We all love to indulge ourselves with sweets, and when it comes to French pastries, even the most severe critic of desserts gives in to it. On the gastronomic scene - quiche pie: a recipe made from shortcrust pastry.
The original dough goes perfectly with rich-tasting berries. Laurent quiche – sweet recipe, which even an inexperienced cook can prepare.
1. Add frozen margarine flakes to the sifted flour. Grind the egg with granulated sugar.
2. Add the resulting mass to the flour. Forming the dough. Place it in the freezer for a couple of minutes.
3. Take the dough out of the freezer. Roll out the finished dough ball into a thin layer on a prepared work surface.
4. First, lightly sprinkle it with wheat flour.
5. Mix raspberries with sugar and semolina. Place parchment paper in a baking pan. Distribute the dough evenly throughout the entire pan.
6. Place the filling on top. Bake for half an hour in a well-heated oven.
7. The finished open pie can be decorated with fresh berries and cream, crushed with powdered sugar.
Open french pie leaves huge room for culinary variations. Among them - . Tender dough with an original salty filling can become a bright gastronomic guest on any table.
Break all culinary stereotypes!
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French open quiche is one of the few dishes that can be eaten both cold and hot. It will “come in handy” during breakfast, lunch, and dinner. You can enjoy it at home during family feasts and get-togethers, or you can take this pie with you to a picnic.
The history of quiche dates back to the 16th century; its inventors were residents of the French province of Lorraine. This is where the name of the classic open-faced pie came from - quiche Lauren ( French name this province Lorraine, German Lothringen).
What is classic French quiche? This is an open pie made from chopped dough, rich in butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It’s hard to imagine how many options for preparing quiche exist today - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even... with berries!
WomanJournal.ru offers 10 best recipes open-faced pies - from the classic Lauren quiche to the gourmet quiche with figs, almonds or raspberries. Shall we experiment?
250 g sifted flour
Pinch of salt
1 chilled egg
3 tbsp. spoons of ice water
For the filling:
250 g smoked brisket
200 ml heavy cream
150 g grated cheese Gruyere
A pinch of grated nutmeg
How to cook classic quiche Lauren :
For the filling: cut the brisket into small strips and fry.
Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Place the brisket into the egg-cream mixture.
Preheat the oven to 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake for 15 minutes.
Remove the crust, place the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.
Lauren's classic quiche is ready.
Bon appetit!
250 g sifted flour
Pinch of salt
125 g chilled butter, grated on a coarse grater
1 chilled egg
3 tbsp. spoons of ice water
For the filling:
400 g washed sorrel without stems
100 g blue cheese
1 large sweet red pepper
200 g heavy cream
2 tbsp. spoons of butter
Salt, freshly ground black pepper to taste
How to make quiche with sorrel, blue cheese and pepper :
For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film, and place in the refrigerator for 1 hour.
For the filling: simmer the sorrel in butter for 2 minutes until it becomes something like a puree, season with salt and pepper.
Roll out the dough, place in a mold with sides, make punctures with a fork.
Mix sorrel puree with cream and lightly beaten eggs, pour the mixture onto the crust.
Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and place on the sorrel. Place the cheese, crumbled with a fork, on top.
Bake the pie for 30 minutes at 180C.
Quiche with sorrel, blue cheese and pepper is ready.
Bon appetit!
For the test:
8 tbsp. spoons of ice water
For the filling:
150 g new potatoes
200 g young spinach
300 ml heavy cream
2 large eggs
Handful of grated Parmesan cheese
10 canned anchovies in olive oil
How to make spinach and anchovy quiche :
Boil the potatoes in their skins until half tender, peel and cut into slices.
Place the spinach in the microwave for 2 minutes, cool slightly and chop.
Mix cream, eggs, 2/3 cheese. Finely chop half the anchovies and add to the potatoes and spinach. Pepper heavily. Spread the green filling over the crust, pour in the creamy mixture, and top with whole anchovies and the remaining cheese.
Bake the pie for 40 minutes.
Quiche with spinach and anchovies is ready.
Bon appetit!
For the test:
140 g chilled butter, grated on a coarse grater
8 tbsp. spoons of ice water
For the filling:
300 g fresh raspberries
A small bunch of mint
200 g heavy cream
150 g unsalted ricotta cheese
Handful of almond flakes
1 tbsp. spoon of liquid honey
How to make raspberry, ricotta and almond quiche :
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
Chop 3/4 mint leaves. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add honey.
Place raspberries in an even layer on the crust, carefully pour the cream mixture over it and sprinkle with almond flakes.
Bake the pie for 35-40 minutes. When serving, garnish with fresh mint leaves.
Quiche with raspberries, ricotta and almonds is ready.
Bon appetit!
150 g chilled butter, grated on a coarse grater
8 tablespoons ice water
Pinch of salt
For the filling:
300 g cherry tomatoes
300 ml heavy cream
2 chilled eggs
Bunch of green basil
50 g grated Parmesan cheese
A little olive oil
Salt, pepper to taste
How to cook Italian quiche with tomatoes, basil and cheese :
For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in film and refrigerate for 1 hour.
Preheat the oven to 180C. Roll out the dough, place in a round shape with sides, and prick with a fork.
Cut the tomatoes in half, place in another fireproof bowl, add salt and pepper, and sprinkle with oil. Bake at the same time as the crust for 25 minutes.
While the cake and tomatoes are baking, make the filling: mix the beaten eggs and cream, add salt, and add chopped basil.
Sprinkle the crust with half the Parmesan, add the tomatoes, pour the egg-cream mixture, and sprinkle with the remaining cheese again. Bake for 20-25 minutes.
Serve the pie with fresh basil leaves.
Italian quiche with tomatoes, basil and cheese is ready.
Bon appetit!
For the test:
140 g chilled butter, grated on a coarse grater
8 tbsp. spoons of ice water
For the filling:
500 g small onions
300 ml heavy cream
150 g grated cheese (Cheddar)
1 tbsp. spoon of butter
How to cook onion quiche :
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Cut the onions into half rings and fry in butter until golden brown.
Preheat the oven to 180C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
Mix beaten eggs, cream, half the grated cheese, add onion, salt and pepper. Place on the crust and sprinkle the remaining cheese on top. Bake for 20-25 minutes until golden brown.
Onion quiche is ready.
Bon appetit!
For the test:
140 g chilled butter, grated on a coarse grater
8 tbsp. spoons of ice water
For the filling:
100 g young zucchini
85 g green beans
85 g fresh green peas
A small bunch of dense green onions with white bulbs
300 ml milk
1 1/2 tbsp. spoon of flour
2 large eggs
100 g goat cheese
Several cherry tomatoes
2 tbsp. spoons of butter
Salt, pepper to taste
How to cook a large quiche with young vegetables :
Cut the zucchini diagonally into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.
Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions. Pour milk in there and add flour. Fry, stirring, until thickened. Cool slightly.
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
Add beaten eggs to the fried vegetables, salt well, and place on the crust. Top with cherry tomato quarters and goat cheese slices. Bake for about 40 minutes.
A large quiche with young vegetables is ready.
Bon appetit!
For the test:
140 g chilled butter, grated on a coarse grater
8 tbsp. spoons of ice water
For the filling:
350 g new potatoes
A small bunch of dill
Zest of 1 lime
200 g smoked salmon
300 ml heavy cream
How to cook quiche with smoked salmon :
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
Peel the potatoes, cut into slices and boil until half cooked, chop the dill, cut the salmon into thin strips.
Mix beaten eggs with cream, dill, add grated zest, salt and pepper.
Place half of the potatoes on the crust, alternating with pieces of fish. Pour in 2/3 of the egg-cream mixture, add the rest of the potatoes and fish, and pour in the rest of the cream.
Bake at 180C for about 30 minutes.
Quiche with smoked salmon is ready.
Bon appetit!
For the test:
140 g chilled butter, grated on a coarse grater
8 tbsp. spoons of ice water
For the filling:
4 leeks
250 g chopped mushrooms (champignons, oyster mushrooms)
300 ml heavy cream
150 g grated Gruyère cheese
2 tbsp. spoons of butter
How to make quiche with leeks and mushrooms :
Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.
Heat the butter in a saucepan and fry the leeks cut into rings until soft, increase the heat and add the mushrooms. Cool slightly.
Beat the eggs, add cream and onion-mushroom mixture, half the grated cheese, salt and pepper, put the filling on the crust and sprinkle with the remaining cheese.
Bake the pie for 25-30 minutes.
Quiche with leeks and mushrooms is ready.
Bon appetit!
For the test:
180 g chilled butter
100 g ground walnuts
1/2 teaspoon salt
3 tbsp. spoons of ice water
For the filling:
2 tbsp. spoons of butter
400 g chopped shallots
1 1/2 tbsp. spoon of thyme leaves
200 g sour cream
200 ml heavy cream
140 g blue cheese
3-4 figs, cut in half
How to make fig and blue cheese quiche :
For the dough: place flour, salt and butter cubes in a food processor, pulse, add walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it in a round shape and put it in the refrigerator.
For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add thyme. Cool slightly.
Beat eggs, mix with cream and sour cream, salt and pepper, add crumbled cheese. Mix with onions.
Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.
Fill the crust with the filling, place the fig halves on top, cut side up, sprinkle with thyme and bake for about 1 hour.
Quiche with figs and blue cheese is ready.
Bon appetit!
As you all know, quiche is a French open-faced pie that is made with various fillings. Most of these pies are prepared with meat or vegetable fillings, but sweet variations are extremely rare. However, I decided to cook sweet quiche, especially since now the fruit season has begun, which means we need to have time to enjoy fresh and juicy berries.
I decided to use strawberries as the filling, but if you want, you can choose other ingredients. It would probably be more correct to call my culinary “masterpiece” a tartlet, but in my understanding, tartlets are prepared with fresh fruit, which is not pre-baked. So let there be strawberry quiche!
Preparing quiche comes down to preparing its three components: dough, filling and filling. Filling is a mixture that covers the filling (in this case, strawberries) and prevents it from spreading. In other words, the filling is the 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 will need to prepare the following ingredients.
For the test:
For the filling:
For filling:
Below in the photo you can see everything necessary products, which we will use in the cooking process.
We start by preparing the dough. The dough for the quiche will be sandy, so take softened butter, cut it into small squares and put it in a cup.
Add sugar to the butter. The amount of sugar for the dough can be adjusted based on your taste needs. For those who like very sweet dough, you can add a glass of sugar; for those who don’t like it, you don’t have to add sugar at all.
Take a package of sour cream (100 g) and stir thoroughly with a spoon. Add sour cream to sugar and butter.
Mix butter, sour cream and sugar in a cup. For convenience, you can knead the mixture with your hands so that there are no lumps of butter left.
Add sifted flour and baking soda (or baking powder) slaked in lemon juice or vinegar.
Let's 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 shortbread dough, and its consistency should be quite soft, but at the same time keep 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.
Place baking paper in the baking dish, which will prevent the cake from sticking to the walls.
Since our pie is open, we do not need to divide the dough into two parts. Roll out a piece of dough with a rolling pin and carefully transfer it to the mold. I’ll warn you right away: the dough may break through, but you shouldn’t worry about it. I actually 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, since they will hold our filling and filling, and will also prevent the filling from leaking out. Therefore, we make the sides as high as possible, because during the baking process they will still settle a little.
The sides turned out crooked, so I had to trim them with a regular knife. I simply stuck the cut remains of the dough onto the bottom.
Now we put the base for the quiche in the oven for 15 minutes so that it “sets.” The oven temperature is standard, 180-190 degrees. While the base is baking, let's make the filling.
We wash fresh strawberries under water, remove the stems and let them drain. At this stage it is very important to get rid of excess moisture, since the strawberries, in any case, will give a lot of juice. Once the strawberries have drained, cut the strawberries into two parts.
Let's start filling. To do this, mix sour cream, sugar, flour and egg. Mix the resulting filling thoroughly until smooth.
After 15 minutes, take our pie crust 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 laying out the strawberries.
This is the beauty we got.
From the outside it may seem like an ordinary pie, but it is a quiche. It’s just that we see a browned filling on top, which can be confused with the top layer of dough.
Be sure to try baking a delicious strawberry quiche in the warm season - this one is wonderful, delicate dessert will delight the whole family!
1. After you take out the pie, be sure to let it cool, and best of all, put it in the refrigerator. The fact is that while it is hot, when cutting it will release a lot of juice, which can make the dough seem wet or damp. And in the refrigerator the quiche will harden, and the starch will reliably retain excess liquid. I went through this my own experience and now I’m trying to protect you from my past mistakes.
2. Be sure to dry the strawberries. Let it drain in a colander, then spread it out on a board or tray and then let it dry. Otherwise, we'll end up with strawberry juice instead of filling.
3. And the last thing: use only fresh berries for the filling, since frozen strawberries contain even more liquid, and this, in turn, brings us back to point 2. And the taste of frozen strawberries in the filling is significantly inferior to fresh ones.
We need:
For the test:
For the filling:
Preparation:
1.Prepare the dough. Mix sifted flour with salt, olive oil and gradually introduce cold water. Mix the dough. Form a bun, wrap in cling film and refrigerate for 1 hour.
2. Prepare the filling. Peel the apples, cut into large pieces and caramelize the apples in a preheated dry frying pan, sprinkling with sugar. Simmer for 10 minutes, stirring. Add lemon zest and butter here and mix thoroughly.
3. Grind the cracker cookies in a blender.
4. Remove apples from heat, add honey, cookies and mix thoroughly.
5. Grease the mold with butter, lightly dust it with flour and knead the dough into a mold with sides, trim off the excess dough.
6. Place the apple filling on the dough, and then add the cherries and distribute evenly. Stir the yolks and brush the edges of the dough with them.
7. We bake the pie in a well-heated oven, 180-200 degrees, baking time 25-30, watch the pie, because ovens are different. Cool for 35 minutes.
We need:
Preparation:
1.Cut the cooled butter into cubes.
2. Mix flour with sugar and salt. Grind the butter with flour, use your hands to form fine crumbs, break 1 egg and add cottage cheese, knead the dough. Wrap a lump of dough in film and place in the refrigerator for 30 minutes.
3. Afterwards, roll out the dough with a rolling pin, thickness 0.7 cm.
4. Grease the mold with butter, sprinkle with flour, shake off the excess, and using a rolling pin, put in the dough, level it along the bottom and remove the excess dough from the sides. Place the form with the dough in the refrigerator for 10 minutes.
5. Beat 2 eggs, sour cream, sugar, vanillin and starch into a homogeneous mass.
6. Pre-wash the cherries and place in a colander for 10 minutes to drain excess juice.
Important: remove pits from fresh cherries, defrost frozen cherries.
We need:
Preparation:
1. Wash the lingonberries thoroughly and dry them.
2. Mix butter with sugar and vanilla sugar. Add the egg to this mixture and mix.
3. Sift the flour and mix with baking powder. Add the butter mixture to the flour and knead the dough. Transfer the dough into a bag and place it in the refrigerator for 30 minutes.
4. Grease a baking dish with butter, sprinkle with a little flour, and distribute the dough into the pan, incl. and sides. Add lingonberries and bake in an oven preheated to 180 degrees for 40 minutes.
5. Prepare the filling: mix sour cream with sugar and beat until smooth. When the pie is ready, cool it a little, and while still warm, pour it over it. Place the pie with filling in the refrigerator for a couple of hours.
We need:
For shortbread dough:
For the jelly:
For filling: 700 g strawberries
Preparation:
1.Prepare the dough. Sift the flour, grate the butter or finely chop it, depending on where it was cooled. Grind the flour with butter until smooth, add salt, add sugar, egg, kefir and mix. We extinguish the soda with vinegar and add it to the dough, knead the dough, collect it into a ball, and place it in the refrigerator for 1 hour.
2. Grease the mold vegetable oil, dust with flour and distribute the rolled out dough over the entire pan and sides. We put parchment on the dough, with a weight in the form of peas on it, this is necessary so that the dough does not swell during baking and is even. Bake at 180 degrees for 30 minutes. Afterwards, we remove the load, remove the dough basket from the mold and place it on a dish, fill it with strawberries, and distribute them evenly.
3. To prepare the jelly, cook the syrup.
4. Fill the strawberry pie with jelly, starting from the middle, and put it in the refrigerator for a couple of hours, or best of all, overnight.
We need:
For the test:
For the jelly:
For the filling:
Preparation:
1.In a bowl, mix flour, butter, salt, sugar, egg, baking powder, mix everything thoroughly and knead the dough. You can use a mixer. Dust the surface of the table with flour and lay out the dough, collecting it into a ball.
2. Place the dough into a greased pan, distributing it evenly over the entire surface and sides, and place it in the refrigerator for 30-40 minutes.
3. Wash the berries and place them in a colander to drain excess juice. We collect the juice, it will be needed for the jelly.
5. For jelly, take a glass of berry juice (you can use any juice), mix with sugar. We dilute the jelly for the cake in water, add it to the juice and put it on the fire, from the moment it boils, boil for 1 minute. Remove from heat and pour in the pie, starting from the middle. Let it cool in the mold so as not to ruin the look.
We need:
Preparation:
1. Mix sifted flour with baking powder, sugar and salt. Add chopped butter and grind into fine crumbs.
2. Drive an egg into this mixture and knead the dough. Place the dough, wrapped in film, in the refrigerator for 30 minutes.
3. Place 2/3 of the dough into a greased pan, distribute it, trim off the excess dough. Spread the jam and distribute it evenly over the pan. Crumble the rest of the dough on top and sprinkle some jam on top.
4. Bake for 20-30 minutes at 190 degrees. Cool in shape.
Prepare for your health! Bon appetit!
Once upon a time, the Germans of Lorraine prepared an open pie from the remains of the dough kneaded for baking bread, using as filling everything that was left over from the family meal - pieces of vegetables, meat, fish. A base was made from the dough in the form of a bowl, the remaining food was placed in it, poured with a mixture of milk and eggs and baked in the oven.
The resourceful French borrowed this recipe from them, adapting it to their taste. The dish has only benefited from this: now the quiche is made from puff pastry or shortcrust pastry, and cheese is always added to the filling. Initially, Gruyère or Comte varieties were used. And a great many recipes have appeared - now quiche is prepared not only with meat or vegetables, but also with chopped herbs, and even with fruits and berries. True, in the latter case, cheese is no longer added, and cream or sour cream is used instead of milk.
One option is quiche with frozen cherries. In general, it doesn’t matter what kind of berries or fruits you use. You can use strawberries, apples, bananas, blueberries, or a mixture of frozen or fresh fruits. If you do cook quiche with frozen cherries, make sure they are pitted. Do not rush to remove the finished cake from the mold until it has cooled completely.
