Quiche with chicken and mushrooms – 6 recipes for how to cook French pie Quiche

How did quiche come about?

Although this pie is now certainly considered a French dish, to be fair, these people borrowed its original recipe from their German neighbors. The thrifty Germans even in those days used any product on the principle “so that it doesn’t go to waste.” Therefore, leftovers from other dishes (vegetables and meat) were combined with dough that was not used when baking bread, and filled with eggs beaten with milk - tasty, satisfying, and no extra expenses.

However, it cannot be said that the pie was a mechanical borrowing. The French were not content with simply copying; bread dough was replaced with shortbread (in some cases puff pastry), and cheese was added to the mixture of eggs and milk. The result is a unique, delicious and sophisticated dish.

The beginning began: the dough

Whatever you are going to cook - a democratic quiche with chicken and mushrooms, a sophisticated version with figs, or a pie with the nostalgic name "Lauren" that has thundered throughout the world - you will first have to make the dough. The key to success is to remember that we are preparing a chopped version. So 100 g of butter should be well cooled, but not frozen. Then finely chop it, add a glass of flour and one egg, mix it all thoroughly. It happens that the dough turns out too crumbly (this depends on the quality of the oil). In this case, to make a real chicken quiche, the recipe involves adding a couple of tablespoons of water, and it should be just ice-cold, otherwise nothing will work. When the structure of the dough suits you, it is rolled into a ball and hidden in the refrigerator for an hour. Some housewives, accustomed to baking powder, add it, but a classic quiche with chicken (and mushrooms, if you like) does without this addition. However, there are no categorical prohibitions.

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The chilled dough is poured into the mold. If it is very dense, you can first roll it out with a rolling pin. The pie itself and its sides are formed, the dough is covered with parchment on top and the mold is filled with dry peas or beans. This way the sides will not deform or fall, and the bottom will be smooth, without bubbles or bulges. The base is baked in an oven preheated to 180 degrees for 12 minutes.

French open quiche - 6 step-by-step recipes

The French know a lot about cooking and love to pamper themselves with delicious dishes. They love tasty, nutritious and healthy food. French open quiche is a very tasty, simple and satisfying dish that is perfect for lunch or dinner as a main course!

This pie has a huge variety of fillings. These include vegetables, meat, mushrooms, and fish... We will introduce you to several options for preparing quiche pie.

Laurent pie with chicken and mushrooms
Quiche Lauren with ham, tomatoes and cheese
Quiche with chicken, mushrooms and broccoli
Quiche with honey mushrooms and tomatoes
Quiche with bacon, cheese and spinach
Quiche with mushrooms and spinach

Laurent quiche with chicken and mushrooms

Ingredients:

For the test:

Butter - 50 grams
Chicken egg - 1 piece
Cold water - 3 tablespoons
Salt - 0.5 teaspoon
Wheat flour - 200 grams

For filling:

Chicken breast – 0.3 kg
Mushrooms - 0.3 kg
Onion - half a medium onion
salt - to taste
pepper - to taste
nutmeg - to taste

For the sauce:

Cream 20% – 170 ml
Chicken egg - 2 pieces
Hard cheese – 150 grams

How to make Laurent pie:

Mix egg, butter, flour, salt, water.
Knead the dough and put it in the refrigerator.
Wash the mushrooms, cut them and fry them with finely chopped onions.
Boil the chicken fillet and chop finely.
Mix fillet and mushrooms together.
Take the dough out of the refrigerator and roll it out.
Place the dough in a mold greased with butter. We form the sides.
Place the prepared filling on the dough.
Mix eggs, cheese and cream until smooth.
Pour the egg and cheese mixture over the filling.
Bake in an oven preheated to 180 degrees for 40 minutes. Transfer the pie to a plate and cool.

Quiche Laurent pie with ham, tomatoes and cheese

Ingredients for making Quiche Lorena:

50 ml milk
1 tomato
2 slices of ham
1 sheet of prepared shortcrust pastry
70 g hard cheese
1 egg
1 green onion
Sea salt
Freshly ground black pepper

How to cook Kish Lauren:

First, cut the tomatoes into small cubes, add salt and pepper.
Then we take the ham and also cut it into cubes.
Next, the green onions need to be cut diagonally.
Grate the cheese on a coarse grater and mix with tomatoes, onions and ham.
Cut out circles from the dough that are slightly larger in diameter than the baking pans.
We put the dough into molds, form the sides and put the filling in them.
Then beat the egg with milk and pour it into the molds for the filling.
Place in an oven preheated to 190 degrees and bake for 15–18 minutes.

Quiche with chicken, mushrooms and broccoli

Ingredients for French pie:

0.5 kilograms of puff pastry
2 onions
2 chicken breasts
300 grams of mushrooms
300 grams of broccoli
200 grams of hard cheese
Italian herb blend
2 eggs
A pinch of salt
3 tablespoons sour cream 20% fat

How to make French quiche:

Boil chicken fillet in salted water.
Cut the breast, mushrooms and onions into small cubes.
Fry the onion until golden brown.
Then add the mushrooms to the onions and cook until all the water has evaporated.
Chop the broccoli and grate the hard cheese on a coarse grater.
Mix all the ingredients, add eggs, sour cream, herbs and, of course, don’t forget to add salt, then mix everything well - this is your filling.
Grease the mold with butter and place the dough there, distribute it evenly, forming sides, and lay out the filling.
Preheat the oven to 180 degrees and bake the dough until golden brown.

Quiche pie with honey mushrooms and tomatoes

A hearty and tasty pie with honey mushrooms, fresh tomatoes and fresh herbs.

Ingredients for making quiche:

Puff pastry, store bought - 1 sheet
Honey mushrooms fresh (or dried) - 400 g
Onion - 1 piece
Cheese - 100-150 g
Milk - half a glass
Eggs - 2 pieces
Tomato - 2 pieces
Bunch of greens (onion, dill, parsley)
Favorite spices, salt, pepper - to taste

Preparing quiche with honey mushrooms and tomatoes:

Roll out the dough, place in a greased mold, form high sides (2-3 cm). Prick with a fork and sprinkle with half the grated cheese. Bake in the oven at 170 degrees for 10 minutes.
Chop the mushrooms (pre-soak the dried ones, then squeeze them out), fry with onions until tender.
Place mushrooms on top of the dough, add salt and spices to taste.
Chop the greens and place on top of the mushrooms.
Cut the tomatoes into slices and place in a circle on top of the greens, add salt.
Beat the eggs, add milk, the rest of the grated cheese, salt, and add spices if desired.
Pour the quiche with the resulting mixture and bake in the oven at 180 degrees for 30-40 minutes, until cooked.

Quiche with bacon, cheese and spinach

Ingredients for 8 servings:

Dough:

1.5 cups flour
1.5 teaspoon sugar
0.5 teaspoon salt
6 tablespoons butter
2 tablespoons margarine
1/3 cup very cold water
A little grated cheese

Filling:

4 strips bacon (optional)
1 large finely chopped onion
1 clove garlic, minced
200 – 220 grams coarsely chopped spinach leaves
3 large eggs
1 1/3 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation:

Knead the dough from flour, sugar and salt. Add margarine and butter.
Sprinkle the dough with water. Using a wooden spoon, quickly stir the dough and form it into a ball. Place the ball on a floured surface and knead a little more.
Place the dough on a large piece of plastic wrap and roll it out into a disk about 1/2 inch thick. Wrap the disk in plastic wrap and refrigerate for 1 hour until firm.
Once the dough has cooled, lightly grease a round baking pan and set aside. Flour a large piece of wax paper and place the dough on it. Roll out the dough into a circle the size of the baking dish, plus some on the edges of the quiche.
Turn the dough together in the wax paper and place it in the pan. Peel off the paper and carefully place the dough, pressing the edges against the sides of the pan. Try not to stretch the dough.
Place the mold in the refrigerator for 15 minutes. Preheat the oven to 220 degrees.
Remove the dough from the refrigerator and cover tightly with foil. Place rice or dried beans on the foil, filling the pan halfway, and bake on the middle rack of the oven for about 20 minutes. Remove from the oven and remove the foil along with the beans.
Prick the dough several times with a fork and put it back in the oven. Reduce heat to 200 degrees and bake for another 10 minutes. Remove from the oven and immediately sprinkle with grated cheese, filling the holes left by the forks so that the cheese melts and then the egg mixture does not leak out. Set the pan aside for a while while you prepare the filling.
Fry the bacon in a large skillet until crispy and place on a plate. Drain excess fat from pan, reserving about 2 tablespoons. If you are not using bacon, simply heat 2 tablespoons of vegetable oil in a frying pan. Add the onion and cook over medium heat for about 8 minutes until translucent. Add garlic and spinach. Cover the pan and simmer the vegetables for 3-5 minutes, stirring occasionally, until they are tender and soft. Remove the pan from the heat.
In a large bowl, beat the eggs and then stir in the milk, mustard, salt and pepper. Place the prepared vegetables on the dough and sprinkle with half the cheese. Crumble bacon on top. Now slowly pour the egg mixture over the filling and sprinkle with the remaining cheese.
Bake the quiche on the center shelf of the oven at 200ºC for 40-45 minutes until lightly browned. Remove from oven and let cool for at least 30 minutes.

Serve warm, at room temperature or chilled.

Quiche with mushrooms and spinach

Ingredients:

Wheat flour - 0.25 kg
Rye flour - 50 grams
Ricotta - 0.2 kg
Salt - 12 teaspoons
Granulated sugar - 1 teaspoon
Baking powder - 2.5 grams
Ground black pepper - 0.2 teaspoons
Cow's milk - 2 tablespoons
Butter - 65 grams
Mushrooms (champignons) – 0.35 kg
Spinach - 0.3 kg
Onion - 1 onion
Salt - to taste
Grated nutmeg - 1 pinch
Hard cheese – 150 grams
Chicken egg - 2 pieces
Cow's milk - 150 ml

How to prepare quiche with mushrooms and spinach:

Mix rye and wheat flour, add salt, sugar, baking powder and mix thoroughly.
Add butter, ricotta and milk and beat in a food processor or mixer
Roll out the resulting dough and form the sides like on a pizza.
Pierce the dough all over with a fork and place in the refrigerator for 20 minutes.
Cook spinach leaves (without stems) for two minutes
Chop the onions and mushrooms and fry in butter until cooked
Mix mushrooms with spinach, add salt and pepper and let cool slightly
We divide all our grated cheese into 2 equal parts. We line the dough with one half and distribute all the filling on top.
Sprinkle the rest of the grated cheese on top of the mushrooms and spinach.
Beat the egg with milk and pour in all the mushroom and cheese filling
Place in an oven preheated to 160 degrees for 25-30 minutes.
After cooking, the pie should sit and cool.

Bon appetit!

chatovod

Source: https://chatovods.ru/2018/02/28/francyzskii-otkrytyi-pirog-kish-6-poshagovyh-receptov/

The second important component: filling

It's an essential ingredient in almost any variety of French pie, whether you're making a quiche with chicken and mushrooms, other meats, just vegetables, or bacon. The only exception can be the sweet representatives of this dish, and even then, in most of them, filling is still added, only salt is replaced with sugar.

So, beat together 3 eggs and 150 g of cream. They can be replaced with the same amount of milk, but they taste better with cream. Salt (half a teaspoon) and herbs are added to the whipped mixture according to taste and desire. Parsley or dill, cilantro and green onions go well with the pie. Naturally, before preparing a quiche with chicken or other savory filling, the herbs chosen for filling are finely crumbled.

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Quiche with chicken and mushrooms - 6 recipes for making French Quiche pie

Quiche with chicken and mushrooms is an open pie filled with a filling that consists of a chicken and mushroom mixture. There are several options for preparing this dish, but the most popular of them are definitely worthy of your attention. The birthplace of this pie is France, but over several centuries it has become popular all over the world.

Classic simple recipe

For the test you will need:

soft butter – 50 g;
egg - 1 piece;
plain cool water - 3 tbsp. l.;
soda – ½ tsp;
flour – 200 g.

Filling:

chicken fillet – 300 g;
mushrooms (you can take champignons) – 300 g;
half an onion;
salt, pepper and nutmeg are added to taste.

For filling:

20% cream – 170 ml;
eggs – 2 pcs.;
cheese – 150 g.

Step-by-step preparation:

The dough is kneaded from the listed products. Afterwards, it is transferred to a bag and sent to the refrigerator for 30 - 40 minutes.
Then the cooled base is rolled out and transferred to a baking dish with high sides. Sides are also formed at the base of the quiche.
Chicken fillet is cut into small pieces and sautéed in a frying pan for 7 minutes. Then mushrooms are added to the chicken, fried a little, after which the heat is reduced.
The pan is covered with a lid and its contents are simmered for another 15 minutes or until all the liquid has evaporated. Then the mixture should cool.
Beat the eggs separately. Cream and grated cheese are added to them. The composition is salted, peppered, seasoned with nutmeg and beaten well again.
First, the filling is laid out in the prepared dough form, and then the creamy egg filling is poured on top of it.
The pie is baked in an oven preheated to 180 degrees for 35 - 40 minutes until golden brown.

With added broccoli

French pie with broccoli is prepared using pre-boiled ingredients. They are cooked separately, since the cooking time is different for everyone.

For the filling and dough you will need the following products:

200 g flour;
100 g butter;
5 chicken eggs;
half a kilo of broccoli;
500 g chicken breast;
200 g frozen peas;
2 garlic cloves;
200 ml of any sour cream;
2 tbsp. l. mustard;
1 tbsp. l. salt;
100 g hard cheese;
a little black pepper.

The indicated food set yields 6 – 8 ready-made servings.

Preparation:

The sifted flour is mixed with 2 eggs and previously softened butter. The formed ball from the resulting dough is sent to the refrigerator for 1 hour.
Separately boil chicken breast, broccoli and peas. It only takes 4 minutes to boil the broccoli.
The dough is rolled out and placed in a springform pan with high walls.
Broccoli and chicken are chopped finely and mixed with peas, after which the filling is also laid out in a mold.
The remaining eggs, sour cream and spices are beaten in a separate bowl, and then poured evenly over the entire surface of the pie.
The form with the future quiche is placed in a preheated oven. You need to bake it at 170 degrees for 40 minutes.
When half the time is up, remove the pie from the oven and sprinkle cheese on it. Return the baked goods to the oven and finish cooking.

Cooking from puff pastry

You will need the following ingredients:

250 g purchased puff pastry;
300 g cheese;
100 ml cream
3 eggs;
2 onions;
ground black pepper;
butter;
sea salt;
green onions;
mushrooms.

Prepare quiche Laurent with chicken and mushrooms:

The dough is defrosted, rolled out and placed in a frying pan with high sides. It will need to be pierced in several places.
For the filling, chopped green onions and leeks. The cheese is grated. Mushrooms are finely chopped.
The frying pan is heated and a piece of oil is sent into it. Onions are fried on it, mushrooms, pepper, and salt are added.
Separately, whip cream and eggs.
After this, the egg mixture and filling are mixed. For taste, you can add Provençal herbs and spices. Everything is laid out on the dough, which is immediately sent to the oven.
Bake the quiche in an oven preheated to 180 degrees for 30 - 40 minutes.

Laurent quiche with chicken and mushrooms

Products for cooking:

3 tbsp. l. plain water;
125 g butter or margarine;
250 g wheat flour;
300 g champignons;
salt;
150 g cheese;
4 medium eggs;
2 tbsp. l. butter;
1 onion;
20 – 22% cream – 200 ml.

Cooking sequence:

Chicken breast is pre-boiled in salted water.
Margarine is crushed. Add sifted flour, a little salt and 1 egg to it. The dough is kneaded. You don’t need to knead it for a long time, just roll it into a ball and put it in the refrigerator for a while.
Sliced champignons are fried in a frying pan along with onions and adding a small amount of butter.
Finely chopped chopped chicken is added to the prepared filling. Everything is salted and seasoned with pepper.
The dough is rolled out and transferred to a mold with high edges. The filling is distributed on top.
Now it's time to fill. The grated cheese is combined with eggs, cream and all this is ground in a blender until smooth. Salt and spices are added to taste.
The prepared pie is covered with filling, which is immediately sent to the oven.
The quiche is baked for 45 minutes at a temperature of 180 - 200 degrees.

Authentic French pie recipe

A real quiche with chicken and mushrooms was invented back in the 16th century, when thrifty Germans prepared a dish from the remaining dough, to which they added some meat, mushrooms and vegetables.

The French picked up the recipe and added a little charm to it. Namely, grated cheese.

The structure of the test has also changed. Now its base has become sand or puff pastry, and the pie began to be called French. It turned out much tastier than its “parent”.

Modern chefs call it Kish Lauren.

How to cook quiche in a slow cooker

Ingredients for making the pie:

one chicken breast;
any frozen mushrooms – 450 g;
150 g of hard or semi-hard cheese;
150 g butter;
1 large egg;
400 g wheat flour;
300 g sour cream 20% fat;
1 onion;
seasoning (preferably for chicken) – 2 tsp;
half a teaspoon of salt.

How to cook quiche in a slow cooker:

Mix flour with egg and butter. An elastic dough is prepared, which is immediately distributed over the multicooker bowl. The container with the formed quiche base is placed in the refrigerator.
The fillet is removed from the chicken breast and cut into pieces.
The onion is cut into half rings of medium thickness. Mushrooms are pre-defrosted and finely chopped. The cheese is grated on a coarse grater.
Chicken fillet is fried over medium heat with seasoning added for 7 minutes.
While the chicken is cooking, the mushrooms are fried separately.
After this, onions are added to them, and the filling is stewed for another 5 minutes. At the end of the process, sour cream and spices are added to the other ingredients, and the fire is turned off.
Now the filling is placed in the bowl with the dough. First, the chicken is distributed, and then the mushrooms with onions and sour cream.
The lid is closed and the “Baking” mode is set. The pie is cooked for 40 minutes, after which the lid is opened and cheese is poured onto the filling. Quiche cooks for another 10 minutes.
Once cooking is complete, leave the cake in the slow cooker until it cools completely.

Calorie content of the above recipes

For every hundred grams of product there is:

9.21 g of protein is 13% of the daily value;
20.88 g fat – 28%;
carbohydrates contain 19.52 g, which is 7% of the daily value.

The total calorie content of a classic quiche is within 306 Kcal. But it is worth considering that these indicators are conditional, since in each dish the number of products and their content may differ.

Using similar recipes, you can prepare your own versions of quiche with chicken and mushrooms. Some housewives advise trying to add smoked meats or fish fillets to the pie. But the necessary ingredients invariably remain cheese and egg-cream filling. This is the basis of classic French pastries.

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Source: https://attuale.ru/kish-s-kuritsej-i-gribami-6-retseptov-kak-prigotovit-frantsuzskij-pirog-kish/

The easiest filling

This is how many pies are filled, including the ones we are used to. Only our housewives make them closed and without filling. Take a large chicken leg (if you like white meat, take the breast, but it’s a bit dry). However, thanks to the liquid component, the chicken quiche pie will not be too dry. The meat is boiled and cooled. A small onion is finely chopped and simmered in vegetable oil. 100 g of mushrooms (since the pie is French, champignons are ideal) are also crumbled, poured into the onion, and the whole thing simmers together under the lid for about 20 minutes.

Chopped chicken meat is evenly laid out on the base with onions and mushrooms. The filling should not be too close to the sides. The filling is poured on top, which should be close to the edges of the sides, and the cake is placed in the oven for half an hour.

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Famous quiche Lauren

This is the most famous version of French pie. Its base is all made of the same shortcrust pastry and the filling is the same as with other fillings. However, traditionally it uses lard, ham or bacon instead of chicken. The selected meat is cut into cubes, fried - and then proceed as in the previous recipe.

Note that this pie turns out to be a bit greasy. That's why the French developed Laurent's quiche with chicken and mushrooms. The filling includes the same bacon (or ham), but in a 1:1 ratio with boiled chicken fillet. You will also need onions (1 pc.) and champignons (2 pcs.). Vegetables are fried as in the recipe “Quiche with Chicken and Mushrooms”, bacon is fried as in the classic Loren. The filling is placed in the baked form, pieces of one tomato are placed on top, and the filling is poured. As a result, the taste of the pie turns out to be “quiche-Lauren”, and the fat content and calorie content are significantly reduced.

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Quiche Lauren with chicken – step-by-step recipe with photos

Quiche Lauren with chicken step by step recipe with photos

The recipe for chicken pie (because Lauren's quiche is essentially an open pie) is very simple and easy to make.

For it you will need:

Flour - 200g Eggs - 3-4 pcs Cream - 200-300g pinch of salt Cheese - 100-150g Chicken breast - one large or 2 small

Tomatoes - a couple of pieces

If desired, you can add bell peppers, mushrooms, or replace the chicken with ham or bacon. Traditional Quiche Lauren is made with bacon. You can add broccoli or other vegetables when you prepare Quiche - there is room for your imagination to run wild.

My family, unfortunately, are terrible conservatives, so I have to restrain myself and make do with only simple and understandable products

Chicken quiche step by step recipe with photos

In order to prepare Quiche (chicken pie), you first need to make puff pastry. It doesn’t have any complications and I love it very much. This is the dough used for tartlets,

for tart Tatin (I’ll write about it later, tart Tatin with mango is just a delight)

Chopped puff pastry recipe:

Place butter (preferably salted) in the freezer. Take out and grate 100 grams.

You can simply cut it into pieces, add flour and start rubbing it with your hands. It’s like rubbing butter into flour, then layers will appear.

in between add 1 egg and a couple of tablespoons of ice water. Place the water in the freezer for half an hour before cooking.

Thus, knead the dough into a ball and put it in the refrigerator, covering the plate with a towel.

the dough should be dense, but should not crumble

The dough should not crumble. Must be plastic. If it crumbles, add a little more water.

Chicken quiche - filling

Before starting the whole process, you need to boil a large or a couple of small skinless chicken breasts. I usually combine this with making soup; in any case, you don’t want to waste the broth, and if you don’t need it, just freeze it, it will come in handy later.

Cut the boiled and cooled breasts into cubes

cut the chicken

wash and cut into cubes tomatoes, peppers

grated cheese

Quiche Lauren - bake

In the meantime, the dough has already cooled and we take it out and carefully roll it out

In the kitchen, I adhere to the principle of simplification in everything, so I usually do not roll out the puff pastry (as it tends to tear), but simply put the dough in a mold (pre-greased with butter and sprinkled with flour) and level the dough already there with my fingers. Note! The dough should be quite thick, without holes, otherwise the cream will leak out. But even if such an embarrassment happens (it happened to me), it’s okay.

Let the cake cool, it will harden and everything will be ok.

You should have a dough with high sides. The mold should be glass or ceramic; silicone is not suitable for this purpose.

do not forget to prick the dough with a fork so that it does not rise

Prick the rolled out dough with a fork so that it does not rise. Place a sheet of baking paper on top of it and add a load.

I have lentils as cargo

I usually use lentils or other large grains as a load for baking. Somewhere they sell special balls, but I have never been interested in this, and this option suits me.

Place the pan with the dough in the preheated oven and bake for 15 minutes at 180 degrees.

Meanwhile, break 2 eggs into a bowl, add cream and beat well with a whisk. Add salt and pepper to taste.

Chicken quiche - final stage

After 15 minutes, take out the mold with the future cake and remove the load. Bake in the oven for another 10 minutes.

Please note that our ovens may vary and you should check the condition of the dough.

If it is very golden in color and starts to burn, remove it and reduce the temperature.

sprinkle the mold with the dough with cheese, lay out the breast, tomatoes and peppers, pour cream with eggs and top with more cheese. quiche before baking

When you bake French Quiche Lauren, you can't have too much cheese. In my opinion, there is never too much cheese in baked goods :)

Place the chicken pie in the oven for another 15-20 minutes at 200 degrees.

let's finish it. A little more and the quiche is ready!

Look at the Quiche when you bake it for the first time. If your pie dough is well baked, then you just need to bake the ready-made ingredients.

When the cheese on top becomes golden, you can remove it.

What did they come up with in Alsace?

However, let us remind you that chicken quiche is not the only recipe. The French are an inventive people who love tasty and varied food. So, in the province of Alsace they came up with a very original recipe for the filling with only three ingredients. For it you will need onions (700-800 g), a quarter liter of thicker sour cream and 3 eggs. The last two ingredients will replace the traditional filling. For this recipe, the onion is cut quite large, salted and stewed until caramel-colored. Sour cream and eggs are whipped until smooth, pepper and salt are added, and the onion filling laid out on the base is poured with this mixture. The Alsatian quiche will bake for the same half an hour at the usual temperature.

Normandy option

The Normans were probably also bored with the chicken and mushroom quiche. The recipe from this province is even more original. The onion is fried along with 100 g of bacon, and then a green apple joins them. It’s better to cut it into cubes, but there are housewives who grate it. All ingredients are stewed for a couple of minutes, and then placed in a whipped mixture of a glass of rich sour cream and three eggs. Add 200 grams of grated hard cheese (originally Camembert), mix everything and place it on the prepared base. This pie is baked again for 30 minutes.

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Recipe 8: Quiche with chicken, zucchini and garlic

250 gr - flour
125 g - butter
2-3 tbsp. ice water

300 g - chicken fillet
1 - bulb
250 gr - zucchini squash

1-2 — garlic cloves
200 g - full-fat sour cream
2 eggs
dill, salt, pepper

Sift the flour into a bowl and add a pinch of salt. Cut the butter into cubes and place in a bowl with the flour. Rub the butter and flour with your fingertips until it forms a greasy crumb. We do this as quickly as possible so that hand contact with the dough is minimal. Add ice water to the crumbs and quickly knead the dough.

Form the dough into a ball, wrap it in film and put it in the refrigerator for 30 minutes.

While the dough is cooling, prepare the filling. Cut the chicken fillet into small pieces. Cut the onion 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.

Remove to a plate.

Add another 1 tbsp to the same pan. vegetable oil and fry the chicken in two batches, stirring occasionally, about 5-6 minutes for each batch.

Transfer the fillet to a plate.

Add the chopped zucchini to the pan and fry until golden brown, about 5 minutes.

Remove the dough from the refrigerator and roll it into a circle, 6-7 cm larger than the diameter of the mold.

Transfer the dough into the mold, trim off the excess edges. Prick with a fork in several places.

Place a piece of foil on the dough and pour a weight on it - dry beans, rice or special culinary weights. Place the pan in an 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 in appearance. Remove from 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. Salt and pepper to taste.

Mix chicken, onion and zucchini in a bowl, salt to taste.

Place the filling in the base and add the egg-sour cream mixture. Place the Laurent quiche in the oven, preheated to 170 degrees, for 15 minutes until the filling sets. Let the pie cool slightly, cut into slices and serve.

An open French pie made of puff pastry with a juicy filling - chicken quiche. Incredibly tender, satisfying and tasty. And its uniqueness is that it can be consumed both cold and hot.

Recipe content: The French borrowed the recipe for chicken quiche from the Germans, where this Lorraine pie was prepared from leftover food. Quiche is prepared from chopped dough and creamy filling from a mixture of eggs, cream and cheese. The filling can be not only chicken, but a wide variety of things, for example, vegetables or fish. You can safely use your imagination and get a pie with a new taste every time. In this review, we will look at recipes for quiches with chicken and mushrooms. It will be a great breakfast, lunch and dinner for the whole family, a light snack or a snack for a good group of friends. There is no shame in serving it on the table and feeding guests. The pastries look elegant and go well with wine.

Baking soda and baking powder are interchangeable products. The ripper is mixed with flour, and the soda is quenched with acid (vinegar, lemon juice, kefir). Otherwise, the baked goods will have an unpleasant taste.
You can make puff pastry yourself, or buy ready-made dough at the supermarket to make it easier.
To make the finished filling juicy, add sour cream, pieces of butter or mayonnaise. For the same purpose, housewives, when forming the product, grate butter onto the filling, add bacon, pieces of lard or chicken fat.
It is advisable not to add raw onions to baked goods. It takes a long time to cook and often remains crispy. To avoid this, it is better to fry it. This will greatly benefit the taste of the pie.
To make the baked goods softer and more tender, after removing it from the oven, cover the chicken pie with a cotton napkin and leave it to cool.
Chicken can be fried, boiled or smoked. It is cut into pieces or torn along the fibers.
Mushrooms must be pre-fried. If they are placed raw, they will release moisture during baking, causing the cake to become soggy.
Additional products for the pie can be garlic, tomatoes, other vegetables, herbs, spices, etc.
You can form the pie in one large round or rectangular mold, as well as in small baskets.

Shrimp quiche with broccoli

Broccoli is highly respected in French cuisine and is present in many dishes. It was also noted in quiche recipes. 300 g of heads are boiled in slightly salted water; for decoration, several small inflorescences are plucked from the finished cabbage, and the rest is mashed into puree. 150 g of shrimp (take medium-sized ones) are cleaned and added to cabbage puree. The filling in this recipe is classic. Everything prepared is combined into a dough base and baked in the oven. For those who take care of their figure, but want to have a nice snack, this is an ideal choice. Especially if you use milk rather than cream in the filling, and when consuming the finished dish, lean on the filling.

Chicken quiche pie

As you know, you can come up with endless fillings for quiche. In this recipe we will prepare a pie with chicken fillet, champignons and peppers. This is a completely simple product to make, but the pie is very satisfying and aromatic.

Ingredients:

Boiled chicken breast - 1 pc.
Champignons – 500 g
Onions - 1 pc.
Sweet bell pepper - 1 pc.
Puff pastry - 1 layer
Cheese - 300 g
Eggs - 1 pc.
Sour cream - 1 tbsp.
Butter - for greasing the pan
Vegetable oil - for frying
Salt - 1 tsp. or to taste

Step-by-step preparation:

Cut the onion into cubes and sauté in vegetable oil until transparent.
Cut the champignons and fry with onions.
Combine boiled chicken breast, mushrooms, and onions. Add 1/3 of the grated cheese, pour in sour cream and beaten egg. Add salt and mix well.
Grease a baking dish with oil and spread the rolled out dough along the bottom, forming sides of 1.5-2 cm.
Spread the filling evenly on top, place the sweet pepper cut into strips and sprinkle with the remaining cheese shavings.
Heat the oven to 190 degrees and bake the pie for 30 minutes to melt the cheese.

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Fish pie

For this quiche you will need leeks, but if you don’t have them in your local store or you don’t like them, you can use the white tips of regular green ones. Cut into thin rings. Medium-sized zucchini (or regular zucchini) is cut into pieces and stewed with onions. Using butter, not vegetable oil! In the same frying pan, fry 200 g of salmon, knead (you can use a fork) and combine with vegetables. Filling - according to the usual recipe; It will also take the usual time to bake. For fish lovers - just a godsend!

The French came up with such a varied quiche. You can make sweet fillings, but it is better to focus on fruits and berries for them: preserves and jams are too liquid.