Quiche with leek cheese. Quiche with eggs and ham

21.08.2020

Kish is round open pie, no matter what his recipes exist on the Internet and cookbooks, because the quiche is quite difficult to spoil - it always turns out to be tasty and at the same time not heavy. Today we will prepare a traditional summer quiche with fresh herbs.

You will need:

For cake

wheat flour (preferably whole grain) - 200 g;
butter - 90 g;
salt - 3/4 tsp;
baking powder - 1/2 tsp or yeast;
water.

You will also need a split baking dish (24 cm in diameter).

To fill:

eggs - 1 whole egg and 1 yolk;
butter - 20 g;
greens - green onions, spinach, lettuce, arugula and a little mint;
fresh peas - 130 g;
Parmesan cheese - 70 g;
buttermilk - 300 ml (can be replaced with cream)
salt pepper.

Mushrooms, cottage cheese can be used as additional ingredients.

Cooking quiche with fresh herbs according to the photo recipe

1. Knead the dough: Combine flour, salt and baking powder, add butter and mash with flour. Then pour in a few tablespoons of ice water. Stir the dough, it should be smooth and not stick to your hands.

2. Line a baking dish with paper and lightly oil. Place the dough on top of it and stretch around the edges. Try to keep the thickness of the cake the same everywhere. Pierce the bottom of the future queen with a fork in several places. Then place the dough pan in the refrigerator.

Now let's get down to stuffing:

3. Melt the butter in a skillet and save the finely chopped green onions on it, add the peas after 2 minutes, and last of all the salad and other greens. Season with salt and pepper and remove from heat.

4. Grate the cheese and place it in the first layer on the crust. After that, lay out the vegetables, add a few mint leaves to them on top.

5. Whisk well the buttermilk (cream) with egg and second egg yolk, add salt, pepper.

6. Pour the egg mixture over the herbs. You can also add some cheese on top.

7. Bake the kisch in an oven preheated to 180C for 40 minutes. The surface of the cake should be browned and hard.

Serve the quiche with fresh herbs. better warm or completely cold. We also recommend that you try cooking.

Bon Appetit!

Cooking instructions

1 hour Print

1. Grind sifted flour, a pinch of salt and cold butter into crumbs. Pour in 30 ml of ice water, add one egg, 10 grams of sesame seeds and knead the dough. You don't need to knead for a long time - the main thing is that
the ingredients are completely mixed, and the dough does not stick to your hands. Form a 3 cm thick rectangle out of it and put it in the refrigerator for two or three hours Flour seeder tool Flour needs to be sieved even if you ground it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour loosened up, saturated with oxygen, the dough rises better and its texture is then better. You can sift with any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

2. Coarsely chop a kilogram of leeks - both white and green parts. Pour water into a saucepan and bring to a boil. Blanch the leek for a couple of minutes, then put it in a bowl with a slotted spoon and cool. Chef's knife tool A chef's knife is a versatile and, in general, an indispensable tool that can cope with any cutting work - from cutting a huge piece of meat to a much finer chopping of parsley. Favorite of many professional chefs, Japanese Global, is not susceptible to rust or stains, has a very sharp blade and the only thing that is afraid is improper sharpening, which is better to entrust to professionals.
3. Break three eggs into a bowl and shake well with a whisk. Add sour cream, stir and, while stirring, gradually pour in milk. Season with salt and pepper, add nutmeg - and stir again
Crib How to check the quality of eggs
4. Roll out the cooled dough to a thickness of 3–3.5 mm, cut out circles with a diameter of 14 cm using a culinary ring. Place the dough in tins 10 cm in diameter, pressing it tightly to the bottom and sides: the dough should protrude half a centimeter above the edges. Use a fork to pierce the bottom of the cakes five to six times to
hot air in the oven did not raise the dough
5. Cut the cheese into small cubes, place them on the cakes, put the leeks on top - without a slide, otherwise there will be no room for the sauce. Pour the sauce over the cakes to the brim - slowly, letting it settle. Sprinkle with sesame seeds and put in an oven preheated to 200 degrees for forty minutes. Serve kishi
better already cooled Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and exactly - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

Still, the quiche, and even more so with leeks, is the most classic French cuisine... Perhaps more traditional than Quiche Lorraine. At first I thought about making it, but in the end I decided that in combination with all the other dishes it would be too hard.

I honestly admit (I hope the "French" will help me), I still do not understand, although I re-read a lot of information, is he - kish? and then what? In the booklet "Kishi and Tarts", which I once brought from Blois, this very recipe appears as "flamiche"... I read somewhere that flamish is a closed quiche. And somewhere I saw that it had a completely different dough. Not the same as the quiche. Somewhere - that it needs to be flamed before serving. In a word, I was completely confused. Where is the correct answer?

In the end, without a claim to authenticity (but, dare I say, quite successful)

Quiche with leeks / Quiche aux poireaux.

For the test(for a 24 cm shape with high sides)

125 g butter
250 g flour
1 egg
a pinch of salt

For filling:

6 stalks of leeks (white part)
1 medium onion
250 g fresh cheese(fromage blanc)
50 g butter
4 eggs
100 g smoked brisket
1 pinch dry thyme
0.5 grated nutmeg
Salt pepper

Process:

The dough can be made in advance. It will sit quietly in the refrigerator for a couple of days. Since I cooked a lot of things, I took advantage of this.
It is most convenient to do it in a food processor, but you can just chop it with a knife.

Mix flour with salt, sift into the bowl of a food processor, add very cold butter, cut into pieces. Grind into crumbs. Add an egg, quickly (preferably without touching with your hands) knead the dough, roll into a ball, cover with cling film, put in the refrigerator for at least an hour.

After this time, take out the dough. Grease the mold thoroughly with oil. Roll out the dough (it is very fragile, it breaks, but it's not scary, you can fill up all the holes with your hands), put it in a mold, level it (I usually go over the sides with an ordinary glass). Prick with a fork. And then there are two options:

Option 1 (if you like quiche with soft dough, almost one piece with the filling): just put the dough dish in the refrigerator before baking the quiche.
Option 2 (if you like a slightly crispy dough): cover the mold with the dough with foil or baking paper, put the load (legumes) on top and bake for 10-15 minutes in the oven preheated to 200C. Remove the beans, go over the sides with a glass again and bake for another 5 minutes.

I am acting on the second option.

For filling:

Cut onion and brisket into cubes, leek into rings. Fry the brisket in a dry frying pan for 5 minutes, set aside on paper napkins. Add the plum to the pan. oil, fry the onions (until golden brown) and leeks (until creamy). Add brisket, salt and pepper to taste. Fry everything together for a couple of minutes. Cool down.

Beat eggs lightly, add fromage blanc (can be replaced with cream, crème fraîche or sour cream) and spices.

Put the mixture of onion and brisket in a mold with dough, pour over the egg-cream mixture. I also sprinkled a little grated cheese on top to get a crust.

Bake in an oven preheated to 200C for 25-30 minutes. Serve hot, as a first course or simply for dinner, with red wine.

You've already seen it in its entirety, like this:

Note:

I've always made kishi with milk or cream. Option with fromage blanc I met it for the first time and I really liked it.

Laurent Quiche is an open pie on shortcrust pastry... The filling can be any, but a delicate pouring of eggs and cream is made on top.

1 glass - flour
50 gr - butter
1 - egg

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

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

Let's take a dough. To do this, mix soft butter with an egg.

Sift flour and salt.

Knead a soft dough, wrap it in plastic wrap or a bag, refrigerate for 30 minutes.

At this time, we will deal with the filling. Rinse green onions, peel, cut into rings. Fry the onions 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 the sides. Put the filling on the dough.

To pour the cream, beat with a whisk with an egg, salt, add the cheese grated 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 quiche with chicken (with photo)

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

300 gr - chicken fillet
2 - sweet pepper
2 tbsp - peas
green onions
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. Shortcrust pastry wrap hermetically in plastic wrap, 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 salt.

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

Roll out a layer of chilled dough according to the size of the shape. Grease the bottom and walls of the baking container evenly, lay out the dough, make a side around the edge. Use a fork to chop the dough frequently and place in the oven for 10 - 15 minutes.

Take out from oven shape and put chicken, pepper, herbs on the cake.

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

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

Remove the quiche with chicken and bell pepper from 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 tbsp. l. - cold water
½ tsp - salt
200g - flour

300g - chicken fillet
300g - champignons
½ - onions
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 over the shape, forming sides.

Cut the fillet into small cubes, fry in vegetable oil for 5-7 minutes, add the mushrooms, also fry, put on a small fire and at closed lid simmer for 15 minutes, until all the liquid has evaporated. We set to cool.

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

We spread the filling into the prepared dough.

Pour the fill on top.

Bake in an oven preheated to 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 - onion
1 carrot

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

Cut the cooled 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 should be done as quickly as possible, otherwise the butter will start to melt and the dough will be too soft.

Collect 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. Chop the prepared dough in several places with a fork, cover with foil and refrigerate for 30 minutes.

While the dough is cooling, wash the broccoli well and disassemble into inflorescences. Cut the leeks in half lengthways, wash well and cut into half rings. Peel and chop the carrots. If there are no sausages, then 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 a pan, then put the 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. 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 filling.

Bake the quiche in an oven preheated to 200 degrees for 30 minutes. You can serve the quiche warm or cold by cutting 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 depression in the flour and add melted butter, sour cream and baking powder.

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

Now let's take care of the filling, for this we add cheese grated on a fine grater, herbs, as well as salt and black pepper to the cottage cheese. We mix everything.

Separately from the yolk, beat the protein until soft peaks and gently add it to the cheese mixture.

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

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

You can sprinkle with dry herbs on top, salt and send to the oven for 40 minutes at 180 degrees.
The cake is ready.

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

1 pack - ready-made puff pastry.

zucchini (zucchini)
- eggplant
- carrot
- onion
- garlic
- greens

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

Defrost the dough.

Peel vegetables, cut into cubes

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

We combine all the ingredients, salt, pepper

Cool the vegetable mixture.
Meanwhile, while the mixture cools down, 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 it a little and put the cooled filling on the dough.

Mix three eggs, ½ - 1 glass of milk or cream, salt, pepper, add herbs and grated cheese. It does not require some kind of whipping, just mix well.

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

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

Cut into pieces, cool slightly and eat with pleasure. It can be hot or cold.

Recipe 7: fish laurent quiche (step by step with a 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 fine butter-flour crumb. Add sour cream, eggs to the resulting crumb and knead elastic dough. Ready dough for the pie you need to cool, for this we put it in the refrigerator for 30 minutes.

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

Whip cream with eggs, grated cheese and add nutmeg

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

We spread the filling in an even layer

Fill with 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 gr - chicken fillet
1 - onion
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. Grind the butter and flour with your fingertips until it becomes a greasy crumb. We do this as quickly as possible so that the contact of the hands with the dough is minimal. Add ice water to the crumb and quickly knead the dough.

We form a ball from the dough, wrap it in foil and put it in the refrigerator for 30 minutes.

While the dough is cooling, prepare the filling. Chicken fillet cut into small pieces. Cut the onion into half rings, the zucchini into small cubes.

Heat 1 tablespoon in a skillet over medium heat. vegetable oil... Put onion and fry, stirring occasionally, until golden brown.

We put it on a plate.

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

We transfer the fillet to the plate.

Put the sliced zucchini in the pan and fry until golden brown, about 5 minutes.

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

We shift the dough into a mold, cut off the excess edges. We prick with a fork in several places.

We put a piece of foil on the dough, put a load on it - dry beans, rice or special culinary loads. We put the form in an oven preheated to 200 degrees and bake for 15 minutes. Then we remove the foil with weights and bake for another 7-10 minutes until a crisp-looking state. We take out from the oven.

While the base is being baked, we are preparing the fill. 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.

Put the filling in the base, fill it with the egg-sour cream mixture.

We put the Laurent quiche in the oven, preheated to 170 degrees, for 15 minutes, until the filling sets.
Let the cake cool slightly, cut into wedges and serve.

First, let's prepare the dough for the base of the pie. Sift flour and salt. Separate the yolk from the protein and put it in the refrigerator. We measure a little water (2-4 tbsp. L.) And put in the freezer.

Cut the cold butter into cubes (if you can't start cooking right away, put the butter in the refrigerator). The main trick for making such a dough is to keep the butter from melting, so cooling is very important at all stages of cooking. You can also put the bowl (bowl) and tools in the refrigerator for half an hour.

Grind flour and butter into crumbs. This can be done using a food processor, mixer, chopped with a knife or (in extreme cases) with your hands.

If using a mixer, mix flour and butter at high speed until finely crumbled. In a food processor with a knife installed, also grind in several steps until you have a crumb. The main thing is not to get carried away, the oil from excessive mixing can begin to melt, and we do not need this at all.

Add the yolk, 2 tbsp. l. ice water and knead the dough: a few movements with a mixer or food processor. If you are kneading in a food processor, the dough should begin to gather around the knife. With a mixer, large crumbs will turn out, as in the photo. The whole dough should be evenly moistened and begin to gather in a lump. If necessary (if a lot of dry flour remains), you can add another 1-2 tbsp. l. ice water.

We spread the resulting dough on the work surface and put it in a lump with our hands, knead it a little until smooth, not for long, the butter should not start to melt.

If you feel that the butter has begun to melt under your hands, put the dough briefly in the refrigerator, for about 10 minutes. Then roll the dough to a thickness of 5-7 mm between two sheets of baking paper, slightly dusted with flour. Put the rolled dough in the refrigerator for an hour.

Take out the cooled dough, roll it out to a thickness of 2-3 mm. If the dough cracks when rolling out after the refrigerator, let it warm up a little (literally 1-2 minutes) and transfer it to the mold using the same baking paper on which it was rolled.

Allow the dough to settle a little in the mold, press firmly around the entire perimeter with your hands. Cut off excess edges or remove with a rolling pin: roll the rolling pin along the edge of the form.

Chop the dough with a fork so that no bubbles form on the bottom during baking and cover with baking paper. It is not paper that is best suited for such purposes, but special cling film which does not melt in the oven, but if there is no film, you can use paper as well. I advise you to first crush it well, and then straighten it, so it will better repeat the surface of the form.

Fill the form tightly over the paper with a load: beans, peas or rice (I bought a packet of rice for baking purposes and keep it separately). Rice is best because it adheres most evenly to the dough and will not leave any indentations.

Put the prepared dough in the form in the refrigerator again for an hour. Then preheat the oven to 170 degrees C and put the dough with a load inside. Bake for 15 minutes, then remove, remove rice and paper and bake for another 10 minutes.

While the base is baking, prepare the filling. You need to cut the ham into cubes.

Then finely chop (or grate) the mozzarella.