Kvass 

Quiche recipe with different fillings. Quiche recipe with different fillings Quiche group punk open pie

Quiche is a wonderful French open pie that was invented in the 16th century in the province of Lorraine, France. Subsequently, this pie conquered the whole world, and came to court in the territories of the former Soviet Union.

Kish - you can eat for breakfast, lunch and dinner, both cold and hot. This cake is very satisfying and tasty, and there are many types of it that depend on the base, i.e. dough, as well as a variety of fillings.

Today we will cook the following quiche pies:

Kish classic Lauren on puff pastry

We need:

  • 1 pack. (400-500 g) puff pastry
  • 120 g chicken breast
  • 40 g onions
  • 5 eggs
  • 100 g broccoli
  • 200 g cheese, medium hard
  • 370 g cream 20%
  • 2 tbsp olive oil
  • a pinch of nutmeg

Preparation:

1.Boil broccoli.

2. Cut the onion into cubes, the chicken breast with large noodles, grate the cheese.

3. Roll out the dough a little, sprinkle it with flour and put it in a mold and on the sides as well, cut off the excess dough. Cover the top with parchment, and so that the dough does not rise, fill in beans or other cereals. Put in a preheated oven to 180 degrees. bake for 20 minutes.

4. Fry chicken and onions in olive oil, minutes 2. Add nutmeg and remove from heat.

5. Beat eggs with cream.

6. Take out the dough from the oven, remove the parchment with cereals. Sprinkle the bottom with some of the cheese, put broccoli on it, then sprinkle the chicken and sprinkle with cheese. Pour the cake with sour cream and egg mixture.

7. Bake at 180 degrees for 15-20 minutes. Cool for 15-20 minutes before serving.

Quiche with mushrooms and fish on puff pastry


We need:

  • 500 g puff pastry
  • 70 g butter
  • 200 g champignons
  • 1 onion
  • 350 g fillet of hake fish, fillet of any other fish, boneless
  • 3 eggs
  • 100 g sour cream
  • 300 g cream 20%
  • 90 g processed cream cheese
  • 1 bunch of parsley
  • salt and pepper, ground to taste

Preparation:

1. Roll out the dough and place it on a mold previously greased with butter. We also cover the sides with the dough, cut off the excess dough.

2. Chop the champignons coarsely and fry in a pan, without oil.

3. Cut the onion into small cubes and fry in butter.

4. Mix mushrooms with onions.

5. Dry the fish fillet well with a paper towel and cut into small pieces and send to the mushrooms. Salt and pepper the mixture, mix everything well. The filling is ready.

6. Break the eggs into a bowl and beat with a whisk, add sour cream and cream, mix everything with a whisk until smooth.

7. In the dough, put the filling and pour the egg-sour cream mixture, sprinkle with grated melted cheese on top, send to bake. The temperature in the oven is 170-180 degrees, the time is 35-40 minutes. After the oven, cool for 20 minutes, then serve.

Shortcrust Pie with Chicken Liver and Rimish Sauce

We need:

For the test:

  • 250 g flour
  • 150 g butter, well chilled
  • 1 egg
  • 3 tbsp chilled water
  • a pinch of salt

For filling:

  • 400 g chicken liver
  • 2 tbsp vegetable oil
  • salt, pepper to taste

For the Rimish sauce:

  • 1 onion
  • 2 pieces of bell pepper
  • 1 apple
  • 2 pickled cucumbers
  • 2 cloves of garlic
  • 100 g apple cider vinegar
  • 2 eggs
  • 70 g cane sugar, can be regular
  • paprika and red ground pepper to taste (1/2 tsp)
  • ground black pepper and salt to taste

Preparation:

1. Prepare shortcrust pastry.

Be sure to sift the flour, add salt and chop the chilled butter, grind the butter and flour well with your hands until you get small crumbs. In this mixture, drive in an egg and pour chilled water, knead the dough. Roll the dough into a ball, wrap with cling film and refrigerate for 30-60 minutes.

2. We take on the filling.

Rinse the chicken liver and dry it with a paper towel. We put the pan on high heat and heat the vegetable oil, put the liver and fry on both sides for 1 minute. Remove from heat, transfer to a bowl, salt and pepper to taste.

Tip: salt the liver after frying, then it will turn out juicy and soft.

3. Rimish sauce

  • Finely chop the onion, pepper, apple, pickled cucumbers and garlic.
  • In a hot frying pan, fry all the vegetables, pepper, salt, add apple cider vinegar, sugar, paprika and red pepper, mix everything intensively. We remove the fire to the minimum and simmer for 40 minutes under the lid.

4. Grease the form with butter, crush it a little with flour and knead the dough with your hands, filling the form, including the sides. We make punctures along the bottom with a fork to let the air out and bake at 190 degrees for 15 minutes.

5. Drive the eggs into a bowl, beat them until foamy, and add them to the sauce, stir.

6. Put the liver on the baked dough, evenly put the sauce on top and bake in the oven for 25 minutes, temperature 175 degrees. After baking, cool for 20 minutes.

Quiche with chicken and zucchini


We need:

  • 50 g butter
  • 3 eggs
  • 3 tbsp water
  • 200 g flour
  • salt to taste
  • 250 g chicken fillet
  • 1 piece zucchini
  • 200 ml cream 20%
  • 150 g hard cheese
  • 1 tsp nutmeg

Preparation:

1. Prepare shortcrust pastry.

Mix the flour with butter, grind into small crumbs, add the egg, water, salt and knead the dough. Wrap in plastic and keep in the cold for 30 minutes.

2. For the filling, cut the onion into half rings and fry until transparent.

3. Chicken, cut into small pieces, add to the onion.

4. Chopped zucchini is added to them and simmer all together for minutes 3. Cool.

5. For pouring, break the eggs into a bowl, pour in the cream, mix and add finely grated cheese, nutmeg, salt and mix vigorously.

6. Grease the form with butter, distribute the dough in the form, remove the excess dough. We prick the bottom with a fork to let the air out.

7. Put the filling on the dough, fill it with the egg-cream mixture and send it to bake. The temperature in the oven is 180 degrees, the baking time is 40-45 minutes. Serve hot.

Open spinach pie


We need:

For the test:

  • 200 g flour
  • 50 ml olive oil
  • 50 ml cold water
  • 1/2 tsp salt

For filling:

  • 150 g ham
  • 100 g cheese
  • 250 g spinach
  • 6 chicken eggs
  • 100 g sour cream
  • salt and pepper to taste

Preparation:

1.Mix flour, olive oil, salt and water to make the dough. Knead the dough and cool it for 30 minutes.

2. Chop the ham and spinach, three cheese on a coarse grater. Put the spinach in a colander and pour over boiling water, dry on a paper towel.

3. Prepare the filling with eggs, sour cream, salt, pepper and stir everything diligently with a whisk.

4. Distribute the dough according to the shape, put a little cheese, ham, spinach, sprinkle the rest of the cheese on top and fill with the egg-sour cream mixture.

5. We bake at 180 degrees, 45 minutes.

Chicken, mushroom and broccoli pie


We need:

For the test:

  • 1.5 cups flour
  • 130 g butter
  • 4 tablespoons sour cream

For filling:

  • 250 g broccoli
  • 300 g mushrooms (chanterelles, champignons)
  • 1/2 chicken fillet
  • 1 large onion

To fill:

  • 250 ml milk or cream
  • 3 eggs
  • 180 g hard cheese
  • salt pepper

Preparation:

1. Knead the dough, put it in the refrigerator for 30-40 minutes.

2. Boil broccoli and chicken. Cut the chicken and mushrooms into pieces. Grate the cheese.

3. Chop the onion into cubes and sauté in oil until transparent, then add the mushrooms, salt and pepper, fry until the moisture evaporates.

4. Mix eggs with milk or cream, stir carefully, salt, pepper and add some of the grated cheese.

5. Grease the mold with oil, distribute the dough over the mold, prick the bottom and send it to the oven for 20 minutes at a temperature of 180 degrees.

6. Then put the filling, fill it with milk mixture and sprinkle with grated cheese. We bake for 40-60 minutes, temperature 180-200 degrees.

Quiche with chicken and mushrooms


We need:

For the test:

  • 60 g butter
  • 160 g sour cream
  • 110 g flour
  • 1 tsp baking powder

For filling:

  • 300 g champignons
  • 250 g chicken fillet
  • 1 piece onion
  • 3 tbsp vegetable oil

To fill:

  • 1 egg
  • 100 g cheese
  • 100 g sour cream
  • salt, pepper to taste

Preparation:

1.For the dough, melt the butter. Add sour cream, salt, sifted flour and baking powder to warm butter. Knead the dough and put it in the refrigerator for 20 minutes.

2. Cut the onion into cubes and sauté in vegetable oil. Add chopped mushrooms to it and fry until moisture evaporates, then put pieces of chicken fillet and salt and pepper.

3. Mix sour cream with egg and beat, salt and pepper.

4. Grate cheese.

5. Put the dough into a mold, fill the top with the sour cream mixture, sprinkle with cheese on top.

6. You need to bake at a temperature of 180 degrees 35-40 minutes. Cool slightly before serving.

Cook for your health. Bon Appetit!

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

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

What is a classic French quiche? This is an open pie made from minced dough, saturated with butter, and therefore crumbly and slightly salty. The quiche filling is based on heavy cream, eggs and cheese. It's hard to imagine how many options for cooking quiche exist today - the classic one with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even ... with berries!

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

Classic quiche Lauren

250 g sifted flour

A pinch of salt

1 chilled egg

3 tbsp. tablespoons of ice water

For filling:

250 g smoked brisket

200 ml heavy cream

150 g grated Gruyere cheese

A pinch of grated nutmeg

How to make a classic Lauren quiche :

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

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

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

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

    Lauren's classic quiche is ready.

Bon Appetit!

Quiche with sorrel, blue cheese and pepper

250 g sifted flour

A pinch of salt

125 g chilled butter, coarsely grated

1 chilled egg

3 tbsp. tablespoons of ice water

For filling:

400 g washed sorrel without stems

100 g blue cheese

1 large bell pepper

200 g heavy cream

2 tbsp. tablespoons of butter

Salt, freshly ground black pepper to taste

How to make sorrel quiche with blue cheese and pepper :

    For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll up a ball, wrap with cling film, put in the refrigerator for 1 hour.

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

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

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

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

    Bake the pie for 30 minutes at 180C.

    Quiche with sorrel, blue cheese and pepper is ready.

Bon Appetit!

Quiche with spinach and anchovies

For the test:

8 tbsp. tablespoons of ice water

For filling:

150 g young potatoes

200 g young spinach

300 ml heavy cream

2 large eggs

Handful of grated Parmesan cheese

10 canned anchovies in olive oil

How to make spinach and anchovy quiche :

    Boil the potatoes in their skins until half-cut, peel and cut into slices.

    Place the spinach in the microwave for 2 minutes, cool slightly and chop.

    Mix cream, eggs, 2/3 cheese. Finely chop half of the anchovies and add to the potatoes and spinach. Season with pepper. Spread the green filling over the crust, pour the creamy mixture, top with the whole anchovies and the remaining cheese.

    Bake the cake for 40 minutes.

    Quiche with spinach and anchovies is ready.

Bon Appetit!

Quiche with raspberries, ricotta and almonds

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

300 g fresh raspberries

A small bunch of mint

200 g heavy cream

150 g unsalted ricotta cheese

A handful of almond flakes

1 tbsp. a spoonful of liquid honey

How to make quiche with raspberries, ricotta and almonds :

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

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

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

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

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

    Quiche with raspberries, ricotta and almonds is ready.

Bon Appetit!

Italian quiche with tomatoes, basil and cheese

150 g chilled butter, coarsely grated

8 tablespoons ice water

A pinch of salt

For filling:

300 g cherry tomatoes

300 ml heavy cream

2 eggs chilled

Bunch of green basil

50 g grated Parmesan cheese

A little olive oil

Salt, pepper to taste

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

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

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

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

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

    Sprinkle the crust with half the Parmesan, put the tomatoes, pour the egg-cream mixture, sprinkle with the remaining cheese again. Bake for 20-25 minutes.

    Serve the pie with fresh basil leaves.

    Italian quiche with tomatoes, basil and cheese is ready.

Bon Appetit!

Onion quiche

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

500 g small onions

300 ml heavy cream

150 g grated cheese (Cheddar)

1 tbsp. a spoonful of butter

How to cook onion quiche :

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

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

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

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

    The onion quiche is ready.

Bon Appetit!

Large quiche with young vegetables

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

100 g young zucchini

85 g green beans

85 g fresh green peas

A small bunch of dense green onions with white onions

300 ml milk

1 1/2 tbsp. a spoonful of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. tablespoons of butter

Salt, pepper to taste

How to cook a large quiche with young vegetables :

    Cut the courgettes diagonally into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.

    Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk there and add flour. Fry, stirring occasionally, until thickened. Cool slightly.

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

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

    Add beaten eggs to fried vegetables, salt well, put on a cake layer. Arrange the cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.

    A large quiche with young vegetables is ready.

Bon Appetit!

Quiche with smoked salmon

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

350 g young potatoes

A small bunch of dill

Zest of 1 lime

200 g smoked salmon

300 ml heavy cream

How to cook smoked salmon quiche :

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

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

    Peel the potatoes, cut into slices and boil until half cooked, chop the dill, cut the salmon into thin strips.

    Mix the beaten eggs with cream, dill, add grated zest, salt and pepper.

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

    Bake at 180C for about 30 minutes.

    Quiche with smoked salmon is ready.

Bon Appetit!

Quiche with leeks and mushrooms

For the test:

140 g chilled butter, coarsely grated

8 tbsp. tablespoons of ice water

For filling:

4 stalks of leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

300 ml heavy cream

150 g grated Gruyere cheese

2 tbsp. tablespoons of butter

How to cook quiche with leeks and mushrooms :

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

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

    In a saucepan, heat the butter and fry the leeks cut into rings until soft, increase the heat and add the mushrooms. Cool slightly.

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

    Bake the pie at 25-30 minutes.

    Quiche with leeks and mushrooms is ready.

Bon Appetit!

Quiche with figs and blue cheese

For the test:

180 g chilled butter

100 g ground walnuts

1/2 teaspoon salt

3 tbsp. tablespoons of ice water

For filling:

2 tbsp. tablespoons of butter

400 g chopped shallots

1 1/2 tbsp. a spoonful of thyme leaves

200 g sour cream

200 ml heavy cream

140 g blue cheese

3-4 figs, halved

How to make fig and blue cheese quiche :

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

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

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

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

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

    Quiche with figs and blue cheese is ready.

Bon Appetit!

We need:

For the test:

  • 200 g premium flour
  • 100 g coarse 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 biscuit cracker
  • 2 tbsp honey
  • 2 tbsp Sahara

Preparation:

1. Prepare the dough. Mix the sifted flour with salt, olive oil and gradually add cold water. We knead the dough. We form a bun, wrap it in plastic wrap and refrigerate for 1 hour.

2. Preparing the filling. Peel the apples, cut into large pieces and caramelize the apples in a preheated dry frying pan, sprinkle with sugar. Simmer for 10 minutes, stirring occasionally. Here we rub the lemon zest and butter, mix carefully.

3. Grind the cracker cookies in a blender.

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

5. Grease the mold with butter, slightly crush it with flour and knead the dough into a mold, with sides, cut off the excess dough.

6. Put the apple filling on the dough, and then put the cherries, evenly distribute. Stir the yolks and grease the edges of the dough with them.

7.We bake the pie in a well-heated oven, 180-200 degrees, baking time 25-30, look at the pie, because the 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, into small crumbs with your hands, break 1 egg and add cottage cheese, knead the dough. A lump of dough, wrap in foil and put in the refrigerator for 30 minutes.

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

4. Grease the form with butter, sprinkle with flour, crush the excess, and use a rolling pin to put the dough, level it along the bottom and sides, remove the excess dough. Put the form with the dough in the refrigerator for 10 minutes.

5. Beat 2 eggs, sour cream, sugar, vanillin and starch until smooth.

6. Wash the cherries beforehand and put them in a colander, for 10 minutes, so that the excess juice is stacked.

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

Open lingonberry pie


We need:

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

Preparation:

1. Wash and dry the lingonberry berries thoroughly.

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

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

4. A baking dish, grease with butter, sprinkle with a little flour, and distribute the dough according to the shape, incl. and sides. Put the lingonberries and bake in an oven preheated to 180 degrees, 40 minutes.

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

Strawberry Shortcrust Pie with Jelly (American Pie)


We need:

For shortcrust pastry:

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

For jelly:

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

For the filling: 700 g strawberries

Preparation:

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

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

3. To make jelly, cook the syrup.

  • Stir sugar with starch in water and cook for 3-4 minutes, stirring occasionally.
  • dissolve gelatin in water. Remove the syrup from the heat, stirring continuously, the syrup should be transparent, cool.
  • We interrupt the strawberries in a blender on mashed potatoes.
  • mix the syrup with gelatin and add the strawberry puree, mix everything intensively.

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

Open pie with berries and jelly on shortcrust pastry


We need:

For the test:

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

For 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 carefully and knead the dough. You can use a mixer. Dust the surface of the table with flour and lay out the dough, collect in a lump.

2. Put the dough in a greased form, evenly distributing it over the entire surface and sides, and send it to the refrigerator for 30-40 minutes.

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

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

Open Jam Pie 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 the sifted flour with baking powder, sugar and salt. Add chopped butter and grind into small crumbs.

2. Drive an egg into this mixture and knead the dough. Wrap the dough in plastic wrap and put it in the refrigerator for 30 minutes.

3. In a greased form, put 2/3 of the dough, distribute it, cut off the excess dough. We spread the jam, distribute it evenly in shape. Cut the rest of the dough on top and sprinkle the jam on top.

4. We bake for 20-30 minutes at a temperature of 190 degrees. Cool down in shape.

Cook to your health! Bon Appetit!

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

The history of the 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 Lauren (the French name of this province is Lorraine, German Lothringen).

What is a classic French quiche? This is an open pie made from minced dough, saturated with butter, and therefore crumbly and slightly salty. The quiche filling is based on heavy cream, eggs and cheese. It is hard to imagine how many options for cooking quiche exist today - classic with smoked brisket, with ONION, GREENS, vegetables, mushrooms, fish and even ... with BERRIES!

We offer 8 of the best open cake recipes. Let's experiment?



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

For filling:
400 g washed sorrel without stems
2 eggs
100 g blue cheese
1 large bell pepper
200 g heavy cream
2 tbsp. tablespoons of butter
Salt, freshly ground black pepper to taste

How to make sorrel quiche with blue cheese and pepper:

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 up a ball, wrap with cling film, put in the refrigerator for 1 hour.
2. For the filling: simmer 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. Stir the sorrel puree with the cream and lightly beaten eggs, put the mixture on the crust.
5. Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Spread the cheese crumbled with a fork on top.
6. Bake the pie for 30 minutes at 180C.
7. Quiche with sorrel, blue cheese and pepper is ready.

Bon Appetit!

Italian quiche with tomatoes, basil and cheese


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

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

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

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

Bon Appetit!


Ingredients:
For the test:
280 g flour

8 tbsp. tablespoons of ice water

For filling:
500 g small onions
2 eggs
300 ml heavy cream
150 g grated cheese (Cheddar)
1 tbsp. 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, place in a rimmed dish, prick with a fork and bake for about 25 minutes.
4. Mix the beaten eggs, cream, half of the grated cheese, add the onion, season with salt and pepper. Put on a crust, sprinkle with the remaining cheese on top. Bake for 20-25 minutes until golden brown.
5. The onion quiche is ready.

Bon Appetit!


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

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

How to cook a large quiche with young vegetables:

1. Cut the zucchini diagonally into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.
2. In a saucepan, heat the butter and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk there and add flour. Fry, stirring occasionally, until thickened. Cool slightly.
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, place in a rimmed dish, 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 the cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.
6. A large quiche with young vegetables is ready.

Bon Appetit!


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

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

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 leeks cut into rings until soft, increase the heat and add the mushrooms. Cool slightly.
4. Beat the eggs, add the cream and onion-mushroom mixture, half of the grated cheese, season with salt and pepper, put the filling on the cake and sprinkle with the remaining cheese.
5. Bake the pie at 25-30 minutes.
6. Quiche with leeks and mushrooms is ready.

Bon Appetit!

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

For filling:
3 eggs
2 tbsp. tablespoons of butter
400 g chopped shallots
1 1/2 tbsp. a spoonful of thyme leaves
200 g sour cream
200 ml heavy cream
140 g blue cheese
3-4 figs, halved

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

Bon Appetit!


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

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

How to make spinach and anchovy quiche:
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, place in a rimmed dish, prick with a fork and bake for about 25 minutes.
3. Boil the potatoes in their skins until half-cut, 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 of the anchovies and add to the potatoes and spinach. Season with pepper. Spread the green filling over the crust, pour the creamy mixture, top with the whole anchovies and the remaining cheese.
6. Bake the cake for 40 minutes.
7. Quiche with spinach and anchovies is ready.

Bon Appetit!


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

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

How to make a quiche with raspberries, ricotta and almonds:
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, place in a rimmed dish, prick with a fork and bake for about 25 minutes.
3. 3/4 of the mint leaves, chop. Combine beaten eggs, crumbled ricotta, cream and chopped mint and add HONEY.
4. Put raspberries on the cake in an even layer, carefully pour 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!

Quiche (quiche lauren) - French open pie, the recipe originally comes from Lorraine.

How to cook quiche with fillings?

The general idea of ​​making quiche is as follows: a filling is placed into a deep substrate of dense dough, which is poured over with a pouring consisting of milk or cream and eggs, most often all this is sprinkled with grated cheese. Then the quiche is baked.

Fillings for quiche can be very different, there are many options: from light fruit and vegetable to fish, meat, mushroom and mixed. Most importantly, the filling products should be chopped, but not too hard.

Recipe for quiche stuffed with bacon and mushrooms with herbs

Ingredients:

  • wheat flour - about 1 glass with a capacity of 200-250 g;
  • natural butter - 50 g;
  • salt - 1 pinch;
  • ice water - quite a bit;

For filling:

  • fatty bacon or brisket - 150 g;
  • champignons - 3-5 pcs.;
  • greens (rosemary, spinach, green onion, parsley);
  • hard cheese for dusting - 100 g.

To fill:

  • fat cream - 250 ml;
  • chicken eggs - 3 pcs.;
  • ground spices (pepper, black, coriander, cloves, etc.),
  • garlic - 2 cloves.

Preparation

Three butter frozen in the freezer on a grater, add sifted flour, a pinch of salt and quite a bit of ice water. We knead the dough for a short time, but thoroughly (most conveniently - with a fork). While we are preparing the filling, put the dough in the refrigerator, so to speak, cool and distance.

The mushrooms can be boiled for 15 minutes in water and removed or not boiled. In any case, we will cut the mushrooms into not too small slices. So is the bacon. Chop the greens finely. Let's mix it all up.

Prepare the filling: mix the eggs with the cream, add the squeezed garlic and spices. Beat the filling slightly with a fork (no need for a mixer).

From the dough, we form a not too thin cake-substrate and put it in a round refractory form, so that the edges protrude slightly from the side. Fill the substrate with the filling. Top - fill.

Place the quiche in a preheated oven and bake for 30-40 minutes. Sprinkle the finished quiche with plenty of grated cheese. Wait 15 minutes before cutting into segments. Serve the quiche with wine and / or fruit.