Raspberry quiche - a sweet recipe. Open pie - dessert quiche with fruit filling Blueberry quiche recipe

10.10.2020

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 sifted flour with salt, olive oil and gradually introduce 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. Rub the lemon zest here 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. Take a glass for jelly berry juice(any is possible), 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, evenly distribute it 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!

Laurent quiche is an open pie on shortbread dough. 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 soft dough, wrap it in plastic wrap or a bag, put it in the refrigerator 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. Wrap the shortbread dough 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 add 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 any minced meat can be used.

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 - finished 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 the elastic dough. The finished pie dough must 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, 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. Cut the chicken fillet 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.

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

I decided to use strawberries for the filling, but if you want, you can choose other ingredients. Probably, it would be more correct to call my culinary "masterpiece" a tartlet, but in my understanding, tartlets are prepared with fresh fruits that are not baked beforehand. So let it be strawberry quiche!

Cooking quiche comes down to preparing its three components: dough, filling and filling. Pouring is a mixture that coats the filling (in this case, the strawberry) and prevents it from spreading. In other words, the filling is a 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 need to prepare the following ingredients.

For the test:

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

For filling:

500 gr. strawberry
2 tsp starch

To fill:

100 g 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 everything necessary products that will be used by us in the cooking process.

We start by making the dough. The quiche dough will be shortbread, so we 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 according to your taste needs. For those who like very sweet dough, you can put a glass of sugar, for those who do not like it, you can not put sugar at all.

We take a package of sour cream (100 gr.) And stir thoroughly with a spoon. We send 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 oil left.

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

We begin to knead 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 shortbread dough, and it should be quite soft in consistency, but at the same time keep its shape.

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

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

Since we have an open cake, 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 into a mold. I will warn you right away: the dough can break through, but you shouldn't worry about it. In general, I had to separately "glue" the sides, but it doesn't matter. Since the dough is very soft, its parts easily join together. By the way, the sides are a special topic, as they will hold our filling and fill, and also prevent the filling from flowing out. Therefore, we make the sides as high as possible, because during the baking process they will settle down a little anyway.

The sides turned out to be crooked, so I had to trim them with an ordinary knife. I just stuck the cut-off remains of the dough on the bottom.

Now we send the base for the quiche to the oven for 15 minutes so that it “grabs”. The temperature in the oven is standard, 180-190 degrees. While the base is baked, let's start with the filling.

Quiche filling

Rinse fresh strawberries under water, remove the petioles and let them drain. It is very important to get rid of excess moisture at this stage, as strawberries will yield a lot of juice anyway. Once the strawberries are drained, cut the strawberries in half.

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

After 15 minutes, take our cake base out of the oven and let it cool down.

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 extra juice that the strawberries give and prevent the filling from spreading and soaking the whole cake.

We begin to spread the strawberries.

Here we have such beauty.

From the side it may seem that this is an ordinary pie, but this is quiche. Just on top we see a browned fill, which can be confused with the top layer of dough.
Be sure to try baking a delicious strawberry quiche during the warm season - this wonderful, delicate dessert will delight the whole family!

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

2. Be sure to dry the strawberries. Let it drain in a colander, then lay it out on a board or tray, and then let it dry. Otherwise, we get 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 much worse than fresh ones.

Kish is open unsweetened pie based on eggs and cream with various fillings being a dish French cuisine... Depending on the recipe and filling the filling, the amount of eggs and milk may differ, since the following ratio applies: the eggs should be half as much as liquid. Only in this case the filling will thicken, and you will get a hearty and dense quiche pie.

Kish Lauren

Kish Lauren is a classic french recipe Quiche, which is usually made with smoked fish, bacon or brisket.

You will need:

Nutmeg - ¼ tsp;
Flour - 250 g;
Smoked brisket - 250 g;
Salt - ¼ tsp;
Egg - 5 pcs.;
Cheese hard varieties- 150 g;
Butter - 125 g;
Heavy cream - 200 ml;
Cold water - 3 tbsp. spoons;
Salt, black pepper.

Lauren's recipe:

Mix flour with salt.
The butter (well frozen) is grated and the resulting flakes are added to the flour.
Add water, an egg and salt there (water and an egg are always put cold for Lauren in the dough).
Knead the dough and roll it into a ball. Cover cling film and put it in the refrigerator for 1 hour.
Grate cheese on a fine grater, lightly beat the eggs.
Mix together 2/3 of the grated cheese, cream, eggs, a pinch of nutmeg, salt and pepper.
Cut the brisket into cubes and add to the mixture.
Preheat the oven to 190 degrees.
Distribute the dough in a rimmed mold and puncture it several times with a fork. Send the dough to the oven for 15 minutes.
Take out the finished cake and put the resulting filling on it, then sprinkle with the remaining cheese and send Lauren's pie to bake for another half hour.

If you cook French Kish Lauren with bacon or ham, it is better to fry them first, then the pie will turn out juicier.

Quiche with fish

French fish pie can be made with any type of fish. But most delicious recipe Kish assumes the presence smoked fish noble varieties - salmon or salmon.

You will need:

Ice water - 8 tbsp. spoons;
Fat cream - 300 ml;
Flour - 280 g;
Potatoes - 350 g;
Butter - 140 g;
Smoked salmon - 200 g;
Egg - 2 pcs.;
Dill - 1 small bunch;
1 lime zest

Recipe:

Add chilled and grated butter to the flour.
Add ice water to flour and butter and knead the dough. Roll it into a ball and put it in the refrigerator for an hour.
Preheat the oven to 190 degrees.
Put the dough into the mold, shape the sides and prick it with a fork. Send it to the oven for 25 minutes.
Peel the potatoes, cut into strips and boil in slightly salted water until half cooked.
Cut the smoked salmon into cubes, chop the dill, beat the eggs with cream.
Salt and pepper the creamy egg mass, add dill and grated lime zest.
Put half of the finished potatoes on the finished crust, alternating with the fish. Pour 2/3 of the cream sauce over a layer.
Then lay out the remaining potatoes with fish and cover with the rest of the sauce.
Send an open fish pie to bake at a temperature of 180 degrees for half an hour. Kish is ready.

If you want to make a pie with fresh fish, first fry the pieces of fish in a pan, mash them lightly with a fork and bake the pie.

Chicken quiche

The most delicious chicken quiche is obtained by adding mushrooms or any other fleshy mushrooms to the recipe.

You will need:

Cream - 200 g;
Flour - 2 cups;
Chicken fillet - 300 g;
Butter - 200 g;
Greens (parsley and dill);
Champignons - 400 g;
Hard cheese - 100 g;
Egg - 3 pcs.;
Salt.

Chicken Pie Recipe:

Chop the butter into the flour to make a crumb. Add 1 egg from the refrigerator and knead the dough, which then refrigerate for an hour.
Cut the chicken fillet into small cubes and fry in a little vegetable oil.
Cut the champignons into small slices and mix with the chicken, add a little salt and stew until tender.
Put the dough in a baking dish, prick with a fork in several places, and bake in the oven for 10 minutes - the oven should already be warmed up to 200 degrees.
Beat two eggs lightly with cream and a pinch of salt.
Pour mushrooms with chicken on the dried cake, pour creamy sauce and sprinkle with grated cheese and herbs.
Bake at 200 degrees in the oven for about 30-40 minutes. Kish is ready.

Chicken quiche can be made with minced chicken, and if you want to add spice, use pickled mushrooms.

Sweet quiche

Such an open quiche can be served as an original dessert, and you can use any fresh fruit for the filling.

You will need:

Butter - 140 g;
Flour - 280 g;
Cream - 200 g;
Egg - 2 pcs.;
Ice water - 8 tbsp. spoons;
Liquid honey - 1 tbsp. spoon;
Unsalted ricotta cheese - 150 g;
Fat cream - 200 g;
Fresh raspberries - 300 g;
Mint - 3-4 branches;
A handful of almond flakes.

Recipe:

Knead the dough with flour, grated frozen butter and ice water. Roll it into a ball, wrap it in foil and put it in the refrigerator for an hour.
Preheat the oven to 190 degrees, and place the rolled out layer of dough in it and bake for 25 minutes (the dough was pre-pierced with a fork in several places).
Chop the mint into small pieces. Beat the eggs, finely chop the ricotta.
Combine beaten eggs, cream, ricotta, mint and honey.
Put the raspberries in a thick layer on the finished cake and cover with the creamy mixture. Sprinkle almond flakes on top.
Bake the pie at a temperature of 200 degrees in the oven for 35-40 minutes. The sweet quiche is ready.

Add any chopped nuts, pieces of chocolate, candied fruits to the recipe for sweet quiche as you wish.

Vegetable quiche

This vegetarian recipe quiche turns out to be no less satisfying and nutritious than meat and fish versions of the dish.

You will need:

Chilled water - 8 tbsp. spoons;
Butter - 200 g;
Flour - 300 g;
Young zucchini - 1 pc.;
Milk - 300 ml;
Green beans - 85 g;
Chives - 6-8 "feathers";
Fresh green peas - 85 g;
Tomatoes - 2 pcs.;
Egg - 2 pcs.;
Goat cheese - 100 g;
Salt, black pepper.

Recipe:

Cut the zucchini into semicircles, cut the beans in half and lengthwise, chop the onion, cut the tomatoes into cubes.
Heat 1.5 tbsp in a frying pan. tablespoons of butter and fry the beans, green onions, zucchini and peas on it for 5 minutes.
Then pour milk into the pan and add 2 tbsp. tablespoons of flour. Fry everything together, stirring constantly, until thickened.
Kneading dough from ice buttered shavings, 280 g flour and cold water. Shape it into a ball and refrigerate it for an hour.
Preheat the oven to 200 degrees and bake the cake for 25 minutes.
Beat 2 eggs, salt them well and add to the fried vegetables.
Put the mixture on the ready-made crust, and put the tomatoes and goat cheese cut into pieces on top.
Bake at the same temperature for about 30 minutes.

You can replace goat cheese with feta cheese or other salted cheese.

Shrimp quiche

This is more Italian than French pie recipe to make for seafood lovers.

You will need:

Butter - 100 g;
Chilled water - 2-3 tbsp. spoons;
Egg - 4 pcs.;
Flour -200 g;
Broccoli - 300 g;
Peeled shrimps - 150 g;
Heavy cream - 150 g.

Recipe:

Chop the chilled butter into flour, add 1 egg and water and knead the dough. Roll it into a ball and put it in the refrigerator for an hour.
Boil broccoli in slightly salted water, separate into small inflorescences for decoration, and carefully mash the rest with a fork and salt.
Preheat the oven to 200 degrees. Roll out the dough into a crust, place in a baking dish and bake for 15 minutes.
When the crust is ready, spread the broccoli on top of it, then the peeled shrimp.
Whisk 3 eggs and mix with the cream. Pour the filling with the resulting mixture and send it to the oven for 30-35 minutes at the already set temperature of 200 degrees.
Ready pie garnish with broccoli inflorescences.

You can choose and combine the filling for the quiche at your own discretion and desire, invariably leaving only the filling based on heavy cream and eggs.

Once the Germans of Lorraine prepared an open pie from the remnants of dough mixed for baking bread, using as a filling everything that remained from a family meal - pieces of vegetables, meat, fish. The base was made from the dough in the form of a bowl, the rest of the 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, remaking it to their taste. The dish only benefited from this: now the quiche is prepared from puff or shortcrust pastry, and cheese is necessarily added to the filling. Initially, the varieties used were Gruyere or Comte. And a great variety of recipes have appeared - now the 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 instead of milk, they take cream or sour cream.

One of the options is a 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 are going to cook quiche with frozen cherries, make sure they are pitted. Do not rush to remove the finished cake from the mold until it has completely cooled down.