This cake owes its name to one of the provinces of France - Lorraine. Historically, this area was either French or German, so it is difficult to figure out who exactly owns the original authorship today. According to one version, quiche is the merit of economical Germans, who came up with it as a way to dispose of leftover dough and other products. Another legend says that a certain French woman was carrying eggs, cheese and cream to the market, but on the way she stumbled and fell. All products were mixed, but in order to save the goods, she guessed to make a pie - with a creamy egg filling in a shortbread base.

Be that as it may, the duality of origin did not prevent the Lorraine pie (which means quiche lauren) from taking a strong position among the classics of French cuisine. This dish has earned its popularity not only because of its satiety and ease of preparation. An important trump card up your sleeve is the absolute openness of the recipe to your ideas and fantasies. Any products can be used for the filling - vegetables, meat, fish, fruits, cheeses.

At the same time, the base and filling in this dish are relatively constant, so we will start with them, and then I will offer you some delicious toppings for our quiche.

Base Recipe:

Quickly knead the dough 280 g flour, 140 g coarsely grated chilled butter, a pinch of salt and 8 tbsp cold water. Roll the resulting mass into a ball, wrap with cling film and refrigerate for 30-40 minutes. Preheat the oven to 180 degrees, roll out the dough according to the diameter of your form so that you get high sides, grease with oil and prick with a fork. Bake for about 25 minutes. Now the base is ready :).

You can also add to the base favorite herbs, spices, grated cheese or chopped nuts.

Fill Recipe:

Connect 300 ml cream(or milk with sour cream), 2-3 eggs co 150 g grated hard cheese(in the classic version, cheese was used Gruyere, can be replaced with local hard cheeses or pecorino). Then whisk everything well with a whisk, add spices if desired. This base is used for most quiches. For a sweet version, simply add to this mixture sugar and vanillin on the tip of a knife.

We will prepare:

Classic Loren quiche with mushrooms and smoked brisket;

Quiche with four types of onions;

Quiche with spinach, cheese and tomatoes;

Quiche ratatouille;

Quiche with curd cream and raspberries.

Let's get started :)!

Classic Quiche Lauren

The classic version of this dish is cooked with smoked chicken breast, but I would suggest adding more stewed mushrooms to this dish.

Take 250 g smoked chicken breast cut into strips and fry until golden brown. Send chicken cut into thin slices 200 g mushrooms and continue to fry with the addition 2 tbsp spoons of sour cream, salt, pepper and thyme. Put the filling in the prepared shortbread base, fill everything with the egg-cream mixture and bake at the same temperature for about 20 more minutes. Sprinkle with dried herbs before serving.

Quiche with four kinds of onions

Clear by 200 g red and onion, cut into thin half rings, do the same with leek. Saute the onion with 2 tbsp butter, thyme and rosemary. Wash the wild garlic. Put the filling in the sand base, send the wild garlic there, pour everything with the egg-cream mixture and bake at the same temperature for about 20 more minutes.

By the way, if you chew gum while cutting onions, you won’t want to cry :).

Quiche with spinach, cheese and tomatoes

wash 300 g spinach and simmer in a saucepan with 100 ml cream and salt. Wash and cut in half 200 g cherry tomatoes. Brynza also cut into small cubes. Mix the tomatoes, spinach and cheese, pour everything with the egg-cream mixture and bake at the same temperature for about 20 minutes.

Quiche with young vegetables (quiche ratatouille)

Wash and clean 200 g zucchini, carrots and eggplant. Cut the vegetables into thin slices and fry in olive oil With herbs, salt and pepper about 2-3 minutes. Add to them several cloves of garlic for flavor. 200 g tomatoes also wash and cut into slices. Put the vegetables in the base in turn and pour everything with the egg-cream mixture and bake at the same temperature for about 20 more minutes.

Sweet quiche with curd cream and raspberries

Quiche is a traditional French pie filled with eggs or cream.
Quiche is prepared both sweet and unsweetened - with fish, chicken, vegetables, etc. There is a lot of room for imagination, especially if you combine toppings. For example, I recently saw a quiche with salmon and broccoli, can you imagine how beautiful it is? ...
I decided to cook a sweet quiche, and for the filling I will take blueberries.

We will need to prepare the dough and filling separately.

For test:

• butter - 100 grams


• sugar - 100 grams


• sour cream - 100 grams


• flour - about 250 grams


• 1 teaspoon baking powder

Preparing the base:

• softened butter is rubbed with sugar until a homogeneous mass is obtained, then add sour cream and knead properly


• sift flour, mix with baking powder and gradually introduce into the dough, stirring well


• we got a soft dough from which we will form the basis of our pie

For filling:

• about 500 grams of berries (I have pre-thawed blueberries, but any other will do ...)


• sour cream - 1 cup


• sugar - 1 cup


• egg - 1 pc.


• flour - 2 tablespoons

Preparing the fill:

• mix all the ingredients with a mixer, it is not necessary to beat, just mix well

Cooking the pie:

• heat the baking dish, grease the bottom with butter and sprinkle with a little flour


• put our dough on the bottom of the mold so that not only the base is formed, but also the edges of the cake - they should be the same height as the height of the sides of the mold (1)


• Let's put our berries on the base. Because I took frozen blueberries (and the blueberries themselves are small berries), I was afraid that it would leak, so I sprinkled the base with flour BEFORE I laid out the berries and AFTER them (2)


• top - fill (3)

Now look at the edges of the pie - ideally they should be the same height as the filling. If the difference is very large, it is necessary to trim them so that the cake is beautiful, even, the edges do not crawl out beyond the edge of the filling. I just slightly trimmed the edges of the pie and walked over them with a fork. (4)

We put the cake in an oven preheated to 180 degrees for 40 - 50 minutes. You can easily determine the readiness of the base - you can try the edges of the pie with a toothpick. But it will be difficult to assess the readiness of the filling, because. it will remain liquid even after the cake is ready - it will simply harden. So just take my word for it - 40 minutes in the oven is enough. I only browned the edges of the pie, the filling remained light. In principle, it would be nice if the berries were visible. But since I left them exactly in the middle, I decorated a little on top with grated chocolate ...

The cake must be thoroughly cooled and only then carefully removed from the mold so as not to damage the top layer.

I will definitely keep this recipe in mind and try other toppings too. turns out great!

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 we have the fruit season, which means we need to have time to enjoy fresh and juicy berries.

I decided to use strawberries as the filling, but you can choose other ingredients if you want. 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 pre-baked. So let there be strawberry quiche!

The preparation of quiche is reduced to the preparation of its three components: dough, filling and pouring. Filling is a mixture that covers the filling (in this case, strawberries) and does not allow it to spread. 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 test:

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

For filling:

• 500 gr. strawberries
• 2 tsp starch

For filling:

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

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

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

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

Add sugar to butter. The amount of sugar for the dough can be adjusted based on your taste needs. For those who like very sweet dough, you can put a glass of sugar, for those who do not like, 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 bowl. For convenience, you can mash the mixture with your hands so that no lumps of oil remain.

There we also add the sifted flour and soda (or baking powder), slaked in lemon juice or vinegar.

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

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

Put baking paper in a baking dish to prevent the cake from sticking to the walls.

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

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

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

Quiche stuffing

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

Let's start filling. To do this, mix sour cream, sugar, flour and an egg. The resulting filling is thoroughly mixed until a homogeneous mass.

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

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

Let's start with the strawberries.

This is the beauty we have.

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

1. After you take out the 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, due to which the dough may seem wet or damp. And in the refrigerator, the quiche will harden, and the starch will reliably retain excess liquid. I went through this firsthand and now I'm 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 will get strawberry juice instead of filling.

3. And the last thing: use only fresh berries for the filling, as frozen strawberries contain even more liquid, and this, in turn, brings us back to point 2. Yes, and frozen strawberries in the filling taste much worse than fresh ones.

Quiche is an open savory pie based on eggs and cream with various fillings, which is a dish of French cuisine. Depending on the recipe and the filling of the filling, the amount of eggs and milk may vary, since the following ratio applies: 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

Quiche Loren is a classic French quiche recipe usually made with smoked fish, bacon or brisket.

You will need:

• Nutmeg - ¼ teaspoon;
• Flour - 250 g;
• Smoked brisket - 250 g;
• Salt - ¼ teaspoon;
• Egg - 5 pcs.;
• Hard cheese - 150 g;
• Butter - 125 g;
• Fatty cream - 200 ml;
• Cold water - 3 tbsp. spoons;
• Salt, black ground pepper.

Lauren's recipe:

1. Mix flour with salt.
2. Grate the butter (well frozen), and add the resulting flakes to the flour.
3. Add water, egg and salt there (water and egg must be put cold in the dough for Lauren).
4. Knead the dough and roll it into a ball. Cover with cling film and refrigerate for 1 hour.
5. Sodium cheese on a fine grater, lightly beat the eggs.
6. Mix together 2/3 grated cheese, cream, eggs, a pinch of nutmeg, salt and pepper.
7. Cut the brisket into cubes and add to the mixture.
8. Preheat the oven to 190 degrees.
9. Divide the dough in a rimmed pan and poke a few holes in it with a fork. Send the dough to the oven for 15 minutes.
10. Take out the finished cake and put the resulting filling on it, then sprinkle with the remaining cheese and send the Lauren pie to bake for another half hour.

If you are going to cook French Quiche Loren with bacon or ham, it is better to fry them first, then the cake will turn out juicier.

Quiche with fish

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

You will need:

• Ice water - 8 tbsp. spoons;
• Fatty 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:

1. Add the chilled and grated butter to the flour.
2. Add ice water to the flour with butter and knead the dough. Roll it into a ball and put it in the refrigerator for an hour.
3. Preheat the oven to a temperature of 190 degrees.
4. Put the dough into the form, form the sides and prick it with a fork. Send for 25 minutes in the oven.
5. Peel the potatoes, cut into strips and boil in lightly salted water until half cooked.
6. Cut the smoked salmon into cubes, chop the dill, beat the eggs with cream.
7. Creamy-egg mass of salt, pepper, add dill and grated lime zest.
8. Put half of the finished potatoes on the finished cake, alternating it with the fish. Layer pour 2/3 of the cream sauce.
9. Then lay out the remaining potatoes with fish and fill with the rest of the sauce.
10. 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, lightly mash them with a fork and bake the pie.

Quiche with chicken

The most delicious chicken quiche is obtained by adding champignons 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:

1. Chop butter into flour to make crumbs. Add 1 egg from the refrigerator and knead the dough, which then put in the refrigerator for an hour.
2. Cut the chicken fillet into small cubes and fry in a small amount of vegetable oil.
3. Mushrooms cut into small plates and mix with chicken, a little salt and stew until tender.
4. Put the dough in a baking dish, prick it with a fork in several places, and put it in the oven to bake for 10 minutes - the oven should already be warmed up to 200 degrees.
5. Lightly beat two eggs with cream and a pinch of salt.
6. Pour the mushrooms with chicken onto the dried cake, pour over the creamy sauce and sprinkle with grated cheese and herbs.
7. Bake at 200 degrees in the oven for about 30-40 minutes. Kish is ready.

Quiche with chicken can also 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. a spoon;
• Unsalted ricotta cheese - 150 g;
• Fatty cream - 200 g;
• Fresh raspberries - 300 g;
• Mint - 3-4 sprigs;
• A handful of almond flakes.

Recipe:

1. Knead the dough from flour, grated frozen butter and ice water. Roll it into a ball, wrap in cling film and refrigerate for an hour.
2. Preheat the oven to 190 degrees, and place the rolled out layer of dough into it to bake for 25 minutes (pre-pierce the dough with a fork in several places).
3. Chop the mint into small pieces. Beat the eggs, finely chop the ricotta.
4. Mix beaten eggs, cream, ricotta, mint and honey.
5. Put the raspberries in a dense layer on the finished cake and fill with a creamy mixture. Sprinkle the top of the cake with almond flakes.
6. Bake the cake at a temperature of 200 degrees in the oven for 35-40 minutes. Sweet quiche is ready.

Add any chopped nuts, chocolate pieces, candied fruits to the sweet quiche recipe at your own discretion.

vegetable quiche

This vegetarian quiche recipe 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;
• Green young onions - 6-8 "feathers";
• Fresh green peas - 85 g;
• Tomatoes - 2 pcs.;
• Egg - 2 pcs.;
• Goat cheese - 100 g;
• Salt, black ground pepper.

Recipe:

1. Cut the zucchini into half circles, cut the beans in half and lengthwise, chop the onion, cut the tomatoes into cubes.
2. Heat up 1.5 tbsp. tablespoons of butter and fry beans, green onions, zucchini and peas on it for 5 minutes.
3. Then pour milk into the pan and add 2 tbsp. spoons of flour. Fry everything together, stirring constantly, until thickened.
4. Dough kneading from ice oil shavings, 280 g flour and cold water. Shape it into a ball and refrigerate for an hour.
5. Preheat the oven to 200 degrees and bake the cake for 25 minutes.
6. Beat 2 eggs, salt them well and add to the fried vegetables.
7. Put the mixture on the finished cake, and put the tomatoes and goat cheese cut into pieces on top.
8. Bake at the same temperature for about 30 minutes.

You can replace goat cheese with cheese or other salty cheese.

Quiche with shrimps

This is more of an Italian than French pie recipe that can be made 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:

1. 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.
2. Cook broccoli in slightly salted water, separate for decoration into small inflorescences, and carefully mash the rest with a fork and add salt.
3. Preheat the oven to 200 degrees. Roll out the dough into a cake, place in a baking dish and bake for 15 minutes.
4. When the cake is ready, spread the broccoli on it, then the peeled shrimp.
5. Beat 3 eggs and mix them with cream. Fill the filling with the resulting mixture and send it to the oven for 30-35 minutes at the already set temperature of 200 degrees.
6. Decorate the finished cake with broccoli florets.

You can choose and combine the quiche filling as you wish, always leaving only the filling based on heavy cream and eggs.

Step 1: prepare the butter.

To prepare the dough, we need soft butter. Therefore, we spread it on a cutting board and cut it into small pieces with a knife. We transfer the processed component to a free saucer.

Step 2: prepare the flour.

Pour the flour into a sieve and sift it directly into a free bowl. This must be done in order for the dough to become uniform in consistency and without test lumps.

Step 3: prepare the dough.

Put soft butter in a bowl with sifted flour. Now, using a knife, chop the last ingredient until we get a fine flour crumb.

Immediately after that, add salt, water and an egg to the container and thoroughly mix everything with clean, dry hands until a homogeneous mass and then form a ball out of it. Attention: It is also not recommended to knead the dough for a very long time, so that it does not turn out to be too elastic.

Step 4: form the base of the lemon quiche.

Grease the sides and bottom of the baking dish with a piece of butter. Then we put the test ball into the container and with dry hands we begin to evenly stretch the dough, creating sides along the walls of the mold. The thickness of the dough should not be more 5-7 millimeters. Using a fork, make holes in several places so that the dough does not rise during baking. We put the formed base for the pie in the refrigerator for a while while we prepare the filling.

Step 5: prepare the lemon.

Rinse the lemon under running water and place on a cutting board. Using a fine grater, we rub the citrus peel directly into a free saucer.

Now, using a knife, cut each lemon into two halves. Using a juicer, squeeze the juice from each half.

Step 6: prepare the filling.

Break the eggs into a small bowl and add the sugar. Using a mixer, beat the ingredients until the sugar is completely dissolved and the mass becomes homogeneous.

Immediately after that, add soft butter, lemon zest and freshly squeezed lemon juice to the mixture. Beat everything again until smooth and we can start preparing the quiche.

Step 7: Prepare the Lemon Quiche.

We take out the baking dish from the refrigerator and spread the lemon base on the dough. Using a tablespoon, evenly level the filling, and in the meantime, preheat the oven to a temperature 200°-220°C. We put the container with the pie in the oven and bake it until the dough begins to be covered with a golden crust and becomes soft brown. The filling itself should also thicken and become covered with a golden film. Immediately after that, turn off the oven, and take out the lemon quiche with the help of kitchen gloves and set aside to cool slightly. After that, we transfer the cake to a flat dish for serving, cut it into portioned pieces with a knife and can serve it to the dessert table.

Step 8: serve lemon quiche.

Lemon quiche turns out to be mildly sour in taste with a spicy creamy aroma and sugar dough. This pie is best served at the dessert table with tea or coffee.
Good appetite!

Instead of 3 lemons, you can use 2 lemons and 1 medium orange for the filling, or 1 lemon and 2 medium oranges.

Be sure to use the highest grade, finely ground and trusted brand flour for making dough.

For the preparation of lemon quiche, it is best to use a removable form. In another case, any frying pan will do, the main thing is that it should be without plastic handles that can melt in the oven.

When we form the dough base for the pie, its sides can be cut with a knife so that the edge of the baking is even. And now, from the remnants of the dough for decoration, you can make a mesh on the surface of the quiche.