French open 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. They can be happy to feast on at home during family feasts and gatherings, or you can take this pie with you for a PICNIC.

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

What is Classic French Quiche? This is an open pie made from chopped dough, saturated with butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It is hard to imagine how many options for preparing quiche exist today - classic with smoked brisket, with ONION, HERBS, vegetables, mushrooms, fish and even ... with BERRIES!

We offer 8 best recipes for open pies. Let's experiment?

Ingredients:
250 g sifted flour
A pinch of salt
125g chilled butter, coarsely grated
1 chilled egg
3 art. spoons of ice water

For filling:
400 g washed sorrel without stalks
2 eggs
100 g blue cheese
1 large sweet red pepper
200 g heavy cream
2 tbsp. butter spoons
Salt, freshly ground black pepper to taste

How to make quiche with sorrel, blue cheese and pepper:

1. 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 into a ball, wrap in cling film and refrigerate for 1 hour.
2. For the filling: stew the sorrel in butter for 2 minutes to make something like a puree, season with salt and pepper.
3. Roll out the dough, put it in a mold with sides, make punctures with a fork.
4. Mix sorrel puree with cream and lightly beaten eggs, put the mixture on the cake.
5. Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Top with cheese crumbled with a fork.
6. Bake the cake for 30 minutes at 180C.
7. Quiche with sorrel, blue cheese and pepper is ready.

Bon appetit!

Italian style quiche with tomatoes, basil and cheese

Ingredients:
300 g flour
150 g chilled butter, coarsely grated
1 egg
8 tbsp ice water
A pinch of salt

For filling:
300 g cherry tomatoes
300 ml heavy cream
2 chilled eggs
Bunch of green basil
50 g grated Parmesan cheese
A little olive oil
Salt, pepper to taste

How to make Italian style quiche with tomatoes, basil and cheese:

1. For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in cling film and refrigerate for 1 hour.
2. Preheat the oven to 180C. Roll out the dough, put it in a round shape with sides, prick with a fork.
3. Cut the tomatoes in half, put in another refractory dish, salt, pepper, drizzle with oil. Bake at the same time with the cake for 25 minutes.
4. While the cake and tomatoes are baking, make the filling: mix beaten eggs and cream, salt, add chopped basil.
5. Sprinkle the cake with half of the Parmesan, lay out the tomatoes, pour over the egg-cream mixture, sprinkle again with the remaining cheese. Bake 20-25 minutes.
6. Serve the pie with fresh basil leaves.
7. Quiche in Italian with tomatoes, basil and cheese is ready.

Bon appetit!

Ingredients:
For test:
280 g flour

8 art. tablespoons of ice water

For filling:
500 g small onion
2 eggs
300 ml heavy cream
150 g grated cheese (Cheddar)
1 st. a spoonful of butter

How to cook onion quiche:

2. Cut the onions into half rings, fry until golden brown in butter.
3. Heat the oven to 180C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
4. Mix beaten eggs, cream, half grated cheese, add onions, salt and pepper. Put on the cake, sprinkle with the remaining cheese. Bake 20-25 minutes until golden brown.
5. Onion quiche is ready.

Bon appetit!

Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water

For filling:
100 g young zucchini
85 g green beans
85 g fresh green peas
Small bunch of firm green onions with white bulbs
300 ml milk
1 1/2 tbsp. a spoonful of flour
2 large eggs
100 g goat cheese
Several cherry tomatoes
2 tbsp. butter spoons
Salt, pepper to taste

How to cook a big quiche with young vegetables:

1. Cut the zucchini obliquely into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.
2. Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk into it and add flour. Fry, stirring, until thickened. Cool down a bit.
3. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
4. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
5. Add beaten eggs to the fried vegetables, salt well, put on the cake. Arrange cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.
6. Big quiche with young vegetables is ready.

Bon appetit!

Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water

For filling:
4 stalks of leeks
250 g chopped mushrooms (champignons, oyster mushrooms)
2 eggs
300 ml heavy cream
150 g grated Gruyère cheese
2 tbsp. butter spoons

How to cook quiche with leeks and mushrooms:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.

3. In a saucepan, heat the butter and fry the leek sliced ​​\u200b\u200bin rings until soft, increase the heat and add the mushrooms. Cool down a bit.
4. Beat the eggs, add the cream and the onion-mushroom mixture, half the grated cheese, salt, pepper, put the filling on the cake and sprinkle with the remaining cheese.
5. Bake the cake for 25-30 minutes.
6. Quiche with leeks and mushrooms is ready.

Bon appetit!

Ingredients:
For test:
300 g flour
180 g chilled butter
100 g ground walnuts
1/2 teaspoon salt
2 yolks
3 art. spoons of ice water

For filling:
3 eggs
2 tbsp. butter spoons
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, cut in half

How to make fig and blue cheese quiche:
1. For the dough: place the flour, salt and butter cubes in a food processor, pulse, add the walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it into a round shape and put it in the refrigerator.
2. For the filling: Melt the butter in a saucepan, fry shallots until golden brown, add thyme. Cool down a bit.
3. Beat eggs, mix with cream and sour cream, salt, pepper, add crumbled cheese. Mix with ONION.
4. Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.
5. Fill the cake with the filling, put the FIG halves on top, cut side up, sprinkle with thyme and bake for about 1 more hour.
6. Quiche with figs and blue cheese is ready.

Bon appetit!

Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water

For filling:
150 g new potatoes
200 g baby spinach
300 ml heavy cream
2 large eggs
Handful of grated Parmesan cheese
10 canned anchovies in olive oil

How to cook quiche with spinach and anchovies:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
3. Boil the potatoes in their skins until half cooked, peel and cut into slices.
4. Place the spinach in the microwave for 2 minutes, cool slightly and chop.
5. Mix cream, eggs, 2/3 cheese. Finely chop half anchovies and add to potatoes and spinach. Pepper strongly. Spread the green filling over the cake, pour over the cream mixture, put the whole anchovies and the remaining cheese on top.
6. Bake the cake for 40 minutes.
7. Quiche with spinach and anchovies is ready.

Bon appetit!

Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water

For filling:
300 g fresh raspberries
Small bunch of mint
200 g heavy cream
2 eggs
150 g unsalted ricotta cheese
handful of almond flakes
1 st. a spoonful of liquid honey

How to make raspberry, ricotta and almond quiche:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
3. 3/4 mint leaves chopped. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add HONEY.
4. Put the raspberries in an even layer on the cake, carefully pour over the creamy mixture and sprinkle with almond flakes.
5. Bake the cake for 35-40 minutes. Garnish with fresh mint leaves when serving.
6. Quiche with raspberries, ricotta and almonds is ready.

Bon appetit!

The French know a lot about cooking and love to treat themselves to delicious dishes. They love tasty, nutritious and healthy food. French Open Quiche is a delicious, easy and hearty dish that is perfect for lunch or dinner as a main course!

There are many toppings for this pie. These are vegetables, and meat, and mushrooms, and fish ... We will introduce you to several options for making a quiche pie.

For test:

• Butter - 50 grams
• Chicken egg - 1 piece
• Cold water - 3 tablespoons
• Salt - 0.5 teaspoon
• Wheat flour - 200 grams

For filling:

• Chicken breast - 0.3 kg
• Mushrooms - 0.3 kg
• Onion - half a medium onion
• salt - to taste
• pepper - to taste
• nutmeg - to taste

For sauce:

• Cream 20% - 170 ml
• Chicken egg - 2 pieces
• Hard cheese - 150 grams

How to make Laurent Pie:

1. Mix eggs, butter, flour, salt, water.
2. Knead the dough and send it to the refrigerator.
3. My mushrooms, cut and fry with finely chopped onions.
4. Boil the chicken fillet and finely chop.
5. Mix fillets and mushrooms together.
6. Take the dough out of the refrigerator and roll it out.
7. Put the dough into a mold greased with butter. We form the sides.
8. Put the prepared stuffing on the dough.
9. Mix eggs, cheese and cream until smooth.
10. Pour the egg mixture on top of the filling.
11. Bake in a preheated oven at 180 degrees for 40 minutes. Transfer the pie to a plate and set aside.

2. Pie quiche Lauren with ham, tomatoes and cheese

Quiche Lorena Ingredients:

• 50 ml milk
• 1 tomato
• 2 pieces of ham
• 1 sheet of prepared shortcrust pastry
• 70 g hard cheese
• 1 egg
• 1 green onion
• Sea salt
• Freshly ground black pepper

How to cook Quiche Loren:

1. First, cut the tomatoes into small cubes, salt and pepper.
2. Then we take the ham and also cut into cubes.
3. Next, cut the green onion diagonally.
4. We rub the cheese on a coarse grater and mix with tomatoes, onions and ham.
5. From the dough, cut out circles a little larger in diameter than the baking tins.
6. We put the dough in forms, form the sides and put the filling in them.
7. Then beat the egg with milk and pour into molds for the filling.
8. We send it to the oven preheated to 190 degrees and bake for 15-18 minutes.

3. Quiche with chicken, mushrooms and broccoli

French Pie Ingredients:

• 0.5 kg puff pastry
• 2 onions
• 2 chicken breasts
• 300 grams of mushrooms
• 300 grams of broccoli
• 200 grams of hard cheese
• Italian Herb Blend
• 2 eggs
• a pinch of salt
• 3 tablespoons sour cream 20% fat

How to make a french quiche:

1. Boil the chicken fillet in salted water.
2. Cut the breast, mushrooms and onion into small cubes.
3. Fry the onion until golden brown.
4. Then add the mushrooms to the onions and cook until all the water has evaporated.
5. Chop the broccoli and grate the hard cheese on a coarse grater.
6. Mix all the ingredients, add eggs, sour cream, greens and, of course, do not forget to salt, then mix everything well - this is your filling.
7. Lubricate the form with butter and put the dough there, evenly distribute it, forming the sides, and put the filling.
8. Preheat the oven to 180 degrees and bake the dough until golden brown.

4. Pie quiche with mushrooms and tomatoes

Hearty and tasty pie with mushrooms, fresh tomatoes and fresh herbs.

Quiche Ingredients:

• Puff pastry, store-bought - 1 sheet
• Fresh mushrooms (or dried) - 400 g
• Onion - 1 piece
• Cheese - 100-150 g
• Milk - half a glass
• Eggs - 2 pieces
• Tomato - 2 pieces
• A bunch of greens (onion, dill, parsley)
• Favorite spices, salt, pepper - to taste

Cooking quiche with mushrooms and tomatoes:

1. Roll out the dough, put it in a greased form, form high sides (2-3 cm). Prick with a fork, sprinkle with half the grated cheese. Bake in the oven at 170 degrees for 10 minutes.
2. Mushrooms chop (dried pre-soak, then squeeze), fry with onions until tender.
3. Mushrooms put on top of the dough, salt, add spices to taste.
4. Chop the greens and put on top of the mushrooms.
5. Cut the tomatoes into slices and put in a circle on top of the greens, salt.
6. Beat the eggs, add milk, the rest of the grated cheese, salt, add spices if desired.
7. Pour the quiche with the resulting mixture and bake in the oven at 180 degrees for 30-40 minutes, until cooked.

5. Quiche with bacon, cheese and spinach

Ingredients for 8 servings:

Dough:

• 1.5 cups flour
• 1.5 teaspoons of sugar
• 0.5 teaspoon salt
• 6 tablespoons butter
• 2 tablespoons margarine
• 1/3 cup very cold water
• Some grated cheese

Filling:

• 4 strips of bacon (optional)
• 1 large onion finely chopped
• 1 minced garlic clove
• 200-220 grams coarsely chopped spinach leaves
• 3 large eggs
• 1 1/3 cups whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Cooking:

1. Knead the dough from flour, sugar and salt. Add margarine and butter.
2. Spray the dough with water. With a wooden spoon, quickly mix the dough and form it into a ball. Turn the ball out onto a floured surface and knead a little more.
3. Place the dough on a large piece of plastic wrap and roll it into a disc about 1.5 cm thick. Wrap the disc in cling film and refrigerate for 1 hour until firm.
4. When the dough has cooled, lightly oil a round baking dish and set aside. Dust a large piece of waxed paper with flour and place the dough on it. Roll out the dough into a circle the size of the baking dish, plus a little over the edges of the quiche.
5. Flip the dough together in the waxed paper and put it into the mold. Peel off the paper and carefully place the dough, pressing the edges against the sides of the pan. Try not to stretch the dough.
6. Place the mold in the refrigerator for 15 minutes. Preheat the oven to 220 degrees.
7. Remove dough from refrigerator and cover tightly with foil. Sprinkle rice or dried beans on the foil halfway and bake on the middle rack of the oven for about 20 minutes. Remove from oven and remove foil along with beans.
8. Pierce the dough a few times with a fork and put it back in the oven. Reduce the heat to 200 degrees and bake for another 10 minutes. Remove from oven and immediately sprinkle with shredded cheese, filling in fork holes to melt the cheese and prevent the egg mixture from leaking out. Set the mold aside for a while while you prepare the filling.
9. Fry the bacon in a large skillet until crispy and remove to a plate. Drain excess fat from skillet, reserving about 2 tablespoons. If you are not using bacon, simply heat 2 tablespoons of vegetable oil in a frying pan. Add the onion and sauté over medium heat for about 8 minutes until translucent. Add garlic and spinach. Cover the pan with a lid and simmer the vegetables for 3-5 minutes, stirring occasionally, until tender and soft. Remove the skillet from the heat.
10. Whisk the eggs in a large bowl and then stir in the milk, mustard, salt and pepper. Lay the prepared vegetables on the dough and sprinkle with half the cheese. Crumble bacon on top. Now slowly pour the egg mixture over the filling and sprinkle with the remaining cheese.
11. Bake the quiche on the center rack of the oven at 200ºC for 40-45 minutes until lightly browned. Remove from oven and let cool for at least 30 minutes.

Serve warm, room temperature or chilled.

6. Quiche with mushrooms and spinach

Ingredients:

• Wheat flour - 0.25 kg
• Rye flour - 50 grams
• Ricotta - 0.2 kg
• Salt - 1/2 teaspoon
• Granulated sugar - 1 teaspoon
• Baking powder - 2.5 grams
• Ground black pepper - 0.2 teaspoons
• Cow's milk - 2 tablespoons
• Butter - 65 grams
• Mushrooms (champignons) - 0.35 kg
• Spinach - 0.3 kg
• Bulb onion - 1 onion
• Salt - to taste
• Grated nutmeg - 1 pinch
• Hard cheese - 150 grams
• Chicken egg - 2 pieces
• Cow's milk - 150 ml

How to prepare quiche with mushrooms and spinach:

1. We mix rye and wheat flour, add salt, sugar, baking powder to them and mix thoroughly.
2. Add butter, ricotta and milk and beat in a food processor or mixer
3. We roll out the resulting dough and form the sides like on pizza.
4. We pierce the dough with a fork around the perimeter and send it to the refrigerator for 20 minutes
5. Spinach leaves (without stalks) cook for two minutes
6. Chop the onion and mushrooms and fry in butter until cooked
7. Mix mushrooms with spinach, salt, pepper and let cool slightly
8. We divide all our grated cheese into 2 equal parts. We line the dough with one half, and distribute the entire filling on top.
9. Sprinkle the rest of the grated cheese on top of the mushrooms and spinach.
10. Beat the egg with milk and pour the whole mushroom-cheese filling
11. We send it to the oven preheated to 160 degrees for 25-30 minutes
12. After cooking, the pie should be infused and cooled.

Bon appetit!

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.

French open 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. They can be happy to feast on at home during family feasts and gatherings, or you can take this pie with you on a picnic.

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

What is Classic French Quiche? This is an open pie made from chopped dough, saturated with butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It is hard to imagine how many options for preparing quiche exist today - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even ... with berries!

WomanJournal.ru offers 10 best recipes for open pies - ranging from classic Lauren quiche to 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 art. spoons of ice water

For filling:

250 g smoked brisket

200 ml heavy cream

150 g grated Gruyère cheese

A pinch of grated nutmeg

How to make classic quiche lauren :

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

Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Put the brisket into the egg-butter 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 15 minutes.

Remove the cake, put the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.

Classic quiche Lauren is ready.

Bon appetit!

Quiche with sorrel, blue cheese and pepper

250 g sifted flour

A pinch of salt

125g chilled butter, coarsely grated

1 chilled egg

3 art. spoons of ice water

For filling:

400 g washed sorrel without stalks

100 g blue cheese

1 large sweet red pepper

200 g heavy cream

2 tbsp. butter spoons

Salt, freshly ground black pepper to taste

How to make quiche with sorrel, 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 into a ball, wrap in cling film and refrigerate for 1 hour.

For the filling: stew 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 form with sides, make punctures with a fork.

Mix sorrel puree with cream and lightly beaten eggs, put the mixture on the cake.

Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Top with cheese crumbled with a fork.

Bake the cake 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 art. tablespoons of ice water

For filling:

150 g new potatoes

200 g baby spinach

300 ml heavy cream

2 large eggs

Handful of grated Parmesan cheese

10 canned anchovies in olive oil

How to cook quiche with spinach and anchovies :

Boil the potatoes in their skins until half cooked, 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 anchovies and add to potatoes and spinach. Pepper strongly. Spread the green filling over the cake, pour over the cream mixture, put the whole anchovies and the remaining cheese on top.

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 art. tablespoons of ice water

For filling:

300 g fresh raspberries

Small bunch of mint

200 g heavy cream

150 g unsalted ricotta cheese

handful of almond flakes

1 st. a spoonful of liquid honey

How to make a raspberry, ricotta and almond quiche :

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

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

Spread the raspberries in an even layer on the cake, carefully pour over the cream 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 style quiche with tomatoes, basil and cheese

150 g chilled butter, coarsely grated

8 tbsp ice water

A pinch of salt

For filling:

300 g cherry tomatoes

300 ml heavy cream

2 chilled eggs

Bunch of green basil

50 g grated Parmesan cheese

A little olive oil

Salt, pepper to taste

How to make Italian style quiche with tomatoes, basil and cheese :

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

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

Cut the tomatoes in half, put in another refractory dish, salt, pepper, drizzle with oil. Bake at the same time with the cake for 25 minutes.

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

Sprinkle the cake with half of the parmesan, lay out the tomatoes, pour over the egg-cream mixture, sprinkle again with the remaining cheese. Bake 20-25 minutes.

Serve the pie with fresh basil leaves.

Quiche in Italian with tomatoes, basil and cheese is ready.

Bon appetit!

onion quiche

For the test:

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

500 g small onion

300 ml heavy cream

150 g grated cheese (Cheddar)

1 st. a spoonful of butter

How to cook onion quiche :

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

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

Preheat oven to 180C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

Mix beaten eggs, cream, half grated cheese, add onions, salt and pepper. Put on the cake, sprinkle with the remaining cheese. Bake 20-25 minutes until golden brown.

Onion quiche is ready.

Bon appetit!

Large quiche with young vegetables

For the test:

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

100 g young zucchini

85 g green beans

85 g fresh green peas

Small bunch of firm green onions with white bulbs

300 ml milk

1 1/2 tbsp. a spoonful of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. butter spoons

Salt, pepper to taste

How to cook a big quiche with young vegetables :

Cut the zucchini into slices obliquely, 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 for about 5 minutes. Pour milk into it and add flour. Fry, stirring, until thickened. Cool down a bit.

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

Add beaten eggs to the fried vegetables, salt well, put on the cake. Arrange 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 art. tablespoons of ice water

For filling:

350 g new potatoes

Small bunch of dill

Zest of 1 lime

200 g smoked salmon

300 ml heavy cream

How to cook quiche with smoked salmon :

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, 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 beaten eggs with cream, dill, add grated zest, salt and pepper.

Put half of the potatoes on the cake, alternating with pieces of fish. Pour 2/3 of the egg-cream mixture, put the rest of the potatoes and fish, pour 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 art. tablespoons of ice water

For filling:

4 stalks of leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

300 ml heavy cream

150 g grated Gruyère cheese

2 tbsp. butter spoons

How to make Leek and Mushroom Quiche :

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

In a saucepan, heat the butter and fry the chopped leeks until soft, increase the heat and add the mushrooms. Cool down a bit.

Beat the eggs, add cream and the onion-mushroom mixture, half the grated cheese, salt, pepper, put the filling on the cake and sprinkle with the remaining cheese.

Bake the cake for 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 art. spoons of ice water

For filling:

2 tbsp. butter spoons

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, cut in half

How to make fig and blue cheese quiche :

For the dough: place the flour, salt and butter cubes in a food processor, pulse, add the walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it into a round shape and put it in the refrigerator.

For the filling: Melt the butter in a saucepan, fry the shallots until golden brown, add the thyme. Cool down a bit.

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

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

Fill the cake with the filling, put the fig halves on top, cut side up, sprinkle with thyme and bake for about 1 hour more.

Quiche with figs and blue cheese is ready.

Bon appetit!

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.

1. 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.
2. The components of the filling for quiche loren must be pre-boiled or fried before decorating the pie: ready to eat.
3. 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

1. Chopped or grated chilled butter is combined with flour, salt, egg and kneaded, adding water if necessary.
2. 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

1. Shortbread dough is prepared, distributed in a mold and browned in the oven.
2. Mushrooms and chicken are brought to readiness, laid out in a ruddy form.
3. Pour the ingredients with a seasoned mixture of beaten eggs, cream and cheese.
4. 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

1. Shortbread dough is laid out in a mold, repeating its contours inside, and baked for 20 minutes.
2. Fill the resulting base with a mixture of chopped fish with spinach and herbs.
3. 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

1. The dough is browned, having previously distributed it in the form.
2. Ham is chopped into cubes or straws, cheese is grated, mixed with chopped herbs, seasonings.
3. Add beaten eggs with cream, stir, season, spread in a sand base.
4. 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

1. Boil chicken in water with spices, cut into small pieces.
2. Broccoli inflorescences are laid for 5 minutes in boiling water, drained into a colander.
3. Prepare the shortbread base by putting the dough into a mold and browning it.
4. The base is filled with chicken and broccoli, poured with a mixture of eggs, cream, cheese, garlic and herbs, seasoned to taste.
5. 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. the spoon;
• salt, pepper, nutmeg, herbs.

Cooking

1. Browned in the form of shortcrust pastry.
2. Sliced ​​bacon is fried in oil, mixed with grated cheese, herbs.
3. Beat eggs with cream, add nutmeg, seasonings, pour the mixture into the ingredients of the filling, mix and spread in a sand base.
4. 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

1. Distribute in the form and brown the shortcrust pastry.
2. Spinach is added to the onion sautéed in oil and stewed a little.
3. The green mass is mixed with grated cheese, cherry halves and greens, laid out in a sand base.
4. Pour 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

1. Boiled or fried chicken, cut.
2. Onions are sauteed in oil, mushrooms are added, fried, mixed with meat.
3. Fill the puff base with the filling, pour the seasoned mixture of eggs and cream with cheese
4. 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.