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. 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 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 of 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. Place 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

Once the Germans of Lorraine prepared an open pie from the remnants of dough mixed for baking bread, using as a filling everything that remained from a family meal - pieces of vegetables, meat, fish. The base was made from the dough in the form of a bowl, the rest of the food was placed in it, poured with a mixture of milk and eggs and baked in the oven.

The resourceful French borrowed this recipe from them, remaking it to their taste. The dish only benefited from this: now the quiche is prepared from puff or shortcrust pastry, and cheese must be added to the filling. Initially, the varieties used were Gruyere or Comte. And a great variety of recipes have appeared - now the quiche is prepared not only with meat or vegetables, but also with chopped herbs, and even with fruits and berries. True, in the latter case, cheese is no longer added, and instead of milk, they take cream or sour cream.

One of the options is a quiche with frozen cherries. In general, it doesn't matter what kind of berries or fruits you use. You can use strawberries, apples, bananas, blueberries, or a mixture of frozen or fresh fruits. If you are going to cook a quiche with frozen cherries, make sure it is pitted. Ready pie do not rush to take it out of the mold until it has completely cooled down.

On this topic

French open pie quiche is one of the few dishes that can be eaten both cold and hot. It will "come to court" during breakfast, lunch and dinner. You can enjoy them with pleasure at home during family feasts and get-togethers, or you can take this pie with you for a picnic.

The history of the quiche dates back to the 16th century, its inventors are residents of the French province of Lorraine. From there the name of the classic open pie - quiche Lauren (the French name of this province Lorraine, it. Lothringen).

What is a classic French quiche? This is an open pie from chopped dough, saturated with 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 cooking quiche exist today - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even ... with berries!

WomanJournal.ru offers 10 best recipes open pies - from the classic Lauren quiche to the exquisite quiche with figs, almonds or raspberries. Let's experiment?

Classic quiche Lauren

250 g sifted flour

A pinch of salt

1 chilled egg

3 tbsp. tablespoons 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 make a classic Lauren quiche :

For the filling: cut the brisket into small strips, fry.

Mix in cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg... Put the brisket in the egg-cream mixture.

Preheat the oven to a temperature of 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake for 15 minutes.

Take out the cake, put the filling on it, sprinkle with 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

125 g chilled butter, coarsely grated

1 chilled egg

3 tbsp. tablespoons of ice water

For filling:

400 g washed sorrel without stems

100 g blue cheese

1 large bell pepper

200 g heavy cream

2 tbsp. tablespoons of butter

Salt, freshly ground black pepper to taste

How to make sorrel quiche with 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 up a ball, wrap with cling film, put in the refrigerator for 1 hour.

For the filling: simmer the sorrel in butter for 2 minutes to make something like a puree, season with salt and pepper.

Roll out the dough, put in a mold with sides, make punctures with a fork.

Stir the sorrel puree with the cream and lightly beaten eggs, put the mixture on the crust.

Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Spread 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. tablespoons of ice water

For filling:

150 g young 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-cut, 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 of the anchovies and add to the potatoes and spinach. Season with pepper. Spread the green filling over the crust, pour the creamy mixture, top with the whole anchovies and the remaining cheese.

Bake the cake 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, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

300 g fresh raspberries

A small bunch of mint

200 g heavy cream

150 g unsalted ricotta cheese

A handful of almond flakes

1 tbsp. a spoonful of liquid honey

How to make quiche with raspberries, ricotta and almonds :

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

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

Chop 3/4 of the mint leaves. Combine beaten eggs, crumbled ricotta, cream and chopped mint, add honey.

Put the raspberries on the cake in an even layer, carefully pour the creamy mixture and sprinkle with almond flakes.

Bake the cake for 35-40 minutes. Garnish with fresh mint leaves when serving.

Quiche with raspberries, ricotta and almonds is ready.

Bon Appetit!

Italian quiche with tomatoes, basil and cheese

150 g chilled butter, coarsely grated

8 tablespoons ice water

A pinch of salt

For filling:

300 g cherry tomatoes

300 ml heavy cream

2 eggs chilled

Bunch of green basil

50 g grated Parmesan cheese

A little olive oil

Salt, pepper to taste

How to make italian quiche with tomatoes, basil and cheese :

On this topic

For dough: mix butter with sifted flour, water and a lightly beaten egg, add salt. Roll into a ball, wrap with foil and refrigerate for 1 hour.

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

Cut the tomatoes in half, put in another refractory dish, season with salt, pepper, sprinkle with oil. Simultaneously with the cake, bake for 25 minutes.

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

Sprinkle the crust with half the Parmesan, put the tomatoes, pour the egg-cream mixture, 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, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

500 g small onions

300 ml heavy cream

150 g grated cheese (Cheddar)

1 tbsp. a spoonful of butter

How to cook onion quiche :

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

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

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

Mix whipped eggs, cream, half grated cheese, add onion, season with salt and pepper. Put on a cake, sprinkle with the remaining cheese on top. Bake for 20-25 minutes until golden brown.

The onion quiche is ready.

Bon Appetit!

Large quiche with young vegetables

For the test:

On this topic

140 g chilled butter, coarsely grated

8 tbsp. tablespoons 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 onions

300 ml milk

1 1/2 tbsp. a spoonful of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. tablespoons of butter

Salt, pepper to taste

How to cook a large quiche with young vegetables :

Cut the courgettes 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... Pour milk there and add flour. Fry, stirring occasionally, until thickened. Cool slightly.

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

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

Add beaten eggs to fried vegetables, salt well, put on a cake layer. Arrange the cherry tomato quarters and goat cheese slices on top. 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, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

350 g young potatoes

A small bunch of dill

Zest of 1 lime

200 g smoked salmon

300 ml heavy cream

How to cook smoked salmon quiche :

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed dish, 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 whipped eggs with cream, dill, add grated zest, salt and pepper.

Put half of the potatoes on a crust, alternating with pieces of fish. Pour 2/3 of the egg-cream mixture, put the rest of the potatoes and fish, pour over 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, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

4 stalks of leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

300 ml heavy cream

150 g grated Gruyere cheese

2 tbsp. tablespoons of butter

How to cook quiche with leeks and mushrooms :

Knead the dough quickly, roll into a ball, wrap with plastic foil and put in the refrigerator for 1 hour.

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

In a saucepan, heat the butter 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 to them, half of the grated cheese, salt and pepper, put the filling on the cake and sprinkle with the remaining cheese.

Bake the pie at 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. tablespoons of ice water

For filling:

2 tbsp. tablespoons of butter

400 g chopped shallots

1 1/2 tbsp. a spoonful of thyme leaves

200 g sour cream

200 ml heavy cream

140 g blue cheese

3-4 figs, halved

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 in a round shape and put in the refrigerator.

For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add the thyme. Cool slightly.

Beat eggs, mix with cream and sour cream, salt and pepper, add crumbled cheese. Mix with onion.

Preheat the oven to 180C. Chop the dough with a fork and bake for 30 minutes.

Fill the crust with the filling, put the fig halves on top, sprinkle with thyme and bake for about 1 hour.

Quiche with figs and blue cheese is ready.

Bon Appetit!

Step 1: prepare the butter.

To make the dough, we need soft butter. Therefore, we spread it on a cutting board and use a knife to cut it into small pieces. Transfer the processed component to a free saucer.

Step 2: prepare the flour.

Pour the flour into a sieve and sift it directly into an empty bowl. This must be done so that the consistency of the dough becomes homogeneous and without dough lumps.

Step 3: prepare the dough.

Put soft butter in a bowl with sifted flour. Now, using a knife, chop the last ingredient until we get small flour crumbs.

Immediately after that, add salt, water and an egg to the container and mix everything thoroughly with clean dry hands until homogeneous mass and then we form a ball out of it. Attention: it is also not recommended to knead the dough for a very long time, so that it does not turn out to be too elastic.

Step 4: form the base of the lemon quiche.

Grease the sides and bottom of the baking dish with a piece of butter. Then we put the dough ball into the container and with dry hands begin to evenly stretch the dough, creating sides along the walls of the mold. The thickness of the dough should not be more 5-7 millimeters. Using a fork, we make punctures in several places so that the dough does not rise during the baking process. We put the formed base for the pie in the refrigerator for a while, while we prepare the filling.

Step 5: prepare the lemon.

Rinse the lemon under running water and put it on a cutting board. Using a fine grater, rub the citrus peel directly into a free saucer.

Now, using a knife, cut each lemon into two halves. Using a juicer, squeeze the juice from each half.

Step 6: prepare the filling.

Break eggs into a small bowl and add sugar. Using a mixer, beat the components until the sugar completely dissolves and the mass becomes homogeneous.

Immediately after that, add to the mixture soft butter, lemon zest and freshly squeezed lemon juice... Beat everything again until smooth and we can begin to cook the quiche.

Step 7: prepare the lemon quiche.

Take the baking dish out of the refrigerator and place the lemon base on the dough. Using a tablespoon, evenly level the filling, and in the meantime, preheat the oven to temperature 200 ° -220 ° C... We put the container with the pie in the oven and bake it until the dough begins to be covered with a golden crust and becomes pale brown. The filling itself should also thicken and be covered with a golden film. Immediately after that, turn off the oven, and take out the lemon quiche with the help of kitchen potholders and set it aside so that it cools down a little. After that, we transfer the cake to a flat serving dish, cut it into portioned pieces with a knife and serve it to the dessert table.

Step 8: serve lemon quiche.

Lemon quiche turns out to be mildly sour in taste with a spicy creamy aroma and sugar dough... This cake is best served with tea or coffee.
Enjoy your meal!

Instead of three lemons, you can use 2 lemons and 1 medium orange for the filling, or 1 lemon and 2 medium oranges.

Be sure to use flour to make the dough. top grade, fine grinding and a proven brand.

The best way to prepare lemon quiche is to use a removable baking dish. In another case, any frying pan is suitable, the main thing is that it does not have plastic handles that can melt in the oven.

When we form the dough base for the cake, its sides can be cut with a knife so that the edge of the pastry turns out to be even. But already from the remnants of the dough for decoration, you can make a mesh on the surface of the quiche.

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 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 a homogeneous mass is obtained, then add sour cream and knead properly


• 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 over 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!