Quiche Lorraine is a French dish, which is an open pie of puff pastry with a hearty filling filled with a mixture of eggs and cream. The filling can be meat or vegetarian.
Kish Lauren it is most convenient to cook in a removable form for baking: so the chances of the cake falling apart are minimized.
A characteristic feature of the pie: the dough for it is kneaded without the addition of sugar and yeast. It turns out unsweetened, does not rise and does not interrupt the taste of the filling.
Classic quiche Loren recipe
This is the easiest way to cook Loren's quiche. The highlight of the classic recipe is Swiss Gruyere cheese, which has a spicy aroma and nutty flavor. Of the Russian cheeses, its worthy analogue is Altai cheese.
- a glass of wheat flour
- 125 g butter 82.5%,
- 1 egg
- 200 g smoked pork belly,
- 180 ml cream 20%,
- 30 ml of vegetable oil,
- 150 g of cheese
- 3 eggs to fill,
- salt to taste.
Butter should not be melted, and chilled in a chilled form - the dough will turn out more tender
- Add a pinch of salt to the flour, combine with butter, break the egg there. If the dough is too steep, add 2-3 tbsp. l ice water. Roll the finished dough into a ball, let it stand in a cool place for at least half an hour.
- Cut the breast into strips, fry in vegetable oil.
- Beat 3 eggs in a strong foam, add cream and whip again. Salt the mixture and add the nutmeg. Grate the cheese on a coarse grater.
- Roll out the dough, put it in a pre-oiled form, form the sides. The dough sheet should have a thickness of about 0.7 cm. Cover the base with parchment paper, put the beans on top. Bake in a preheated oven for about 10 minutes, then remove the paper and beans.
- Put the brisket on the finished base, 2/3 of the whole grated cheese and pour the egg-cream mixture.
- Bake the cake at 200 ° C for 15 minutes, 5-7 minutes before the end of cooking sprinkle on top the remaining cheese.
Kish Loren is served hot. From the specified number of components, about 5 servings will be obtained.
Leftover pie: a story of German ingenuity
The base for the quiche is prepared from chopped dough, filled with a mixture of eggs, cream, milk and cheese with the addition of smoked brisket. The history of the quiche pie is very interesting and unusual. For the first time, this dish began to be prepared in the French province of Lorraine, bordering Germany. Germans lived on this territory, who were always frugal and never threw out the remnants of bread dough. They baked a delicious pie, mixing bread with sausage, meat slices, bacon and vegetables, poured all this with beaten eggs, and then served a hearty dish. The French, appropriating a recipe for kish, made some changes to it. They added a lot of cheese to the dish, and instead of using yeast dough, they used shortbread. After modernization, the cake became known as “Quiche Lorraine” - according to the name of the province, since in French it sounds like “Loren”. There is another version of the pie - Alsatian quiche with the addition of onions, as well as fish, mushroom and even berry and fruit quiches.
How to cook quiche? Sharing the secrets of making dough
Traditionally, for the quiche, a dough similar to a shortbread is kneaded, but due to a different cooking technology, a new dish is obtained. The dough is made from diced butter, which is mixed with the sifted flour until crushed. An egg, salt and a small amount of ice water are also added to it. Some quiche pie recipes do not have eggs, but you can find some sugar for a piquant taste. Before baking, the dough should not heat up, so it is kept in the refrigerator all the time. This is done so that grains of oil, which give the quiche a special taste, do not melt. For this reason, the dough is placed in the cold twice - after rolling and after being placed in the mold.
The finished dough is wrapped in film and sent to the refrigerator. Then it is distributed in a form with high sides, spread the filling and bake a pie in the oven. Sometimes at first they bake the base from the dough and only then fill it with the filling.
No less delicious is the dough on sour cream with the addition of butter, eggs, salt and flour. Curd dough for quiche is very soft, tender and crumbly, and it is prepared from cottage cheese, butter, salt and flour. The ingredients for the dough can be whipped with a blender to make it uniform and smooth.
Quiche pie toppings
Quiche pie can be made with different fillings. You can use classic recipes or connect your imagination, taking an example from German hostesses. They put in this pie everything that was in their refrigerator or left over from the previous meal.
Quiche pie with chicken and mushrooms is very tasty, while chicken can be replaced with ham and add onions. A successful combination of tomatoes, cheese and basil is a classic Italian filling. Onions with sour cream and nutmeg are very French. The savory taste of the pie with zucchini, mozzarella and leek, and the quiche with green beans, cherry tomatoes, green peas and goat cheese is perfect for a summer dinner.
One of the tastiest toppings is Roquefort, Brie and Chevre mixed together. Figs and blue cheese, broccoli and salmon are ideally combined with each other, and fans of simple and tasty food will enjoy the filling with spinach, potatoes and anchovies.
Classic fill - eggs and cream, which can be seasoned with nutmeg or mustard. Pouring eggs, greasy sour cream, spicy cheese and herbs has a very unusual and pleasant taste. Some housewives combine cream, milk and sour cream, experiment with seasonings and each time get a new taste of the dish. Observe the proportions when preparing the fill - take 120 ml of cream or milk per 1 egg. It is important that the filling does not spread and is thick.
Quiche with sorrel, blue cheese and pepper
This unusual quiche with a delicate and refined taste is perfect for a festive lunch or dinner. Gourmets with good taste will appreciate it.
Mix 250 g of sifted flour with a pinch of salt, grate 125 g of chilled butter on a coarse grater and mix with flour. Also add 1 chilled egg, 3 tbsp. To the dough. l ice water and a pinch of salt. Knead the elastic dough, form a ball, wrap it with plastic wrap and put in the refrigerator for an hour.
At this time, put out in 2 tbsp. l butter 400 g sorrel without stems. When you get a homogeneous mass resembling mashed potatoes, season it with black pepper and salt.
Roll the dough to a size slightly larger than the shape with a diameter of 18–20 cm, lay it on the bottom of the form and form the sides, and then make a few punctures with a fork. Mix sorrel with 200 ml of cream of fat and 2 lightly beaten eggs. Put the sorrel stuffing into the mold, cut large red pepper without seeds into thin cubes and sprinkle with quiche 100 g of blue cheese, chopped with a fork.
Bake the cake at 180 ° C for half an hour and enjoy a delicious snack!
Similar Recipe Collections
Quick quiche with tuna and broccoli
If there is no time to soak the dough for a long time in the oven, you can cook the quiche according to a quick recipe. You just need to use the most chilled products and rush so that they do not heat up.
Combine 200 g flour and 100 g diced cold butter. Chop flour with butter with a knife until fine crumbs are present. Now add 1 egg, a pinch of salt and 4 tbsp. To the dough. l cold milk. Knead the dough very quickly so that the butter does not have time to melt.
Roll out the dough, distribute it in shape, make sides and chop the dough with a fork. For the filling, mix a jar of mashed canned tuna and 150 g cream cheese. Lay out the first layer of the filling on the base for the quiche. Put 100 g of thawed broccoli in a second layer. Before cabbage, fresh cabbage must be blanched for 4 minutes.
The third layer - 3 finely chopped tomatoes and 3 sprigs of chopped onion.
To pour, beat 2 eggs with 250 ml of milk, add 1 tbsp. l flour, 0.5 tsp Provencal herbs, a pinch of salt and freshly ground black pepper. Pour 50 g of grated cheese and pour the mixture onto vegetables. Bake at 200 ° C for 30–40 minutes.
This simple recipe will certainly appeal to your friends and family!
Quiche with raspberries, ricotta and almonds
Sweet quiche is a delicious dessert for evening tea drinking, when you can invite guests and enjoy a pleasant conversation.
Knead the dough from 140 g of grated cold butter, 280 g of sifted flour and 8 tbsp. l ice water. Roll the dough into a ball, wrap in cellophane and leave for an hour in the refrigerator. After that, roll out the dough, put it in a mold, raise the sides, make punctures with a fork and bake the base for the quiche at a temperature of 190 ° C for 25 minutes.
At this time, beat 2 eggs, mix with 150 g of crushed ricotta, 200 ml of cream of fat and chopped bunch of mint, add 1 tbsp. l liquid honey.
Add 300 g of fresh raspberries and a handful of almonds to the cooled cake, pour over the cooked filling.
Put the pie back in the oven and bake at the same temperature for about 35–40 minutes. Garnish the finished quiche with fresh raspberries.
During the tasting, you will realize that nuts, sweet berries and cheese are the perfect combination for quiche!
Quiche is a pie that will never get bored. It can be eaten cold and hot for breakfast, lunch and dinner, it can be taken to work or on a picnic. This cake can be an ordinary snack in the daily menu or a festive dish. A versatile and tasty quiche will please your family more than once and help meet unexpected guests. Cook it more often and it will turn out better and better!