Pie quiche recipe made from shortcrust pastry. Open pie - dessert quiche with fruit filling. Pie making process
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-faced pie came from - quiche Laurent (the French name for this province 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!
WomanJournal.ru offers 10 best recipes open-faced pies - from the classic Lauren quiche to the gourmet quiche with figs, almonds or raspberries. Shall we experiment?
Classic quiche Lauren
250 g sifted flour
A pinch of salt
1 chilled egg
3 tbsp. spoons of ice water
For filling:
250 g smoked brisket
200 ml heavy cream
150 g grated cheese Gruyere
A pinch of grated nutmeg
How to cook classic quiche Lauren :
For the filling: cut the brisket into small strips and fry.
Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Place the brisket into the egg-cream mixture.
Preheat the oven to 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake for 15 minutes.
Remove the crust, place the filling on it, sprinkle 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
125g chilled butter, grated coarse grater
1 chilled egg
3 tbsp. spoons of ice water
For filling:
400 g washed sorrel without stems
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 :
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.
For the filling: simmer the sorrel in butter for 2 minutes until it becomes something like a puree, season with salt and pepper.
Roll out the dough, place in a mold with sides, make punctures with a fork.
Mix sorrel puree with cream and lightly beaten eggs, pour the mixture onto the crust.
Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and place on the sorrel. Place 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. 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 :
Boil the potatoes in their skins until half tender, 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 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.
Bake the pie 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, 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
150 g unsalted ricotta cheese
Handful of almond flakes
1 tbsp. spoon of liquid honey
How to make raspberry, ricotta and almond quiche :
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
Chop 3/4 mint leaves. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add honey.
Place raspberries in an even layer on the crust, carefully pour the cream mixture over it and sprinkle with almond flakes.
Bake the pie for 35-40 minutes. When serving, garnish with fresh mint leaves.
Quiche with raspberries, ricotta and almonds is ready.
Bon appetit!
Italian quiche with tomatoes, basil and cheese
150 g chilled butter, grated on a coarse grater
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 cook Italian quiche with tomatoes, basil and cheese :
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.
Preheat the oven to 180C. Roll out the dough, place in a round shape with sides, and prick with a fork.
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.
While the cake and tomatoes are baking, make the filling: mix the beaten eggs and cream, add salt, and add chopped basil.
Sprinkle the crust with half the Parmesan, add the tomatoes, pour the egg-cream mixture, and 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, grated on a coarse grater
8 tbsp. spoons of ice water
For filling:
500 g small onions
300 ml heavy cream
150 g grated cheese (Cheddar)
1 tbsp. spoon of butter
How to cook onion quiche :
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Cut the onions into half rings and fry in butter until golden brown.
Preheat the oven to 180C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
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.
Onion quiche is ready.
Bon appetit!
Large quiche with young vegetables
For the test:
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 :
Cut the zucchini 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 in there and add flour. Fry, stirring, until thickened. Cool slightly.
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
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.
A large quiche with young vegetables is ready.
Bon appetit!
Quiche with smoked salmon
For the test:
140 g chilled butter, grated on a coarse grater
8 tbsp. spoons of ice water
For filling:
350 g new potatoes
A small bunch of dill
Zest of 1 lime
200 g smoked salmon
300 ml heavy cream
How to cook quiche with smoked salmon :
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, 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 beaten eggs with cream, dill, add grated zest, salt and pepper.
Place half of the potatoes on the crust, alternating with pieces of fish. Pour in 2/3 of the egg-cream mixture, add the rest of the potatoes and fish, and pour in 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, grated on a coarse grater
8 tbsp. spoons of ice water
For filling:
4 leeks
250 g chopped mushrooms (champignons, oyster mushrooms)
300 ml heavy cream
150 g grated Gruyère cheese
2 tbsp. spoons of butter
How to make quiche with leeks and mushrooms :
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
Heat the butter in a saucepan 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, half the grated cheese, salt and pepper, put the filling on the crust and sprinkle with the remaining cheese.
Bake the pie for 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. spoons of ice water
For filling:
2 tbsp. spoons of butter
400g 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 :
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.
For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add thyme. Cool slightly.
Beat eggs, mix with cream and sour cream, salt and pepper, add crumbled cheese. Mix with onions.
Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.
Fill the crust with the filling, place the fig halves on top, cut side up, 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 both hearty breakfast, and for a nutritious lunch and an excellent dinner. "Kish Lauren" classic recipe 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 food left over from dinner in it, filled 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 recipe " Quiche Lorena" 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 in 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 of 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. Chicken fillet boil 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. Chop a 100-gram piece of butter into small pieces and add to the 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 on a 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 in French cuisine popular as well 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 is 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, very cold water (80 ml) is poured in and the elastic dough is kneaded. 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, chopped or shortbread dough is used for quiche. 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.
Laurent quiche is an open-faced pie made with shortcrust pastry. The filling can be anything, but a gentle filling of eggs and cream is made on top.
- 1 cup - flour
- 50 g - butter
- 1 - egg
- 1 large bunch - green onions
- 1 bunch - dill
- 2 tbsp. - butter
- salt, pepper, spices
- 200 ml - cream 10%
- 1 - egg
- 50 g - hard cheese
Let's do the test. To do this, mix soft butter with egg.
Sift flour with salt.
Knead soft dough, wrap it in cling film or a bag, put it in the refrigerator for 30 minutes.
At this time, let's make the filling. Green onions rinse, peel, cut into rings. Fry the onion in butter for 2-3 minutes.
Chop the dill and add to the onion. Add salt, pepper, spices to taste, mix.
Remove the dough from the refrigerator, roll it out, distribute it over the baking dish, forming sides. Place the filling on the dough.
To pour the cream, beat with a whisk with the egg, salt, add grated cheese. Pour the filling over the onions.
Bake the quiche with green onions and dill for 35-40 minutes at 180 degrees until golden brown.
Delicious onion quiche is perfect for first courses or as an appetizer.
Recipe 2: Laurent quiche with chicken (with photo)
- 150 gr - flour
- 2 tbsp. - milk
- 100 g - margarine for baking
- 1 - egg
- 300 g - chicken fillet
- 2 - sweet pepper
- 2 tbsp. - peas
- green onions
- sunflower oil
- 100 ml - heavy (20-30%) cream
- 120 g - hard cheese
- 2 eggs
- pepper
Leave the butter warm, then mash with a fork, mix with flour, egg, salt and milk. Wrap the shortbread dough tightly in cling film and place in the refrigerator for 30 minutes.
Rinse the chicken with cool water, remove films and cartilage, cut into strips. Fry the chicken fillet a little and add salt. 
Separate the stalks of the peppers, cut them, remove the seeds and membranes, and chop thinly.
Rinse all the greens with lukewarm water, dry and chop finely. 
Roll out the layer of chilled dough to the size of the mold. Grease the bottom and walls of the baking container evenly, lay out the dough, and make a rim along the edge. Using a fork, prick the dough frequently and place in the oven for 10 to 15 minutes. 
Remove from oven form and place chicken, peppers, and herbs on the crust. 
Whisk the chilled cream with the egg and a teaspoon of salt. Finely grate the cheese and place in the creamy mixture, add freshly ground pepper, mix everything. 
Pour the filling with the cream cheese mixture and place the pie in the oven for another 35 - 40 minutes. 
Remove the quiche with chicken and sweet pepper from the oven, remove from the pan, cut and serve warm.
Recipe 3: classic Laurent quiche with chicken and mushrooms
- 50g - softened butter
- 1 - egg
- 3 tbsp. l. - cold water
- ½ tsp. - salt
- 200g - flour
- 300g - chicken fillet
- 300g – champignons
- ½ - bulbs
- salt, pepper, nutmeg to taste
- 170ml – cream 20%
- 2 eggs
- 150g - grated cheese
Beat the eggs, mix with softened butter, add water, salt, add flour and knead the dough... Put it in a bag in the refrigerator for 20-30 minutes. Roll out, put in a baking dish (mine is 26cm in diameter), greased vegetable oil, and spread it into shape with your hands, forming sides.
Cut the fillet into small cubes, fry in vegetable oil for 5-7 minutes, add mushrooms, fry as well, put on low heat and simmer with the lid closed for 15 minutes until all the liquid has evaporated. Let it cool.
Beat eggs, add cream or sour cream, grated cheese, salt, pepper and nutmeg... Beat everything well again.
Place the filling into the prepared dough.
Pour the filling on top.
Bake in an oven preheated to 180 degrees for 35-40 minutes until golden brown.
Recipe 4: Quiche Laurent with sausages and broccoli
- 125 g - butter
- 250 gr - flour
- 1 - egg
- 200 g - broccoli
- 4 pieces - sausages
- 1 - bulb
- 1 carrot
- 100 ml - sour cream
- 100 ml - milk
- 100 g - hard cheese
- 3 eggs
- pepper
Cut the cooled butter into cubes and grind with flour and salt into fine crumbs.
Then add the egg to the flour and butter crumbs and mix. All this must be done as quickly as possible, otherwise the butter will begin to melt and the dough will be too soft.
Gather the dough into a ball and literally knead it two or three times, and then roll it into a layer and line the baking dish with it. Prick the prepared dough in several places with a fork, cover with film and refrigerate for 30 minutes.
While the dough is cooling, wash the broccoli well and separate it into florets. Cut the leeks in half lengthwise, wash well and cut into half rings. Peel the carrots and chop finely. If you don’t have sausages, you can use any minced meat.
Heat vegetable oil in a frying pan, add chopped leeks and simmer over medium heat until soft. Squeeze small pieces of minced meat from the sausages into the frying pan, then add the carrots, stir and simmer for 2-3 minutes. Next, add broccoli to the ingredients in the pan, add salt and pepper, stir and simmer, stirring occasionally, for 5 minutes.
Remove the pan with the dough from the refrigerator, place the prepared filling into the dough and smooth it out. Mix sour cream with milk and eggs, pour this mixture over the pie. Grate the cheese on a fine grater and distribute evenly over the surface of the filling.
Bake the quiche in an oven preheated to 200 degrees for 30 minutes. The quiche can be served warm or cold, cut into portions.
Recipe 5: curd quiche with cheese and tomatoes
- 160 gr - flour
- 100 g - butter
- 70 gr - sour cream
- 1 tsp - baking powder
- 200 gr - cottage cheese
- 100 gr - cheese
- 1 - egg
- 1 - tomato
- spices to taste
Make a well in the flour and add melted butter, as well as sour cream and baking powder.
Next, knead the dough. Place it on parchment paper and form the sides.
Now let's get started with the filling; to do this, add finely grated cheese, herbs, as well as salt and black pepper to the cottage cheese. Mix everything.
Separately from the yolk, beat the white to soft peaks and carefully fold it into the cheese mixture.
We also cut the tomato into rings half a centimeter thick.
Next, fill the mold evenly with the cheese mixture, add the tomato and brush with yolk.
You can sprinkle dry herbs on top, add salt and place in the oven for 40 minutes at 180 degrees.
The pie is ready.
Recipe 6: Vegetable quiche Laurent on prepared puff pastry
1 package - ready puff pastry.
- zucchini
- - eggplants
- - carrot
- - onion
- - garlic
- - greenery
- 3 eggs
- 1 cup cream or milk
- 150 gr - cheese
- salt, pepper, herbs
Defrost the dough.
Peel vegetables and cut into cubes 
Fry the eggplants, onions and carrots separately until half cooked. We also fry the zucchini, adding a couple of cloves of garlic. If there is a lot of liquid, drain it - we won’t need it. 
Combine all ingredients, salt and pepper 
Cool the vegetable mixture.
Meanwhile, while the mixture is cooling, place the puff pastry on a baking sheet with high sides (you can use two layers so that the cake is not so wet and does not leak). I prick it a little and spread the cooled filling onto the dough. 
Mix three eggs, ½ - 1 glass of milk or cream, add salt and pepper, add herbs and grated cheese. There is no need for any beating, just mix well. 
And carefully pour our pie, sprinkle everything with cheese on top for a delicious crust 
Place in an oven preheated to 180 degrees. We bake for about 20 minutes. The main thing is that the dough bakes a little and the cheese melts. Since our filling is almost ready.
Cut into pieces, cool slightly and eat with pleasure. Can be either hot or cold. 
Recipe 7: Laurent fish quiche (step by step with photo)
- 2 eggs
- 2 tbsp. l. - sour cream
- 100 g - butter
- 3 cups - flour
- 250 g - salmon or trout
- 200 ml - cream (10%)
- 150 gr - cheese
- 3 eggs
- pinch of nutmeg
- favorite spices
Cut the cold butter into pieces, add a glass of sifted flour, salt and chop the whole thing with a knife until you get fine butter-flour crumbs. Add sour cream and eggs to the resulting crumbs and knead the elastic dough. The finished pie dough needs to be cooled; to do this, put it in the refrigerator for 30 minutes.
Cut the fish into pieces, pepper, salt, add spices
Beat cream with eggs, grate cheese and add nutmeg
We take out the dough and roll it out, put it in a springform pan and distribute it along the bottom, forming sides with our hands.
Spread the filling in an even layer
Pour in a mixture of eggs and cream, sprinkle with grated cheese and herbs on top
You need to bake at 220 degrees for 30 minutes. 
Recipe 8: Quiche with chicken, zucchini and garlic
- 250 gr - flour
- 125 g - butter
- 2-3 tbsp. ice water
- 300 g - chicken fillet
- 1 - bulb
- 250 gr - zucchini squash
- 1-2 — garlic cloves
- 200 g - full-fat sour cream
- 2 eggs
- dill, salt, pepper
Sift the flour into a bowl and add a pinch of salt. Cut the butter into cubes and place in a bowl with the flour. Rub the butter and flour with your fingertips until it forms a greasy crumb. We do this as quickly as possible so that hand contact with the dough is minimal. Add ice water to the crumbs and quickly knead the dough.
Form the dough into a ball, wrap it in film and put it in the refrigerator for 30 minutes.
While the dough is cooling, prepare the filling. Cut the chicken fillet into small pieces. Cut the onion into half rings, zucchini into small cubes.
In a frying pan over medium heat, heat 1 tbsp. vegetable oil. Add the onion and fry, stirring, until golden brown. 
Remove to a plate.
Add another 1 tbsp to the same pan. vegetable oil and fry the chicken in two batches, stirring occasionally, about 5-6 minutes for each batch. 
Transfer the fillet to a plate.
Add the chopped zucchini to the pan and fry until golden brown, about 5 minutes. 
We need:
For the test:
- 200 g premium flour
- 100 g wholemeal flour
- 50 g olive oil
- a pinch of salt
- 100 ml ice water
For filling:
- 6 apples
- 200 g cherries
- 1 lemon
- 20 g butter
- 2 yolks
- 100 g cracker cookies
- 2 tbsp. honey
- 2 tbsp. Sahara
Preparation:
1.Prepare the dough. Mix sifted flour with salt, olive oil and gradually introduce cold water. Mix the dough. Form a bun, wrap in cling film and refrigerate for 1 hour.
2. Prepare the filling. Peel the apples, cut into large pieces and caramelize the apples in a preheated dry frying pan, sprinkling with sugar. Simmer for 10 minutes, stirring. Add lemon zest and butter here and mix thoroughly.
3. Grind the cracker cookies in a blender.
4. Remove apples from heat, add honey, cookies and mix thoroughly.
5. Grease the mold with butter, lightly dust it with flour and knead the dough into a mold with sides, trim off the excess dough.
6. Place the apple filling on the dough, and then add the cherries and distribute evenly. Stir the yolks and brush the edges of the dough with them.
7. We bake the pie in a well-heated oven, 180-200 degrees, baking time 25-30, watch the pie, because ovens are different. Cool for 35 minutes.
Quiche with cherries in curd dough
We need:
- 180 g flour
- 25 g corn starch
- 150 g butter, chilled
- 140 g cottage cheese
- 3 eggs
- 105 g sugar
- 0.5 tsp salt
- 200 g sour cream 20%
- 2 g vanillin
- 400 g cherries
Preparation:
1.Cut the cooled butter into cubes.
2. Mix flour with sugar and salt. Grind the butter with flour, use your hands to form fine crumbs, break 1 egg and add cottage cheese, knead the dough. Wrap a lump of dough in film and place in the refrigerator for 30 minutes.
3. Afterwards, roll out the dough with a rolling pin, thickness 0.7 cm.
4. Grease the mold with butter, sprinkle with flour, shake off the excess, and using a rolling pin, put in the dough, level it along the bottom and remove the excess dough from the sides. Place the form with the dough in the refrigerator for 10 minutes.
5. Beat 2 eggs, sour cream, sugar, vanillin and starch into a homogeneous mass.
6. Pre-wash the cherries and place in a colander for 10 minutes to drain excess juice.
Important: remove pits from fresh cherries, defrost frozen cherries.
Open pie with lingonberries
We need:
- 300 g flour
- 100 g butter
- 250 g sugar
- 10 g vanilla sugar
- 5 g baking powder
- 500 g lingonberries
- 2 eggs
Preparation:
1. Wash the lingonberries thoroughly and dry them.
2. Mix butter with sugar and vanilla sugar. Add the egg to this mixture and mix.
3. Sift the flour and mix with baking powder. Add the butter mixture to the flour and knead the dough. Transfer the dough into a bag and place it in the refrigerator for 30 minutes.
4. Grease a baking dish with butter, sprinkle with a little flour, and distribute the dough into the pan, incl. and sides. Add lingonberries and bake in an oven preheated to 180 degrees for 40 minutes.
5. Prepare the filling: mix sour cream with sugar and beat until smooth. When the pie is ready, cool it a little, and while still warm, pour it over it. Place the pie with filling in the refrigerator for a couple of hours.
Strawberry pie made from shortcrust pastry with jelly (American pie)
We need:
For shortbread dough:
- 300 g flour
- 160 g butter or margarine, chilled
- 60 g (3 tbsp) sugar
- 1/3 tsp salt
- 1/2 tsp soda
- 1 tbsp. vinegar
- 1 egg
- 160 ml kefir or water
For the jelly:
- 200 g sugar
- 20 g starch
- 150 g water
- 15 g gelatin (70 ml water)
- 100 g (15 pcs) strawberries
For filling: 700 g strawberries
Preparation:
1. Prepare the dough. Sift the flour, grate the butter or finely chop it, depending on where it was cooled. Grind the flour with butter until smooth, add salt, add sugar, egg, kefir and mix. We extinguish the soda with vinegar and add it to the dough, knead the dough, collect it into a ball, and place it in the refrigerator for 1 hour.
2. Grease the mold with vegetable oil, dust with flour and distribute the rolled dough over the entire mold and sides. We put parchment on the dough, with a weight in the form of peas on it, this is necessary so that the dough does not swell during baking and is even. Bake at 180 degrees for 30 minutes. Afterwards, we remove the load, remove the dough basket from the mold and place it on a dish, fill it with strawberries, and distribute them evenly.
3. To prepare the jelly, cook the syrup.
- Stir sugar and starch in water and cook for 3-4 minutes, stirring.
- Dissolve gelatin in water. Remove the syrup from the heat, stirring constantly, the syrup should be transparent, let it cool.
- Puree the strawberries in a blender.
- mix syrup with gelatin and add strawberry puree, mix everything vigorously.
4. Fill the strawberry pie with jelly, starting from the middle, and put it in the refrigerator for a couple of hours, or best of all, overnight.
Open pie with berries and jelly on shortcrust pastry
We need:
For the test:
- 350 g flour
- 150 g sugar, adjust to taste
- 150 g butter (half can be replaced with margarine)
- 0.5 tsp baking powder
- 1 egg
- a pinch of salt
For the jelly:
- 1 tbsp. juice from berries
- 2 tbsp. Sahara
- 1 pack jelly for cake
For filling:
- 1 tbsp. starch
- 500 g berries (raspberries, currants, strawberries or any other)
- 1 tbsp. Sahara
Preparation:
1.In a bowl, mix flour, butter, salt, sugar, egg, baking powder, mix everything thoroughly and knead the dough. You can use a mixer. Dust the surface of the table with flour and lay out the dough, collecting it into a ball.
2. Place the dough into a greased pan, distributing it evenly over the entire surface and sides, and place it in the refrigerator for 30-40 minutes.
3. Wash the berries and place them in a colander to drain excess juice. We collect the juice, it will be needed for the jelly.
5. For jelly, take a glass of berry juice (you can use any juice), mix with sugar. We dilute the jelly for the cake in water, add it to the juice and put it on the fire, from the moment it boils, boil for 1 minute. Remove from heat and pour in the pie, starting from the middle. Let it cool in the mold so as not to ruin the look.
Open pie with jam easy recipe
We need:
- 250 g flour
- 90 g butter, chilled
- 1 egg
- 50 g sugar
- 1 tsp baking powder
- 1/2 tsp. salt
- 150 g of any jam
Preparation:
1. Mix sifted flour with baking powder, sugar and salt. Add chopped butter and grind into fine crumbs.
2. Drive an egg into this mixture and knead the dough. Place the dough, wrapped in film, in the refrigerator for 30 minutes.
3. Place 2/3 of the dough into a greased pan, distribute it, trim off the excess dough. Spread the jam and distribute it evenly over the pan. Crumble the rest of the dough on top and sprinkle some jam on top.
4. Bake for 20-30 minutes at 190 degrees. Cool in shape.
Prepare for your health! Bon appetit!
