Quiche is a traditional French pie filled with eggs or cream.
Quiche is prepared both sweet and savory - with fish, chicken, vegetables, etc. There is a lot of room for imagination, especially if you combine fillings. For example, I recently saw a quiche with salmon and broccoli, can you imagine how beautiful it is? ...
I decided to cook a sweet quiche, and I'll take blueberries for the filling.

We will need to prepare the dough and the filling separately.

For the test:

• butter - 100 grams


• sugar - 100 grams


• sour cream - 100 grams


• flour - about 250 grams


• 1 teaspoon baking powder

Preparing the base:

• grind softened butter with sugar until you get homogeneous mass, then add sour cream and knead well


• sift flour, mix with baking powder and gradually introduce into the dough, stirring well


• we made it soft dough from which we will form the base of our pie

To fill:

• about 500 grams of berries (I have pre-thawed blueberries, but any other will do ...)


• sour cream - 1 glass


• sugar - 1 glass


• egg - 1 pc


• flour - 2 tablespoons

Preparing the fill:

• mix all the ingredients with a mixer, whipping is not necessary, just mix well

Cooking the cake itself:

• heat the baking dish, grease the bottom with oil and sprinkle a little with flour


• put our dough on the bottom of the mold so that not only the base is formed, but also the edges of the cake - they should be the same in height with the height of the sides of the mold (1)


• put our berries on the base. Because I took frozen blueberries (and the blueberries themselves are small berries), I was afraid that they would flow, so I sprinkled the base with flour BEFORE I laid out the berries and AFTER them (2)


• top - fill (3)

Now look at the edges of the cake - ideally they should be the same height as the fill. If the difference is very large, it is necessary to trim them so that the cake is beautiful, even, the edges do not crawl out over the edge of the filling. I just a little - a little trimmed the edges of the cake and walked along them with a fork (4)

We put the pie in an oven preheated to 180 degrees for 40 - 50 minutes. You can easily determine the readiness of the base - you can taste the edges of the cake with a toothpick. But it will be difficult to assess the readiness of the fill, because it will remain liquid and after the cake is ready - it will simply solidify. So just take our word for it - 40 minutes in the oven is enough. Only the edges of the cake were browned, the filling remained light. In principle, it would be nice if the berries were visible. But since I have them exactly in the middle, I decorated a little with grated chocolate on top ...

The cake must be thoroughly cooled and only then carefully removed from the mold so as not to damage the top layer.

I will definitely take note of this recipe and try other fillings too. it turns out great!

Kish is open unsweetened pie based on eggs and cream with various fillings being a dish French cuisine... Depending on the recipe and filling the filling, the amount of eggs and milk may differ, since the following ratio applies: the eggs should be half as much as the liquid. Only in this case the filling will thicken, and you will get a hearty and dense quiche pie.

Kish Lauren

Kish Lauren is a classic French recipe Quiche, which is usually made with smoked fish, bacon or brisket.

You will need:

• Nutmeg - ¼ tsp;
• Flour - 250 g;
• Smoked brisket - 250 g;
• Salt - ¼ tsp;
• Egg - 5 pcs.;
• Cheese hard varieties- 150 g;
• Butter - 125 g;
• Heavy cream - 200 ml;
• Cold water - 3 tbsp. spoons;
• Salt, black pepper.

Lauren's recipe:

1. Mix flour with salt.
2. The butter (well frozen) is grated and the resulting flakes are added to the flour.
3. Add water, an egg and salt there (water and an egg are always put cold for Lauren in the dough).
4. Knead the dough and roll it into a ball. Cover up cling film and put it in the refrigerator for 1 hour.
5. Grate cheese on a fine grater, lightly beat the eggs.
6. Mix together 2/3 grated cheese, cream, eggs, a pinch nutmeg, salt and pepper.
7. Cut the brisket into cubes and add to the mixture.
8. Preheat the oven to 190 degrees.
9. Distribute the dough in a rimmed mold and puncture it several times with a fork. Send the dough to the oven for 15 minutes.
10. Get it ready-made cake and put the resulting filling on it, then sprinkle with the remaining cheese and send Lauren's pie to bake for another half hour.

If you cook French Kish Lauren with bacon or ham, it is better to fry them first, then the pie will turn out juicier.

Quiche with fish

French fish pie can be made with any type of fish. But most delicious recipe Kish assumes the presence smoked fish noble varieties - salmon or salmon.

You will need:

• Ice water - 8 tbsp. spoons;
• Fat cream - 300 ml;
• Flour - 280 g;
• Potatoes - 350 g;
• Butter - 140 g;
• Smoked salmon - 200 g;
• Egg - 2 pcs.;
• Dill - 1 small bunch;
• 1 lime zest.

Recipe:

1. Add chilled and grated butter to the flour.
2. Add ice water to flour and butter and knead the dough. Roll it into a ball and put it in the refrigerator for an hour.
3. Preheat the oven to 190 degrees.
4. Put the dough into the mold, shape the sides and prick it with a fork. Send it to the oven for 25 minutes.
5. Peel the potatoes, cut into strips and boil in slightly salted water until half cooked.
6. Cut the smoked salmon into cubes, chop the dill, beat the eggs with cream.
7. Salt and pepper the creamy egg mass, add dill and grated lime zest.
8. Put half of the finished potatoes on the finished cake, alternating with the fish. Pour 2/3 of the cream sauce over a layer.
9. Then lay out the remaining potatoes with fish and cover with the rest of the sauce.
10. Send an open fish pie to bake at a temperature of 180 degrees for half an hour. Kish is ready.

If you want to make a pie with fresh fish, first fry the pieces of fish in a pan, mash them lightly with a fork and bake the pie.

Chicken quiche

The most delicious chicken quiche is obtained by adding champignons or any other fleshy mushrooms to the recipe.

You will need:

• Cream - 200 g;
• Flour - 2 cups;
• Chicken fillet - 300 g;
• Butter - 200 g;
• Greens (parsley and dill);
• Champignons - 400 g;
• Hard cheese - 100 g;
• Egg - 3 pcs.;
• Salt.

Chicken Pie Recipe:

1. Chop the butter into the flour to make a crumb. Add 1 egg from the refrigerator and knead the dough, which then refrigerate for an hour.
2. Slice chicken fillet small cubes and fry in a little vegetable oil.
3. Cut the champignons into small slices and mix with the chicken, add a little salt and stew until tender.
4. Put the dough in a baking dish, prick with a fork in several places, and bake in the oven for 10 minutes - the oven should already be warmed up to 200 degrees.
5. Beat two eggs lightly with cream and a pinch of salt.
6. Pour mushrooms with chicken on the dried cake, pour creamy sauce and sprinkle with grated cheese and herbs.
7. Bake at 200 degrees in the oven for about 30-40 minutes. Kish is ready.

Chicken quiche can be made with minced chicken, and if you want to add spice, use pickled mushrooms.

Sweet quiche

Such an open quiche can be served as original dessert, and for the filling you can use any fresh fruit.

You will need:

• Butter - 140 g;
• Flour - 280 g;
• Cream - 200 g;
• Egg - 2 pcs.;
• Ice water - 8 tbsp. spoons;
• Liquid honey - 1 tbsp. spoon;
• Unsalted ricotta cheese - 150 g;
• Fat cream - 200 g;
• Fresh raspberries - 300 g;
• Mint - 3-4 branches;
• A handful of almond flakes.

Recipe:

1. Knead the dough with flour, grated frozen butter and ice water. Roll it into a ball, wrap it in foil and put it in the refrigerator for an hour.
2. Preheat the oven to 190 degrees, and place the rolled out layer of dough in it and bake for 25 minutes (the dough was pre-pierced with a fork in several places).
3. Chop the mint into small pieces. Beat the eggs, finely chop the ricotta.
4. Combine beaten eggs, cream, ricotta, mint and honey.
5. Put the raspberries in a thick layer on the finished cake and cover with the creamy mixture. Sprinkle almond flakes on top.
6. Bake the cake at a temperature of 200 degrees in the oven for 35-40 minutes. Sweet quiche ready.

Add any chopped nuts, chocolate pieces, candied fruits to your sweet quiche recipe in your own way own discretion.

Vegetable quiche

This vegetarian recipe quiche turns out to be no less satisfying and nutritious than meat and fish versions of the dish.

You will need:

• Chilled water - 8 tbsp. spoons;
• Butter - 200 g;
• Flour - 300 g;
• Young zucchini - 1 pc.;
• Milk - 300 ml;
• Green beans - 85 g;
• Chives - 6-8 "feathers";
• Fresh green peas - 85 g;
• Tomatoes - 2 pcs.;
• Egg - 2 pcs.;
• Goat cheese - 100 g;
• Salt, black pepper.

Recipe:

1. Cut the zucchini into semicircles, cut the beans in half and lengthwise, chop the onion, cut the tomatoes into cubes.
2. Heat 1.5 tbsp in a frying pan. spoons butter and fry the beans on it, green onions, zucchini and peas for 5 minutes.
3. Then pour milk into the pan and add 2 tbsp. tablespoons of flour. Fry everything together, stirring constantly, until thickened.
4. Mixed dough made of iced buttered shavings, 280 g flour and cold water... Shape it into a ball and refrigerate it for an hour.
5. Preheat the oven to 200 degrees and bake the cake for 25 minutes.
6. Beat 2 eggs, salt them well and add to the fried vegetables.
7. Put the mixture on the ready-made crust, and put the tomatoes and goat cheese cut into pieces on top.
8. Bake at the same temperature for about 30 minutes.

You can replace goat cheese with feta cheese or other salted cheese.

Shrimp quiche

This is more Italian than French pie recipe to make for seafood lovers.

You will need:

• Butter - 100 g;
• Chilled water - 2-3 tbsp. spoons;
• Egg - 4 pcs.;
• Flour -200 g;
• Broccoli - 300 g;
• Peeled shrimps - 150 g;
• Heavy cream - 150 g.

Recipe:

1. Chop the chilled butter into flour, add 1 egg and water and knead the dough. Roll it into a ball and put it in the refrigerator for an hour.
2. Boil broccoli in slightly salted water, separate into small inflorescences for decoration, and carefully mash the rest with a fork and salt.
3. Preheat the oven to 200 degrees. Roll out the dough into a crust, place in a baking dish and bake for 15 minutes.
4. When the crust is ready, spread the broccoli on top of it, then the peeled shrimp.
5. Beat 3 eggs and mix with the cream. Pour the filling with the resulting mixture and send it to the oven for 30-35 minutes at the already set temperature of 200 degrees.
6. Garnish the finished pie with broccoli inflorescences.

You can choose and combine the filling for the quiche at your own discretion and desire, invariably leaving only the filling based on heavy cream and eggs.

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 biscuit cracker
• 2 tbsp honey
• 2 tbsp Sahara

Preparation:

1. Prepare the dough. Mix the sifted flour with salt, olive oil and gradually add cold water. Knead the dough. We form a bun, wrap it in plastic wrap and refrigerate for 1 hour.

2. Preparing the filling. Peel the apples, cut into large pieces and caramelize the apples in a preheated dry frying pan, sprinkle with sugar. Simmer for 10 minutes, stirring occasionally. Here we rub the lemon zest and butter, mix carefully.

3. Grind the cracker cookies in a blender.

4. Remove the apples from the heat, add honey, cookies and mix well.

5. Grease the mold with butter, slightly crush it with flour and knead the dough into a mold, with sides, cut off the excess dough.

6. Put the apple filling on the dough, and then put the cherries, evenly distribute. Stir the yolks and grease the edges of the dough with them.

7. We bake the pie in a well-heated oven, 180-200 degrees, baking time 25-30, look at the pie, because the 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, into small crumbs with your hands, break 1 egg and add cottage cheese, knead the dough. A lump of dough, wrap in plastic and put in the refrigerator for 30 minutes.

3. After that, roll out the dough with a rolling pin, thickness 0.7 cm.

4. Grease the mold with butter, sprinkle with flour, crush the excess, and use a rolling pin to put the dough, level it along the bottom and sides, remove the excess dough. Put the form with the dough in the refrigerator for 10 minutes.

5. Beat 2 eggs, sour cream, sugar, vanillin and starch until smooth.

6. Wash the cherries beforehand and put them in a colander, for 10 minutes, so that the excess juice is stacked.

Important: remove pits from fresh cherries, defrost frozen cherries.

Open pie with lingonberry

We need:

• 300 g flour
• 100 g butter
• 250 g sugar
• 10 g vanilla sugar
• 5 g baking powder
• 500 g lingonberry
• 2 eggs

Preparation:

1. Wash and dry the lingonberry berries thoroughly.

2. Mix the butter with sugar and vanilla sugar... Add the egg to this mixture, mix.

3. Sift flour and mix with baking powder. Add the butter mixture to the flour and knead the dough. We transfer the dough into a bag and send it to the refrigerator for 30 minutes.

4. A baking dish, grease with butter, sprinkle with a little flour, and distribute the dough in shape, incl. and sides. Put the lingonberries and bake in an oven preheated to 180 degrees, 40 minutes.

5. Prepare the filling: mix sour cream with sugar and beat until smooth. When the cake is ready, cool it down a little, and while it is still warm, fill it with it. Put the pie with filling in the refrigerator for a couple of hours.

Shortcrust Strawberry Jelly Pie (American Pie)

We need:

For shortcrust pastry:

• 300 g flour
• 160 g butter or margarine, chilled
• 60 grams (3 tablespoons) sugar
• 1/3 tsp salt
• 1/2 tsp baking soda
• 1 tbsp vinegar
• 1 egg
• 160 ml of kefir or water

For jelly:

• 200 g sugar
• 20 g starch
• 150 g water
• 15 g gelatin (water 70 ml)
• 100 g (15 pcs) strawberries

For the filling: 700 g strawberries

Preparation:

1. Prepare the dough. Sift the flour, three butter on a grater or chop finely, depending on where it was cooled. Grind flour with butter until smooth, salt, add sugar, egg, kefir and mix. We extinguish the soda with vinegar and add to the dough, knead the dough, put it in a ball, and put it in the refrigerator for 1 hour.

2. Lubricate the form vegetable oil, sprinkle with flour and distribute the rolled dough over the entire mold and sides. We put parchment on the dough, on it a load in the form of peas, this is necessary so that the dough does not swell during baking and is even. We bake at 180 degrees for 30 minutes. After, we remove the load, remove the basket of dough from the mold and put it on a dish, fill it with strawberries, distribute it evenly.

3. To make jelly, cook the syrup.

• Stir sugar with starch in water and cook for 3-4 minutes, stirring occasionally.
• dissolve gelatin in water. Remove the syrup from the heat, stirring constantly, the syrup should be transparent, cool.
• We interrupt the strawberries in a blender on mashed potatoes.
• mix the syrup with gelatin and add the strawberry puree, mix everything intensively.

4. Pour the strawberry pie with jelly, starting from the middle, and put in the refrigerator for a couple of hours, and best of all overnight.

Open pie with berries and jelly on shortcrust pastry

We need:

For the test:

• 350 g flour
• 150 g sugar, adjustable to taste
• 150 g butter (half can be replaced with margarine)
• 0.5 tsp baking powder
• 1 egg
• a pinch of salt

For 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 carefully and knead the dough. You can use a mixer. Dust the surface of the table with flour and lay out the dough, collect in a lump.

2. Put the dough in a greased form, evenly distributing it over the entire surface and sides, and send it to the refrigerator for 30-40 minutes.

3. Wash the berries and put them in a colander to drain the excess juice. We collect the juice, it will be needed on jelly.

5. For jelly, take a glass of berry juice (you can use any), mix with sugar. We dilute the jelly for the cake in water, add to the juice and put on the fire, from the moment of boiling, we boil for 1 minute. Remove from heat and pour in the pie, starting from the middle. We leave to cool in the form, so as not to spoil the view.

Open Jam Pie 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 the sifted flour with baking powder, sugar and salt. Add chopped butter and grind into small crumbs.

2. Drive an egg into this mixture and knead the dough. Wrap the dough in plastic and put it in the refrigerator for 30 minutes.

3. In a greased form, spread 2/3 of the dough, distribute it, cut off the excess dough. We spread the jam, evenly distribute it in shape. Cut the rest of the dough on top and sprinkle the jam on top.

4. We bake for 20-30 minutes at a temperature of 190 degrees. Cool down in shape.

Cook to your health! Bon Appetit!

This cake owes its name to one of the provinces of France - Lorraine. Historically, this area was either French or German, so it is difficult to figure out who exactly owns the original authorship today. According to one version, the quiche is the merit of thrifty Germans, who came up with it as a way to dispose of the remains of dough and other products. Another legend says that a certain Frenchwoman was bringing eggs, cheese and cream to the market, but on the way she stumbled and fell. All the products were mixed, but in order to preserve the goods, she guessed to make a pie - with a creamy egg filling in a sandy base.

Be that as it may, the duality of origin did not prevent Lorraine Pie (which means quiche Lauren) from taking a solid position among the classics of French cuisine. This dish has earned its popularity not only because of its satiety and ease of preparation. An important trump card in the sleeve is the absolute openness of the recipe to your ideas and fantasies. Any products can be used for the filling - vegetables, meat, fish, fruits, cheeses.

At the same time, the base and pouring in this dish is relatively constant, so we'll start with them, and then I will offer you a few delicious fillings for our quiche.

Basis recipe:

Knead the dough quickly from 280 g flour, 140 g coarsely grated chilled butter, a pinch of salt and 8 tbsp cold water... Roll the resulting mass into a ball, wrap with cling film and refrigerate for 30-40 minutes. Preheat the oven to 180 degrees, roll the dough along the diameter of your mold so that you get high sides, grease with oil and prick with a fork. Bake for about 25 minutes. Now the base is ready :).

You can also add to the base favorite herbs, spices, grated cheese or chopped nuts.

Fill recipe:

Connect 300 ml cream(or milk with sour cream), 2-3 eggs with 150 g grated hard cheese(in the classic version, cheese was used Gruyere, can be replaced with local hard cheeses or pecorino). Then whisk everything well, add spices if desired. This base is used for most quiches. In the sweet version, just add to this mixture sugar and vanillin on the tip of a knife.

We will cook:

Classic quiche Lauren with mushrooms and smoked brisket;

Quiche with four types of onions;

Quiche with spinach, feta cheese and tomatoes;

Kish-ratatouille;

Kish with curd cream and raspberries.

Let's get started :)!

Classic quiche Lauren

Classic version This dish is prepared with smoked chicken breast, but I would suggest adding more stewed mushrooms to this dish.

Take 250 g smoked chicken breast , cut into strips and fry until golden brown. Send cut into thin slices to the chicken 200 g mushrooms and continue to fry with the addition 2 tbsp tablespoons of sour cream, salt, pepper and thyme... Put the filling in the finished shortbread base, fill everything with the egg-cream mixture and bake at the same temperature for about 20 minutes more. Sprinkle with dried herbs before serving.

Quiche with four types of onions

Clear by 200 g red and onions , cut into thin half rings, do the same with leeks... Stew the onion with 2 tbsp butter, thyme and rosemary. Wash the wild garlic. Put the filling in a shortbread base, send the wild garlic there, fill everything with the egg-cream mixture and bake at the same temperature for about 20 minutes more.

By the way, if you chew gum while slicing onions, you won't want to cry :).

Quiche with spinach, feta cheese and tomatoes

Wash 300 g spinach and simmer in a saucepan with 100 ml cream and salt. Wash and cut into halves 200 g cherry tomatoes. Cheese also cut into small cubes. Put the tomatoes, spinach and feta cheese into the mixture, pour everything over with the egg-cream mixture and bake at the same temperature for about 20 minutes more.

Quiche with young vegetables (quiche-ratatouille)

Wash and clean by 200 g courgettes, carrots and eggplants... Cut vegetables into thin slices and fry in olive oil with herbs, salt and pepper about 2-3 minutes. Add to them several heads of garlic for the scent. 200 g tomatoes also wash and cut into slices. Put the vegetables in the base in turn and cover everything with the egg-cream mixture and bake at the same temperature for about 20 minutes more.

Sweet quiche with curd cream and raspberries