Open pie - dessert quiche with fruit filling. Curd quiche with tomatoes Curd quiche with cheese and tomatoes

27.11.2019 Soups

Good evening!

Today my review will be devoted to the quiche, but now with cottage cheese and herbs.

Our family simply adores open French pie, so I constantly delight my loved ones with pastries, changing only the filling. I like that the pie is prepared very quickly, and the result is always the same, a crumbly base and a delicate juicy and aromatic filling. Thinking for the last time what to put in the pie as a filling, I decided to add cheese, cottage cheese and herbs. It turned out to be a very fragrant, tender, nourishing and tasty pie that both adults and children eat with pleasure.

To prepare the base for the cake, we need softened butter, an egg and flour.

Put butter in a mold (you can replace butter with margarine).
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Break the egg into a bowl.
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And gradually add flour, kneading the dough. The dough should be tender and soft.
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Put the dough in a greased form and distribute it. That's all, now you can put the dough in the refrigerator for about 15 minutes, rest and start filling the pie.

As a filling, I have cottage cheese, cheese, herbs, eggs and milk. I did not fill, which is standard for a quiche, but simply put all the ingredients together.

First you need to finely chop the greens. I have dill, children do not recognize other greens, but you can add any other greens to taste.
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Add cottage cheese to the cheese.
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And add milk at the end.
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The pie filling should be thoroughly mixed so that there are no lumps.
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We spread the resulting filling on the dough, which has already rested in the refrigerator.
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And we send the pie into an oven preheated to 180C, for 30-40 minutes. A lot depends on the oven, so be careful.

That's probably all, we take out the finished cake from the oven, let it cool slightly and enjoy its delicate taste.
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I hope you like my recipe and find it useful!

Thank you for your attention and see you soon!

Cooking time: PT01H00M 1 h.

Estimated Serving Cost: RUB 50

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.

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 is set.
Let the cake cool slightly, cut into wedges and serve.

Kish is a French cuisine dish, open pie. We can say that this is not so much a specific dish as a method of preparation. Both the dough and the filling can be different. The dough is puff, shortbread, yeast, and the filling is cheese, feta cheese, meat, fish, fruits, vegetables. The basic rule is that the pie filling should not crumble. Therefore, for a bunch of filling, they usually use an omelet mixture, or gelatin. Kish is good both hot and cold. I'm baking today quiche of cottage cheese with cheese in a slow cooker according to the recipe sent by our reader Oksana. The cake turned out to be amazingly tasty!

Ingredients:

Dough:

1 cup flour
50 g butter
1 egg
salt to taste

Filling

200 - 300 g of cottage cheese
200 - 300 g of hard cheese
1 egg
you can also finely chop one tomato or fresh herbs into the filling
garlic optional

Preparation:

Chop the butter with a knife, beat in an egg, salt, add flour, knead the dough. Put the finished dough in the refrigerator for 30 minutes.

Mash the curd with a fork. Grate cheese. Add the egg. Mix everything well.

Grease the bowl with oil. Cut two flats out of baking paper and line the bottom of the bowl with them.

Remove the dough from the refrigerator and put the bottom of the multicooker bowl on it, forming high sides.

We spread the prepared filling.

Sprinkle with grated cheese on top.

Hell quiche of cottage cheese in a slow cooker in baking mode for 60 minutes.

After the signal, remove the cake from the multicooker bowl by pulling it out by the paper tapes.

Bon Appetit!!!

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Fillings for quiche pies can be very different: fruit, vegetable, meat or fish, but the most basic ingredients for quiche pie are eggs and cheese.

In conclusion, I will add another video recipe: "Kish - Pie with Chicken and Pepper" from the chef Denis Krupenya.

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!