Quiche lauren with green onions recipe. Quiche with eggs and ham
Consumption ecology.French open quiche is one of the few dishes that can be eaten both cold and hot. It "will come to court" during breakfast, lunch, and dinner.
French open quiche is one of the few dishes that can be eaten both cold and hot. It "will come to court" during breakfast, lunch, and dinner. They can be happy to feast on at home during family feasts and gatherings, or you can take this pie with you for a PICNIC.
The history of quiche dates back to the 16th century, its inventors are residents of the French province of Lorraine. From there came the name of the classic open pie - quiche Loren (the French name for this province is Lorraine, German Lothringen).
What is Classic French Quiche? This is an open pie made from chopped dough, saturated with butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It is hard to imagine how many options for preparing quiche exist today - classic with smoked brisket, with ONION, HERBS, vegetables, mushrooms, fish and even ... with BERRIES!
We offer 8 best recipes for open pies. Let's experiment?
Ingredients:
250 g sifted flour
A pinch of salt
125g chilled butter, coarsely grated
1 chilled egg
3 art. spoons of ice water
For filling:
400 g washed sorrel without stalks
2 eggs
100 g blue cheese
1 large sweet red pepper
200 g heavy cream
2 tbsp. butter spoons
Salt, freshly ground black pepper to taste
How to make quiche with sorrel, blue cheese and pepper:
1. 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 refrigerate for 1 hour.
2. For the filling: stew the sorrel in butter for 2 minutes to make something like a puree, season with salt and pepper.
3. Roll out the dough, put it in a mold with sides, make punctures with a fork.
4. Mix sorrel puree with cream and lightly beaten eggs, put the mixture on the cake.
5. Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Top with cheese crumbled with a fork.
6. Bake the cake for 30 minutes at 180C.
7. Quiche with sorrel, blue cheese and pepper is ready.
Bon appetit!
Italian style quiche with tomatoes, basil and cheese
Ingredients:
300 g flour
150 g chilled butter, coarsely grated
1 egg
8 tbsp ice water
A pinch of salt
For 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 make Italian style quiche with tomatoes, basil and cheese:
1. For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in cling film and refrigerate for 1 hour.
2. Preheat the oven to 180C. Roll out the dough, put it in a round shape with sides, prick with a fork.
3. Cut the tomatoes in half, put in another refractory dish, salt, pepper, drizzle with oil. Bake at the same time with the cake for 25 minutes.
4. While the cake and tomatoes are baking, make the filling: mix beaten eggs and cream, salt, add chopped basil.
5. Sprinkle the cake with half of the Parmesan, lay out the tomatoes, pour over the egg-cream mixture, sprinkle again with the remaining cheese. Bake 20-25 minutes.
6. Serve the pie with fresh basil leaves.
7. Quiche in Italian with tomatoes, basil and cheese is ready.
Bon appetit!
Ingredients:
For test:
280 g flour
8 art. tablespoons of ice water
For filling:
500 g small onion
2 eggs
300 ml heavy cream
150 g grated cheese (Cheddar)
1 st. a spoonful of butter
How to cook onion quiche:
2. Cut the onions into half rings, fry until golden brown in butter.
3. Heat the oven to 180C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
4. Mix beaten eggs, cream, half grated cheese, add onions, salt and pepper. Put on the cake, sprinkle with the remaining cheese. Bake 20-25 minutes until golden brown.
5. Onion quiche is ready.
Bon appetit!
Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
100 g young zucchini
85 g green beans
85 g fresh green peas
Small bunch of firm green onions with white bulbs
300 ml milk
1 1/2 tbsp. a spoonful of flour
2 large eggs
100 g goat cheese
Several cherry tomatoes
2 tbsp. butter spoons
Salt, pepper to taste
How to cook a big quiche with young vegetables:
1. Cut the zucchini obliquely into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.
2. Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk into it and add flour. Fry, stirring, until thickened. Cool down a bit.
3. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
4. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
5. Add beaten eggs to the fried vegetables, salt well, put on the cake. Arrange cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.
6. Big quiche with young vegetables is ready.
Bon appetit!
Quiche with onions - leeks and mushrooms
Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
4 stalks of leeks
250 g chopped mushrooms (champignons, oyster mushrooms)
2 eggs
300 ml heavy cream
150 g grated Gruyère cheese
2 tbsp. butter spoons
How to cook quiche with leeks and mushrooms:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
3. In a saucepan, heat the butter and fry the leek sliced \u200b\u200bin rings until soft, increase the heat and add the mushrooms. Cool down a bit.
4. Beat the eggs, add the cream and the onion-mushroom mixture to them, half the grated cheese, salt, pepper, put the filling on the cake and sprinkle with the remaining cheese.
5. Bake the cake for 25-30 minutes.
6. Quiche with leeks and mushrooms is ready.
Bon appetit!
Ingredients:
For test:
300 g flour
180 g chilled butter
100 g ground walnuts
1/2 teaspoon salt
2 yolks
3 art. spoons of ice water
For filling:
3 eggs
2 tbsp. butter spoons
400 g chopped shallots
1 1/2 tbsp. a spoonful 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:
1. For the dough: place the flour, salt and butter cubes in a food processor, pulse, add the walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it into a round shape and put it in the refrigerator.
2. For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add the thyme. Cool down a bit.
3. Beat eggs, mix with cream and sour cream, salt, pepper, add crumbled cheese. Mix with ONION.
4. Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.
5. Fill the cake with the filling, put the FIG halves on top, cut side up, sprinkle with thyme and bake for about 1 more hour.
6. Quiche with figs and blue cheese is ready.
Bon appetit!
Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
150 g new potatoes
200 g baby spinach
300 ml heavy cream
2 large eggs
Handful of grated Parmesan cheese
10 canned anchovies in olive oil
How to cook quiche with spinach and anchovies:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
3. Boil the potatoes in their skins until half cooked, peel and cut into slices.
4. Place the spinach in the microwave for 2 minutes, cool slightly and chop.
5. Mix cream, eggs, 2/3 cheese. Finely chop half anchovies and add to potatoes and spinach. Pepper strongly. Spread the green filling over the cake, pour over the cream mixture, put the whole anchovies and the remaining cheese on top.
6. Bake the cake for 40 minutes.
7. Quiche with spinach and anchovies is ready.
Bon appetit!
Ingredients:
For test:
280 g flour
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
300 g fresh raspberries
Small bunch of mint
200 g heavy cream
2 eggs
150 g unsalted ricotta cheese
handful of almond flakes
1 st. a spoonful of liquid honey
How to make raspberry, ricotta and almond quiche:
1. Quickly knead the dough, roll into a ball, wrap with foil and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
3. 3/4 mint leaves chopped. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add HONEY.
4. Put the raspberries in an even layer on the cake, carefully pour over the creamy mixture and sprinkle with almond flakes.
5. Bake the cake for 35-40 minutes. Garnish with fresh mint leaves when serving.
6. Quiche with ricotta and almonds is ready.
Bon appetit! published
Join us at
We prepare the ingredients.
At the arrows of asparagus, we break off the rough "woody" ends of the stems. (To do this, we bend each arrow closer to the thick edge, and it will break exactly at the place where the rough inedible part begins).
Put the asparagus in a small baking dish. Watering 1 tbsp. l. olive oil, salt to taste, mix. We put in an oven preheated to 220 C for 12 minutes. Turn the asparagus once halfway through the roasting process. Remove the cooked asparagus to a plate and leave for a while.
We cut off the white and light green parts of the green onion bulbs, peel them.
Cut these parts of the onion into thin rings. Heat the remaining olive oil in a small skillet. Over medium heat, cook the chopped onion with a pinch of salt, stirring often, until soft, about three minutes.
Cut the green onion feathers into pieces about 3 cm long. Add the green parts of the onion to the pan, mix and cook for another two minutes. Remove the onion from the pan and cool slightly.
Cut the cooked asparagus into pieces about 3 cm long.
Lightly beat the eggs in a bowl. Add cream, lightly salt, mix.
Cheese of medium hardness three on a coarse grater. Parmesan three on a fine grater.
Gently roll the cooled dough between two layers of plastic film into a round layer with a diameter of about 7 cm larger than the diameter of the tart mold. We remove the top layer of the film from the dough and carefully transfer the dough with the help of the bottom layer of the film into the form. Remove the second layer of film from the dough. We tuck the hanging edges of the dough. We put the form with the dough for half an hour in the refrigerator. After a while, put the form with the base on a baking sheet. Prick the dough in many places with a fork.
Somehow it so happened that every year on Victory Day I bake something snack, unsweetened, but this is definitely a pastry. Yesterday it happened again. It was not possible to publish everything in one day, so I am writing now, after the quiche was destroyed by family and guests, but it made an unreal impression on everyone who tried it! It's worth it. And the fish is expensive, and the green onions are not from the garden (usually, after all, we give preference to everything at home), and everything is worth it!
I love red fish very much. This is generally the only thing I eat from this family, excluding red caviar. I don’t eat other fish, and I prefer red only lightly salted, homemade salting. You can’t eat a lot of it, it’s too fat, but it costs decently in stores. Therefore, mother often buys large salmon or trout, and then cuts it into pieces and salts the fillet. If the fillet stands for a couple of days and is saturated with salt and pepper, the fish will turn out just incredibly tasty!
There is no salted fish in this recipe, the steak or fillet must be fresh. That is, you need to defrost the frozen fish, and then separate it from the bones and skins. This is the most disgusting process, I tell you. It was my first time doing this and I did very well. But I spent a lot of time while carving salmon. By the way. I'll tell you about the name right away. Salmon, even theoretically purely, is the same as salmon. Even trout can work here, so just buy one or the other and cook in peace. And the name is so, because any kind of salmon is, in principle, appropriate here.
A lot has been said about the dough in the blog. Let me remind you that it is better to cook it in advance, you can even in the evening. You can immediately roll out in the form, and then cool, pricking over the entire surface with a fork. And you can first cool, and then roll out. If suddenly the butter starts to melt, and it starts to melt quickly only if it is not of very high quality, then cool the dough again, and then work with it further. I still hope that you use the best products, high-quality and tasty, so that there are no incidents and everything works out the first time :)
There are only two ingredients in the filling, excluding grated cheese. Parmesan is not needed, you can use blue cheese if you like, it goes well with red fish and is often used in quiches in France. If you don’t like this, calmly take high-quality hard or hard-soft cheese. It must be rubbed coarsely, or you can even just chop into pieces.
The aroma itself, when I cut the onion feathers, haunted me. It seems that it is already hot July outside the window and I just picked this onion from the garden. It’s a pity that it’s still a long time before summer, given the weather conditions :) Nevertheless, the bow is still needed just like that. You can also take a leek if you like it or if you can find it at all.
Filling is simple as always, my favorite for such quiches. Just cream and eggs. Salt and pepper are always to taste. Even a mixer is not needed here, everything can be mixed with a whisk until smooth and pour over the cake. Bake for 50 minutes, no less, to brown and rise.
If you are worried about the fish, then believe me, it will definitely cook in the oven in this amount of time. The fish is always baked very quickly, regardless of the form in which it went to the oven. The filling does not interfere with this, just like the dough, so do not think that it will not be cooked, it will definitely be the way you need it.
In my family, my mother evaluates similar tarts. She likes savory combinations paired with simple chopped dough. It is possible to bake on sand such, I think, but it will be unnecessarily crumbly. In this case, the fish will give a lot of juice and the bottom may soften slightly, so I don’t advise you to cook shortbread if you are making a big quiche. But if you decide to cook tartlets, then you can also use sand. By the way, these mini-tarts can also decorate your table for the holiday.
Best served with red wine, I think. Or maybe just tea. Since this is more of an appetizer dish, we served quiche as an appetizer, but for tea I baked puffs with chocolate, which I will talk about later :)
Victory Day is over, but I still want to remind you that you need to appreciate your fathers and grandfathers every day. We must not forget what they did for us then, in those cold winters and hot summer days. Do not forget to ask how they are doing, take care and be there always, and not just at the moment when you are needed. They love you, they fought for all of us, for peace in our country, for justice, and therefore, let's congratulate them on the Victory the way they deserve it. I hope that yesterday you did not forget about anyone and remembered everyone, including those who fell in battle.
Quiche is a round open pie, of which only recipes exist on the Internet and cookbooks, because quiche is quite difficult to spoil - it always turns out tasty and at the same time it is not heavy. Today we will prepare a traditional summer quiche with fresh herbs.
You will need:
For the cake
- wheat flour (preferably whole grain) - 200 g;
- butter - 90 g;
- salt - 3/4 tsp;
- baking powder - 1/2 tsp or yeast;
- water.
You will also need a springform pan (24 cm in diameter).
For filling:
- eggs - 1 whole egg and 1 yolk;
- butter - 20 g;
- greens - green onions, spinach, lettuce, you can arugula and a little mint;
- fresh peas - 130 g;
- Parmesan cheese - 70 g;
- buttermilk - 300 ml (can be replaced with cream)
- salt pepper.
Cooking quiche with fresh herbs according to a photo recipe
1. Knead the dough: mix flour, salt and baking powder, add butter and rub it with flour. Then pour in a few tablespoons of ice water. Knead the dough, it should become smooth and not stick to your hands.
2. Line a baking dish with parchment paper and brush lightly with oil. Put the dough on it and stretch along the edges. Try to keep the thickness of the cake the same everywhere. Pierce the bottom of the future quiche with a fork in several places. Then put the form with the dough in the refrigerator.
Now let's get to the stuffing:
3. Melt butter in a frying pan and sauté finely chopped green onions on it, after 2 minutes add peas, and lastly, lettuce and other greens. Salt, pepper and remove from heat.
4. Grate the cheese and put it in the first layer on the cake. After that, lay out the vegetables, add a few mint leaves to them on top.
5. Beat well the buttermilk (cream) with the egg and the second egg yolk, add salt and pepper.
6. Fill greens with egg mass. You can also add some cheese on top.
7. Bake the kisch in an oven preheated to 180C for 40 minutes. The surface of the pie should be toasted and firm.
Serve quiche with fresh herbs. Better warm or cold. We also recommend that you try to cook.
Bon appetit!
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