Open pie - dessert quiche with fruit filling. How to make delicious quiche dough? Quiche with egg

An open pie with savory filling came to us from French cuisine, although the name is borrowed from German culinary specialists, because in German the pie sounds like “kuchen”. What is the difference between this appetizing dish and ordinary pies and how to cook a quiche pie at home if you have never seen or tried it? Read our article and you will get answers to all questions.

Leftover Dough Pie: A History of German Ingenuity

The base for the quiche is made 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 cook in the French province of Lorraine, bordering Germany. This territory was inhabited by the Germans, who were always distinguished by thrift and never threw away the remnants of bread dough. They baked a delicious pie, mixing bread with sausage, meat trimmings, bacon and vegetables, poured it all over with beaten eggs, and then served a hearty meal on the table. The French, appropriating the quiche recipe, made some changes to it. They added a lot of cheese to the dish, and instead of yeast dough they used shortbread. After the modernization, the pie began to be called “quiche lauren” - after the name of the province, since in French it sounds like “lauren”. There is another version of the pie - Alsatian quiche with the addition of onions, as well as fish, mushroom and even berry-fruit quiches.

How to cook quiche? We share the secrets of making dough

Traditionally for quiche, a dough similar to 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 sifted flour until crumbly. An egg, salt and a small amount of ice water are also added to it. Some quiche recipes do not contain eggs, but you can find a little sugar for a savory taste. Until the moment of baking, the dough should not heat up, so it is always kept in the refrigerator. This is done so that the grains of butter, 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 placing in a mold.

The finished dough is wrapped in a film and sent to the refrigerator. Then it is distributed in a form with high sides, the filling is laid out and the cake is baked in the oven. Sometimes the dough base is first baked and only then filled with filling.

No less tasty 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 beaten with a blender to make it homogeneous and smooth.

Quiche fillings

Quiche pie can be made with different fillings. You can use classic recipes or use your imagination, following the example of German housewives. They put in this cake everything that they had in the refrigerator or left over from the previous meal.

Quiche pie with chicken and mushrooms is very tasty, while the 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 - very French. The zucchini, mozzarella, and leek pie is savory, while the green bean, cherry tomato, green peas, and goat cheese quiche is perfect for a summer lunch.

One of the most delicious toppings is Roquefort, Brie and Chevre cheeses mixed together. Figs and blue cheese, broccoli and salmon are ideally combined with each other, and lovers of simple and tasty food will like the stuffing with spinach, potatoes and anchovies.

Classic filling - eggs and cream, which can be seasoned with nutmeg or mustard. Filling of eggs, fatty sour cream, spicy cheese and herbs has a very unusual and pleasant taste. Some housewives combine cream, milk and sour cream, experiment with spices and get a new taste of the dish every time. Observe the proportions when preparing the filling - take 120 ml of cream or milk for 1 egg. This is important so that the filling does not spread and turn out thick.

Step-by-step recipe for quiche with a photo for the first experience

Let's try to make a classic German quiche with a simple recipe. You will spend quite a bit of time on this and surprise not only your guests, but also yourself.

Quiche with sorrel, blue cheese and pepper

This unusual quiche with a delicate and refined taste is perfect for a festive lunch or dinner. It will be appreciated by gourmets with good taste.

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. l. ice water and a pinch of salt. Knead the elastic dough, form a ball, wrap with plastic wrap and refrigerate for an hour.

At this time, extinguish 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 out the dough to a size slightly larger than the form with a diameter of 18-20 cm, put it on the bottom of the form and form the sides, and then make a few punctures with a fork. Mix the sorrel with 200 ml of heavy cream and 2 lightly beaten eggs. Put the sorrel filling in the form, cut the large red pepper without seeds into thin sticks on top and sprinkle the quiche with 100 g of blue cheese, crushed with a fork.

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

Quick Quiche with Tuna and Broccoli

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

Mix 200 g flour and 100 g diced cold butter. Chop the flour with butter with a knife to a state of fine crumbs. Now add 1 egg, a pinch of salt and 4 tbsp. l. cold milk. Knead the dough very quickly so that the butter does not have time to melt.

Roll out the dough, spread it in shape, make sides and prick the dough with a fork. For the filling, combine a can of mashed canned tuna and 150 g of cream cheese. Spread the first layer of stuffing over the quiche base. Lay 100 g of thawed broccoli in the second layer. Blanch fresh cabbage for 4 minutes before roasting.

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

For filling, beat 2 eggs with 250 ml of milk, add 1 tbsp. l. flour, 0.5 tsp. herbs de Provence, a pinch of salt and freshly ground black pepper. Pour 50 g of shredded cheese on a grater and pour the mixture over the vegetables. Bake at 200°C for 30-40 minutes.

This easy recipe is sure to please your friends and family!

Quiche with raspberries, ricotta and almonds

Sweet quiche is a delicious dessert for an evening tea party, 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 refrigerate for an hour. After that, roll out the dough, put it in a mold, lift the sides, make holes with a fork and bake the quiche base at a temperature of 190 ° C for 25 minutes.

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

Put 300 g of fresh raspberries and a handful of almonds on the cooled cake, pour over the prepared filling.

Put the cake back in the oven and bake at the same temperature for about 35-40 minutes. Decorate the finished quiche with fresh raspberries.

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

Quiche is a pie that never gets boring. 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 a regular snack on the daily menu or a festive dish. Versatile and tasty quiche will please your family more than once and help you meet sudden guests. Cook it more often and it will get better and better!

Cooking dough. To do this, put flour, salt, sugar and diced cold butter in a blender bowl. We chop until we get greasy crumbs.

Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden.

We form a ball from the dough, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. We put it in a mold (no need to grease), press it with our fingers to the sides. We remove the excess.

We put a sheet of foil on the surface of the dough, pour a load (beans, peas or rice) on top.

We put in a preheated oven to 180 degrees and bake for 7 minutes. We take out, remove the foil with the load, prick the bottom with a fork. Return the mold to the oven and bake for another 5 minutes.

We take it out again and leave it. We do not turn off the oven.

While the base is baking, cut the bacon into cubes. Fry in a dry skillet, stirring occasionally, until browned, about 5 minutes.

Whisk the eggs lightly with the cream. Salt to taste.

Put the fried brisket on the base.

Pour over egg mixture and sprinkle with grated cheese (if using).

Place in the oven and bake until the filling is set and the top is golden brown, about 25 minutes.

Bon Appetit!

Do you want to learn how to cook sophisticated French pastries? Then start with Quiche Pie! And how to make a sandy crispy base for it, read the step-by-step recipe with a photo. Video recipe.

Quiche is a traditional French savory open pie, also known as Laurent pie with a filling based on eggs and milk. Its peculiarity lies in the preparation of the base from shortcrust crumbly dough (breeze) and pouring. And then follows the baking of a mixture of cheese, cream, eggs, milk and other ingredients. In this review, we will consider how to prepare the basis for a product with photographs and step-by-step instructions - dough for a Kish pie.

The dough for the French product is crumbly, crispy, while tender and soft. Kish is baked in a deep round form with a diameter of 20-25 cm with vertical corrugated sides. The dough can be immediately prepared in large quantities, divided into parts and frozen for future use. And when needed, defrost in the refrigerator on the bottom shelf and bake a fresh pie. Having a recipe for shortbread in stock, you can constantly bake Kish with different fillings, of which there are many options. For example, a pie with cheese, chicken, mushrooms, spinach, salami, etc. French quiche is delicious and simple. It provides the chef with a great flight of fancy. The pie will decorate any table and can become the main dish for a small company accompanied by a glass of wine.

Calorie content per 100 g - 495 kcal.
Number of servings - 300 g of dough
Cooking time - 10 minutes for kneading, plus chilling time in the refrigerator before baking

Ingredients:

Butter - 100 g
Flour - 200 g
Salt - a pinch
Baking soda - 0.5 tsp
Eggs - 1 pc.

Step by step preparation of dough for Kish pie, recipe with photo:

1. Insert the cutting blade attachment into the food processor. Cut the cold butter into pieces and place in the food processor bowl.

2. Add raw eggs to the butter.

3. Pour flour into the combine, which it is desirable to sift through a fine sieve so that it is enriched with oxygen. So the cake will be softer and softer. Also add salt and baking soda.

4. Knead an elastic dough so that it does not stick to the sides of the dishes and hands. If you don't have a food processor, knead the dough with your hands. But then do it quickly, because. shortbread dough does not like the warmth of the hands, from which it will lose its crunch in the finished product. For manual kneading, cut the butter into small pieces or grate on a coarse grater.

Place the kneaded dough for the Kish pie in a plastic bag, wrap it tightly and send it to the refrigerator for half an hour or the freezer for 15 minutes. Then start baking the product.

See also the video recipe on how to make dough for quiche - a French open pie.

Article

Quiche lauren is a delicious shortcrust pastry pie filled with cream and eggs. This delicacy from French cuisine will amaze you with its delicacy and excellent taste characteristics, which will become the benchmark for judging savory pastries.

How to cook quiche lauren?

Quiche Loren is a recipe that requires a certain set of products and the implementation of certain rules that will become decisive for obtaining the desired result.

The dough is distributed in an oiled form, baked for 20 minutes in the oven until browned. An additional weight laid on parchment on the dough will help to maintain the correct shape of the sand base. Often in this case, dry cereals (beans or peas) are used.
The components of the filling for quiche loren must be pre-boiled or fried before decorating the pie: ready to eat.
The components of the filling, together with the filling, are placed in a sandy toasted base, which is placed for 30-40 minutes in an oven heated to 180 degrees.

Quiche Loren dough

Classic quiche lauren is made from shortcrust-based dough made from butter or margarine. If, after adding all the components, the mass does not gather in a lump, you need to add a little more ice water or milk to it and quickly complete the batch, then determine the mass for 30 minutes in the refrigerator.

Ingredients:

butter - 120 g;
flour - 250 g;
egg - 1 pc.;
water - 1-3 tbsp. spoons;
salt - a pinch.

Cooking

Chopped or grated chilled butter is combined with flour, salt, egg and kneaded, adding water if necessary.
Wrap the resulting flour bag with a film and send it to the cold.

Quiche Loren with Chicken and Mushrooms - Recipe

One of the most popular variations among products of this kind is mushrooms. Chicken flesh is pre-boiled or browned in a frying pan in oil, seasoned to taste, and then cut into medium-sized cubes. Mushrooms are also brought to readiness by frying them with onion half rings.

Ingredients:

shortcrust pastry - 1 portion;
chicken pulp - 0.5 kg;
mushrooms - 0.5 kg;
onion - 250 g;
cream - 400 ml;
eggs - 3 pcs.;
hard cheese - 200 g;
salt, pepper, vegetable oil.

Cooking

Shortbread dough is prepared, distributed in a mold and browned in the oven.
Mushrooms and chicken are brought to readiness, laid out in a ruddy form.
Pour the ingredients with a seasoned mixture of beaten eggs, cream and cheese.
Bake the Quiche Loren pie for 30 minutes at 180 degrees.

Quiche lauren with salmon

Especially tasty and fragrant quiche loren with fish. Such a pie is conceived with salmon fillet, supplementing the pulp with broccoli or spinach inflorescences, which are poured with boiling water for a couple of minutes and only then mixed with the filling components. Filling can be seasoned to taste with Provencal herbs or

Ingredients:

shortcrust pastry - 1 portion;
salmon fillet - 350 g;
spinach - 300 g;
garlic cloves - 2 pcs.;
cream - 200 ml;
eggs - 3 pcs.;
cheese - 200 g;
salt, pepper, herbs.

Cooking

Shortbread dough is laid out in a mold, repeating its contours inside, and baked for 20 minutes.
Fill the resulting base with a mixture of chopped fish with spinach and herbs.
All are topped with a filling of eggs, cream and cheese, seasoned to taste, and the quiche lauren is baked for 30 minutes.

Quiche lauren with ham and cheese

The most positive emotions are caused by the taste of a pie prepared according to the following recipe. Quiche lauren with ham manages to be hearty, nutritious, fragrant and incredibly tasty. All the components of the filling are ready, it remains only to grind them, mix with the ingredients of the filling and put them into the prepared sand base.

Ingredients:

shortcrust pastry - 1 portion;
ham - 400 g;
cream - 200 ml;
eggs - 4 pcs.;
hard cheese - 300 g;
salt, pepper, seasonings;
dill, parsley, basil.

Cooking

The dough is browned, having previously distributed it in the form.
Ham is chopped into cubes or straws, cheese is grated, mixed with chopped herbs, seasonings.
Add beaten eggs with cream, stir, season, spread in a sand base.
Send the product for 30 minutes in the oven.

Quiche lauren with chicken and broccoli

For those who strive to eat right and try to include only healthy foods in their diet, you should try quiche loren with broccoli and boiled chicken fillet. Such a pie is not only insanely delicious, but also, thanks to the dietary components included in it, has a high nutritional value.

Ingredients:

shortcrust pastry - 1 portion;
chicken fillet - 700 g;
broccoli - 500 g;
garlic - 1 tooth;
cream - 400 ml;
eggs - 3 pcs.;
cheese - 200 g;
salt, pepper, seasonings, herbs.

Cooking

Boil chicken in water with spices, cut into small pieces.
Broccoli inflorescences are laid for 5 minutes in boiling water, drained into a colander.
Prepare the shortbread base by putting the dough into a mold and browning it.
The base is filled with chicken and broccoli, poured with a mixture of eggs, cream, cheese, garlic and herbs, seasoned to taste.
Bake the cake for 30 minutes at 180 degrees.

Bacon Quiche Loren - Recipe

Quiche lauren with bacon is one of the classic variations of French delicacy. The meat component of the filling is often fried after cutting in melted butter, which gives the finished dish an unusual aroma and taste. Bacon can be taken both fresh and smoked, or you can replace it with ham.

Ingredients:

shortcrust pastry - 1 portion;
bacon - 300 g;
cream - 200 ml;
eggs - 3-4 pcs.;
cheese - 200 g;
butter - 1 tbsp. a spoon;
salt, pepper, nutmeg, herbs.

Cooking

Browned in the form of shortcrust pastry.
Sliced bacon is fried in oil, mixed with grated cheese, herbs.
Beat eggs with cream, add nutmeg, seasonings, pour the mixture into the ingredients of the filling, mix and spread in a sand base.
Quiche Loren is baked for 30 minutes at 180 degrees.

Quiche lauren with spinach

Quiche lauren with spinach and cheese is not only tasty, but also an extremely healthy treat. It will not be difficult to prepare one at home if you take care of the availability of the necessary components in advance. Cherry tomatoes cut in half or a mix of fresh herbs will not be superfluous in such a pie.

Ingredients:

shortcrust pastry - 1 portion;
spinach - 300 g;
cherry - 150-200 g;
greens - 1 bunch;
onions - 1-2 pcs.;
eggs - 3 pcs.;
cream - 200 ml;
oil - 20 g;
salt, pepper, nutmeg.

Cooking

Distribute in the form and brown the shortcrust pastry.
Spinach is added to the onion sautéed in oil and stewed a little.
The green mass is mixed with grated cheese, cherry halves and greens, laid out in a sand base.
Fill the filling with a seasoned mixture of cream and beaten eggs, send the pie to the oven for half an hour.

Puff pastry quiche

Can be made from ready-made puff pastry. Like the sand base, it is rolled out a little and distributed in an oiled form, after which it is pricked with a fork and browned in a preheated oven. To prevent the dough from puffing up, you can additionally press it with parchment with dry beans or peas.

Ingredients:

puff pastry - 500 g;
chicken fillet - 400 g;
mushrooms - 400 g;
cheese - 200 g;
eggs - 3 pcs.;
cream - 200 ml;
salt, pepper, vegetable oil, spices.

Cooking

Boiled or fried chicken, cut.
Onions are sauteed in oil, mushrooms are added, fried, mixed with meat.
Fill the puff base with the filling, pour the seasoned mixture of eggs and cream with cheese
Send puff quiche loren with chicken for 30 minutes in the oven.

Kish Loren in a slow cooker

Can also be cooked in a slow cooker. The filling is traditionally supplemented with chicken or, as in this case, minced meat is used. Chopped meat is pre-fried with onions until tender, adding mushrooms during the frying process, allowing moisture to evaporate, after which the mass is mixed with grated cheese.

Quiche in French cuisine is as popular as yeast pies in Russian. Juicy is traditionally made from chopped dough filled with eggs, cream and cheese. There are many options for making quiche fillings and the same number of dough recipes. Shortbread is considered classic, but no less tasty cake is obtained on the basis of puff, curd and sour cream dough. Various options for its preparation are presented in our article.

Classic Loren Quiche Dough Recipe

Thin, crispy cake and juicy filling - this is how most people remember this famous one. Today, shortbread dough is kneaded for quiche. It is this option that is considered classic for pies of this type.

Shortcrust pastry for quiche and filling for it are prepared in the following sequence:

150 g of flour is sifted into a deep bowl.
50 g of butter, cut into small cubes, is added.
Next, a beaten egg, a pinch of salt and a little ice water are introduced.
From these ingredients, an elastic dough is kneaded, wrapped in a film and sent to the refrigerator.
At this time, the traditional filling is being prepared. Slices of bacon or smoked brisket (100 g) are fried in a pan. A glass of cream is strongly whipped, after which 2 eggs are alternately introduced into it. Salt and pepper are added to taste.
The cooled dough is rolled out and distributed in a form with high sides. The brisket is laid out on top, which is poured with eggs and cream.
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 quiche, which is enough for two forms with a diameter of 24 cm, it is necessary to sift 350 g of flour into a deep bowl. Then grate or chop butter with a knife (270 g). Then add a teaspoon of sugar and salt (¼ teaspoon). Lastly, very cold water (80 ml) is poured and an elastic dough is kneaded. It can be used immediately or sent for storage in the freezer.

The finished dough is rolled out on the table, then transferred to the form and distributed over it, forming the sides. From above it is closed with parchment, after which peas or beans are poured into the form. The cake is baked in the oven for 10 minutes at 200°. After that, 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 cake. And to make it even more tender, sour cream is added to the dough along with the classic ingredients. Many housewives like just this version of its preparation.

To knead sour cream dough for quiche, it is necessary to grate very cold butter or margarine (100 g) into sifted flour (250 g). Then add 2 beaten eggs with a fork, 100 g of sour cream and a pinch of salt. After kneading, you should get a pleasant to the touch and elastic dough, 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 well-known culinary TV show "We Eat at Home" offers her recipe for making a French pie. The shortbread dough base for quiche is baked in advance, after which the spinach filling is laid out on it and the egg-cream filling is poured. Yulia Vysotskaya has her own secrets of making the famous French pie.

Shortbread dough for quiche is made as follows:

Step #1. Cold butter (150 g) cut into cubes is added to the sifted flour (200 g).

Step #3. To make the base for the pie crispy after baking, a tablespoon of cognac or vodka is added to the dough, as well as 2-3 tablespoons of ice water.

Step number 4. The finished dough is immediately distributed in shape with the obligatory formation of sides. After that, the form with the base is sent to the refrigerator for half an hour.

Step number 5. After 30 minutes, the chilled dough must be pricked with a fork, after which the form with the base is sent to the oven preheated to 220 ° for 12 minutes.

Step number 6. At this time, the spinach filling and filling of eggs, cream and pieces of salmon are being prepared. The filling is laid out on the hot cake, after which the cake 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 simplest ingredients, but it turns out to be no less tasty and crispy than from shortcrust pastry. This recipe uses only 200 grams of butter, a teaspoon of salt and 2 cups of flour. All ingredients are well mixed in the mixer bowl until a homogeneous ball is formed. If necessary, ice water is added (no more than 60 ml).

The dough is immediately spread in shape, then cooled and baked in the oven. The filling is always laid out only in the finished cake. Otherwise, it will get wet and sour.

Curd dough recipe

The basis for the French pie, prepared according to this recipe, is quite soft and tender, but very tasty.

The dough for quiche is kneaded from butter, cottage cheese, flour (300 g each) and salt. All ingredients must be well chilled. First, the butter is cut with a knife into small pieces. Then dry cottage cheese and a teaspoon of salt are added to it. Lastly, flour is sifted to the ingredients. A soft and pleasant dough is kneaded, which can be spread immediately and then cooled before baking.