Curd quiche pie. Curd quiche with tomatoes

Laurent quiche is an open shortbread 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 leek 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 we 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.

From above, you can sprinkle with dry herbs, salt and send to 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.

Quiche is a French cuisine dish, an open pie. We can say that this is not so much a specific dish as a way of cooking. Both the dough and the filling can be different. The dough is puff, shortbread, yeast, and the filling is cheese, cheese, meat, fish, fruits, vegetables. The main rule is that the filling from the pie should not crumble. Therefore, for a bunch of fillings, an omelette mixture, or gelatin is usually used. Quiche is good both hot and cold. Today I am baking cottage cheese quiche with cheese in a slow cooker according to the recipe sent by our reader Oksana. The pie turned out amazingly delicious!

Ingredients:

Dough:

1 cup flour
50 g butter
1 egg
salt to taste

Filling

200 - 300 g cottage cheese
200 - 300 g hard cheese
1 egg
in the filling, you can still finely chop one tomato or fresh herbs
garlic optional

Cooking:

Chop the butter with a knife, beat in the egg, salt, add flour, knead the dough. Put the finished dough in the refrigerator for 30 minutes.

Mash the cottage cheese with a fork. Grate the cheese. Add an egg. Mix everything well.

Grease the bowl with oil. Cut out two pieces of baking paper and line the bottom of the bowl with them.

Remove the dough from the refrigerator and put it on the bottom of the multicooker bowl, forming high sides.

We lay out the prepared filling.

Top with grated cheese.

inferno cottage cheese quiche in a slow cooker in the baking mode 60 minutes.

After the signal, remove the cake from the multicooker bowl by pulling it out by paper tapes.

Bon appetit!!!

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Fillings for quiches can be very diverse: fruit, vegetable, meat or fish, but the most basic ingredients for quiches are eggs and cheese.

In conclusion, I’ll add another video recipe: “Kish - a pie with chicken and pepper” from chef Denis Krupen.

We need:

For test:

200 g premium flour
100 g wholemeal flour
50 g olive oil
a pinch of salt
100 ml ice water

For filling:

6 apples
200 g cherries
1 lemon
20 g butter
2 yolks
100 g cracker biscuits
2 tbsp honey
2 tbsp Sahara

Cooking:

1. Prepare the dough. Mix the sifted flour with salt, olive oil and gradually introduce cold water. We knead the dough. We form a bun, wrap in cling film and refrigerate for 1 hour.

2. We prepare the filling. We peel the apples, cut them into large pieces and caramelize the apples in a heated dry frying pan, sprinkled with sugar. Simmer for 10 minutes, stirring. Here we rub the lemon zest and butter, mix thoroughly.

3. Grind cracker cookies in a blender.

4. Remove the apples from the heat, put honey, cookies and mix thoroughly.

5. Lubricate the mold with butter, slightly crush with flour and knead the dough into a mold with sides, cut off the excess dough.

6. Put the apple filling on the dough, and then put the cherry, evenly distribute it. Stir the yolks and grease the edges of the dough with them.

7. We bake the cake in a well-heated oven, 180-200 degrees baking time 25-30, look at the cake, because ovens are different. Cool for 35 minutes.

Quiche with cherries in curd dough

We need:

180 g flour
25 g corn starch
150 g butter, chilled
140 g cottage cheese
3 eggs
105 g sugar
0.5 tsp salt
200 g sour cream 20%
2 g vanillin
400 g cherries

Cooking:

1. Cut the chilled butter into cubes.

2. Mix flour with sugar and salt. Grind the butter with flour, hands into small crumbs, break 1 egg and add cottage cheese, knead the dough. A lump of dough, wrap in cling film and put in the refrigerator for 30 minutes.

3. After, roll out the dough with a rolling pin, thickness 0.7 cm.

4. Lubricate the form with butter, sprinkle with flour, crush the excess, and use a rolling pin to put the dough, level the bottom and sides of the excess dough. Put the mold 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 put them in a colander for 10 minutes to drain excess juice.

Important: remove pits from fresh cherries, defrost frozen cherries.

Open lingonberry pie

We need:

300 g flour
100 g butter
250 g sugar
10 g vanilla sugar
5 g baking powder
500 g cranberries
2 eggs

Cooking:

1. Thoroughly wash and dry lingonberry berries.

2. Mix butter with sugar and vanilla sugar. Add the egg to this mixture and stir.

3. Sift flour and mix with baking powder. Add the butter mixture to the flour and knead the dough. We transfer the dough into a bag and send it to the refrigerator for 30 minutes.

4. Lubricate the baking dish with butter, sprinkle with a little flour, and distribute the dough in the form, incl. and sides. We put the lingonberries and bake in an oven preheated to 180 degrees, 40 minutes.

5. Prepare the filling: mix sour cream with sugar and beat until smooth. When the cake is ready, cool a little, and still warm - fill it with it. We put the pie with filling in the refrigerator for a couple of hours.

Strawberry Jelly Shortcrust Pie (American Pie)

We need:

For sand dough:

300 g flour
160 g butter or margarine, chilled
60 g (3 tablespoons) sugar
1/3 tsp salt
1/2 tsp soda
1 tbsp vinegar
1 egg
160 ml kefir or water

For jelly:

200 g sugar
20 g starch
150 g water
15 g gelatin (water 70 ml)
100 g (15 pcs) strawberries

For the filling: 700 g strawberries

Cooking:

1. Prepare the dough. Sift the flour, three butter on a grater or finely chop, depending on where it was cooled. Grind flour with butter, until smooth, salt, add sugar, egg, kefir and mix. We extinguish the soda with vinegar and add to the dough, knead the dough, collect it into a ball, and place it in the refrigerator for 1 hour.

2. Lubricate the form with vegetable oil, sprinkle with flour and distribute the rolled dough over the entire form and sides. We put parchment on the dough, on it a load in the form of peas, this is necessary so that the dough does not swell during baking and is smooth. Bake at 180 degrees for 30 minutes. After, we remove the load, remove the dough basket from the mold and put it on a dish, fill it with strawberries, evenly distribute it.

3. To make jelly, cook the syrup.

Stir sugar with starch in water and cook for 3-4 minutes, stirring occasionally.
gelatin is soluble in water. Remove the syrup from the heat, stirring constantly, the syrup should be transparent, cool.
Puree the strawberries in a blender.
mix syrup with gelatin and add strawberry puree, mix everything intensively.

4. Pour the jelly over the strawberry pie, starting from the middle, and put it in the refrigerator for a couple of hours, and best of all, overnight.

Open pie with berries and jelly on shortcrust pastry

We need:

For test:

350 g flour
150 g sugar, adjustable to taste
150 g butter (half can be replaced with margarine)
0.5 tsp baking powder
1 egg
a pinch of salt

For jelly:

1 st. juice from berries
2 tbsp Sahara
1 pack cake jelly

For filling:

1 tbsp starch
500 g of berries (raspberries, currants, strawberries or any other)
1 tbsp Sahara

Cooking:

1. In a bowl, mix flour, butter, salt, sugar, egg, baking powder, mix everything carefully and knead the dough. You can use a mixer. Dust the surface of the table with flour and spread the dough, collect it in a ball.

2. Put the dough into a greased form, evenly distributing it over the entire surface and sides, and send it to the refrigerator for 30-40 minutes.

3. My berries and put in a colander to drain excess juice. We collect the juice, it will be needed for jelly.

5. For jelly, take a glass of berry juice (you can use any), mix with sugar. Dilute jelly for the cake in water, add to the juice and put on fire, from the moment of boiling, boil for 1 minute. Remove from heat and pour over the cake, starting from the middle. We leave to cool in the form, so as not to spoil the look.

Open jam pie easy recipe

We need:

250 g flour
90 g butter, chilled
1 egg
50 g sugar
1 tsp baking powder
1/2 tsp salt
150 g of any jam

Cooking:

1. Mix the sifted flour with baking powder, sugar and salt. Add chopped butter and grind into small crumbs.

2. Drive an egg into this mixture and knead the dough. Wrap the dough in cling film and place in the fridge for 30 minutes.

3. In a greased form, lay out 2/3 of the dough, distribute it, cut off the excess dough. We spread the jam, evenly distribute in the form. Crumble the rest of the dough on top and sprinkle the jam on top.

4. Bake for 20-30 minutes at a temperature of 190 degrees. Cool down in shape.

Prepare for health! Bon appetit!

Good evening!

Today my review will be devoted to quiche, but now with cottage cheese and herbs.

In our family, an open French pie is simply adored, so I constantly delight my loved ones with pastries, changing only the filling. I like that the cake is prepared very quickly, and the result is always the same, a crumbly base and a delicate, juicy and fragrant filling. The last time I thought about what to put as a filling in the pie, I decided to add cheese, cottage cheese and herbs. It turned out to be a very fragrant, tender, satisfying and tasty pie, which both adults and children eat with pleasure.

To prepare the base for the pie, we need softened butter, an egg and flour.

We spread the butter in the mold (you can replace the butter with margarine).
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Break an egg into a bowl.
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And gradually add flour, kneading the dough. The dough should be tender and soft.
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Put in a greased form and spread the dough. That's all, now the dough can be put in the refrigerator for 15 minutes, relax and start filling the pie.

As a filling, I have cottage cheese, cheese, herbs, eggs and milk. I did not fill, which is standard for quiche, but simply combined all the ingredients together.

First you need to finely chop the greens. I have dill, children do not recognize other greens, but you can add any other greens to taste.
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