Today I have quiche with potatoes and mushrooms. The bottom layer of the cake and its base are tender and crumbly shortbread dough, inside the filling, which is covered with filling based on eggs and cream or sour cream. classic version there is no cheese on top, but I so wanted such a bright cheese taste that I sprinkled it on top.

Quiche is usually served warm or hot. This great option hearty snack, lunch or dinner. In addition, it is convenient to take such a shortbread pie with potatoes and mushrooms with you to work or to nature.

FOR SAND TEST Butter 120 g. Egg 1 pc. Salt pinch Water 2-3 tbsp. Flour 250 g.

FOR FILLING Potatoes 250 g. Mushrooms 200 g. Onion 1 pc. Salt Ground black pepper Vegetable oil

FOR FILLING Sour cream 200 ml. Egg 1 pc. Hard cheese 50 g.

Pour flour into a bowl, add salt and butter. Rub with your hands.

Add egg and water, knead the dough.

Spread the dough over the bottom of the form, forming the sides. I have a mold with a diameter of 24 cm.

Lightly beat the sour cream with the egg, add salt and pepper. Mix everything.

Mushrooms (I have champignons) finely chop and fry with onions. If forest mushrooms, they must first be boiled. Boil potatoes and cut into cubes. Pour into sour cream filling.

Put the filling in the sand base. Top with grated cheese.

Place in an oven preheated to 180 degrees and bake for about 35-40 minutes. Serve the finished pie with potatoes and mushrooms on the table.

Bon Appetit!

with mushrooms, chicken, vegetables

How to cook shortcrust pastry so that after baking it is golden and crumbly? No matter how the recipe changes over time, one rule remains the same! Prepare dough with large quantity butter (margarine) and sugar. It is the oil that gives it its characteristic friability, enveloping the flour, it does not allow its parts
stick together and stick together. Butter is always introduced into the dough chilled, cut into small pieces and, as a rule, in the classic version, rub it with flour with your hands until a homogeneous grain is obtained.
For airiness - you can add baking powder for dough or soda quenched with vinegar.

Pie is the perfect snack for any company, ideal for a beer party.

we need
for the test
230 grams of flour
110 grams butter
140 grams of medium fat sour cream
1 egg
a pinch of salt
1 tsp baking powder for dough

For filling
360 grams of chicken fillet
3 onions
50 grams hard cheese
salt, black ground pepper

cooking

- in the sifted flour, put the baking powder and salt, butter, cut into a small cube. Rub the mass with your hands until a homogeneous crumb
- in a separate bowl, beat the sour cream with the egg and add this mixture to the flour and butter, knead the dough with your hands, roll it into a ball, cover it with a film and put it in the refrigerator for one hour
While the dough is chilling, prepare stuffing - chicken boil the fillet in salted water until tender. Carrots, onions, various seasonings can be added to the broth during cooking ...
- onion clean, wash and cut first in half rings, then cut the half rings in half again. Fry the prepared onion until golden brown in a small amount of sunflower oil, do not forget to salt
- boiled and chilled chicken meat finely cut, add to the finished onion, if necessary, salt and pepper, mix
- grease the baking dish with oil and distribute the cold shortbread dough in it, going on the sides of 3-4 cm, lightly prick the dough with a fork and spread the filling, adjust the height of the sides of the dough, so that it would be nice and neat
- cover the filling from above with a circle of foil so that it does not dry out during baking (it is already ready with us) and put the form with the pie in a hot oven. We bake at 180-190 * C for about 30 minutes. We take out the form with the pie from the oven, remove the foil and sprinkle the filling with pre-grated cheese, put the pie back in the oven and bake until done.
sand cake with chicken is good both cold and hot. You can experiment with the filling - add red to the chicken bell pepper, Cherry tomatoes, green beans... or come up with your own filling. Whatever it is, the cake will turn out great!
Do you know that open pies from shortcrust pastry are called TARTS and the French came up with them? They are both sweet and savory! They are baked, as a rule, in forms with corrugated edges. To date, there are hundreds of the most a variety of recipes tarts.

we will need
for the test
200 grams of butter
2 cups of flour
1 tsp baking powder
4 tbsp mayonnaise
a pinch of salt
For filling
350 grams of burnt or frozen mushrooms
1 bulb
100 grams hard cheese
2 eggs
3 tbsp sour cream or mayonnaise

cooking
- add baking powder for the dough, salt to the sifted flour, mix, add cold butter cut into cubes and rub with your hands until a homogeneous grain is formed, add mayonnaise, quickly knead the dough
- grease the baking dish with oil, distribute the dough in it, making the sides 3-4 cm, cover with a towel and put it in the refrigerator for an hour
- prepared mushrooms cut and fry on sunflower oil until half cooked, fry finely chopped onion separately until golden brown, do not forget to salt, if desired, you can pepper. We cool everything. Three cheese on a coarse grater with add to the mushrooms. Add fried onions and lightly beaten eggs to them, mix everything and put it on the cake
- bake at 190 * C until cooked, 40-50 minutes

Shortbread pie with vegetables

we will need
for the test
3 cups flour
200 grams of butter
3 egg yolks
1 tbsp sugar
1/2 tsp baking powder for dough
1 pinch of salt
For filling
2 young zucchini
3 eggplant
2 onions
1 carrot
1 sweet pepper
1 tomato
5 eggs
1/3 tsp salt
100 grams of milk
1 tsp starch

cooking
- in cold butter, cut into small cubes, add sugar and grind until a homogeneous lush mass is obtained, then add the yolks, a pinch of salt and beat again
- add baking powder to the sifted flour, mix, make a deepening and spread the whipped butter and quickly knead the dough, roll it into a ball and put it in the refrigerator for an hour
- Wash and peel the vegetables, remove the skin. - cut all the vegetables with a vegetable peeler into thin plates (except the tomato)
- grease the baking dish with oil and distribute the chilled dough over it, going on the sides of 3-4 cm
- spread the vegetables cut into plates in a circle, arrange a tomato in the middle
- with a mixer, beat 5 eggs with salt, starch and milk until homogeneous mass and fill it with vegetables arranged in a circle on the cake
- we bake vegetable pie on sand dough at 190 * C until ready

Shortcake with mushrooms and chicken

we will need
for the test
250 grams of flour
150 grams of butter
1 yolk
a pinch of nutmeg
1/2 tsp salt
For filling
100 grams of cheese
300 grams of champignons
1 bulb
300 chicken breast
2 tomatoes
70 ml cream (milk)
5 eggs

cooking
- Combine the butter cut into cubes with salt, nutmeg, yolk, add flour, baking powder and quickly knead the dough, roll into a ball, cover cling film and put in the fridge for an hour
- cut mushrooms and fry with onions, chicken meat in cubes and fry in another pan with tomatoes, salt and pepper, then combine everything, cool, add grated cheese, mix


-Separate the whites from the yolks. Beat the yolks with cream and salt, pour into the filling, mix. Whisk the egg whites separately and pour over the top of the pie.
- bake in the oven at 190 * C until cooked for 40-50 minutes

Shortcake with mushrooms and sour cream

we will need
for the test
250 grams of flour
150 grams of butter
1 yolk
1/2 tsp salt
For filling
200 grams of chanterelles or any forest mushrooms
3 tbsp fat sour cream
100 grams of cheese
pepper, salt

cooking
- combine the diced butter with salt, yolk, add flour, baking powder and quickly knead the dough, roll into a ball, cover with cling film and put in the refrigerator for an hour
- we sort out chanterelles, wash, clean and cut
- mix chanterelles, grated cheese, sour cream, finely chopped onion, salt, pepper
- we distribute the chilled dough in a baking dish (grease the form with butter and sprinkle with flour), going on the sides 4-5 cm, prick the dough with a fork
- put the finished filling on the cake
- bake at 190 * C until cooked

See

Tarts, the best recipes

The origin of the pie is French (quiche lorraine - Lorraine pie; it is believed that he came from this area).

The recipe for such a quiche lauren, in a simple way - a shortcrust pastry pie with creamy cheese filling and champignon filling, has taken root in our family due to the fact that this dish is multifunctional. You can cook it as an accompaniment to first courses and broths, and you can also serve it as an independent dish with tomato juice.

Beautifully served on a platter, a French pie with mushrooms, cheese and onions will be a decoration holiday table, and it is also very convenient to take this snack with you to nature and satisfy your hunger with it while the meat is cooked on the grill. Crispy dough and incredibly tender juicy stuffing no one will be left indifferent.

Via step by step recipe you can easily make this wonderful cake.

Dough Ingredients:

• 100 g margarine;
• 150 g wheat flour;
• 3 art. l. sour cream;
• a pinch of salt
• For the mushroom filling:
• 500 g of champignons;
• 1 PC. leeks or white onions;
• 1 st. l. vegetable oil;
• salt, pepper to taste
• For filling:
• 3 eggs;
• 120 g of hard cheese 50% fat and above;
• 200 ml cream 10-15%;
• salt, pepper - to taste;
• greens (parsley, dill) - a bunch;
• nutmeg - on the tip of a knife.

Preparation time: 45 minutes + 30 minutes for baking.

Cooking

First, prepare shortcrust pastry for the champignon pie. Sift through a sieve into a deep bowl wheat flour and chop margarine into it. Mash with a fork, your hands, or use a food processor.

Salt margarine with flour, add sour cream and stir.

Knead shortbread dough. You can knead a lump of dough right in the bowl, it’s more convenient for me to put the mass on a flat surface and finish the kneading there. Place the dough in a plastic bag and refrigerate for 30 minutes while the filling and topping prepare.

For the filling, finely chop the onion and fry until transparent in vegetable oil.

Add sliced ​​mushrooms to the onion, having previously prepared them - washing and peeling if necessary. Set aside a few slices of mushrooms for garnish.

Fry until the liquid evaporates, at the end salt the mushrooms, add black pepper to taste. Set aside and cool until warm.

For filling, mix eggs with salt and pepper in a small deep bowl.

Add cream, grated on a fine grater hard cheese, finely chopped fresh herbs. Stir until smooth.

You can form a cake with fresh mushrooms. Lay out the bottom and sides of the pie from the chilled shortcrust pastry. It is convenient to do this in a detachable form, since then it will be easier to get it out. Lubrication is not necessary, shortcrust pastry already contains fat.

Spread on the dough mushroom stuffing and fill with egg-cream filling. Lay a few slices of fried mushrooms on top.

bake diner open pie with mushrooms in the oven, preheated to 180 degrees, 30-40 minutes. The readiness of baking is determined as follows: if the dough is rosy, and the surface is frozen and springy, then the cake is ready.

Remove the form from the oven, remove the sides and cool until warm.

Note to the owner:

• The main secret of the correct shortcrust pastry is that all ingredients and utensils must be cold when kneading.
• If there is no time to prepare the dough, you can use ready-made puff yeast-free.
• To get a real crispy cake, it is better to bake it alone for 15 minutes, and only then lay the filling and put it back in the oven.
• Kish is a universal pie, it can be prepared with any fillings: with smoked brisket or bacon (such a quiche is considered a classic), with fish, vegetables, herbs and even fruits.
• It is important to add cream, not milk, to the filling, otherwise you will get an omelette instead of a soufflé. If there is no cream, mix milk with sour cream in equal proportions.
• In the absence of champignons, no less tasty quiche will turn out with fresh forest mushrooms - chanterelles or porcini mushrooms, the latter, by the way, are good both dried and frozen.

Have you ever had children ask you to try pickled mushrooms from an adult table? As you know, because of the chitin contained in mushrooms, this product is contraindicated for children up to a certain age.

But so that the kids are not offended by the untasted delicacy, invite them to cook “Mushrooms” cookies with you.

These mushrooms are definitely possible for everyone, even the smallest. The little one loves to sculpt from dough, besides, it develops fine motor skills. As a result, you will get a whole basket of delicious fragrant sweet mushrooms, and you will kill two birds with one stone: work with the children on modeling and feed them with an unusual afternoon snack.

What products are needed:

For test:

• Butter: - 125 g.
• Flour - 300 g.
• Baking powder - 1 teaspoon
• Chicken egg - 1 pc.
• Sugar - 50 g.

For syrup:

• Honey - 1 tbsp. a spoon
• Sugar - 3 tbsp. spoons

For icing on hats and decorating legs:

• Poppy - 2 tbsp. spoons
• Protein of one egg - 1 pc.
• Chocolate (dark or milk, to taste) - 50 g.

Cookies "Mushrooms" recipe with photos at home

How to make shortcrust pastry

Cream butter with sugar. If you remove the butter from the refrigerator in advance (15-25 before cooking), its creamy structure will easily mix with sugar.

Cut the butter into 1cm wide pieces to heat the butter faster.

Drive in one egg into the sugar-butter mixture.

Vigorously mix the dough, add 1 teaspoon of baking powder.

The flour must be sifted in advance and added to the dough in parts.

Knead a homogeneous shortbread dough.

Wrap the balled dough in cling film and put it in the fridge.

Divide the chilled shortbread dough into two parts. Mushroom legs will be formed from one, and caps from the other.

Lay out the legs and hats on a floured surface. We form parts of the mushrooms quickly, not allowing the dough to melt in our hands. Mushroom legs should have a pointed tip. Mushroom caps - a small depression on the inside (the place into which the leg will be inserted).

How to make a mushroom cap: first roll up a ball, 1 cm in diameter, then lightly squeeze it with your palm to give it a flattened shape.

Do not worry if your mushrooms are not perfectly even, differ from each other in size and shape. In a real forest, all mushrooms are different.

To decorate the legs of the mushrooms, we need the protein of one egg and a poppy seed.

We dip each leg of the mushroom in protein (immerse only the lower part of the leg), then lower it into a saucer with poppy seeds.

The size of the mushrooms can be different, but you need to try to make the cookies not large (the mushrooms will increase in size in the oven).

You need to try so that only the lower part of the mushrooms is in contact with the poppy - this way the cookies will be more beautiful.

On a baking sheet covered with parchment, lay out the cookie blanks and send them to bake in the oven for 15-20 minutes (until we see a golden “tan”).

While the "Mushrooms" are baking, prepare the icing for gluing the cookies.

Special "glue" will serve as honey (1 tbsp. Spoon), dissolved on a stove with 3 tbsp. spoons of sugar.

Stir the sugar-honey mixture on the stove, bring to a liquid homogeneous state.

So, it's time to glue the legs and hats to make delicious mushrooms.

The icing sets very quickly, so try to work quickly so that you have time to glue all the mushrooms.

In each cap, you can make a hole with a knife to make it easier to glue the mushrooms.

Pour some glaze into the indentation:

We put the leg to the glaze, press down with effort.

These are such cute mushrooms. Leave the cookies for a while so that the parts hold together.

How to make chocolate frosting

A wonderful way to melt chocolate is to do it in a water bath. Let's boil the water.

Remove the water from the heat and place a cup of chocolate in a bowl.

Cover bowl with chocolate.

After 10-15 minutes, the chocolate will turn into a homogeneous creamy mass.

Dip the mushroom caps into the chocolate.

After the icing has set, you can use mushroom cookies to decorate cakes or serve as a separate treat for tea.

In contact with

For test:
2.5 cups flour
100 g butter or margarine
100 g mayonnaise
1 egg
1 tsp Sahara
1 tsp salt
2 tsp baking powder
2-3 tbsp. l. cold water
1 egg yolk for greasing the pie
Filling:
1 kg fresh mushrooms
1 large onion
1 processed cheese
salt
vegetable oil

On a beautiful autumn day, we went to the forest to “breathe the air” and, not really trying, gathered a basket of mushrooms: oil, mushrooms, Polish and some other ones :)) And for some reason I really wanted to bake a pie with fresh mushrooms, but so that the dough it was quick, not yeasty, not wet and not dry, but crumbly, but mushrooms so that they were well fried, but did not fall out of the pie when eating, as is often the case with a dry filling.
The cake turned out wonderful, with the smell of real forest mushrooms and delicious dough that melts in your mouth.
1. Peel the mushrooms, soak in cold salted water for 15 minutes, then rinse 2-3 more times.
Put in a saucepan, pour cold water, as soon as the mushrooms boil and the foam rises, drain the water, pour cold water again and cook the mushrooms for 10 minutes, drain the mushrooms through a colander and leave the water to glass.
2. Heat a little vegetable oil in a frying pan. Mushrooms cut into small pieces and put in heated vegetable oil.
When all the liquid in the mushrooms has evaporated and the mushrooms begin to crackle, add the diced onions and fry until the onions and mushrooms acquire a beautiful light brown color and an appetizing smell of fried onions with mushrooms.
Then add the processed cheese cut into pieces to the mushrooms and mix it well with the mushrooms. Cheese should be natural with high fat content. If the mixture seems dry to you, add 1 tbsp. a spoonful of mayonnaise or sour cream.
3. Butter, mayonnaise, egg, salt, sugar, 2 tbsp. l. cold water, stir with a fork in a large bowl, add the sifted flour, baking powder and knead the dough. Knead the dough for a short time, if it turned out to be tight, add another spoonful of cold water and knead until it starts to stick to your hands, let it stand until the mushrooms are fried and cooled a little.
4. Preheat the oven to 200 ° C, grease the baking dish vegetable oil. Separate 2/3 of the dough from the part and roll out a circle 5 cm larger than the diameter of the mold, then put it in the mold so that the bottom and sides are covered with dough. Run a rolling pin over the top and cut off excess dough, then roll out the remaining ½ of the dough and cover the pan with it, bringing the edges together.
Add 1 teaspoon of water to the yolk, stir and brush the top of the pie with a brush, bake in the oven for 20-25 minutes at a temperature of 200 ° C. Serve the pie with fresh mushrooms for tea or with sauces