Do you want to learn how to cook sophisticated French pastries? Then start with Quiche Pie! How to make a crunchy sand base for it, read step by step recipe with photo. Video recipe.
Quiche is a traditional French savory open-faced pie, also known as Laurent pie, filled with eggs and milk. Its peculiarity lies in the preparation of the base from shortcrust pastry (breeze) and filling. And then follows baking a mixture of cheese, cream, eggs, milk and other ingredients. In this review, we will look at how to prepare the base for a product with photographs and step-by-step instructions - dough for Quiche pie.
The dough for the French product is crumbly, crispy, yet tender and soft. Quiche is baked in a deep round pan with a diameter of 20-25 cm with vertical grooved sides. The dough can be immediately prepared in large quantities, divided into parts and frozen for future use. And when needed, defrost in the refrigerator on the bottom shelf and bake fresh pie. Having a recipe in stock sand blank you can constantly bake Quiche with with different fillings, of which there are many options. For example, a pie with cheese, chicken, mushrooms, spinach, salami, etc. French quiche tasty and simple. It provides the chef with a great flight of imagination. The pie will decorate any table and can become the main dish for a small company, accompanied by a glass of wine.
Ingredients:
1. Install the cutting blade attachment in a food processor. Cut the cold butter into pieces and place in the bowl of the food processor.
2. Add raw eggs to the butter.
3. Pour flour into the processor, which it is advisable to sift through a fine sieve so that it is enriched with oxygen. This will make the cake more tender and soft. Also add salt and baking soda.
4. Knead the elastic dough so that it does not stick to the walls of the dishes and your hands. If you don't have a food processor, knead the dough by hand. But then do it quickly, because... shortbread dough does not like the warmth of hands, which will cause it to lose its crunch finished product. To knead by hand, cut the butter into small pieces or grate it on a coarse grater.
Place the kneaded dough for the Quiche pie in a plastic bag, wrap it tightly and put it in the refrigerator for half an hour or the freezer for 15 minutes. Then start baking the product.
Watch also the video recipe on how to prepare the dough for quiche - a French open-faced pie.
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 the court” in the territories of the former Union.
Quiche can be eaten for breakfast, lunch and dinner, both cold and hot. This pie is very rich and tasty, and there are a large number of its types, which depend on the base, i.e. dough, as well as various fillings.
Today we will prepare the following quiche pies:
We need:
Preparation:
1. Broccoli must be boiled.
2. Cut the onion into cubes, chicken breast– large noodles, grate the cheese.
3. Roll out the dough a little, add a little flour and place it in the mold and on the sides as well, trim off the excess dough. We cover the top with parchment, and to prevent the dough from rising, add beans or other cereals. Place in a preheated oven at 180 degrees. bake for 20 minutes.
4. Fry the chicken and onions in olive oil for 2 minutes. Add nutmeg and remove from heat.
5. Beat eggs with cream.
6. Remove the dough from the oven, remove the parchment with cereal. Sprinkle the bottom with some cheese, place the broccoli on it, then the chicken and sprinkle with cheese. Fill the pie with sour cream and egg mixture.
7. Bake at 180 degrees for 15-20 minutes. Before serving, cool for 15-20 minutes.
We need:
Preparation:
1. Roll out the dough and place it on a pre-greased mold. We also cover the sides with dough and trim off the excess dough.
2. Chop the champignons coarsely and fry in a frying 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. Add salt and pepper to 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. Place the filling into the dough and fill it with the egg-sour cream mixture, sprinkle grated processed cheese on top, and send it to bake. Oven temperature 170-180 degrees, time 35-40 minutes. After oven, cool for 20 minutes, then serve.
We need:
For the test:
For the filling:
For Rimish sauce:
Preparation:
1.Prepare shortbread dough.
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. Beat the egg into this mixture and pour in chilled water, knead the dough. Roll the dough into a ball, wrap it in cling film and place in the refrigerator for 30-60 minutes.
2. Let's take on the filling.
Wash the chicken liver and dry it with a paper towel. Place the frying pan on high heat and heat the vegetable oil, add 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
4. Grease the mold with butter, sprinkle with a little flour and knead the dough with your hands, filling the mold, including the sides. Using a fork, make punctures along the bottom to allow air to escape. Bake at 190 degrees for 15 minutes.
5. Beat the eggs into a bowl, beat them until foamy, and add them to the sauce, mix.
6. Place the liver on the baked dough, spread the sauce evenly on top and bake in the oven for 25 minutes, temperature 175 degrees. After baking, cool for 20 minutes.
We need:
Preparation:
1.Prepare shortbread dough.
Mix flour with butter, grind into fine crumbs, add egg, water, salt and knead the dough. Wrap in film and refrigerate for 30 minutes.
2. For the filling, cut the onion into half rings and fry until transparent.
3. Add chicken, cut into small pieces, to the onion.
4. Add chopped zucchini to them and simmer everything together for 3 minutes. Cool.
5. To fill, break the eggs into a bowl, pour in the cream, mix and add finely grated cheese, nutmeg, salt and mix vigorously.
6. Grease the mold with butter, distribute the dough into the mold, remove excess dough. Prick the bottom with a fork to allow air to escape.
7. Place the filling on the dough, fill it with the egg-cream mixture and send it to bake. Oven temperature 180 degrees, baking time 40-45 minutes. Serve hot.
We need:
For the test:
For the filling:
Preparation:
1.To prepare the dough, mix the flour, olive oil, salt and water. Knead the dough and chill it for 30 minutes.
2. Chop the ham and spinach and grate the cheese on a coarse grater. Place the spinach in a colander, pour boiling water over it, and dry on a paper towel.
3. Prepare the filling with eggs, sour cream, salt, pepper and mix everything thoroughly with a whisk.
4. Divide the dough into the pan, add some cheese, ham, spinach, sprinkle the rest of the cheese on top and pour in the egg-sour cream mixture.
5. Bake at 180 degrees for 45 minutes.
We need:
For the test:
For the filling:
For filling:
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, mix thoroughly, add salt, pepper and add some grated cheese.
5. Grease the mold with oil, distribute the dough over the mold, prick the bottom and place in the oven for 20 minutes at 180 degrees.
6. Then add the filling, pour in the milk mixture and sprinkle with grated cheese. Bake for 40-60 minutes, temperature 180-200 degrees.
We need:
For the test:
For the filling:
For filling:
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 saute for vegetable oil. Add chopped mushrooms to it and fry until the moisture evaporates, then add pieces of chicken fillet and salt and pepper.
3. Mix sour cream with egg and beat, salt and pepper.
4. Grate the cheese.
5. Place the dough in a mold, fill it with filling and pour the sour cream mixture on top, sprinkle cheese on top.
6. Bake at 180 degrees for 35-40 minutes. Cool slightly before serving.
Cook for your health. Bon appetit!
Select unique and classic recipes French pie quiche on the website of stylish cooking website. Enjoy variations with smoked meats, meat, onions, mushrooms and vegetables, fish and seafood, and even sweet options with berries and fruits.
Quiche is essentially an open-faced pie made from chopped shortbread, slightly salty dough based on butter. The beauty of the delicacy is that the pie is equally tasty both hot and cold. Quiche is perfect for a festive feast, a family meal, or an outdoor meal. It's hard to imagine the variety of fillings you can come up with for this. great dish. Sausages, smoked meats, meat and offal, mushrooms, vegetables and all kinds of cheeses, seafood and fish. Sweet variations from apples to figs. Create unpredictable originality in every dish!
Interesting recipe:
1. Coarsely grate or chop the heavily chilled butter.
2. Combine sifted flour with salt, mix with chopped butter. Add egg and water. Quickly knead into an elastic, slightly sticky dough.
3. Wrap the dough ball in film and put it in the refrigerator for about an hour.
4. Roughly chop the chicken fillet and mushrooms.
5. Fry the meat. Add some salt and pepper. Remove from the pan.
6. In the same frying pan, fry the mushrooms until done.
7. Mix with meat.
8. Prepare the filling: mix the contents of the eggs with cream, aromatic herbs, and cheese shavings. Salt and add spices to taste.
9. Form a “basket” from the chilled dough in the mold, i.e. make sides. Prick the bottom in several places.
10. Bake at 180-190° for about twenty minutes until golden.
11. Take out the base, fill it with filling, distribute the filling, sprinkle with cheese shavings.
12. Bake for about half an hour.
Helpful Tips:
. The chopped dough must be prepared very quickly so that the chopped butter does not have time to melt.
. If the dough turns out to be very crumbly, then it is fashionable to add a little sour cream.
. To prepare a sweet version of quiche, add a little sugar to the dough.
It is one of the few dishes that are equally tasty both hot and cold. It is perfect for a hearty breakfast, a nutritious lunch and an excellent dinner. " Kish Lauren», classic recipe which was invented back in the 16th century in Lorraine, is an open In those days, thrifty locals made a basket out of dough, put all the food left over from dinner in it, filled it with milk and eggs and baked it. Therefore, we can to some extent call this dish an analogue of Italian pizza.
Modern “Quiche Laurent”, as a rule, is no longer prepared from the leftovers of a meal, but its recipes are distinguished by a wide variety of fillings: from meat and fish to berries and fruits. However, there are also mandatory components without which a Lorraine pie is unthinkable: eggs and cream. Today we decided to offer you several recipes for preparing this delicious and interesting dish.
If you want to pamper your household with a delicious dish that can replace breakfast, lunch or dinner, then be sure to use this Quiche Lorena recipe. We will use the following products as ingredients: 125 grams of butter, 250 grams of flour, 80 ml of water, beans, four eggs, leeks, broccoli, 200 grams of cheese, 200 ml of cream, 100 grams of ham, nutmeg, salt and vegetable oil.
First of all, let's do the dough. Mix flour, water and butter. Mix the dough. Roll it out and carefully place it in a baking dish. In this case, the dough should cover not only the bottom, but also the walls approximately 3-4 centimeters upward. Spread the beans in an even layer and place the pan in an oven preheated to 180-190 degrees for a quarter of an hour.
At this time, cut the ham and leeks into small pieces. Then fry them in vegetable oil and add nutmeg. Boil the broccoli in boiling water for a couple of minutes, then put it in a frying pan with the ham and onions, fry a little and remove from the stove. In a separate bowl, mix eggs, cream and salt.
Remove the pan from the oven and remove the beans from it. Place onion, ham and broccoli on the dough. Sprinkle pre-grated cheese on top and fill with creamy egg mixture. Place in the oven for another half hour. As you can see, “Kish Lauren,” the recipe for which we have just given, is prepared simply and quickly. It can be served either hot or cold. Bon appetit!
We offer you another way to prepare this delicious dish. First you need to prepare the following products: margarine or butter - 150 grams, 250 grams of flour, three eggs, half a kilo of mushrooms, 300 grams of chicken fillet, onion, half a liter of cream (the fattier the better) and salt to taste.
Sift the flour and add a little salt to it. Cut margarine or butter into small slices. Beat one egg until smooth. Combine flour, butter, egg and knead the dough. Then put it in the refrigerator for 30-40 minutes. After this, put the dough in the mold so that it covers not only the bottom, but also the walls (by three to four centimeters). Place it in an oven preheated to 180-200 degrees for 10-15 minutes.
Cut the mushrooms and onions into small pieces, which are then fried in a frying pan until cooked. Boil the chicken fillet and cool. Cut it into small pieces. Combine all the filling ingredients and place them on the dough. Beat two eggs, pour cream over them and mix thoroughly. Then pour the resulting mixture over the chicken fillet, mushrooms and onions into the form with the dough. We put our future Lorraine pie in the oven for another half hour. “Kish Lauren” with chicken turns out to be very aromatic, tasty and satisfying. We are sure that you and your household will definitely like it!
If you have such a miracle helper in your kitchen, then thanks to it you can prepare a delicious Lorraine pie. For this we will need the following products: butter - 150 grams, a glass of flour, water - two tablespoons, 200 grams of bacon or ham, two onions, 150 grams of hard cheese and the same amount of cream, salt and spices to taste.
Sift flour and salt. Chop a 100-gram piece of butter into small pieces and add to the flour. Grind the mixture with a large knife until it becomes fine crumbs. Pour in cold water and knead the dough. Wrap it in film and put it in the refrigerator for an hour.
At this time, you can start preparing the filling. Peel the onion and cut into half rings. Cut the bacon into small cubes. Grind the cheese on a coarse grater. Place a piece of butter in the multicooker pan and turn on the “Frying” program. Add onion. Fry it until golden brown. Then add the bacon and cook until the fat begins to release. Then transfer the contents of the bowl into a separate bowl, mix with grated cheese, add salt if necessary and add spices. Beat eggs with cream.
Roll out the chilled dough and place it in a multicooker saucepan. Place dry beans on top. Turn on the “Baking” program for a quarter of an hour. Then cool slightly and carefully remove the beans. After that, put our filling on the dough, and pour a mixture of cream and eggs on top. Cook in the “Baking” mode for about an hour. The delicious “Kish Lauren” is ready in a slow cooker! You can serve it on the table!
Prepare the dough. To do this, put flour, salt, sugar and cold butter cut into cubes into a blender bowl. Chop until you get fatty crumbs.
Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden.
Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 30-40 minutes.
Remove the chilled dough from the film and roll it out into a layer 4-5 mm thick. Place in the mold (no need to grease), press it against the sides with your fingers. We remove the excess.
Place a sheet of foil on the surface of the dough and pour a load (beans, peas or rice) on top.
Place in an oven preheated to 180 degrees and bake for 7 minutes. We take it out, remove the foil with the weight, and prick the bottom with a fork. Return the pan to the oven and bake for another 5 minutes.
Take it out again and leave it. We don't turn off the oven.
While the base is baking, cut the bacon into cubes. Fry in a dry frying pan, stirring, until browned, about 5 minutes.
Lightly beat the eggs with the cream using a whisk. Salt to taste.
Place the fried brisket on the base.
Pour in the creamy egg mixture and sprinkle with grated cheese (if using).
Place in the oven and bake until the filling is set and the top is golden brown, about 25 minutes.
Bon appetit!
