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French classic: what is a quiche

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Zucchini dishes

Dough recipes → Pies → Kish

Provencal quiche is a French shortcrust pastry cake with an incredibly delicate taste and unrivaled aroma. This is a recipe for a vegetable-stuffed pie with cheese and Provence herbs.

Quiche (or quiche Lorraine) - a dish of French cuisine, which is an open pie with meat, fish, mushrooms, vegetables, etc. Today we will prepare a vegetable quiche. Incredibly tasty dish will not leave you indifferent.

Open puff pastry pie with minced meat, mushrooms, zucchini and cheese crust. It is prepared very simply and quickly, but it turns out incredibly tasty and aromatic. Pie can be eaten in cold form, it does not lose its juiciness and taste. I advise you to try and appreciate the whole taste!

Beautiful, tasty and hearty open pie with zucchini, tomatoes and chicken. This quiche will replace your dinner!

Provencal quiche is a French shortcrust pastry cake with an incredibly delicate taste and unrivaled aroma. This is a recipe for a vegetable-stuffed pie with cheese and Provence herbs.

Quiche (or quiche Lorraine) - a dish of French cuisine, which is an open pie with meat, fish, mushrooms, vegetables, etc. Today we will prepare a vegetable quiche. Incredibly tasty dish will not leave you indifferent.

Open puff pastry pie with minced meat, mushrooms, zucchini and cheese crust. It is prepared very simply and quickly, but it turns out incredibly tasty and aromatic. Pie can be eaten in cold form, it does not lose its juiciness and taste. I advise you to try and appreciate the whole taste!

Beautiful, tasty and hearty open pie with zucchini, tomatoes and chicken. This quiche will replace your dinner!

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Leftover pie: a story of German ingenuity

The base for the quiche is prepared from chopped dough, filled with a mixture of eggs, cream, milk and cheese with the addition of smoked brisket. The history of the quiche pie is very interesting and unusual. For the first time, this dish began to be prepared in the French province of Lorraine, bordering Germany. Germans lived on this territory, who were always frugal and never threw out the remnants of bread dough. They baked a delicious pie, mixing bread with sausage, meat slices, bacon and vegetables, poured all this with beaten eggs, and then served a hearty dish. The French, appropriating a recipe for kish, made some changes to it. They added a lot of cheese to the dish, and instead of using yeast dough, they used shortbread. After modernization, the cake became known as “Quiche Lorraine” - by the name of the province, since in French it sounds like “Loren”. There is another version of the pie - Alsatian quiche with the addition of onions, as well as fish, mushroom and even berry and fruit quiches.

How to cook quiche? Sharing the secrets of making dough

Traditionally, for the quiche, a dough similar to a shortbread is kneaded, but due to a different cooking technology, a new dish is obtained. The dough is made from diced butter, which is mixed with the sifted flour until crushed. An egg, salt and a small amount of ice water are also added to it. Some quiche pie recipes do not have eggs, but you can find some sugar for a piquant taste. Before baking, the dough should not heat up, so it is kept in the refrigerator all the time. This is done so that grains of oil, which give the quiche a special taste, do not melt. For this reason, the dough is placed in the cold twice - after rolling and after being placed in the mold.

The finished dough is wrapped in film and sent to the refrigerator. Then it is distributed in a form with high sides, spread the filling and bake a pie in the oven. Sometimes at first they bake the base from the dough and only then fill it with the filling.

No less delicious is the dough on sour cream with the addition of butter, eggs, salt and flour. Curd dough for quiche is very soft, tender and crumbly, and it is prepared from cottage cheese, butter, salt and flour. The ingredients for the dough can be whipped with a blender to make it uniform and smooth.

Quiche pie toppings

Quiche pie can be made with different fillings. You can use classic recipes or connect your imagination, taking an example from German hostesses. They put in this pie everything that was in their refrigerator or left over from the previous meal.

Quiche pie with chicken and mushrooms is very tasty, while chicken can be replaced with ham and add onions. A successful combination of tomatoes, cheese and basil is a classic Italian filling. Onions with sour cream and nutmeg are very French. The savory taste of the pie with zucchini, mozzarella and leek, and the quiche with green beans, cherry tomatoes, green peas and goat cheese is perfect for a summer dinner.

One of the tastiest toppings is Roquefort, Brie and Chevre mixed together. Figs and blue cheese, broccoli and salmon are ideally combined with each other, and fans of simple and tasty food will enjoy the filling with spinach, potatoes and anchovies.

Classic fill - eggs and cream, which can be seasoned with nutmeg or mustard. Pouring eggs, greasy 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 each time get a new taste of the dish. Observe the proportions when preparing the fill - take 120 ml of cream or milk per 1 egg. It is important that the filling does not spread and is thick.

French quiche Loren pie with chicken and mushrooms according to the classic recipe

The most famous French quiche is called "Loren." This insanely delicious open pie consists of a puff pastry base filled with smoked chicken breast with fried mushrooms and onions, drenched in a creamy cheese mixture.

Even the most fastidious gourmets will like the magnificent rich and at the same time light and delicate taste of the filling on a delicious dough that crumbles in the tongue.

  • Smoked Chicken Breast - 550 gr.
  • Cream 33% - 300 ml.
  • Mushrooms - 300 gr.
  • Flour - 250 gr.
  • Onion - 180 gr.
  • Cheese - 150 gr.
  • Butter - 125 gr.
  • Egg - 1 pc.
  • Water - 3 tbsp. l
  • Sunflower oil - 2 tbsp. l
  • Salt - 1/3 tsp + to taste
  • Nutmeg - 1 pinch.
  • Ground black pepper to taste.

1. As a rule, the preparation of any baking begins with a batch of dough.

To do this, be sure to sift the flour. You can immediately into the bowl, in which we will continue to knead our bread base for quiche. Top with frozen grater with a grater.

So that the butter or margarine does not melt in the hands, and also does not stick to the surface and the grater cells, they should be periodically crushed in flour and only then rub.

2. Straighten with your hands it’s good to mash the butter chips with flour to make sand crumbs. Break a fresh chicken egg into it and mix well the resulting mass again until a homogeneous mixture is obtained.

3. Salt (1/3 teaspoon) and add cold boiled water. To quickly knead the dough, which is quite soft in consistency, so that the oil base does not melt.

Roll it into a bun, flatten it a bit and put in a bag. Send to cool for half an hour in the refrigerator.

4. In the meantime, there is time, you can do the filling.

Chop the large onion and chicken breast in small cubes. Freshly washed and dried mushrooms can be cut with thin plastic or cut into the same form as the previous ingredients. You can use any of them - champignons and forest mushrooms are suitable, both fresh and frozen.

First passer on warmed sunflower oil until the onion is translucent. Then fry mushroom slices with it to evaporate all excess liquid. Then toss the chicken, salt and flavor with pepper, simmer everything together for a couple of minutes.

More is not necessary, because the chicken is already ready for use. And it should only be warmed up and allowed to connect to all other components.

The filling should be a little dry. That is, onion and riboe juice must necessarily evaporate.

5. Grind your favorite hard-melted cheese and combine with cool cream.

6. If there is ground nutmeg, then add it to a creamy cheese filling with a pinch. Otherwise, take a whole nut and grind it in a small amount with a grater immediately into the bowl with the mixture. It will give a light nutty touch to the finished dish and in this case is always used by the way.

Mix well to get a homogeneous aromatic semi-dense mass.

7. Roll out the chilled dough in the form of a circle about half a centimeter thick. It should not stick to the rolling pin, but if this happens, then it is worth lightly dusting it with flour.

Then transfer the layer of sand-puff base into a baking dish and give it the appearance of a "bowl with sides." For beauty, the edges can be cut with a curly knife or left as is.

8. Evenly distribute the fried filling in the cake blank, trying not to press it hard. It is necessary that between the slices at least a small space is preserved, into which the melted cheese from the filling will then penetrate and fill.

9. Pour our cheese cream mass on top, and use a tablespoon or spatula to level it so that it completely conceals the “dry” layer of filling underneath.

You can even shake the mold slightly so that the liquid mixture penetrates deep into the contents.

10. It remains only to send the quiche into the oven preheated to 180 degrees for 45-50 minutes, and then let it cool slightly and remove from the mold.

It is better to serve hot, but also when cooled, it is no less tasty. Although, of course, he often does not “survive” to a cooled state, since he eats before.

Quiche with sorrel, blue cheese and pepper

This unusual quiche with a delicate and refined taste is perfect for a festive lunch or dinner. Gourmets with good taste will appreciate it.

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. To the dough. l ice water and a pinch of salt. Knead the elastic dough, form a ball, wrap it with plastic wrap and put in the refrigerator for an hour.

At this time, put out in 2 tbsp. l butter 400 g sorrel without stems. When you get a homogeneous mass resembling mashed potatoes, season it with black pepper and salt.

Roll the dough to a size slightly larger than the shape with a diameter of 18–20 cm, lay it on the bottom of the form and form the sides, and then make a few punctures with a fork. Mix sorrel with 200 ml of cream of fat and 2 lightly beaten eggs. Put the sorrel stuffing into the mold, cut large red pepper without seeds into thin cubes and sprinkle with quiche 100 g of blue cheese, chopped with a fork.

Bake the cake at 180 ° C for half an hour and enjoy a delicious snack!

Open quiche with chicken - a simple recipe for cooking

Fresh mushrooms are not always at hand, but even without them you can cook a great open-air pie with just one poultry meat. At the same time, you can take chicken as smoked, and boiled and even fried. This is how your soul asks.

Fry in this version until golden brown will need only onions - the French are madly in love with this vegetable and can generally only fill it with quiche.

And cheese can be used not only in filling, but also used as two separate layers.

  • Ready chicken - 300 gr.
  • Flour - 250 gr.
  • Cream - 200 ml.
  • Cheese, cream margarine - 150 g each.
  • Egg - 3pcs.
  • Onion - 1 pc.
  • Sunflower oil - 2 tbsp. l
  • Sour cream - 1 tbsp. l
  • Salt, ground black pepper - to taste.

1. Grind cold margarine (butter) with a knife or grater and mix small pieces with flour. Grind these two components to a crumb state. It is convenient to do this with your hands, just rubbing the mixture with your fingers.

Then break the egg into this flour scattering, add a pinch of salt and a spoonful of sour cream. Knead the dough quickly and roll it into a smooth ball. Cover it with cling film, or put in a bag, and send it to cool in the refrigerator for at least half an hour.

2. Cut the half of the cheese into small cubes, and turn the second part with a grater into chips. It is better not to mix these two types of slices together, because we will need them separately for different layers.

3. Peel a large onion from the husk and cut a quarter into rings. Send in preheated sunflower oil and fry until golden, slightly salted. Chicken (boiled, smoked or fried) chopped in the form of cubes or bars of a centimeter thickness.

4. Turn the chilled dough into a round layer about a centimeter thick and lay it in a heat-resistant dish so that it covers not only the bottom, but also the sides of the dishes from the inside. Give the edges a curly look or form a beautiful smooth side.

5. In order for the dough to bake well, it is worth baking a little out of it in the oven. And so that she does not lose shape and retains the semblance of a “dish”, put baking paper on it and pour a layer of some cereal inside: beans, peas or chickpeas.

Put this “design” in an oven preheated to 180 degrees. After ten minutes, remove the paper along with its contents, and darken the base from the dough in a hot oven for another 5 minutes. Then pull it onto the table and allow to cool to room temperature.

6. You can begin to form an open pie. Pour cheese chips onto the base of the dough. Gently spread it evenly.

7. Put the fried onions on top, then chop the chicken and sprinkle everything with cheese cubes. If you do not want a clear onion layer, then the meat can be mixed in advance with frying.

8. Beat two fresh eggs with cream and a pinch of salt and pepper. Pour the quiche with this mixture so that the filling is saturated and becomes a homogeneous, dense mass after baking.

9. Reheat the oven and put the mold in it for 40-45 minutes so that the cake is baked and covered with a delicate crust.

Serve as in the first case - hot. But if it remains, then in the cold it is eaten simply by “Hurray!”

Quick quiche with tuna and broccoli

If there is no time to soak the dough for a long time in the oven, you can cook the quiche according to a quick recipe. You just need to use the most chilled products and rush so that they do not heat up.

Combine 200 g flour and 100 g diced cold butter. Chop flour with butter with a knife until fine crumbs are present. 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 in shape, make sides and chop the dough with a fork. For the filling, mix a jar of mashed canned tuna and 150 g cream cheese. Lay out the first layer of the filling on the base for the quiche. Put 100 g of thawed broccoli in a second layer. Before cabbage, fresh cabbage must be blanched for 4 minutes.

The third layer - 3 finely chopped tomatoes and 3 sprigs of chopped onion.

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

This simple recipe will certainly appeal to your friends and family!

Quiche with raspberries, ricotta and almonds

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

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

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

Add 300 g of fresh raspberries and a handful of almonds to the cooled cake, pour over the cooked filling.

Put the pie back in the oven and bake at the same temperature for about 35–40 minutes. Garnish the finished quiche with fresh raspberries.

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

Quiche is a pie that will never get bored. It can be eaten cold and hot for breakfast, lunch and dinner, it can be taken to work or on a picnic. This cake can be an ordinary snack in the daily menu or a festive dish. Универсальный и вкусный киш не раз порадует вашу семью и поможет встретить внезапных гостей. Готовьте его чаще, и он будет получаться все лучше и лучше!

Похожие подборки рецептов

Рецепты киша

Ванильный сахар - 10 г

  • 183
  • Ингредиенты

Маргарин - 125 г

Chicken Egg - 1 pc.

Разъемная форма - 24 см.

Для начинки:

Куриное филе - 330 г

Грибы (шампиньоны) - 250 г

Лук репчатый - 180 г

Помидоры черри - 14 шт.

Соль, черный молотый перец.

Для заливки:

Сыр твердый - 150 г

Cream (33%) - 300 ml.

  • 120
  • Ingredients

The dish in this case will turn out to be somewhat oily, but in baked goods of this kind this can be quite acceptable.

  • Red fish - 300 gr.
  • Flour - 200 gr.
  • Cream - 200 ml.
  • Cheese - 150 gr.
  • Butter - 100 gr.
  • Egg - 4 pcs.
  • Cold water - 2 tbsp. l
  • Ground nutmeg, black pepper, salt - to taste.

1. Grind the cold oil in any convenient way and grind it with your hands with sifted flour to make crumbs, as is usually done for shortcrust pastry.

2. Add very cold boiled water and a pinch of salt with an egg. Knead the smooth dough and put it to cool in the freezer for a quarter of an hour, wrapping it in a bag.

3. Cut washed and dried fish into equal slices or medium-sized strips.

4. Chop the cheese into centimeter cubes and add it to the fish cut together with a pinch of nutmeg. Salt a little and season with ground pepper. Mix well.

5. Roll out the chilled dough and put it into the mold, not forgetting to raise the edges so that they fulfill the role of the sides of open baking. So that the base does not swell when heated, it is often pricked with a fork.

6. Lay the filling in an even layer, trying to distribute it so that at least 1.5 cm of empty space for filling still remains on top.

7. Break the remaining 3 eggs into a deep cup. Pour cream into them and sprinkle with a pinch of salt. Beat well to make a uniform sauce. Pour it onto the filling so that the egg liquid completely covers its entire surface.

8. Bake the quiche in the oven for 40 minutes at a temperature not lower than 180 degrees. Then allow to cool slightly and carefully remove from the mold.

A delicious fish pie can also be filled not only with delicious seafood fillets, but also garnished with a lattice of tender pulp of red fish.

It will be more likely not French, but “our” version, but the dish from this will become even more elegant and tastier. On the festive table, such pastries will look pretty chic and very expensive.

Open canned cake with a simple recipe

It is not always in the refrigerator to eat meat or fish. And if the family budget is also running out, you can prepare the original quiche with canned saury or pink salmon.

To improve the taste, be sure to put your favorite greens in the filling - it will slightly kill the aroma of canned food. And egg-sour cream filling will soften the taste at all and you will get a tender, satisfying and very tasty cake.

  • Flour - 230 gr. + 1 tbsp. l
  • Creamy Margarine - 150 gr.
  • Sour cream 20% - 100g.
  • Egg - 3 pcs.
  • Canned fish - 2 cans.
  • Dill and onion greens - ½ bunch.
  • Mayonnaise - 5 tbsp. l
  • Dough baking powder - 2 tsp.

1. Warm margarine to room temperature and chop into slices. Add mayonnaise to it and grind to a homogeneous mass with a spoon.

2. Sift flour with baking powder to the oily mixture and mix well. The result is a lumpy mixture. So far, and leave her.

3. In order for you to get an elastic, but not cool, tender shortcrust pastry, you just need to add the egg and knead the resulting mass well until it is smooth and uniform.

To make it stop sticking to your hands, you can add more flour, but then in the finished dish the crust will turn out harsh. Therefore, it is better to put the dough for half an hour to cool in the refrigerator, covering it with a bag.

4. Put the chilled dough into the oiled mold and distribute it evenly with your hands in an even layer so that it completely covers the inside of the mold along with the sides.

Or roll it out first in the form of a cake and then distribute it into a mold. So that it does not swell and does not burst, be sure to make punctures along the entire surface of the workpiece.

5. Open the cans and drain the liquid from them. Free fish flesh from a slightly harsh ridge and knead with a fork. Chop dill with onions and combine with chopped saury. This mixture will be our filling.

6. Put it in the prepared base from the dough and level it. It is not necessary to press it too hard so that it does not turn out to be excessively hard and rough after baking.

7. Beat the remaining two eggs with a pinch of salt, then add sour cream with a spoon of flour and shake well with a whisk again until a sauce is not too thick.

Pour them a fish filling so that a thin delicate layer forms on top.

8. Bake at 180 degrees for about 45 minutes. As soon as a beautiful golden crust forms, we can assume that the cake has been baked.

9. Remove it from the oven and let it stand for a while. Then lay out the mold on a dish and can be served, cut into pieces and garnished with greens.

It is very tasty to drink it with hot sweet tea.

Video on how to cook mini quiche from puff pastry

It is not necessary to cook your favorite pastries in the form of a large pie. It is very convenient to do this in the form of small small individual baskets with any filling, which can be very small, and a little more.

It is convenient to serve such pastries as a snack for the festive table. She as they say "one tooth". When there are a lot of dishes at the table and you want to try everything, then this option is usually very popular.

A feature of this recipe is that baking can be prepared from ready-made puff pastry, which was bought in advance. It will only be necessary to unfreeze it and continue to act in accordance with a step-by-step story.

As you can see, everything is more than simple! The filling does not have to be the same as shown in the video. It can be any of the options presented today, or the one you want.

Note that in cooking such mini options, the baking time is also significantly less than for ordinary options. That is, time savings are also significant.

Sweet open quiche recipe with cherries

If you decide to treat yourself to a sweet open treat, then be sure to try the delicate cherry quiche on the curd dough.

It is prepared as easily as with chicken, only sweet-sour filling will be pleasant to melt in your mouth in the company of hot tea. Cherries can be taken fresh or thawed, but always without stones.

According to this recipe, you can also use other berries and fruits, the main thing is that they are not too watery.

  • Cherry - 300 gr.
  • Sour cream - 200 gr.
  • Flour - 170 gr.
  • Cottage cheese, butter - 150 g each.
  • Egg - 3 pcs.
  • Sugar - 8 tbsp. l
  • Corn starch - 2-3 tbsp. l
  • Vanillin, salt - ½ tsp.
  • Powdered sugar - to taste.

1. To make the dough more airy, layered and crumbly, it is necessary to crumble well-chilled butter with slices with half a centimeter side. Then transfer them to a cup with sugar (1 tbsp. L.), Salt and pre-sifted flour.

2. Very quickly and well grind the oily flour mixture with your hands to form small lumps. It is not worth doing this for too long, otherwise the main ingredient will quickly melt from the warmth of your hands.

3. Break 1 fresh egg into this mass and pour the curd mashed with a fork.

Stir and knead the combined ingredients to make a homogeneous dough. Having rolled it into a ball and having flattened it a bit, pack it in cling film or a bag and put it in the refrigerator for half an hour to cool.

4. Cold cottage cheese shortcrust dough will roll out well on a slightly powdery table. It must be turned into a round layer with a thickness of not more than 1 cm.

Then put it in a greased baking dish, trying to give the shape of a “basket”. Puncture it in several places at the bottom and send it to the refrigerator for another 10 minutes.

Then get out and put into the workpiece in an even layer a pre-washed and dried seedless cherry.

5. In a separate bowl, beat the sour cream with sugar (7 tbsp. L.), Two eggs, starch and vanilla. You should get a fairly thick, tasty-smelling liquid.

6. Pour it evenly over the berry filling of the quiche and let it stand in the refrigerator for about 5-10 minutes. During this time, starch thickens a little sour cream.

7. Then send for half an hour in a preheated oven to bake at 180 degrees. After cooling, remove from the mold and lightly powder with powdered sugar.

Similarly, we baked blueberry pie. Therefore, if you prefer berry options more, you can see the recipe here.

In general, the filling in open baking options can be varied. For example, instead of mushrooms, chicken can add cauliflower. Or chop the vegetables and pour them with an egg-sour cream mixture.

Someone loves chopped boiled eggs with green onions under a creamy cheese crust. Others add slices of ham or sausage with potato chips.

By the way, if time is running out, then the dough can be used already ready. Fresh puff, and even yeast, is also suitable, only the latter should be rolled out with a very thin layer so that it does not prevail in the pie.

Bon appetit and delicious aromatic goodies in the form of quiche for the joy of your dear people!

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