We need:

For the test:

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

For filling:

• 6 apples
• 200 g cherries
• 1 lemon
• 20 g butter
• 2 yolks
• 100 g 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 mold 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 pie with lingonberry

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 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 in 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 down 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.

Shortcrust Strawberry Jelly Pie (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 finely chop it, 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, 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 constantly, 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 of boiling, 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 and put it in the refrigerator for 30 minutes.

3. In a greased form, spread 2/3 of the dough, distribute it, cut off the excess dough. We spread the jam, evenly distribute it in shape. Crumble 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!

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 prepare 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 a piece of cheese, put broccoli on it, then 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 pre-greased mold. 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, rub 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 it 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.
• Fry all vegetables in a hot frying pan, pepper, salt, add apple cider vinegar, sugar, paprika and red pepper, mix everything vigorously. 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 a temperature of 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 about 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. Bake at 180 degrees for 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 the 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, top with the filling and fill with sour cream mixture, sprinkle with cheese on top.

6. Bake at 180 degrees for 35-40 minutes. Cool slightly before serving.

Cook for your health. Bon Appetit!

Laurent quiche is an open pie on shortbread pastry. The filling can be any, but a gentle 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 the quiche with green onions and dill for 35-40 minutes at 180 degrees until golden brown.

Delicious onion quiche is perfect for first courses or as an appetizer.

Recipe 2: Laurent quiche with chicken (with photo)

• 150 gr - flour
• 2 tbsp - milk
• 100 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 salt.

Separate the stalks of the peppers, cut, remove the seeds and partitions, and cut thinly.
Rinse all greens with lukewarm 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.

Remove the dish from the oven and put the 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 simmer for 15 minutes with the lid closed 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 must 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 lengthwise, 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 surface.

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, fill the mold evenly 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 cup 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 is cooling, 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 any 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 both hot and 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 the 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.

Quiche in French cuisine is as popular as yeast pies in Russian. Juicy is traditionally made from chopped dough filled with eggs, cream and cheese. There are many options for making quiche filling and just as many dough recipes. A shortbread cake is considered a classic, but no less tasty pie is obtained on the basis of puff, cottage cheese and sour cream dough. Various options for its preparation are presented in our article.

The classic dough recipe for Keisha Lauren

Thin, crispy crust and juicy filling - this is how most people remember this famous one.Today, shortbread dough is kneaded for quiche. It is this option that is considered classic for this type of pies.

Shortbread dough for quiche and filling for it are prepared in the following sequence:

1. 150 g of flour is sifted into a deep bowl.
2. Add 50 g of butter, cut into small cubes.
3. Next, an egg beaten with a fork, a pinch of salt and a little ice water are introduced.
4. From the specified ingredients, elastic dough is kneaded, wrapped in film and sent to the refrigerator.
5. At this time, the traditional filling is prepared for. Pieces of bacon or smoked brisket (100 g) are fried in a pan. A glass of cream is whipped strongly, after which 2 eggs are alternately introduced into it. Salt and pepper are added to taste.
6. The chilled dough is rolled out and distributed in a high-sided shape. A brisket is laid out on top, which is poured with eggs and cream.
7. The quiche is prepared for only 30 minutes at a temperature of 180 ° C.

Chopped dough for quiche

Initially, French quiche was prepared from this type of dough. Many housewives use this version of its preparation today.

To knead the quiche dough, which is enough for two molds with a diameter of 24 cm, sift 350 g of flour into a deep bowl. Then grate or chop butter (270 g) with a knife. Then add a teaspoon of sugar and salt (¼ tsp). Lastly, very cold water (80 ml) is poured and the elastic dough is kneaded. It can be used immediately or sent for storage in the freezer.

The finished dough is rolled out on the table, then transferred to the mold and distributed over it, forming the sides. From above it is closed with parchment, after which peas or beans are poured into the mold. The cake is baked in the oven for 10 minutes at 200 °. After that, the load with parchment is removed, and the form is again sent to the oven for 10 minutes.

Sour cream dough recipe

Traditionally, chopped or shortbread dough is used for quiche. The result is a crispy and crumbly crust. And to make it also tender, sour cream is added to the dough to the classic ingredients. Many housewives like this particular version of its preparation.

To knead sour cream dough for quiche, grate very cold butter or margarine (100 g) into sifted flour (250 g). Then add 2 eggs, beaten with a fork, 100 g sour cream and a pinch of salt. After kneading, you should get a pleasant to the touch and elastic dough, which must be chilled before cooking for at least half an hour.

Step-by-step recipe for quiche dough from Julia Vysotskaya

The author and presenter of the famous culinary TV show "Let's Eat at Home" offers his own recipe for making a French pie. The base of the shortcrust pastry for the quiche is baked in advance, after which the spinach filling is laid out on it and the egg-cream filling is poured. Julia Vysotskaya has her own secrets of making the famous French pie.

Shortcrust pastry for quiche is made as follows:

Step # 1. Diced cold butter (150 g) is added to the sifted flour (200 g).

Step # 3. To make the base for the cake crispy after baking, a tablespoon of brandy or vodka is added to the dough, as well as 2-3 tablespoons of ice water.

Step # 4. The finished dough is immediately distributed in shape with the obligatory formation of sides. After that, the form with the base is sent to the refrigerator for half an hour.

Step # 5. After 30 minutes, the chilled dough must be pricked with a fork, then send the form with the base to the oven preheated to 220 ° for 12 minutes.

Step 6. At this time, the spinach filling and the filling of eggs, cream and pieces of salmon are prepared. The filling is laid out on the hot cake, after which the cake is cooked in an oven preheated to 200 ° for another 15 minutes.

Quiche on dough without eggs

The base for such a French pie is made from the simplest ingredients, but it turns out to be no less tasty and crunchy than shortcrust pastry. This recipe uses only 200 grams of butter, a teaspoon of salt, and 2 cups of flour. All ingredients are well mixed in the mixer bowl until a uniform ball is formed. If necessary, add ice water (no more than 60 ml).

The dough is immediately distributed over the mold, then cooled and baked in the oven. The filling is always laid out only in the finished cake. Otherwise, it will get wet and sour.

Curd dough recipe

The base for the French pie, prepared according to this recipe, turns out to be quite soft and tender, but very tasty.

The quiche dough is kneaded from butter, cottage cheese, flour (300 g each) and salt. All ingredients should be well chilled. First, the butter is cut into small pieces with a knife. Then dry cottage cheese and a teaspoon of salt are added to it. Last of all, flour is sifted to the ingredients. The dough, soft and pleasant to work with, is kneaded, which can be immediately distributed over the form, and then cooled before baking.

Cooking the dough. To do this, put flour, salt, sugar and diced cold butter in a blender bowl. Chop until you get a fat crumb.

Pour in water and knead the dough as quickly as possible. You cannot knead for too long, otherwise the butter will melt and the dough will turn out to be wooden.

We form a ball out of the dough, wrap it in plastic wrap and put it in the refrigerator for 30-40 minutes.

We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. We put it in a mold (no need to lubricate), press it with your fingers to the sides. We remove the surplus.

We put a sheet of foil on the surface of the dough, pour a load (beans, peas or rice) on top.

We put in an oven preheated to 180 degrees and bake for 7 minutes. We take out, remove the foil with the load, prick the bottom with a fork. Return the mold to the oven and bake for another 5 minutes.

Take it out again and leave it. Do not turn off the oven.

While the base is baking, cut the bacon into cubes. Fry in a dry frying pan, stirring occasionally, until browned, about 5 minutes.

Whisk eggs lightly with cream. Salt to taste.

Place the fried brisket on the base.

Pour the creamy egg mixture and sprinkle with grated cheese (if using).

Put in the oven and bake until the filling is set and the top turns golden brown, about 25 minutes.

Bon Appetit!