Quiche with vegetables and cheese. Recipe: Quiche with vegetables - tender and juicy Vegetable quiche recipe

Calories: 2660.3
Proteins/100g: 3.73
Carbs/100g: 12.96

Quiche is an open French pie that can be served at the dinner table instead of bread or for breakfast along with fragrant. The filling in a quiche pie can be anything - sweet, meat, fish, vegetable, several types of cheese, etc. In this master class, we will tell you how to cook French quiche with vegetables. Vegetable quiche turns out to be very tasty, tender, fragrant and colorful. On a crispy, crumbly base of oatmeal and wheat flour, a lot of juicy stuffing of eggplant, zucchini, sweet peppers and onions is laid out. So that the base does not rise during the baking process and retains its shape, the dough must be pricked with a fork or put a sheet of parchment on the bottom and covered with dry peas or beans. Bake until half cooked, fill with stuffing and continue baking. Introducing our recipe for quiche with vegetables.

Dough Ingredients:
- oatmeal - 100 gr.;
- wheat flour - 2/3 cup;
- butter (soft) - 100 gr.;
- salt - half a teaspoon;
- baking powder - 1 tsp;
- water - a quarter of a glass.

For filling:
- eggplant - 2 pcs. (300-350 gr.);
- small zucchini - 1 pc.;
- sweet bell pepper - 3-4 pcs.;
- large onion - 1 pc.;
- cheese - 50 gr.;
- salt - to taste;
- spices - basil, thyme, ground pepper, paprika;
- vegetable oil - 3 tbsp.

For filling:
- eggs - 2 pcs.;
- sour cream - 4 tablespoons;
- some milk or water;
- salt, spices - to taste.

How to cook at home

Mix oatmeal and wheat flour. If you do not have oatmeal, grind oatmeal in a blender or in a coffee grinder - you will get the same oatmeal.



Cut soft butter into the flour mixture, add salt and baking powder.



We quickly rub everything with our hands, pour in a quarter cup of water and knead the dough. It does not need to be kneaded and kneaded for a long time, as soon as all the ingredients are combined and the dough can be rolled into a lump, transfer it to a detachable form (diameter 20 cm).





Flatten the dough into a cake with the palm of your hand and continue to knead it from the center to the edges, forming sides about 5 cm high. We remove the form with the dough in the refrigerator for half an hour and prepare the filling.



We clean the zucchini from the skin, cut into circles. Then we chop straws.



Chop a large onion into small cubes.



Cut off the skin from the eggplant, chop the flesh into cubes or cut into small cubes. If the eggplants are bitter, sprinkle them with salt and leave for 20 minutes, then rinse and squeeze.





Heat vegetable oil in a frying pan. We spread the onion, brown it a little, without frying. Add zucchini, simmer over low heat for 5 minutes.



After the zucchini, we send the eggplants to the pan and simmer until soft. It is important not to overcook the vegetables, they should become soft, but retain their shape.



To the almost ready eggplants and zucchini, lay out the red pepper cut into cubes. Simmer under the lid for 2-3 minutes, salt, add spices and remove the vegetables from the heat. Let cool a little, add the grated cheese.



For filling, beat the eggs with sour cream and a couple of tablespoons of water or milk. Put salt and spices to taste.



We put the base for the pie in an oven preheated to 180 degrees, bake for 15 minutes until the edges of the cake are lightly browned. Prick the bottom of the base often with a fork before putting the dough in the oven so that it does not rise during baking. When the edges of the dough are browned, we take out the base, fill it with the filling. Pour filling on top. We send the cake for another half an hour in the oven, bake until the filling becomes dense.





Ready quiche can be served warm or let it cool completely and then cut into portions.



Author Elena Litvinenko (Sangina)

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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 on 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 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 onions, herbs, vegetables, mushrooms, fish and even ... with berries!

WomanJournal.ru offers 10 best recipes for open pies - ranging from classic Lauren quiche to exquisite quiche with figs, almonds or raspberries. Let's experiment?

Classic Quiche Lauren

250 g sifted flour

A pinch of salt

1 chilled egg

3 art. spoons of ice water

For filling:

250 g smoked brisket

200 ml heavy cream

150 g grated Gruyère cheese

A pinch of grated nutmeg

How to make classic quiche lauren :

For the filling: cut the brisket into small strips, fry.

Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Put the brisket into the egg-butter mixture.

Preheat the oven to a temperature of 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake 15 minutes.

Remove the cake, put the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.

Classic quiche Lauren is ready.

Bon appetit!

Quiche with sorrel, blue cheese and pepper

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

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 :

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.

For the filling: stew the sorrel in butter for 2 minutes to make something like a puree, season with salt and pepper.

Roll out the dough, put in a form with sides, make punctures with a fork.

Mix sorrel puree with cream and lightly beaten eggs, put the mixture on the cake.

Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Top with cheese crumbled with a fork.

Bake the cake for 30 minutes at 180C.

Quiche with sorrel, blue cheese and pepper is ready.

Bon appetit!

Quiche with spinach and anchovies

For the test:

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 :

Boil the potatoes in their skins until half cooked, 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 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.

Bake the cake for 40 minutes.

Quiche with spinach and anchovies is ready.

Bon appetit!

Quiche with raspberries, ricotta and almonds

For the test:

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

150 g unsalted ricotta cheese

handful of almond flakes

1 st. a spoonful of liquid honey

How to make a raspberry, ricotta and almond quiche :

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, 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.

Spread the raspberries in an even layer on the cake, carefully pour over the cream mixture and sprinkle with almond flakes.

Bake the cake for 35-40 minutes. Garnish with fresh mint leaves when serving.

Quiche with raspberries, ricotta and almonds is ready.

Bon appetit!

Italian style quiche with tomatoes, basil and cheese

150 g chilled butter, coarsely grated

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 :

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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.

Preheat oven to 180C. Roll out the dough, put it in a round shape with sides, prick with a fork.

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.

While the cake and tomatoes are baking, make the filling: mix beaten eggs and cream, salt, add chopped basil.

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.

Serve the pie with fresh basil leaves.

Quiche in Italian with tomatoes, basil and cheese is ready.

Bon appetit!

onion quiche

For the test:

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

500 g small onion

300 ml heavy cream

150 g grated cheese (Cheddar)

1 st. a spoonful of butter

How to cook onion quiche :

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

Cut the onions into half rings, fry until golden brown in butter.

Preheat oven to 180C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

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.

Onion quiche is ready.

Bon appetit!

Large quiche with young vegetables

For the test:

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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 :

Cut the zucchini into slices obliquely, 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 for about 5 minutes. Pour milk into it and add flour. Fry, stirring, until thickened. Cool down a bit.

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

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.

A large quiche with young vegetables is ready.

Bon appetit!

Quiche with smoked salmon

For the test:

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

350 g new potatoes

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 with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, 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.

Put half of the potatoes on the cake, alternating with pieces of fish. Pour 2/3 of the egg-cream mixture, put the rest of the potatoes and fish, pour the rest of the cream.

Bake at 180C for about 30 minutes.

Quiche with smoked salmon is ready.

Bon appetit!

Quiche with leeks and mushrooms

For the test:

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)

300 ml heavy cream

150 g grated Gruyère cheese

2 tbsp. butter spoons

How to make Leek and Mushroom Quiche :

Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

In a saucepan, heat the butter and fry the chopped leeks until soft, increase the heat and add the mushrooms. Cool down a bit.

Beat the eggs, add cream and the onion-mushroom mixture, half the grated cheese, salt, pepper, put the filling on the cake and sprinkle with the remaining cheese.

Bake the cake for 25-30 minutes.

Quiche with leeks and mushrooms is ready.

Bon appetit!

Quiche with figs and blue cheese

For the test:

180 g chilled butter

100 g ground walnuts

1/2 teaspoon salt

3 art. spoons of ice water

For filling:

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 :

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.

For the filling: Melt the butter in a saucepan, fry the shallots until golden brown, add the thyme. Cool down a bit.

Beat eggs, mix with cream and sour cream, salt, pepper, add crumbled cheese. Mix with onions.

Preheat oven to 180C. Prick the dough with a fork and bake for 30 minutes.

Fill the cake with the filling, put the fig halves on top, cut side up, sprinkle with thyme and bake for about 1 hour more.

Quiche with figs and blue cheese is ready.

Bon appetit!

Juicy, hearty quiche with vegetables is the perfect, balanced lunch, because it has complex carbohydrates, fiber, and protein. It doesn't cook very quickly, but it's worth it.

To prepare the pie, we recommend using high-quality tomato paste, which contains only tomatoes. But since it is extremely difficult to find among the store ones that does not contain modified starch, preservatives and other harmful additives (and the price for such a product is quite high), we suggest preparing it yourself. To do this, rinse the tomatoes thoroughly, chop and cook for 15-20 minutes, after draining the excess juice.

Be sure to clean the zucchini from seeds.

Any green will do. For piquancy, we add watercress Ajour. It has a pleasant specific smell and a sharp tart mustard taste.

Ingredients:

• Cottage cheese 9% - 300 g
• Natural yogurt - 170 g
• Tomato paste - 50 g
• Tomatoes - 200 g
• Zucchini - 1 pc.
• Corn - 50 g
• Rice flour - 150 g
• Egg - 2 pcs.
• Spices, pepper - to taste
• Greens - to taste

KBJU per 100 grams: 83.43/4.7/2.37/10.51

How to cook quiche with vegetables

Pour 70 g of yogurt into a bowl and break an egg into it.

Beat with a whisk until smooth, and then gradually add the rice flour.

Knead the dough and leave it for 20 minutes in the refrigerator.

Add yogurt and tomato paste to cottage cheese and mix.

Zucchini, peeled from seeds, grate on a coarse grater.

Break an egg to the curd mass, add chopped tomatoes, herbs, peppers and spices. Mix everything until smooth.

Divide the dough into shape, forming the sides. Spread half of the curd mass, corn, zucchini and the remaining curd mass on the dough in layers. Put the mold in an oven preheated to 180 degrees for 45 minutes.

Remove the finished quiche from the oven and let it cool slightly, then cut into pieces and serve.

More recipes for main courses and dinners can be found. Bon appetit!

Sift flour and salt into the bowl of a food processor. Add butter cut into small pieces and beat. Continuing to beat, pour in the egg. Wrap the dough in cling film and refrigerate for 30 minutes.

Preheat oven to 180°C. On a floured surface, roll out the dough into a circle, put it in a baking dish so that the bottom and sides are closed. Remove excess dough by rolling the top of the mold with a rolling pin.

Poke frequent holes in the dough with a fork. Cover the bottom of the form on top of the dough with parchment, pour dry beans on top. Put in the oven for 10 min. Carefully remove parchment with beans. Return the mold with the dough to the oven for another 10 minutes. Do not turn off the oven.

Wash vegetables. First cut the zucchini into circles 1 cm thick, then cut each circle into 4 parts. Cut bean pods in half. Peel the onion and cut into 8 pieces. Brynza cut into cubes. Heat up butter in a saucepan. Add vegetables and cook, stirring, 5 minutes.

Mix milk with flour. Place over medium heat and cook, stirring, until thickened. Remove from heat, let sit for 5 minutes to cool slightly, then add eggs, salt and pepper. Mix.

Wash the tomatoes, cut into slices. Put the fried vegetables in the form with the dough, pour them with the sauce. Arrange cheese and tomatoes on top. Put in the oven for 40 min. Serve warm.

Laurent quiche is an open shortcrust pastry pie. The filling can be anything, but a gentle filling of eggs and cream is made on top.

• 1 cup - flour
• 50 gr - butter
• 1 - egg

• 1 large bunch - green onion
• 1 bunch - dill
• 2 tbsp - butter
• salt, pepper, spices

• 200 ml - cream 10%
• 1 - egg
• 50 gr - hard cheese

Let's take a test. To do this, mix the soft butter with the egg.

Sift flour with salt.

Knead a soft dough, wrap it in cling film or a bag, put in the refrigerator for 30 minutes.

At this time, we will deal with the filling. Rinse green onions, peel, cut into rings. Fry the onion in butter for 2-3 minutes.

Cut the dill, add to the onion. Add salt, pepper, spices to taste, mix.

Remove the dough from the refrigerator, roll out, spread in a baking dish, forming sides. Put the filling on the dough.

To fill the cream, beat with a whisk with an egg, salt, add grated cheese on a coarse grater. Pour the filling over the onion.

Bake 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 chicken quiche (with photo)

• 150 gr - flour
• 2 tbsp - milk
• 100 gr - margarine for baking
• 1 - egg

• 300 gr - chicken fillet
• 2 - sweet pepper
• 2 tbsp – polka dots
• green onion
• 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 pastry tightly in cling film and 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 add salt.

Separate the stalks from the peppers, cut, remove the seeds and partitions, 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 mold. Grease the bottom and walls of the baking dish evenly with grease, lay out the dough, make a rim along the edge. Prick the dough with a fork and place in the oven for 10-15 minutes.

Remove the form from the oven and put the chicken, pepper, herbs on the cake.

Whip the chilled cream with the egg and a teaspoon of salt. Finely grate the cheese and put in a creamy mixture, add freshly ground pepper, mix everything.

Pour the cheese-cream mixture over the filling and put the pie in the oven for another 35-40 minutes.

Quiche with chicken and sweet peppers, take out of 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 art. l. - cold water
• ½ tsp - salt
• 200g - flour

• 300g – chicken fillet
• 300g – champignons
• ½ - bulbs
• 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 in a form, forming sides.

We cut the fillet into small cubes, fry in vegetable oil for 5-7 minutes, add mushrooms, also fry, put on a small fire and simmer for 15 minutes with the lid closed, until all the liquid has evaporated. Let's cool down.

Beat eggs, add cream or sour cream, grated cheese, salt, pepper and nutmeg ... Beat well again.

We spread the filling in the prepared dough.

Pour filling on top.

Bake in a preheated oven at 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 - bulb
• 1 carrot

• 100 ml - sour cream
• 100 ml - milk
• 100 gr - hard cheese
• 3 eggs
• pepper

Cut the chilled 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.

Gather 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. Prick the prepared dough in several places with a fork, cover with cling film and refrigerate for 30 minutes.

While the dough is cooling, wash the broccoli well and sort into inflorescences. Cut the leeks in half lengthwise, wash well and cut into half rings. Peel the carrots and chop finely. If there are no sausages, then you can use any minced meat.

Heat vegetable oil in a frying pan, put the chopped leek and simmer over medium heat until soft. Squeeze small pieces of minced meat from sausages into a pan, then put 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 it. Mix sour cream with milk and eggs, pour this mixture over the pie. Grate the cheese on a fine grater and evenly distribute over the surface of the filling.

Bake the quiche in an oven preheated to 200 degrees for 30 minutes. Quiche can be served warm or cold, cut 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 well in the flour and add the melted butter, sour cream and baking powder.

Next, knead the dough. We place it on parchment paper and form the sides.

Now let's deal with the filling, for this, add grated cheese, herbs, as well as salt and black pepper to the cottage cheese. We mix everything.

Separately from the yolk, beat the protein to soft peaks and carefully introduce it into the cheese mixture.

We also cut the tomato into rings half a centimeter thick.

Next, evenly fill the form with the cheese mixture, put the tomato and grease with yolk.

Top can be sprinkled with dry herbs, salt and put in the oven for 40 minutes at 180 degrees.
The pie is ready.

Recipe 6: vegetable quiche lauren on ready-made puff pastry

1 pack - ready-made puff pastry.

• zucchini (zucchini)
• – eggplant
• - carrot
• - onion
• - garlic
• - greenery

• 3 eggs
• 1 cup cream or milk
• 150 gr - cheese
• salt, pepper, herbs

Defrost the dough.

Peel vegetables, cut into cubes

Fry eggplant, onion and carrots separately until half cooked. We also fry the zucchini, adding a couple of cloves of garlic. If there is a lot of liquid, drain it - we will not need it.

Combine all ingredients, salt and pepper

Cool the vegetable mixture.
In the meantime, while the mixture is cooling, put 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 a little and spread the cooled filling on the dough.

Mix three eggs, ½ - 1 glass of milk or cream, salt, pepper, add herbs and grated cheese. There is no whipping required, just mix well.

And carefully fill our pie, sprinkle everything on top with cheese for a delicious crust

We put in an oven preheated to 180 degrees. We bake for about 20 minutes. The main thing is that the dough is baked a little and the cheese is melted. Since the filling is almost ready for us.

Cut into pieces, cool slightly and eat with pleasure. Can be both hot and cold.

Recipe 7: Loran fish quiche (step by step with 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 small butter-flour crumb. Add sour cream, eggs to the resulting crumb and knead the elastic dough. The finished dough for the pie needs to 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, grate cheese and add nutmeg

We take out the dough and roll it out, put it in a detachable form and distribute it along the bottom, forming sides with our hands.

Spread the filling in an even layer.

Pour with a mixture of eggs and cream, sprinkle with grated cheese and herbs on top

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 - bulb
• 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. Rub the butter with flour with your fingertips until greasy crumbs. We do this as quickly as possible so that the contact of the hands with the dough is minimal. Add ice water to the crumbs and quickly knead the dough.

Shape the dough into a ball, wrap in cling film and refrigerate for 30 minutes.

While the dough is chilling, prepare the filling. Chicken fillet cut into small pieces. Onion cut into half rings, zucchini - into small cubes.

In a frying pan over medium heat, heat 1 tbsp. vegetable oil. Add the onion and fry, stirring, until golden brown.

We put it on a plate.

In the same pan, add another 1 tbsp. vegetable oil and fry the chicken in two batches, stirring occasionally, about 5-6 minutes each.

Transfer the fillet to a plate.

Add the chopped zucchini to the pan and fry until golden brown, about 5 minutes.

We take the dough out of the refrigerator and roll it into a circle, 6-7 cm more than the diameter of the form.

We shift the dough into a mold, cut off the excess edges. Prick with a fork in several places.

We put a piece of foil on the dough, pour a load on it - dry beans, rice or special culinary loads. We put the form in the oven preheated to 200 degrees and bake for 15 minutes. Then remove the foil with weights and bake for another 7-10 minutes until crispy-looking. We take out of the oven.

While the base is baking, prepare the filling. To do this, lightly whisk sour cream with eggs, grated garlic and finely chopped dill with a whisk. Salt and pepper to taste.

Mix chicken, onion and zucchini in a bowl, salt to taste.

We put the filling in the base, pour the egg-sour cream mixture.

We put the Laurent quiche in the oven, preheated to 170 degrees, for 15 minutes, until the filling seizes.
Let the cake cool slightly, cut into wedges and serve.