Vegetable quiche recipe. Quiche with vegetables and cheese

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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!

First of all, let's prepare the vegetables. Remove seeds from peppers and chop finely. Peel the zucchini, cut into cubes. Finely chop the tomato.

Heat the sunflower oil over medium heat, a little. We spread the vegetables, salt, mix.

Stew vegetables over medium heat under a lid for 10-15 minutes, add dried herbs (I have dill and parsley). Vegetables should be soft, but not mushy. Set aside to let the vegetables cool.

Now let's make the dough. To do this, sift flour with baking powder.

Cut cold butter into pieces.

Add the butter to the flour, rub everything into crumbs with your hands.

Add sour cream and knead the dough, which should not stick to your hands.

We rub the cheese on a coarse grater.

Grease a pie mold with butter and sprinkle with flour.

With your hands, spread the dough so that you get the basis for the Kish. We form the sides. We often pierce the form with a fork so that the base does not swell.

Prepare the filling: mix milk and egg with a whisk, you can add a little salt and black pepper.

We spread the stewed vegetables on the base. I put four more slices of tomato on top for decoration.

Fill with milk and egg filling. Sprinkle with grated cheese.

We bake Kish for about 40 minutes at 180 degrees. We follow the cake, the base should acquire a golden color.
Here is such a handsome man!

Quiche must be allowed to cool, otherwise it will not be cut. So we endure! ... And when the cake has cooled down, we cut it into pieces. Delicious!... Fragrant, tender, tasty, vegetable-cheese;)
Bon appetit, enjoy!

Cooking time: PT00H30M 30 min.

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.

Step 1: prepare the zucchini.

Rinse the zucchini under running water and place on a cutting board. Using a knife, cut off the edges and cut the vegetable into small squares. Transfer the processed component to a free plate.

Step 2: prepare the onion.

With a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the vegetable on a cutting board, cut into small cubes and transfer to a clean plate.

Step 3: prepare red pepper.

Rinse red peppers under running water and place on a cutting board. Using a knife, we remove the tail and seeds from the vegetable, and then we cut it into small pieces, the same size as a zucchini.

Step 4: prepare the mushrooms.

Rinse mushrooms thoroughly under running water and lay out on a cutting board. Using a knife, chop the mushrooms into small cubes and transfer them to a clean plate.

Step 5: prepare the filling for the dish.

Pour vegetable oil into a frying pan and put the container on medium heat. When the oil warms up well, reduce the heat to medium and put the chopped vegetables into the pan. Stirring from time to time with a wooden spatula, simmer the filling for 10 minutes. After the allotted time, turn off the burner, and set the vegetables aside for the time being. Attention: If desired, the filling can be salted and peppered to taste.

Step 6: Prepare the butter.

To prepare the dough for quiche, we need to slightly melt the butter. To do this, put it on a cutting board and cut into small pieces. Then transfer to a free saucer and set aside to melt a little.

Step 7: Prepare hard cheese.

Grate hard cheese on a medium grater on a cutting board. After the cheese chips are transferred to a clean plate.

Step 8: Prepare the flour mixture.

Using a sieve, sift the flour directly into a free bowl. Then add the baking powder to the container and, using a tablespoon, mix everything well until smooth.

Step 9: Prepare the dough.

Put the pieces of butter into the bowl with the flour mixture. Using a fork, mix well until a homogeneous mass, resembling crumbs in structure.

After that, add sour cream to the bowl and knead the dough with clean hands. It should be elastic, dense and not stick to your hands. We form a ball from the dough and proceed to the process of cooking the dish itself.

Step 10: Prepare the egg and milk dressing.

Crack an egg into a deep bowl and pour in the milk. Mix with a hand whisk until a homogeneous mass is formed.

Step 11: Prepare Quiche with Vegetables.

Lightly dust the kitchen table with flour and place the dough ball on it. Using a rolling pin, roll it into a cake. Attention: the test layer should be slightly larger in diameter than the baking dish. With our hands we shift the cake into a mold and lightly crush it there, creating small sides. After that, with a tablespoon, we shift the vegetable filling onto the surface of the dough and fill everything with egg and milk dressing. At the end, sprinkle everything with grated cheese and put in preheated to a temperature 170°С oven bake for 40 minutes.
During this period of time, the dough should be browned, and the quiche should be covered with a golden cheese crust. When the time comes to an end, turn off the oven, and take out the form with the dish with the help of kitchen gloves and set aside to cool slightly.

Step 12: serve quiche with vegetables.

When the quiche with vegetables has cooled slightly, transfer it to a serving dish, cut into portioned pieces with a knife and serve to the dining table. Pie with vegetables is very fragrant, tender, juicy and satisfying. They can be enjoyed with tea or coffee.
Enjoy your meal!

In addition to the vegetables indicated in the recipe, you can add any other vegetables to your taste in the dish.

You can separately stew vegetables such as zucchini and red bell peppers. And separately fry mushrooms with onions. Then the dish will have an interesting taste and aroma of fried champignons. And believe me, it is also very tasty.

In order to put the dough cake in a baking dish, you can also roll it out in a large layer, then put it in a container, and at the end cut off the protruding edges with a knife. Then you do not have to form the sides.

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!