit quiches.

How to cook quiche? We share the secrets of making dough

Traditionally, quiche is made with dough similar to shortbread, but due to a different cooking technology, a new dish is obtained. The dough is made from diced butter, which is mixed with sifted flour until crumbly. An egg, salt and a small amount of ice water are also added to it. Some quiche recipes do not contain eggs, but you can find a little sugar for a piquant taste. The dough should not be heated until baking, so it is kept in the refrigerator all the time. This is done so that the grains of butter, which give the quiche its special taste, do not melt. For this reason, the dough is refrigerated twice - after rolling and after placing in the mold.

The finished dough is wrapped in film and sent to the refrigerator. Then it is distributed into a mold with high sides, the filling is laid out and the pie is baked in the oven. Sometimes the dough base is baked first and only then filled with filling.

The dough made with sour cream with the addition of butter, eggs, salt and flour is no less tasty. Curd dough for quiche it is very soft, tender and crumbly, and it is prepared from cottage cheese, butter, salt and flour. The ingredients for the dough can be beaten with a blender to make it homogeneous and smooth.

Quiche pie fillings

Quiche pie can be made with different fillings. you can use classic recipes or use your imagination, following the example of German housewives. They put into this pie everything that was in their refrigerator or left over from a previous meal.

Quiche pie with chicken and mushrooms is very tasty, but you can replace the chicken with ham and add onions. A successful combination of tomatoes, cheese and basil is a classic Italian filling. Onions with sour cream and nutmeg- very French. The pie with zucchini, mozzarella and leek has a spicy taste, and the quiche with green beans, cherry tomatoes, green peas and goat cheese are perfect for a summer lunch.

One of delicious fillings- Roquefort, brie and chevre cheeses mixed together. Figs and blue cheese, broccoli and salmon go perfectly together, and the filling with spinach, potatoes and anchovies will appeal to lovers of simple and tasty food.

The classic filling is eggs and cream, which can be seasoned with nutmeg or mustard. The filling of eggs, rich sour cream, spicy cheese and herbs has a very unusual and pleasant taste. Some housewives combine cream, milk and sour cream, experiment with seasonings and get it every time new taste dishes. Follow the proportions when preparing the filling - take 120 ml of cream or milk for 1 egg. This is important so that the filling does not spread and becomes thick.

Step-by-step quiche recipe with photos for your first experience

Let's try to make a classic German quiche pie simple recipe. You will spend very little time on this and will surprise not only your guests, but also yourself.

Quiche with sorrel, blue cheese and pepper

This unusual quiche with a delicate and refined taste is perfect for a holiday lunch or dinner. It will be appreciated by gourmets with good taste.

Mix 250 g of sifted flour with a pinch of salt, grate 125 g of chilled butter on a coarse grater and mix with flour. Also add 1 chilled egg, 3 tbsp. l. ice water and a pinch of salt. Knead an elastic dough, form a ball, wrap it in plastic wrap and put it in the refrigerator for an hour.

At this time, simmer in 2 tbsp. l. butter 400 g sorrel without stems. When you get a homogeneous mass that resembles puree, season it with black pepper and salt.

Roll out the dough to a size slightly larger than a mold with a diameter of 18-20 cm, place it on the bottom of the mold and form the sides, and then make several punctures with a fork. Mix the sorrel with 200ml heavy cream and 2 lightly beaten eggs. Place the sorrel filling in the mold, cut a large red pepper without seeds on top into thin slices and sprinkle the quiche with 100 g of blue cheese, shredded with a fork.

Bake the pie at 180°C for half an hour and enjoy this delicious snack!

Quick quiche with tuna and broccoli

If you don’t have time to keep the dough in the oven for a long time, you can prepare quiche according to quick recipe. You just need to make the most of it chilled food and hurry so they don't get too hot.

Mix 200 g flour and 100 g cold butter, cut into cubes. Chop the flour and butter with a knife until fine crumbs form. Now add 1 egg, a pinch of salt and 4 tbsp to the dough. l. cold milk. Knead the dough very quickly so that the butter does not have time to melt.

Roll out the dough, distribute it into the mold, make sides and prick the dough with a fork. For the filling, mix a jar of mashed canned tuna and 150 g cream cheese. Place the first layer of filling on the quiche base. Place 100 g of thawed broccoli in a second layer. Fresh cabbage must be blanched for 4 minutes before baking.

Third layer - 3 finely chopped tomatoes and 3 sprigs of chopped onion.

To fill, beat 2 eggs with 250 ml of milk, add 1 tbsp. l. flour, 0.5 tsp. Provençal herbs, a pinch of salt and freshly ground black pepper. Add 50 g of grated cheese and pour the mixture over the vegetables. Bake at 200°C for 30-40 minutes.

This simple recipe is sure to please your friends and family!

Quiche with raspberries, ricotta and almonds

Sweet quiche is a delicious dessert for evening tea, when you can invite guests and enjoy pleasant communication.

Knead the dough from 140 g of cold butter grated on a coarse grater, 280 g of sifted flour and 8 tbsp. l. ice water. Roll the dough into a ball, wrap it in cellophane and leave it in the refrigerator for an hour. After this, roll out the dough, place in a mold, raise the sides, make punctures with a fork and bake the quiche base at 190°C for 25 minutes.

At this time, beat 2 eggs, mix with 150 g of crumbled ricotta, 200 ml of heavy cream and a chopped bunch of mint, add 1 tbsp. l. liquid honey.

Place 300 g of fresh raspberries and a handful of almonds on the cooled crust and fill with the prepared filling.

Place the pie back in the oven and bake at the same temperature for about 35-40 minutes. Decorate the finished quiche with fresh raspberries.

During the tasting, you will understand that nuts, sweet berries and cheese are the perfect combination for quiche!

Quiche is a pie that you will never get tired of. It can be eaten cold or hot for breakfast, lunch and dinner, and can be taken to work or on a picnic. This pie can be a regular snack in daily menu or festive dish. A versatile and tasty quiche will delight your family more than once and help you welcome unexpected guests. Cook it more often and it will turn out better and better!

The history of quiche dates back to the 16th century; its inventors were residents of the French province of Lorraine. This is where the name of the classic open pie came from - quiche Lorraine (the French name for this province is Lorraine, German Lothringen).

What is classic French quiche? This is an open pie made from chopped dough, rich in 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 preparing quiche exist today - classic with smoked brisket, with ONIONS, HERBS, vegetables, mushrooms, fish and even... with BERRIES!

We offer 8 best recipes for open pies. Shall we experiment?

Ingredients:
250 g sifted flour
A pinch of salt
125 g chilled butter, grated on a coarse grater
1 chilled egg
3 tbsp. spoons of ice water

For filling:
400 g washed sorrel without stems
2 eggs
100 g blue cheese
1 large sweet red pepper
200 g heavy cream
2 tbsp. spoons of butter
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 place in the refrigerator for 1 hour.
2. For the filling: simmer the sorrel in butter for 2 minutes until it becomes 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, pour the mixture onto the crust.
5. Cut the pepper lengthwise, remove seeds and membranes, cut into strips and place on sorrel. Place 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, grated on a coarse grater
1 egg
8 tablespoons 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 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 film and refrigerate for 1 hour.
2. Preheat the oven to 180C. Roll out the dough, place in a round shape with sides, and prick with a fork.
3. Cut the tomatoes in half, place in another fireproof bowl, add salt and pepper, and sprinkle with oil. Bake at the same time as the crust for 25 minutes.
4. While the cake and tomatoes are baking, make the filling: mix beaten eggs and cream, add salt, and add chopped basil.
5. Sprinkle the crust with half the Parmesan, lay out the tomatoes, pour in the egg-cream mixture, and 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. spoons of ice water

For filling:
500 g small onions
2 eggs
300 ml heavy cream
150 g grated cheese (Cheddar)
1 tbsp. spoon of butter

How to make onion quiche:

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

Bon appetit!

Ingredients:
For the test:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tbsp. spoons 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 bulbs
300 ml milk
1 1/2 tbsp. spoon of flour
2 large eggs
100 g goat cheese
Several cherry tomatoes
2 tbsp. spoons 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. Heat butter in a saucepan and fry beans, zucchini, peas and green onions for about 5 minutes. Pour milk in there and add flour. Fry, stirring, until thickened. Cool slightly.
3. Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
4. Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
5. Add beaten eggs to the fried vegetables, salt well, and place on the crust. Top with cherry tomato quarters and goat cheese slices. 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, grated on a coarse grater
8 tbsp. spoons of ice water

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

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

3. Heat the butter in a saucepan and fry the leeks cut into rings until soft, increase the heat and add the mushrooms. Cool slightly.
4. Beat the eggs, add cream and onion-mushroom mixture, half the grated cheese, salt and pepper, put the filling on the crust and sprinkle with the remaining cheese.
5. Bake the pie for 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. spoons of ice water

For filling:
3 eggs
2 tbsp. spoons of butter
400 g chopped shallots
1 1/2 tbsp. spoon 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 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 in 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 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. Prick the dough with a fork and bake for 30 minutes.
5. Fill the crust with filling, place the FIG halves on top, cut side up, 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, grated on a coarse grater
8 tbsp. spoons of ice water

For filling:
150 g new 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 in film and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
3. Boil the potatoes in their skins until half tender, 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 the anchovies and add to the potatoes and spinach. Pepper heavily. Spread the green filling over the crust, pour in the creamy mixture, and top with whole anchovies and the remaining cheese.
6. Bake the pie for 40 minutes.
7. Quiche with spinach and anchovies is ready.

Bon appetit!

Ingredients:
For the test:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tbsp. spoons 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
Handful of almond flakes
1 tbsp. spoon of liquid honey

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

Bon appetit!

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