Kish Loren (from fr. Quiche - "pie") - a dish from German Lorraine, perfected by French chefs. This is an open pie made of soft puff or shortcrust pastry with various fillings, baked in a fragrant creamy sauce. Laurent pie encourages experimentation, it is served hot and cold, made with bacon, salmon, mushrooms. They even cook berry quiche! It’s impossible not to fall in love with Parisian pastries. This French pie could not but become history.

Classic quiche "Loren" with chicken

Puff pastry, a lot of meat filling under a fragrant filling - you will like this pie.

To make baking according to the classic recipe, you will need:

  • premium flour - 2 tbsp .;
  • table egg - 3 pcs. (1 - in the composition of the test, 2 - in the fill);
  • chicken fillet (turkey) - up to 300 g;
  • white onion - 3 - 4 pcs.;
  • butter - 50 - 60 g + a slice in a pan;
  • cream - 300 ml;
  • hard cheese - 250 g;
  • spicy herbs, peppers, fine salt.

Phased recipe:

  1. From soft butter, chilled eggs, flour and a pinch of salt, make the dough and hide it to cool.
  2. Chop finely chicken meat.
  3. To make onion half rings golden in hot oil, put meat, fry all together. Add a third of the cream, add salt, pepper and simmer for a short time.
  4. Beat two eggs, then add cheese chips and the rest of the cream to the mass, stir thoroughly.
  5. Place the chilled base “with sides” in the prepared heat-resistant dishes.
  6. Put the fillet with onions, pour in cream-cheese sauce, sprinkle with herbs for the aroma.
  7. Bake for about half an hour until golden and elastic crust.

Quiche Loren with chicken is good and barely baked, and already cooled.

With the addition of ham and cheese

In this version of the Laurent pie, ham can be successfully replaced with carbonade, bacon or boiled pork.

  • premium flour - 200 g;
  • oil - 130 - 140 g (in the dough - 100 g, a slice - for frying onions);
  • water - 6 tbsp. l .;
  • white onion - 2 pcs.;
  • ham - 80 - 100 g;
  • hard cheese - 100 - 120 g;
  • table egg - 2 pcs. (large);
  • milk 2.5% - ¾ cup;
  • salt, fresh herbs or dried herbs.

How to cook:

  1. Cut the cooled oil, combine with flour and a small amount of salt. Grind into dry crumbs and pour ice water, make an elastic dough.
  2. Distribute the base for the pie with the required “sides” in shape, put in the refrigerator. Then bake (it takes a quarter of an hour).
  3. Fry thin half rings of onion in butter, then pour ham into a pan.
  4. Beat eggs and pour into a bowl about a spoonful of egg mixture. Salt the bulk, add greens and milk. Beat again.
  5. Pull out the mold, grease the dough with a beaten egg from the bowl, return to the oven for several minutes (3 - 5, no more).
  6. Put the filling, sprinkle with cheese, carefully cover with filling.
  7. Bake for about half an hour.

Serve quiche slices still warm.

A delicious open-air pie is a great picnic snack. In the languid expectation of a traditional barbecue, friends will thank you!

Spinach Recipe

An excellent "lazy" version of the French pie based on the finished dough.

You will need:

  • puff pastry (yeast-free) - 1 sheet;
  • frozen spinach - 400 g;
  • eggs - 2 pcs. (large);
  • milk 2.5% - 180 - 200 ml;
  • cheese "Russian" or "Dutch" - 100 - 120 g;
  • olive oil or other, but refined - 3 tbsp. l .;
  • salt.

 

Cooking:

  1. Defrost spinach in advance.
  2. Lay the rolled dough into shape, forming the sides.
  3. Spread eggs a little, add milk, butter, a little salt. Combine spinach with egg and milk sauce.
  4. Gently place the filling on the dough. Put to bake for half an hour.
  5. Sprinkle cheese on a pie, return to the oven for 15 minutes.

Easy-going vegetable quiche fits perfectly into the family dinner menu.

French salmon and broccoli pie

It will take time to prepare the quiche with red fish and cabbage. But the result will not make him regret.

Ingredients:

  • flour - 250 g;
  • butter - 120 g;
  • eggs (large) - 3 pcs. (1 - in the dough, 2 - in the sauce);
  • water - 2 tbsp. l .;
  • salmon fillet (chum, trout, pink salmon) - 300 g;
  • broccoli (fresh or frozen) - 250 - 300 g;
  • cheese "Russian" or "Dutch" - 150 - 170 g;
  • cream (any fat percentage) - 200 ml;
  • salt, spices;
  • refined oil.

How to cook:

  1. Mix in a dry crumb cubes of oil from the refrigerator with salt and flour. Add egg, ice water. Roll the dough into a ball, remove for an hour to cool.
  2. Roll out a layer of dough. Lay "with sides" in a greased form. Poke with a fork, bake for 15 minutes.
  3. Boil cabbage inflorescences in salt water. It takes 8 minutes for fresh broccoli, and five is enough for frozen.
  4. Rub the cheese, cut the salmon into slices. Mix all the components of the filling.
  5. Beat eggs and cream, salt, pepper.
  6. Put the filling on the base of the quiche, then cover it with pouring and put it for baking.

Let Lauren pie ready to cool slightly. Then you can transfer to a dish or immediately in portioned plates.

Cooking option with mushrooms and cheese

Mushroom quiche always turns out pretty and tasty.

A crumbly cake with a golden brown crust and sliced ​​champignons will complement even the festive menu.

You will need in the dough:

  • flour - 200 g;
  • butter - 90 - 100 g + piece for frying the filling;
  • eggs - 4 pcs. + 1 yolk;
  • water - 50 ml;
  • fresh champignons - 400 g;
  • sour cream from 20% and above - 500 g;
  • Dutch cheese (or any hard variety) - 170 g;
  • nutmeg - ½ tsp;
  • salt, black pepper;
  • fresh herbs or fragrant herbs.

How to cook:

  1. Grind hands slices of frozen butter with flour and salt.
  2. Mix the yolk with ice water, pour into the flour crumbs, knead the dough, send to cool.
  3. After an hour, lay the rolled dough layer "with the sides" in the mold. Pound the bottom of the future quiche with a fork. Bake in a prepared oven for 15 minutes.
  4. Cut champignons along into thin slices, trying to maintain their shape. Fry in butter.
  5. In a deep container, put sour cream, eggs slightly beaten with a fork, grated cheese, a pinch of salt, pepper, as well as nutmeg and greens (herbs). Mix well.
  6. Lay half the mushrooms in the cooled base of the pie. Pour with sour cream sauce and sprinkle with the remaining mushrooms on top of it.
  7. Put the quiche Loren in the oven for 50 minutes.

Fragrant cake can be removed from the mold when it cools slightly.

Puff dessert with berries

It turns out quiche is also sweet! A delicious pie can be baked both in winter and in summer. For the filling, any fruit and berries are suitable, both fresh and frozen. The base of the dough can be very thin or thicker, as you like.

 

You will need these products for the test:

  • flour - 2 glasses;
  • sugar - 3 tbsp. l .;
  • yolk - 1 pc.;
  • butter - 200 g;
  • salt, vanillin.

Filling:

  • berries (any: raspberries, strawberries, currants) - 1.5 cups;
  • sugar - 3 tbsp. l

Fill:

  • sour cream - 200 g;
  • eggs - 2 pcs.;
  • sugar - 3 tbsp. l .;
  • starch - 2 tbsp. l .;
  • vanillin.

How to cook:

  1. Mix pieces of solid oil, salt, sugar, vanillin and flour. In a dry crumb put beaten yolk. If the dough is too friable, you need to add a spoonful of sour cream. Remove the ball for an hour in the refrigerator.
  2. Sprinkle the prepared berries with sugar.
  3. Roll out the dough, put "with the sides" in the mold, cool for 15 to 20 minutes. Then bake.
  4. At the base of the quiche, lay the berry mass, cover with a whipped filling of eggs, sugar, sour cream, starch and vanillin.
  5. Bake 40 to 50 minutes.

The divine aroma and berry taste of a gentle dessert will conquer all tasters!

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