How to make delicious quiche dough? Open pie - dessert quiche with fruit filling Kish on kefir recipe

Browse unique and classic french quiche recipes from the stylish cooking site. Check out variations with smoked meats, meat, onions, mushrooms and vegetables, fish and seafood, and even sweet options with berries and fruits.

Quiche is, in fact, an open pie made from chopped shortcrust slightly salty dough based on butter. The beauty of the delicacy is that the cake is equally tasty both hot and already cold. Quiche is perfect for a festive feast, and for a family, and for a meal in the fresh air. It is hard to imagine the variety of toppings that you can come up with for this magnificent dish. Sausages, smoked meats, meat and offal, mushrooms, vegetables and all kinds of cheeses, seafood and fish. Sweet variations from apples to figs. Create unpredictable originality in every dish!

The five most commonly used ingredients in quiche recipes are:

Interesting recipe:
1. Coarsely grate or chop the heavily chilled butter.
2. Combine the sifted flour with salt, mix with chopped butter. Add egg and water. Knead quickly into an elastic, slightly sticky dough.
3. Wrap a ball of dough with a film, put it in the refrigerator for about an hour.
4. Cut the chicken fillet and mushrooms into small pieces.
5. Fry the meat. Salt, pepper. Remove from skillet.
6. In the same pan, fry the mushrooms until tender.
7. Mix with meat.
8. Prepare the filling: mix the contents of the eggs with cream, aromatic herbs, cheese chips. Salt, add spices to taste.
9. Form a “basket” from the chilled dough in the form, i.e. make the sides. Prick the bottom in several places.
10. Bake at 180-190 ° for about twenty minutes until golden.
11. Get the base, fill it with stuffing, distribute the filling, sprinkle with cheese chips.
12. Bake for about half an hour more.

Five of the fastest quiche recipes:

Helpful Hints:
. Chopped dough must be cooked very quickly so that the crushed butter does not have time to melt.
. If the dough turned out to be very crumbly, then it is fashionable to add a little sour cream.
. To prepare a sweet version of quiche, a little sugar is added to the dough.

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!

Quiche lauren is a delicious shortcrust pastry pie filled with cream and eggs. This delicacy from French cuisine will impress 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. As well as 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.

Laurent quiche is an open shortcrust pastry pie. The filling can be anything, but a gentle filling of eggs and cream is made on top.

1 cup - flour
50 gr - butter
1 - egg

1 large bunch - green onion
1 bunch - dill
2 tbsp - butter
salt, pepper, spices

200 ml - cream 10%
1 - egg
50 gr - hard cheese

Let's take a test. To do this, mix the soft butter with the egg.

Sift flour with salt.

Knead a soft dough, wrap it in cling film or a bag, put in the refrigerator for 30 minutes.

At this time, we will deal with the filling. Rinse green onions, peel, cut into rings. Fry the onion in butter for 2-3 minutes.

Cut the dill, add to the onion. Add salt, pepper, spices to taste, mix.

Remove the dough from the refrigerator, roll out, spread in a baking dish, forming sides. Put the filling on the dough.

To fill the cream, beat with a whisk with an egg, salt, add grated cheese on a coarse grater. Pour the filling over the onion.

Bake quiche with green onions and dill for 35-40 minutes at 180 degrees until golden brown.

Delicious onion quiche is perfect for first courses or as an appetizer.

Recipe 2: Laurent chicken quiche (with photo)

150 gr - flour
2 tbsp - milk
100 gr - margarine for baking
1 - egg

300 gr - chicken fillet
2 - sweet pepper
2 tbsp – polka dots
green onion
sunflower oil

100 ml - fat (20-30%) cream
120 gr - hard cheese
2 eggs
pepper

Leave the butter warm, then mash with a fork, mix with flour, egg, salt and milk. Wrap the pastry tightly in cling film and place in the refrigerator for 30 minutes.

Rinse the chicken with cool water, remove films and cartilage, cut into strips. Fry a little chicken fillet and add salt.

Separate the stalks from the peppers, cut, remove the seeds and partitions, cut thinly.
Rinse all greens with lukewarm water, dry and chop finely.

Roll out a layer of chilled dough according to the size of the mold. Grease the bottom and walls of the baking dish evenly with grease, lay out the dough, make a rim along the edge. Prick the dough with a fork and place in the oven for 10-15 minutes.

Remove the form from the oven and put the chicken, pepper, herbs on the cake.

Whip the chilled cream with the egg and a teaspoon of salt. Finely grate the cheese and put in a creamy mixture, add freshly ground pepper, mix everything.

Pour the cheese-cream mixture over the filling and put the pie in the oven for another 35-40 minutes.

Quiche with chicken and sweet peppers, take out of the oven, remove from the mold, cut and serve warm to the table.

Recipe 3: Classic Laurent Quiche with Chicken and Mushrooms

50g - softened butter
1 - egg
3 art. l. - cold water
½ tsp - salt
200g - flour

300g – chicken fillet
300g – champignons
½ - bulbs
salt, pepper, nutmeg to taste

170ml - cream 20%
2 eggs
150g - grated cheese

Beat eggs, mix with butter softened to a soft state, pour in water, salt, add flour and knead the dough ... Put it in a bag in the refrigerator for 20-30 minutes. Roll out, put in a baking dish (I have a diameter of 26 cm), greased with vegetable oil, and distribute with your hands in a form, forming sides.

We cut the fillet into small cubes, fry in vegetable oil for 5-7 minutes, add mushrooms, also fry, put on a small fire and simmer for 15 minutes with the lid closed, until all the liquid has evaporated. Let's cool down.

Beat eggs, add cream or sour cream, grated cheese, salt, pepper and nutmeg ... Beat well again.

We spread the filling in the prepared dough.

Pour filling on top.

Bake in a preheated oven at 180 degrees for 35-40 minutes until golden brown.

Recipe 4: quiche lauren with sausages and broccoli

125 gr - butter
250 gr - flour
1 - egg

200 gr - broccoli
4 pieces - sausages
1 - bulb
1 carrot

100 ml - sour cream
100 ml - milk
100 gr - hard cheese
3 eggs
pepper

Cut the chilled butter into cubes and grind with flour and salt into small crumbs.

Then add the egg to the flour and butter crumbs and mix. All this must be done as quickly as possible, otherwise the butter will start to melt and the dough will be too soft.

Gather the dough in a lump, and literally knead it two, three times, and then roll it into a layer and cover it with a baking dish. Prick the prepared dough in several places with a fork, cover with cling film and refrigerate for 30 minutes.

While the dough is cooling, wash the broccoli well and sort into inflorescences. Cut the leeks in half lengthwise, wash well and cut into half rings. Peel the carrots and chop finely. If there are no sausages, then you can use any minced meat.

Heat vegetable oil in a frying pan, put the chopped leek and simmer over medium heat until soft. Squeeze small pieces of minced meat from sausages into a pan, then put carrots, mix and simmer for 2-3 minutes. Next, add broccoli to the products in the pan, salt, pepper, mix and simmer, stirring occasionally, for 5 minutes.

Remove the form with the dough from the refrigerator, put the prepared filling into the dough and smooth it. Mix sour cream with milk and eggs, pour this mixture over the pie. Grate the cheese on a fine grater and evenly distribute over the surface of the filling.

Bake the quiche in an oven preheated to 200 degrees for 30 minutes. Quiche can be served warm or cold, cut into portions.

Recipe 5: Curd Quiche with Cheese and Tomatoes

160 gr - flour
100 gr - butter
70 gr - sour cream
1 tsp - baking powder

200 gr - cottage cheese
100 gr - cheese
1 - egg
1 - tomato
spices to taste

Make a well in the flour and add the melted butter, sour cream and baking powder.

Next, knead the dough. We place it on parchment paper and form the sides.

Now let's deal with the filling, for this, add grated cheese, herbs, as well as salt and black pepper to the cottage cheese. We mix everything.

Separately from the yolk, beat the protein to soft peaks and carefully introduce it into the cheese mixture.

We also cut the tomato into rings half a centimeter thick.

Next, evenly fill the form with the cheese mixture, put the tomato and grease with yolk.

Top can be sprinkled with dry herbs, salt and put in the oven for 40 minutes at 180 degrees.
The pie is ready.

Recipe 6: vegetable quiche lauren on ready-made puff pastry

1 pack - ready-made puff pastry.

zucchini (zucchini)
– eggplant
- carrot
- onion
- garlic
- greenery

3 eggs
1 cup cream or milk
150 gr - cheese
salt, pepper, herbs

Defrost the dough.

Peel vegetables, cut into cubes

Fry eggplant, onion and carrots separately until half cooked. We also fry the zucchini, adding a couple of cloves of garlic. If there is a lot of liquid, drain it - we will not need it.

Combine all ingredients, salt and pepper

Cool the vegetable mixture.
In the meantime, while the mixture is cooling, spread the puff pastry on a baking sheet with high sides (you can use two layers so that the cake is not so wet and does not leak). I prick a little and spread the cooled filling on the dough.

Mix three eggs, ½ - 1 glass of milk or cream, salt, pepper, add herbs and grated cheese. There is no whipping required, just mix well.

And carefully fill our pie, sprinkle everything on top with cheese for a delicious crust

We put in an oven preheated to 180 degrees. We bake for about 20 minutes. The main thing is that the dough is baked a little and the cheese is melted. Since the filling is almost ready for us.

Cut into pieces, cool slightly and eat with pleasure. Can be both hot and cold.

Recipe 7: Loran fish quiche (step by step with photo)

2 eggs
2 tbsp. l. - sour cream
100 gr - butter
3 cups - flour

250 gr - salmon or trout
200 ml - cream (10%)
150 gr - cheese
3 eggs
a pinch of nutmeg
favorite spices

Cut the cold butter into pieces, add a glass of sifted flour, salt and chop the whole thing with a knife until you get a small butter-flour crumb. Add sour cream, eggs to the resulting crumb and knead the elastic dough. The finished dough for the pie needs to be cooled, for this we put it in the refrigerator for 30 minutes.

Cut the fish into pieces, pepper, salt, add spices

Whip cream with eggs, grate cheese and add nutmeg

We take out the dough and roll it out, put it in a detachable form and distribute it along the bottom, forming sides with our hands.

Spread the filling in an even layer.

Pour with a mixture of eggs and cream, sprinkle with grated cheese and herbs on top

Bake at 220 degrees for 30 minutes.

Recipe 8: Quiche with Chicken, Zucchini and Garlic

250 gr - flour
125 g - butter
2-3 tbsp ice water

300 gr - chicken fillet
1 - bulb
250 gr - zucchini zucchini

1-2 - garlic cloves
200 gr - fat sour cream
2 eggs
dill, salt, pepper

Sift flour into a bowl and add a pinch of salt. Cut the butter into cubes and put in a bowl with flour. Rub the butter with flour with your fingertips until greasy crumbs. We do this as quickly as possible so that the contact of the hands with the dough is minimal. Add ice water to the crumbs and quickly knead the dough.

Shape the dough into a ball, wrap in cling film and refrigerate for 30 minutes.

While the dough is chilling, prepare the filling. Chicken fillet cut into small pieces. Onion cut into half rings, zucchini - into small cubes.

In a frying pan over medium heat, heat 1 tbsp. vegetable oil. Add the onion and fry, stirring, until golden brown.

We put it on a plate.

In the same pan, add another 1 tbsp. vegetable oil and fry the chicken in two batches, stirring occasionally, about 5-6 minutes each.

Transfer the fillet to a plate.

Add the chopped zucchini to the pan and fry until golden brown, about 5 minutes.