As you all know, quiche is a French open-faced pie that is made with various fillings. Most of these pies are prepared with meat or vegetable fillings, but sweet variations are extremely rare. However, I decided to make a sweet quiche, especially since we are now in the fruit season, which means we need time to enjoy fresh and juicy berries.

I decided to use strawberries as the filling, but if you want, you can choose other ingredients. It would probably be more correct to call my culinary “masterpiece” a tartlet, but in my understanding, tartlets are prepared with fresh fruit, which is not pre-baked. So let there be strawberry quiche!

Preparing quiche comes down to preparing its three components: dough, filling and filling. Filling is a mixture that covers the filling (in this case, strawberries) and prevents it from spreading. In other words, the filling is the connecting component between the filling and the dough, and it is prepared, in most cases, from eggs, sour cream, and sometimes milk.

In order to prepare the quiche, we will need to prepare the following ingredients.

For the test:

1. 100 gr. Sahara
2. 100 gr. butter
3. 0.5 cups sour cream
4. 2 cups of flour
5. 1 tsp baking powder or 1/4 tsp. soda

For filling:

• 500 gr. strawberries
• 2 tsp starch

For filling:

• 100 gr. sour cream
• 1 egg
• 0.5 cups sugar
• 2 tbsp. flour

How to cook fruit quiche with strawberries - recipe with photo:

Below in the photo you can see all the necessary products that we will use in the cooking process.

We start by preparing the dough. The dough for the quiche will be sandy, so take softened butter, cut it into small squares and put it in a cup.

Add sugar to the butter. The amount of sugar for the dough can be adjusted based on your taste needs. For those who like very sweet dough, you can add a glass of sugar; for those who don’t like it, you don’t have to add sugar at all.

Take a package of sour cream (100 g) and stir thoroughly with a spoon. Add sour cream to sugar and butter.

Mix butter, sour cream and sugar in a cup. For convenience, you can knead the mixture with your hands so that there are no lumps of butter left.

Add sifted flour and baking soda (or baking powder) slaked in lemon juice or vinegar.

Let's start kneading the dough. It is more convenient to do this with your hands, as it is too dense to work with a spoon. Please note that this is shortbread dough, and its consistency should be quite soft, but still hold its shape.

We take out a baking dish - I have a frying pan with removable sides, 20 cm in diameter. For a small quiche, this is the most suitable size.

Place baking paper in the baking dish, which will prevent the cake from sticking to the walls.

Since our pie is open, we do not need to divide the dough into two parts. Roll out a piece of dough with a rolling pin and carefully transfer it to the mold. I’ll warn you right away: the dough may break through, but you shouldn’t worry about it. I actually had to “glue” the sides separately, but it doesn’t matter. Since the dough is very soft, its parts are easily connected to each other. By the way, the sides are a special topic, since they will hold our filling and filling, and will also prevent the filling from leaking out. Therefore, we make the sides as high as possible, because during the baking process they will still settle a little.

The sides turned out crooked, so I had to trim them with a regular knife. I simply stuck the cut remains of the dough onto the bottom.

Now we put the base for the quiche in the oven for 15 minutes so that it “sets.” The oven temperature is standard, 180-190 degrees. While the base is baking, let's make the filling.

Quiche filling

We wash fresh strawberries under water, remove the stems and let them drain. At this stage it is very important to get rid of excess moisture, since the strawberries, in any case, will give a lot of juice. Once the strawberries have drained, cut the strawberries into two parts.

Let's start filling. To do this, mix sour cream, sugar, flour and egg. Mix the resulting filling thoroughly until smooth.

After 15 minutes, take our pie crust out of the oven and let it cool.

As soon as the dough has cooled, sprinkle the bottom with half of the starch that we prepared in advance. The starch will absorb the excess juice that the strawberries give and will prevent the filling from spreading and soaking the entire pie.

Let's start laying out the strawberries.

This is the beauty we got.

From the outside it may seem like an ordinary pie, but it is a quiche. It’s just that we see a browned filling on top, which can be confused with the top layer of dough.
Be sure to try baking a delicious strawberry quiche in the warm season - this wonderful, delicate dessert will delight the whole family!

1. After you take out the pie, be sure to let it cool, and best of all, put it in the refrigerator. The fact is that while it is hot, when cutting it will release a lot of juice, which can make the dough seem wet or damp. And in the refrigerator the quiche will harden, and the starch will reliably retain excess liquid. I went through this my own experience and now I’m trying to protect you from my past mistakes.

2. Be sure to dry the strawberries. Let it drain in a colander, then spread it out on a board or tray and then let it dry. Otherwise, we'll end up with strawberry juice instead of filling.

3. And the last thing: use only fresh berries for the filling, since frozen strawberries contain even more liquid, and this, in turn, brings us back to point 2. And the taste of frozen strawberries in the filling is significantly inferior to fresh ones.

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

• 1 cup - flour
• 50 g - butter
• 1 - egg

• 1 large bunch - green onions
• 1 bunch - dill
• 2 tbsp. - butter
• salt, pepper, spices

• 200 ml - cream 10%
• 1 - egg
• 50 g - hard cheese

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

Sift flour with salt.

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

At this time, let's make the filling. Wash the green onions, peel them and cut into rings. Fry the onion in butter for 2-3 minutes.

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

Remove the dough from the refrigerator, roll it out, distribute it over the baking dish, forming sides. Place the filling on the dough.

To pour the cream, beat with a whisk with the egg, salt, add grated cheese. Pour the filling over the onions.

Bake the 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 quiche with chicken (with photo)

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

• 300 g - chicken fillet
• 2 - sweet pepper
• 2 tbsp. - peas
• green onions
• sunflower oil

• 100 ml - heavy (20-30%) cream
• 120 g - hard cheese
• 2 eggs
• pepper

Leave the butter warm, then mash with a fork, mix with flour, egg, salt and milk. Wrap the shortbread dough 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 the chicken fillet a little and add salt.

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

Roll out the layer of chilled dough to the size of the mold. Grease the bottom and walls of the baking container evenly, lay out the dough, and make a rim around the edge. Using a fork, prick the dough frequently and place in the oven for 10 to 15 minutes.

Remove the pan from the oven and place chicken, peppers, and herbs on the crust.

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

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

Remove the quiche with chicken and sweet pepper from the oven, remove from the pan, cut and serve warm.

Recipe 3: classic Laurent quiche with chicken and mushrooms

• 50g - softened butter
• 1 - egg
• 3 tbsp. 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 the eggs, mix with softened butter, add 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 (mine is 26cm in diameter), greased with vegetable oil, and spread it over the pan with your hands, forming sides.

Cut the fillet into small cubes, fry in vegetable oil for 5-7 minutes, add mushrooms, fry as well, put on low heat and simmer with the lid closed for 15 minutes until all the liquid has evaporated. Let it cool.

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

Place the filling into the prepared dough.

Pour the filling on top.

Bake in an oven preheated to 180 degrees for 35-40 minutes until golden brown.

Recipe 4: Quiche Laurent with sausages and broccoli

• 125 g - butter
• 250 gr - flour
• 1 - egg

• 200 g - broccoli
• 4 pieces - sausages
• 1 - bulb
• 1 carrot

• 100 ml - sour cream
• 100 ml - milk
• 100 g - hard cheese
• 3 eggs
• pepper

Cut the cooled butter into cubes and grind with flour and salt into fine 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 begin to melt and the dough will be too soft.

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

While the dough is cooling, wash the broccoli well and separate it into florets. Cut the leeks in half lengthwise, wash well and cut into half rings. Peel the carrots and chop finely. If you don’t have sausages, you can use any minced meat.

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

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

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

Recipe 5: curd quiche with cheese and tomatoes

• 160 gr - flour
• 100 g - 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 melted butter, as well as sour cream and baking powder.

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

Now let's get started with the filling; to do this, add finely grated cheese, herbs, as well as salt and black pepper to the cottage cheese. Mix everything.

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

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

Next, fill the mold evenly with the cheese mixture, add the tomato and brush with yolk.

You can sprinkle dry herbs on top, add salt and place in the oven for 40 minutes at 180 degrees.
The pie is ready.

Recipe 6: Vegetable quiche Laurent on prepared puff pastry

1 package - ready-made puff pastry.

• zucchini
• - eggplants
• - carrot
• - onion
• - garlic
• - greenery

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

Defrost the dough.

Peel vegetables and cut into cubes

Fry the eggplants, onions 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 won’t need it.

Combine all ingredients, salt and pepper

Cool the vegetable mixture.
Meanwhile, while the mixture is cooling, place 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 it a little and spread the cooled filling onto the dough.

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

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

Place in an oven preheated to 180 degrees. We bake for about 20 minutes. The main thing is that the dough bakes a little and the cheese melts. Since our filling is almost ready.

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

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

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

• 250 g - salmon or trout
• 200 ml - cream (10%)
• 150 gr - cheese
• 3 eggs
• 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 fine butter-flour crumbs. Add sour cream and eggs to the resulting crumbs and knead the elastic dough. The finished pie dough needs to be cooled; to do this, put it in the refrigerator for 30 minutes.

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

Beat cream with eggs, grate cheese and add nutmeg

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

Spread the filling in an even layer

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

You need to 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 g - chicken fillet
• 1 - bulb
• 250 gr - zucchini squash

• 1-2 — garlic cloves
• 200 g - full-fat sour cream
• 2 eggs
• dill, salt, pepper

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

Form the dough into a ball, wrap it in film and put it in the refrigerator for 30 minutes.

While the dough is cooling, prepare the filling. Cut the chicken fillet into small pieces. Cut the onion 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.

Remove to a plate.

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

Transfer the fillet to a plate.

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

Remove the dough from the refrigerator and roll it into a circle, 6-7 cm larger than the diameter of the mold.

Transfer the dough into the mold, trim off the excess edges. Prick with a fork in several places.

Place a piece of foil on the dough and pour a weight on it - dry beans, rice or special culinary weights. Place the pan in an oven preheated to 200 degrees and bake for 15 minutes. Then remove the foil with weights and bake for another 7-10 minutes until crispy in appearance. Remove from the oven.

While the base is baking, prepare the filling. To do this, lightly whisk sour cream with eggs, grated garlic and finely chopped dill. Salt and pepper to taste.

Mix chicken, onion and zucchini in a bowl, salt to taste.

Place the filling in the base and add the egg-sour cream mixture.

Place the Laurent quiche in the oven, preheated to 170 degrees, for 15 minutes until the filling sets.
Let the pie cool slightly, cut into slices and serve.

We all love to indulge ourselves with sweets, and when it comes to French pastries, even the most severe critic of desserts gives in to it. On the gastronomic scene - quiche pie: a recipe made from shortcrust pastry.

The original dough goes perfectly with rich-tasting berries. Laurent quiche is a sweet recipe that even an inexperienced cook can prepare.

• Recipe posted: Alexander Lozier
• After cooking you will receive: 3-4 servings
• Preparation: 25 minutes
• Cooking: 35 minutes
• Preparation: 1 hour
• Calorie content: 365 kcal per 100 g

Composition of shortcrust pastry for quiche

• selected chicken egg
• 50 g butter margarine
• 1 cup wheat flour
• a slice of butter
• 1 cup granulated sugar
• 2 tbsp semolina
• 2 cups fresh or frozen raspberries

Raspberry quiche recipe

1. Add frozen margarine flakes to the sifted flour. Grind the egg with granulated sugar.

2. Add the resulting mass to the flour. Forming the dough. Place it in the freezer for a couple of minutes.

3. Take the dough out of the freezer. Roll out the finished dough ball into a thin layer on a prepared work surface.

4. First, lightly sprinkle it with wheat flour.

5. Mix raspberries with sugar and semolina. Place parchment paper in a baking pan. Distribute the dough evenly throughout the entire pan.

6. Place the filling on top. Bake for half an hour in a well-heated oven.

7. The finished open pie can be decorated with fresh berries and cream, crushed with powdered sugar.

An open-faced French pie leaves plenty of room for culinary variation. Among them - . Delicate dough with an original salty filling can become a bright gastronomic guest on any table.

Break all culinary stereotypes!

So as not to forget, save the recipe on your wall.

We need:

For the test:

• 200 g premium flour
• 100 g wholemeal flour
• 50 g olive oil
• a pinch of salt
• 100 ml ice water

For filling:

• 6 apples
• 200 g cherries
• 1 lemon
• 20 g butter
• 2 yolks
• 100 g cracker cookies
• 2 tbsp. honey
• 2 tbsp. Sahara

Preparation:

1.Prepare the dough. Mix the sifted flour with salt, olive oil and gradually add cold water. Mix the dough. Form a bun, wrap in cling film and refrigerate for 1 hour.

2. Prepare the filling. Peel the apples, cut into large pieces and caramelize the apples in a preheated dry frying pan, sprinkling with sugar. Simmer for 10 minutes, stirring. Add lemon zest and butter here and mix thoroughly.

3. Grind the cracker cookies in a blender.

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

5. Grease the mold with butter, lightly dust it with flour and knead the dough into a mold with sides, trim off the excess dough.

6. Place the apple filling on the dough, and then add the cherries and distribute evenly. Stir the yolks and brush the edges of the dough with them.

7. We bake the pie in a well-heated oven, 180-200 degrees, baking time 25-30, watch the pie, because ovens are different. Cool for 35 minutes.

Quiche with cherries in curd dough

We need:

• 180 g flour
• 25 g corn starch
• 150 g butter, chilled
• 140 g cottage cheese
• 3 eggs
• 105 g sugar
• 0.5 tsp salt
• 200 g sour cream 20%
• 2 g vanillin
• 400 g cherries

Preparation:

1.Cut the cooled butter into cubes.

2. Mix flour with sugar and salt. Grind the butter with flour, use your hands to form fine crumbs, break 1 egg and add cottage cheese, knead the dough. Wrap a lump of dough in film and place in the refrigerator for 30 minutes.

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

4. Grease the mold with butter, sprinkle with flour, shake off the excess, and using a rolling pin, put in the dough, level it along the bottom and remove the excess dough from the sides. Place the form with the dough in the refrigerator for 10 minutes.

5. Beat 2 eggs, sour cream, sugar, vanillin and starch into a homogeneous mass.

6. Pre-wash the cherries and place in a colander for 10 minutes to drain excess juice.

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

Open pie with lingonberries

We need:

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

Preparation:

1. Wash the lingonberries thoroughly and dry them.

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

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

4. Grease a baking dish with butter, sprinkle with a little flour, and distribute the dough into the pan, incl. and sides. Add lingonberries and bake in an oven preheated to 180 degrees for 40 minutes.

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

Strawberry pie made from shortcrust pastry with jelly (American pie)

We need:

For shortbread dough:

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

For the jelly:

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

For filling: 700 g strawberries

Preparation:

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

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

3. To prepare the jelly, cook the syrup.

• Stir sugar and starch in water and cook for 3-4 minutes, stirring.
• Dissolve gelatin in water. Remove the syrup from the heat, stirring constantly, the syrup should be transparent, let it cool.
• Puree the strawberries in a blender.
• mix the syrup with gelatin and add strawberry puree, mix everything vigorously.

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

Open pie with berries and jelly on shortcrust pastry

We need:

For the test:

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

For the jelly:

• 1 tbsp. juice from berries
• 2 tbsp. Sahara
• 1 pack jelly for cake

For filling:

• 1 tbsp. starch
• 500 g berries (raspberries, currants, strawberries or any other)
• 1 tbsp. Sahara

Preparation:

1.In a bowl, mix flour, butter, salt, sugar, egg, baking powder, mix everything thoroughly and knead the dough. You can use a mixer. Dust the surface of the table with flour and lay out the dough, collecting it into a ball.

2. Place the dough into a greased pan, distributing it evenly over the entire surface and sides, and place it in the refrigerator for 30-40 minutes.

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

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

Open pie with jam easy recipe

We need:

• 250 g flour
• 90 g butter, chilled
• 1 egg
• 50 g sugar
• 1 tsp baking powder
• 1/2 tsp. salt
• 150 g of any jam

Preparation:

1. Mix sifted flour with baking powder, sugar and salt. Add chopped butter and grind into fine crumbs.

2. Drive an egg into this mixture and knead the dough. Place the dough, wrapped in film, in the refrigerator for 30 minutes.

3. Place 2/3 of the dough into a greased pan, distribute it, trim off the excess dough. Spread the jam and distribute it evenly over the pan. Crumble the rest of the dough on top and sprinkle some jam on top.

4. Bake for 20-30 minutes at 190 degrees. Cool in shape.

Prepare for your health! Bon appetit!

Once upon a time, the Germans of Lorraine prepared an open pie from the remains of the dough kneaded for baking bread, using as filling everything that was left over from the family meal - pieces of vegetables, meat, fish. A base was made from the dough in the form of a bowl, the remaining food was placed in it, poured with a mixture of milk and eggs and baked in the oven.

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

One option is quiche with frozen cherries. In general, it doesn’t matter what kind of berries or fruits you use. You can use strawberries, apples, bananas, blueberries, or a mixture of frozen or fresh fruits. If you do cook quiche with frozen cherries, make sure they are pitted. Do not rush to remove the finished cake from the mold until it has cooled completely.