Quiche - 7 recipes for making French pie with different fillings

Quiche is a wonderful French open pie that was invented in the 16th century in the province of Lorraine, France. Subsequently, this pie conquered the whole world, and came “to the court” in the territories of the former Union.

Quiche can be eaten for breakfast, lunch and dinner, both cold and hot. This pie is very rich and tasty, and there are a large number of its types, which depend on the base, i.e. dough, as well as various fillings.

Today we will prepare the following quiche pies:

1. Classic Lauren quiche on puff pastry
2. Quiche with mushrooms and fish on puff pastry
3. Pie in shortcrust pastry with chicken liver and Rimish sauce
4. Quiche with chicken and zucchini
5. Open spinach pie
6. Pie with chicken, mushrooms and broccoli
7. Quiche with chicken and mushrooms

Classic Lauren quiche on puff pastry

We need:

• 1 pack (400 -500 g) puff pastry
• 120 g chicken breast
• 40 g onion
• 5 eggs
• 100 g broccoli
• 200 g cheese, medium hard
• 370 g cream 20%
• 2 tbsp. olive oil
• pinch of nutmeg

Preparation:

1. Broccoli must be boiled.

2. Cut the onion into cubes, cut the chicken breast into large noodles, and grate the cheese.

3. Roll out the dough a little, add a little flour and place it in the mold and on the sides as well, trim off the excess dough. We cover the top with parchment, and to prevent the dough from rising, add beans or other cereals. Place in a preheated oven at 180 degrees. bake for 20 minutes.

4. Fry the chicken and onions in olive oil for 2 minutes. Add nutmeg and remove from heat.

5. Beat eggs with cream.

6. Remove the dough from the oven, remove the parchment with cereal. Sprinkle the bottom with some cheese, place the broccoli on it, then the chicken and sprinkle with cheese. Fill the pie with sour cream and egg mixture.

7. Bake at 180 degrees for 15-20 minutes. Before serving, cool for 15-20 minutes.

Quiche with apple filling

The unusual combination of apples with the cheese and egg filling of a French pie will delight gourmets with its lightness and freshness of taste.

What ingredients will you need?

For this quiche, you can use any ready-made dough or prepare a classic shortbread base yourself using the following ingredients:

• 3 sweet and sour apples;
• 2 tbsp. sifted wheat flour;
• 0.5 sticks of butter;
• 4 raw chicken eggs;
• 100 g sour cream;
• 200 g hard grated cheese;
• 2 tbsp. l. peeled walnuts;
• 1 tbsp. l. granulated sugar;
• 1 tsp. ground cinnamon;
• 1 tsp. lemon juice;
• 1 pinch of salt.

Step-by-step cooking process

This open pie can be prepared using a slow cooker:

1. First you need to make chopped shortbread or pre-defrost the finished dough, roll it out and place it in a thin layer in the multicooker bowl, forming low sides.
2. Peeled and cored apples must be cut into cubes, sprinkled with lemon juice and sprinkled with ground cinnamon.

3. Most of the hard cheese should also be cut into cubes and distributed evenly among the apple slices on the dough base.
4. It is advisable to evenly sprinkle crushed walnuts on top of all components.
5. Now you should beat raw chicken eggs with sour cream and granulated sugar, pour the resulting mixture into the pie form, and spread grated hard cheese on top over the entire surface.
6. Set the baking mode for approximately 1 hour.

What can I add?

You can make the dish dessert if you replace the salty hard cheese with soft ricotta, add sweet berries or figs to the apples, and take crushed almonds instead of walnuts.

Rules for serving dishes, decoration

It is advisable to serve the pie cooled, cut into portions. You can decorate the dish with fresh mint or basil leaves.

Quiche with mushrooms and fish on puff pastry

We need:

• 500 g puff pastry
• 70 g butter
• 200 g champignons
• 1 onion
• 350 g hake fish fillet, you can fillet any other fish, boneless
• 3 eggs
• 100 g sour cream
• 300 g cream 20%
• 90 g processed cream cheese
• 1 bunch of parsley
• salt and ground pepper to taste

Preparation:

1. Roll out the dough and place it on a pre-greased mold. We also cover the sides with dough and trim off the excess dough.

2. Chop the champignons coarsely and fry in a frying pan, without oil.

3. Cut the onion into small cubes and fry in butter.

4. Mix mushrooms with onions.

5. Dry the fish fillet well with a paper towel and cut into small pieces and send to the mushrooms. Add salt and pepper to the mixture, mix everything well. The filling is ready.

6. Break the eggs into a bowl and beat with a whisk, add sour cream and cream, mix everything with a whisk until smooth.

7. Place the filling into the dough and fill it with the egg-sour cream mixture, sprinkle grated processed cheese on top, and send it to bake. Oven temperature 170-180 degrees, time 35-40 minutes. After oven, cool for 20 minutes, then serve.

Quiche with salmon in a slow cooker

Quiche recipes with various interesting fillings can be adapted for quick and easy preparation in a modern slow cooker.

What ingredients will you need?

For an elegant gourmet dish you will need a set of the following products:

• 200 g salmon fillet;
• 250 broccoli florets;
• 10 pieces. cherry tomatoes;
• 5 raw chicken eggs;
• 250 g wheat flour;
• 100 g butter;
• 250 ml fat milk or cream;
• 1 tsp. salt;
• 0.5 tsp. ground nutmeg;
• 0.5 tsp. mixture of freshly ground peppers;
• 30-50 g grated hard cheese.

Step-by-step cooking process

First of all, you need to very quickly knead the dough from sifted flour with chopped frozen butter, a chilled chicken egg and a pinch of salt, wrap it in cling film and put it in the cold:

1. Now you should start preparing the components of the filling, for which previously thawed or fresh broccoli florets need to be cut into identical small pieces.

2. The fish fillet also needs to be cut into equal medium-sized slices.
3. You need to make a filling from 4 raw eggs, combining them with spices, salt and diluting with milk or cream, shake everything thoroughly until smooth.
4. Now you can assemble the quiche, for which you need to place a rolled out layer of dough into a multicooker bowl lined with baking paper, forming fairly high sides.
5. Then you should evenly lay out the pieces of salmon fillet, distribute broccoli florets and cherry tomatoes between them, which can be cut into halves or laid out whole.
6. After this, you need to fill everything with the egg-milk mixture, sprinkle grated cheese on top and place the bowl in the multicooker.
7. The dish must be baked on the baking mode for 50-60 minutes.
8. After the sound signal, you should immediately open the lid of the unit, remove the pan and cool the cake slightly.

What can I add?

Nutmeg can be replaced with lemon zest; fish fillets can be briefly marinated in lemon juice.

Rules for serving dishes, decoration

It is advisable to cool the fish quiche a little, then cut it into portions and garnish with fresh lemon slices and cherry tomatoes.

You can serve this pie with a light leaf salad and fresh vegetables.

Pie in shortcrust pastry with chicken liver and Rimish sauce

We need:

For the test:

• 250 g flour
• 150 g butter, well chilled
• 1 egg
• 3 tbsp. chilled water
• pinch of salt

For filling:

• 400 g chicken liver
• 2 tbsp. vegetable oil
• salt, pepper to taste

For Rimish sauce:

• 1 onion
• 2 pcs bell pepper
• 1 apple
• 2 pickled cucumbers
• 2 cloves garlic
• 100 g apple cider vinegar
• 2 eggs
• 70 g cane sugar, you can use regular sugar
• paprika and ground red pepper to taste (1/2 tsp)
• salt and ground black pepper to taste

Preparation:

1.Prepare shortbread dough.

Be sure to sift the flour, add salt and chop the chilled butter, rub the butter and flour well with your hands until you get small crumbs. Beat the egg into this mixture and pour in chilled water, knead the dough. Roll the dough into a ball, wrap it in cling film and leave in the refrigerator for 30-60 minutes.

2. Let's take on the filling.

Wash the chicken liver and dry it with a paper towel. Place the frying pan on high heat and heat the vegetable oil, add the liver and fry on both sides for 1 minute. Remove from heat, transfer to a bowl, salt and pepper to taste.

Tip: salt the liver after frying, then it will turn out juicy and soft.

3. Rimish sauce

• Finely chop the onion, pepper, apple, pickled cucumbers and garlic.
• In a hot frying pan, fry all the vegetables, pepper, salt, add apple cider vinegar, sugar, paprika and red pepper, mix everything vigorously. Reduce the heat to low and simmer under the lid for 40 minutes.

4. Grease the mold with butter, sprinkle with a little flour and knead the dough with your hands, filling the mold, including the sides. Using a fork, make punctures along the bottom to allow air to escape. Bake at 190 degrees for 15 minutes.

5. Beat the eggs into a bowl, beat them until foamy, and add them to the sauce, mix.

6. Place the liver on the baked dough, spread the sauce evenly on top and bake in the oven for 25 minutes, temperature 175 degrees. After baking, cool for 20 minutes.

Salmon and spinach pie

Salmon and spinach will add special piquancy and flavor diversity to the quiche lorena.

Preparation next.

What ingredients will you need?

The cheese used in this recipe must be fresh and the cream must have a fat content of at least 20%.

Grocery list:

• 1 tbsp. l. olive oil;
• 1/2 white onion, diced;
• 2 cloves garlic, minced;
• 230 g fresh spinach;
• 3 large eggs;
• 150 g grated mozzarella cheese;
• 1 1/2 cups heavy cream;
• a pinch of red pepper;
• canned salmon, 1 can;
• salt, ground black pepper;
• optional: fresh dill.

Cooking process

Shortbread dough, if prepared in advance, should be thawed first.

To prepare the dish you need:

1. Preheat the oven to 220˚.
2. Grease a pie pan with butter or nonstick cooking spray and spread the shortbread mixture into the pan. Prick the pie crust with a fork several times.
3. Bake the quiche until done.
4. Heat olive oil in a frying pan over medium heat for 1 minute. Fry the finely chopped onion for 3-5 minutes or until it becomes translucent.
   Read also:  Pies with cabbage in the oven - 14 delicious recipes
5. Add chopped garlic to it and simmer a little more. Then add the spinach to the pan and stir until it wilts. Cool everything.
6. Grate 1/4 cup mozzarella cheese into the bottom of the pie shell.
7. Lightly beat eggs and cream.
8. Place the canned salmon, freed from liquid, on the dough, add the remaining mozzarella, seasonings, and mix everything.
9. Pour the creamy egg mixture over the top, place the pan in the oven and bake for 50-55 minutes or until the cake stops jiggling when you shake it slightly.
10. Cool the finished pie on a wire rack for 5-10 minutes.

Serving rules, decoration

The top of the pie should be sprinkled with dill. When cold, it can be complemented with tomato salad. Serving it hot, you can serve mashed potatoes as a side dish.

Leftover quiche can be stored in an airtight container for up to 4 days.

Quiche with chicken and zucchini

We need:

• 50 g butter
• 3 eggs
• 3 tbsp. water
• 200 g flour
• salt to taste
• 250 g chicken fillet
• 1 piece zucchini
• 200 ml cream 20%
• 150 g hard cheese
• 1 tsp nutmeg

Preparation:

1.Prepare shortbread dough.

Mix flour with butter, grind into fine crumbs, add egg, water, salt and knead the dough. Wrap in film and refrigerate for 30 minutes.

2. For the filling, cut the onion into half rings and fry until transparent.

3. Add chicken, cut into small pieces, to the onion.

4. Add chopped zucchini to them and simmer everything together for 3 minutes. Cool.

5. To fill, break the eggs into a bowl, pour in the cream, mix and add finely grated cheese, nutmeg, salt and mix vigorously.

6. Grease the mold with butter, distribute the dough into the mold, remove excess dough. Prick the bottom with a fork to allow air to escape.

7. Place the filling on the dough, fill it with the egg-cream mixture and send it to bake. Oven temperature 180 degrees, baking time 40-45 minutes. Serve hot.

Lauren's classic quiche recipe

Quiche (recipes with different fillings began to be prepared not so long ago) first appeared in the 16th century in the northern province of Lorraine, on the border of France and Germany.

What ingredients will you need?

A classic traditional recipe is a pie made from the following ingredients:

Quiche with different fillings.
Recipes for classic and different ways of making pie. Recipe below.

Step-by-step cooking process

The process of preparing a very satisfying and quick-to-execute pie begins with preparing the dough from highly chilled ingredients:

1. Add salt, finely chopped slightly frozen butter and a loose chicken egg to the sifted wheat flour, then pour in ice water and mix everything very quickly. You can use a food chopper or a food processor with blades to knead the dough.
2. Then the dough needs to be wrapped in cling film and put in the refrigerator for 1 hour.
3. After this, you need to place the rolled out layer in a refractory mold, form sides from the dough around the circumference, pierce the bottom with a fork in several places and place in a preheated oven for 13-15 minutes.
4. To prepare the filling, you need to grate the cheese and cut the brisket into small equal pieces, distribute all the ingredients evenly over the entire surface of the shortbread mold, leaving some of the cheese for decoration.
5. Then you should scramble the eggs with salt and spices, add cream and pour into the filling.
6. Bake the quiche for about 15-20 minutes, then remove the pie and sprinkle with cheese, put it back in the oven to form a beautiful golden brown crust.

What can I add?

You can sprinkle the grated cheese, left for decoration, immediately over the surface of the filling, then increase the baking time to half an hour. The brisket can be easily replaced with ham or boiled pork, and you can also add a large amount of fried onions or fresh green onions. The taste of the dish will only benefit from this.

Rules for serving dishes, decoration

The classic French pie can be served warm or cold.

Open spinach pie

We need:

For the test:

• 200 g flour
• 50 ml olive oil
• 50 ml cold water
• 1/2 tsp. salt

For filling:

• 150 g ham
• 100 g cheese
• 250 g spinach

Fill:

• 6 chicken eggs
• 100 g sour cream
• salt and pepper to taste

Preparation:

1.To prepare the dough, mix flour, olive oil, salt and water. Knead the dough and chill it for 30 minutes.

2. Chop the ham and spinach and grate the cheese on a coarse grater. Place the spinach in a colander, pour boiling water over it, and dry on a paper towel.

3. Prepare the filling with eggs, sour cream, salt, pepper and mix everything thoroughly with a whisk.

4. Divide the dough into the mold, put in some cheese, ham, spinach, sprinkle the rest of the cheese on top and pour in the egg-sour cream mixture.

5. Bake at 180 degrees for 45 minutes.

Lorraine quiche with bacon, buttery crust and delicate filling

This recipe uses a variety of cheeses. The ingredients in the recipe are enough for 6 servings.

What products will you need?

The recipe involves using ready-made frozen dough or homemade dough.

Grocery list:

• 225g fried bacon (you can use more or less).
• 235 ml milk.
• 1/2 cup (118 ml) heavy cream.
• 3 large eggs.
• 1/2 tsp. salt.
• Black or red pepper.
• 1/8 tsp. ground nutmeg.
• 1 cup grated cheese, such as cheddar.
• 1 tbsp. l. finely chopped garlic with a slide.

Cooking process

A real pie should be filled with airy cream, not a dense baked omelette.

Step-by-step cooking process:

• Roll out the dough and place in the cake pan, pressing into the corners.

• Fill the form with beans or rice dough.
• Bake for 40 minutes. Then remove from the oven and set aside.
• Prepare the bacon. Heat a large skillet over medium heat. Arrange the bacon strips in a single layer on the bottom of the pan. Fry, turning the strips occasionally, until they are lightly browned and most of the fat has been rendered.
• Place the fried strips on a paper towel to absorb excess fat.
• Cut the bacon into small pieces.
• Turn on and preheat the oven to 200°.
• Beat 3 eggs, add salt, nutmeg, black pepper, cream, milk.
• When adding the creamy milk mixture, whisk everything vigorously to fill the mixture with air. This will add lightness and airiness to the texture of the pie.

Spoon bacon into pre-baked pie crust. Beat the mixture again for a few seconds, then pour it over the bacon.

Bake the quiche in a preheated oven for 30-40 minutes. Check doneness by gently rocking the cake. It should shake a little. After baking, remove it from the stove and cool on a wire rack.

Serving rules, decoration

Serve cold. A light vegetable salad can serve as a side dish.

Pie with chicken, mushrooms and broccoli

We need:

For the test:

• 1.5 tbsp flour
• 130 g butter
• 4 tbsp. sour cream

For filling:

• 250 g broccoli
• 300 g mushrooms (chanterelles, champignons)
• 1/2 chicken fillet
• 1 large onion

For filling:

• 250 ml milk or cream
• 3 eggs
• 180 g hard cheese
• salt pepper

Preparation:

1.Knead the dough, put it in the refrigerator for 30-40 minutes.

2. Boil broccoli and chicken. Cut the chicken and mushrooms into pieces. Grate the cheese.

3. Chop the onion into cubes and sauté in oil until transparent, then add the mushrooms, salt and pepper, fry until the moisture evaporates.

4. Mix eggs with milk or cream, mix thoroughly, add salt, pepper and add some grated cheese.

5. Grease the mold with oil, distribute the dough over the mold, prick the bottom and put it in the oven for 20 minutes at 180 degrees.

6. Then add the filling, pour in the milk mixture and sprinkle with grated cheese. Bake for 40-60 minutes, temperature 180-200 degrees.

Autumn quiche with pumpkin

An unusually beautiful pie is made with a filling of bright pumpkin, which goes well with a delicate creamy taste and aromatic spices.

What ingredients will you need?

For pumpkin quiche you will need very affordable ingredients:

• 450 g shortcrust pastry;
• 700 g peeled pumpkin pulp;
• 50 g hard grated cheese;
• 100 g of grain cottage cheese;
• 3 raw chicken eggs;
• 4 tbsp. l. vegetable oil;
• 1 tbsp. fat milk;
• 2 tbsp. l. sour cream;
• 2-3 cloves of garlic;
• 0.5 tsp. dried rosemary or fresh sprigs;
• 0.5 tsp. freshly ground black and white pepper;
• 1 pinch of ground nutmeg;
• 1 small bunch of fresh parsley;
• 1 tsp. curry;
• 0.5 tsp. salt.

The recipe follows.

Step-by-step cooking process

First you need to roll out the dough into a thin layer, put it in a mold and, having formed the sides, place it in a preheated oven until the cake is ready:

1. At the same time, you can bake the pumpkin pulp by brushing the pieces with a mixture of olive oil, salt, chopped garlic and spices.
2. At this time, shake raw eggs with salt, pepper and spices, add milk with sour cream and cottage cheese, finely chopped herbs, mix everything thoroughly.
3. Now you need to evenly spread the pieces of baked pumpkin on the baked crust, spread the prepared mixture on top and sprinkle with grated cheese.
4. Bake the quiche in a hot oven for 30-40 minutes.

What can I add?

You can use aromatic Roquefort cheese for the filling, which will add a piquant spiciness to the dish.

Another interesting option is to add pieces of smoked brisket or bacon to the filling, frying them together with pumpkin and onions in a frying pan.

Rules for serving dishes, decoration

Before serving, it is recommended to cool the dish slightly, cut into portions and garnish with fresh parsley leaves.

Kish "Tom Yam"

View this post on Instagram

A post shared by LUSYA GALKINA | Food + Styling (@lusya_galkina) on Feb 26, 2021 at 9:54am PST

Filling ingredients

• 180 g boiled or baked chicken meat,
• 150 ml coconut milk,
• 3 eggs,
• 100 g hard cheese,
• 20 g tom yam paste (or to taste)
• 5-6 pcs. cherry,
• 5-6 pcs. pre-fried or baked champignons,
• ½ small head of red onion,
• cilantro,
• salt, sugar to taste.

Preparation

1. Pour coconut milk into a saucepan, add tom yam paste there. Heat over low heat until the paste is completely dissolved. Let it cool. Taste and adjust the amount of paste (salt, sugar) if necessary.

2. For the filling, grate the cheese on a coarse grater, add eggs and coconut mixture, mix well. Cut tomatoes and champignons into halves. Break the chicken meat into pieces. Place the chicken on the dough and fill it with cheese filling. Place cherry tomatoes, cut side up, mushrooms and onions on top. Bake for 35-40 minutes. Serve with cilantro.

Quiche with spinach and feta cheese

Classic quiche Laurent (the recipe with photos is presented step by step later in the article) with spinach and cheese, designed for 6 servings.

Preparation next.

What ingredients will you need?

Cheddar cheese can be replaced with Adyghe or Dutch cheese, and feta with lightly salted feta cheese.

List of ingredients:

• ½ cup vegetable oil;
• 3 cloves garlic, chopped;
• 1 small chopped onion;
• 1 package defrosted, drained and chopped spinach;
• 1 can of mushrooms without liquid;
• grated Cheddar and Feta cheese, 100 g each;
• salt, pepper to taste;
• 4 eggs;
• milk, 2.5% fat 1 glass;
• salt and pepper to taste.

Cooking process

To prepare the dish you need:

1. Preheat the oven to 200˚C.
2. Place butter in a frying pan and heat over medium heat.
3. Fry finely chopped garlic and onion for 5-6 minutes until lightly browned.
4. Add spinach, mushrooms, feta and 1/2 portion Cheddar cheese.
5. Season with spices. Spoon the mixture onto the pie.
6. Beat the eggs, gradually adding milk to them. Add spices, pepper and salt if desired. Pour over the filling until the egg mixture is completely combined with the spinach mixture.

7. Bake the quiche in a fully preheated oven for 15 minutes. Then top with the remaining ½ of the cheese and bake for another 35-40 minutes until the pie is set in the center.
8. Before serving, it should stand for 10 minutes.

Serving rules, decoration

For breakfast, the pie is combined with bacon, boiled or fried sausages. At lunchtime, quiche can be served with creamy cauliflower soup, chicken broth, broccoli salad and fried bacon.