Quiche with fish. Quiche with red fish and broccoli

Open French pie “Quiche Laurent” with chicken and mushrooms (step-by-step recipe with photos)

Quiche Lorraine (French: quiche lorraine) is a dish of French cuisine. It is also called Lorraine pie - after the name of Lorraine, where this recipe comes from.

There are various options for preparing Quiche with different fillings: with fried onions and various meat, vegetable or fish combinations.

“Kish Lauren” makes it possible every day to come up with new recipes for its preparation with different fillings and thereby allows you to run wild with your culinary fantasies and take a creative approach to cooking. The basis of the open French pie “Quiche Laurent” is shortcrust pastry.

We will show you how to prepare it in a detailed step-by-step recipe with photos. As we have already said, this pie can have any filling, but in this recipe we show how to cook Quiche Lauren with chicken and mushroom filling. Prepare this gorgeous open French pie according to our recipe and you will be simply licking your fingers!

• Recipe author: Gorshochek.by
• Category: Pies and buns
• Cooking method: Boiling; Kneading; Roasting; Baking
• Recipe cuisine: French
• After cooking you will receive: 7 servings
• Preparation time: 15 min
• Cooking time: 1 hour 15 minutes
• Total time: 1 hour 30 minutes

The nutritional value:

• Serving Size: 100 g
• Proteins: 14.3 g
• Fat: 14.2 g
• Carbohydrates: 10.8 g
• Calories: 233 kcal

• 1. Chicken breast and legs – 2 pcs.
• 2. Champignons – 300–500 g
• 3. Cream, 20% – 200 g
• 4. Butter – 200 g
• 4. Sour cream, 26% – 2–3 tbsp.
• 6. Hard cheese – 300–400 g
• 7. Onions – 4–5 pcs.
• 8. Chicken eggs – 4–5 pcs.
• 9. Wheat flour, premium – 2 cups
• 10. Ground black pepper – 3–4 g
• 11. Nutmeg – 2–3 g
• 12. Salt – 3 tsp.

Preparation:

• 1. Butter must be placed in the freezer in advance and taken out from there immediately before we begin to work with it. Grate 200 g of butter on a coarse grater.

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• 2. Break 1 chicken egg into the oil.
• 3. Add 1 teaspoon of salt.
• 4. Pour in 2 cups of flour...
• 5. ... and add 2-3 tablespoons of sour cream.
• 6. Knead the “steep” dough with your hands and put it in the freezer for 20–30 minutes.
• 7. While the dough is cooling, start making the filling.
• 8. Finely chop the onion...
• 9. ... and send it to a well-heated frying pan with sunflower oil.
• 10. Wash the champignons thoroughly and cut them...
• 11. ... and add them to the onion.
• 12. Pre-cook the chicken breast and leg with salt and pepper, cool and separate the meat from the bones.
• 13. Salt mushrooms and onions: add 1 teaspoon of salt...
• 14. ... and 1 teaspoon of ground black pepper.
• 15. Mix and add chopped chicken to the onions and mushrooms.
• 16. While the chicken, mushrooms and onions are stewing, make the sauce.
• 17. Break 3 eggs and add salt (1 teaspoon salt).
• 18. Beat a little.
• 19. Add 1/2 teaspoon of nutmeg, ...
• 20. ... 1 teaspoon ground black pepper, ...
• 21. ...beat again...
• 22. ... and pour in 200 ml of cream.
• 23. Stir the sauce thoroughly.
• 24. Grate 250–300 g of hard cheese on a coarse grater...
• 25. ... add it to the sauce and stir.
• 26. Chicken with onions and mushrooms fried. Stir again, turn off the heat and leave to cool.
• 27. Measure out the baking paper.
• 28. We spread the paper on the table. Take the dough out of the freezer and place it on paper.
• 29. Roll out the dough to the size of the paper. We will trim off the excess later.
• 30. Place the dough in a springform pan. The dough should form high sides.
• 31. Trim off excess dough...
• 32. ... and place it on the bottom.
• 33. Trim off excess paper. Prick the dough well with a fork to prevent it from puffing up.
• 34. Pour all the filling from chicken with onions and mushrooms into the mold. You need to act quickly enough, as the dough may begin to melt, because there is a lot of butter in it and it may begin to lose its shape, the sides may fall, and we need them high, otherwise the filling will spill out of the mold.
• 35. Pour cream sauce over everything.
• 36. And put in the oven, preheated to 180°C for 1 hour 15 minutes.
• 37. Cool and serve. The open French pie “Quiche Lauren” is very beautiful, unusual, filling and simply amazingly delicious!
• By the way, click on the envelope and buy a laminated card with the recipe so that you always have it on hand!

Quiche Laurent - recipes for classic French pie

Quiche Laurent is a delicious shortcrust pastry pie filled with cream and eggs. This delicacy from French cuisine will amaze you with its sophistication and excellent taste characteristics, which will become the standard for evaluating savory baked goods.

How to cook quiche Laurent?

Quiche Laurent is a recipe that requires the presence of a certain set of products and the fulfillment of certain rules that will be decisive for obtaining the desired result.

1. The dough is distributed in a greased form, baked for 20 minutes in the oven until browned. An additional weight placed on parchment on the dough will help maintain the correct shape of the sand base. Often in this case, dry cereals (beans or peas) are used.
2. The filling components for quiche lauren must be pre-boiled or fried before decorating the pie: ready to eat.
3. The filling components along with the filling are placed in a toasted sand base, which is placed for 30-40 minutes in an oven preheated to 180 degrees.

Quiche Laurent dough

Classic quiche Laurent is made from shortbread dough made from butter or margarine. If, after adding all the ingredients, the mass does not come together, you need to add a little more ice water or milk to it and quickly complete the kneading, then determine the mass for 30 minutes in the refrigerator.

Ingredients:

• butter – 120 g;
• flour – 250 g;
• egg – 1 pc.;
• water – 1-3 tbsp. spoons;
• salt - a pinch.

Preparation

1. Chopped or grated cooled butter is combined with flour, salt, egg and kneaded, adding water if necessary.
2. Wrap the resulting flour ball in film and refrigerate.

Quiche Laurent with chicken and mushrooms – recipe

One of the most popular variations among products of this kind is quiche Laurent with chicken and mushrooms. The chicken flesh is pre-boiled or browned in a frying pan in oil, seasoning to taste, and then cut into small cubes. Bring the mushrooms to readiness by frying them with onion half rings.

Ingredients:

• shortbread dough – 1 portion;
• chicken pulp – 0.5 kg;
• mushrooms – 0.5 kg;
• onion – 250 g;
• cream – 400 ml;
• eggs – 3 pcs.;
• hard cheese – 200 g;
• salt, pepper, vegetable oil.

Preparation

1. Prepare shortbread dough, distribute it in a mold and brown it in the oven.
2. Cook the mushrooms and chicken until cooked and place in a golden brown pan.
3. Pour the ingredients with a seasoned mixture of beaten eggs, cream and cheese.
4. Bake the quiche Laurent pie for 30 minutes at 180 degrees.

Quiche Laurent with salmon

Quiche Laurent with fish is especially tasty and aromatic. Typically, such a pie is made with salmon fillet, supplementing the pulp with broccoli florets or spinach, which is poured with boiling water for a couple of minutes and only then mixed with the filling components. The filling can be seasoned to taste with Provençal herbs or fish spices.

Ingredients:

• shortbread dough – 1 portion;
• salmon fillet – 350 g;
• spinach – 300 g;
• garlic cloves – 2 pcs.;
• cream – 200 ml;
• eggs – 3 pcs.;
• cheese – 200 g;
• salt, pepper, herbs.

Preparation

1. The shortbread dough is placed in a mold, following its contours inside, and baked for 20 minutes.
2. Fill the resulting base with a mixture of chopped fish, spinach and herbs.
3. Complete everything with a filling of eggs, cream and cheese, seasoned to taste, and bake the quiche Laurent for 30 minutes.

Quiche Laurent with ham and cheese

The most positive emotions are evoked by the taste of the pie prepared according to the following recipe. Quiche Laurent with ham is satisfying, nutritious, aromatic and incredibly tasty. All the filling components are already ready, all that remains is to grind them, mix them with the ingredients of the filling and place them in the prepared sand base.

Ingredients:

• shortbread dough – 1 portion;
• ham – 400 g;
• cream – 200 ml;
• eggs – 4 pcs.;
• hard cheese – 300 g;
• salt, pepper, seasonings;
• dill, parsley, basil.

Preparation

1. The dough is browned by first distributing it in the mold.
2. Chop the ham into cubes or strips, grate the cheese, mix with chopped herbs and seasonings.
3. Add beaten eggs with cream, stir, season, place in sand base.
4. Place the product in the oven for 30 minutes.

Quiche Laurent with chicken and broccoli

For those who strive to eat healthy and try to include only healthy foods in their diet, you should try quiche Laurent with broccoli and boiled chicken fillet. This pie is not only incredibly tasty, but also, thanks to the dietary components included in it, has a high nutritional value.

Ingredients:

• shortbread dough – 1 portion;
• chicken fillet – 700 g;
• broccoli – 500 g;
• garlic – 1 clove;
• cream – 400 ml;
• eggs – 3 pcs.;
• cheese – 200 g;
• salt, pepper, seasonings, herbs.

Preparation

1. Boil chicken in water with spices and cut into small pieces.
2. Place broccoli florets in boiling water for 5 minutes and drain in a colander.
3. Prepare the sand base by pouring the dough into a mold and browning it.
4. Fill the base with chicken and broccoli, top it with a mixture of eggs, cream, cheese, garlic and herbs, seasoned to taste.
5. Bake the pie for 30 minutes at 180 degrees.

Quiche Laurent with bacon - recipe

Quiche Laurent with bacon is one of the classic variations of the French delicacy. The meat component of the filling is often fried after slicing in melted butter, which gives the finished dish an extraordinary aroma and taste. You can use either fresh or smoked bacon, or replace it with ham.

Ingredients:

• shortbread dough – 1 portion;
• bacon – 300 g;
• cream – 200 ml;
• eggs – 3-4 pcs.;
• cheese – 200 g;
• butter – 1 tbsp. spoon;
• salt, pepper, nutmeg, herbs.

Preparation

1. Brown the shortbread dough in the pan.
2. Fry chopped bacon in oil, mix it with grated cheese and herbs.
3. Beat eggs with cream, add nutmeg and seasonings, pour the mixture into the filling ingredients, mix and place in a sand base.
4. Bake the quiche Laurent for 30 minutes at 180 degrees.

Quiche Laurent with spinach

Quiche Laurent with spinach and cheese is not only tasty, but also an extremely healthy delicacy. It won’t be difficult to prepare this at home if you make sure you have the necessary ingredients in advance. Cherry tomatoes cut in half or a mix of fresh herbs would not be superfluous in such a pie.

Ingredients:

• shortbread dough – 1 portion;
• spinach – 300 g;
• cherry – 150-200 g;
• greens – 1 bunch;
• onions – 1-2 pcs.;
• eggs – 3 pcs.;
• cream – 200 ml;
• butter – 20 g;
• salt, pepper, nutmeg.

Preparation

1. Distribute in the mold and brown the shortbread dough.
2. Add spinach to the onions sauteed in oil and simmer a little.
3. Mix the green mass with grated cheese, cherry halves and herbs, and place in a sand base.
4. Pour the filling with a seasoned mixture of cream and beaten eggs, put the pie in the oven for half an hour.

Quiche Laurent from puff pastry

Quiche Laurent with chicken and mushrooms can be made from ready-made puff pastry. Just like the sand base, it is rolled out a little and distributed in an oiled form, after which it is pricked with a fork and browned in a preheated oven. To prevent the dough from swelling, you can additionally press it down with parchment paper with dry beans or peas.

Ingredients:

• puff pastry – 500 g;
• chicken fillet – 400 g;
• mushrooms – 400 g;
• cheese – 200 g;
• eggs – 3 pcs.;
• cream – 200 ml;
• salt, pepper, vegetable oil, seasonings.

Preparation

1. Boil or fry the chicken and chop it.
2. Sauté onions in oil, add mushrooms, fry, mix with meat.
3. Fill the puff pastry with the filling and top it with a seasoned mixture of eggs, cream and cheese.
4. Place the puff quiche Laurent with chicken in the oven for 30 minutes.

Quiche Lauren in a slow cooker

Quiche Laurent with mushrooms can also be prepared in a slow cooker. The filling is traditionally supplemented with chicken or, as in this case, minced meat is used. The chopped meat is first fried with onions until cooked, adding mushrooms during the frying process, allowing the moisture to evaporate, after which the mixture is mixed with grated cheese.

Ingredients:

• shortbread dough – 1 portion;
• minced meat – 500 g;
• mushrooms – 400 g;
• onion – 200 g;
• cream – 200 ml;
• eggs – 3 pcs.;
• cheese – 200 g;
• salt, pepper, oil.

Preparation

1. Prepare the filling by frying the minced meat with sliced ​​onions and mushrooms in oil in the “Baking” mode.
2. Remove the mass into a bowl, distribute the dough in the bowl, forming the sides, and brown in the same mode for 40 minutes.
3. Fill the base with the filling, add a mixture of cream and eggs and cook the quiche Laurent for 50 minutes.

How to cook “Quiche Laurent with salmon and broccoli”

We will prepare the dough in a blender. Place flour, salt, sugar and pieces of cold butter into a bowl. Mix and chop into crumbs. Add water and quickly knead the dough. Place it in the refrigerator for an hour.

Blanch the broccoli in boiling water for 3-4 minutes. Then drain the water and let the broccoli cool.

Cut the salmon fillet into pieces.

And cut the broccoli into the same pieces.

Place salmon and broccoli in a bowl. Add grated cheese on a coarse or medium grater. Mix.

The dough rested. We take it out and roll it out into a layer about 0.5 cm thick. Place it in a baking dish, carefully level it, and press it against the sides.

Cover the dough with foil or parchment paper and sprinkle peas or beans on top. We do this so that the dough does not rise during baking and we get a beautiful, even base. Bake in an oven preheated to 180 degrees for 7-8 minutes

To fill, mix sour cream and eggs until smooth and add salt.

We put the filling of salmon, broccoli and cheese into the baked base, level it and fill it with a mixture of sour cream and eggs. You can sprinkle cheese on top. Bake for about 30 minutes. Remove the pie from the pan when warm.

Quiche with chicken

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Quiche with chicken is 237.76 kcal.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Primary Source: Created in the application by the user.

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Nutritional Information Serving Size (g)

Go to food diary NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Find out the content of vitamins and minerals in your menu

Filling:

• Boiled chicken breasts - 2 pcs.
• Broccoli – 400g
• Cheese – 100g
• 3 eggs
• Sour cream - a jar (250g) without 3 tbsp. (they go into the dough)
• Cream – 200g
• Milk – 100ml
• Salt pepper
• Black cumin (seeds) - 1 tsp.
• Thyme - 1 tsp.
• French mustard - 3 tsp.
• Breadcrumbs

Dough

• Oil – 100g
• Sour cream - 3 tbsp.
• Salt - 0.5 tsp.
• Baking powder - 1/4 tsp.
• Flour

Step 1

Knead the dough (I add flour gradually to make a soft elastic dough). Line a 28cm diameter mold with dough (sides first, then middle). Place in the refrigerator.

Step 2

Separate the chicken meat into fibers. Boil the broccoli for 5 minutes in salted water (or in Micro). Drain the water, squeeze a little and add to the meat.

Grate the cheese.

Step 3

Preheat the oven to 180-200C. Take out the mold, prick with a fork and sprinkle with breadcrumbs.

Step 4

Add meat and broccoli. Sprinkle with thyme, pepper, cumin.

Mix eggs, cream, milk, sour cream, mustard, salt at the first speed of the mixer (or with a whisk). Pour over filling and sprinkle with cheese.

Step 5

Bake for about an hour until browned.

Helpful advice

The traditional recipe for this pie originated in Lorraine, where it was prepared from the ingredients left over from dinner. Therefore, fillings for quiche can be very different: vegetable, fruit, fish, meat, mushroom. Smoked fish or bacon is often added to it. The required filling ingredients are eggs, cream and cheese. Serve the quiche hot, garnished with a green salad.

Occasion

Meeting with friends, Breakfast, Lunch, Lunch

Recipe description: Quiche with smoked chicken and broccoli:

Quiche (open pie) with a juicy and aromatic filling of smoked chicken breast, broccoli, tomatoes and cheese! Be sure to prepare this pie, because it turns out very tasty, and it is delicious both hot or warm, and when cooled.

It is the smoked chicken breast that gives the filling a characteristic smoked aroma and a peculiar aftertaste, but instead of it you can also take boiled chicken breast, although the smoked one, in my opinion, is still better.

The pie looks colorful with broccoli and tomatoes! Try it - the quiche is excellent!

Quiche with smoked chicken and broccoli: composition, calorie content and nutritional value per 100 g

Step 1:

To prepare quiche with smoked chicken and broccoli, we will need the following ingredients: chopped shortbread dough, chicken eggs, smoked chicken fillet (skinless breast), broccoli, cream, tomatoes, hard cheese, water, salt, ground black pepper.

Step 2:

Roll out the chopped shortbread dough prepared according to this recipe https://www.patee.ru/recipes/pies/view/?id=374407 between two sheets of baking parchment. We transfer the rolled out dough into a necessarily springform pan with a diameter of 24-26 cm, trim the edges, and use the resulting trimmings to thicken thin areas.

Step 3:

Place a sheet of parchment on the quiche base and add beans or special weight balls - this way, during pre-baking, the dough will bake evenly and will not swell in places. Place the quiche base in an oven preheated to 200 degrees for 10 minutes.

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Quick quiche with salmon

recipe for a delicious open pie with salmon
Ingredients:

• 300 g salmon fillet
• 2 small tomatoes
• 5 sprigs of dill
• 4 eggs
• 180 ml cream 10% fat
• 2 tbsp. l. grated cheese
• 1 tbsp. l. capers
• salt, freshly ground black pepper

For the test:

• 100 g butter
• 200 g flour
• 1/2 tsp. salt
• 1 tbsp. l. Sahara
• 2 yolks

General information:

• Cooking time: 120 minutes;
• Number of servings 5.

Cooking method:

1. Remove the butter from the refrigerator in advance to allow it to soften. Sift the flour into a bowl, add salt, sugar and butter. Rub the flour into the butter with your fingers until you form fine crumbs.
2. Add the yolks and gather the dough crumbs into a ball. If necessary, add a little more cold water, but no more than 1 tbsp. l. Do not knead the dough, otherwise it will be tough after baking! Wrap the dough in cling film and refrigerate for 1 hour.
3. Cut the salmon fillet into small cubes and add a little salt. Cut the tomatoes in half, and then each half in half again and cut into slices 3-4 mm thick. Finely chop the dill.
4. Break the eggs into a bowl and beat lightly. Pour in the cream, season with salt and pepper, add grated cheese and stir.
5. Preheat the oven to 175°C. Remove the dough from the refrigerator and roll out onto parchment paper into a circle with a diameter of 26 cm (for a 20 cm tin). Transfer the dough into the mold, pressing the sides well. Roll the rolling pin over the top of the pan to make sure the edges are neat and remove any excess dough. Prick the dough at the bottom with a fork and cover with a sheet of parchment. Place the beans on the paper and place the pan in the oven for 15 minutes.
6. Remove the pan from the oven, remove the parchment with the beans. Return the dough to the oven for another 5-7 minutes. Place tomatoes, dill and fish on the baked basket, add capers and pour in the filling. Place the quiche in the oven and bake for 30–40 minutes. The finished quiche should jiggle slightly in the center. Leave the pie for 10 minutes. Serve warm or completely cool.

PP quiche: 5 dietary recipes

Effective weight loss

Victoria Vysotskaya specially for Glamusha.Ru

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This simple and delicious dish will become your favorite breakfast, lunch or even dinner on a healthy diet. And since the quiche itself is not only tasty, but also beautiful, it can be safely served on the holiday table! Do you want to know all the secrets and subtleties of preparing this dish? Then let's start with the test!

PP dough for quiche

The correct basis for quiche is already minus a lot of calories that we are trying to limit on a diet.

To properly prepare the base, you need to replace regular wheat flour with healthier and lower calorie ingredients:

• cottage cheese. Yes, yes, don’t be surprised, but the basis of the quiche will be cottage cheese. Use low-fat cottage cheese, it contains a minimum amount of calories. Thanks to this, the ingredients of pp quiche can be safely included even in the evening diet.
• whole grain flour. Of course, we can’t do without flour, but instead of wheat flour we will use whole grain flour. It contains more nutrients and fiber. You can also use rice or corn flour. Rye or oat flour works great. You can safely combine different types of flour.
• bran. Many people also add oat bran to the recipe. They swell well and are ideal for dietary nutrition.

The basic recipe for preparing pp base looks like this:

• 180 grams of cottage cheese.
• 1 egg.
• 70 grams of flour.
• Favorite spices or dry herbs.

Based on this recipe, you can make your own versions of this dietary and tasty dish and constantly experiment with the filling.

PP quiche with chicken

The most popular recipe and a great way to get a decent amount of protein. To prepare this pp recipe you need the following ingredients:

• 100 grams of cottage cheese. Take low-fat cottage cheese.
• 120 grams of whole grain flour. You can safely mix different types of flour.
• 1 egg.
• 2 tablespoons olive oil.
• ⅔ teaspoon baking powder.
• Salt and spices are at your discretion.

Mix all the ingredients, knead the dough and place it on the bottom of the mold. Place in the oven for 10 minutes. Temperature 180 degrees.

Now let's get to the filling:

• 100 grams of boiled chicken. You can also use turkey. Cut into pieces.
• Cherry tomatoes. Add to taste. Cut into two halves.
• 50 grams of low-fat cheese. Grate.
• Greenery. Any. Let's chop.

We also need pp fill:

• 2 eggs.
• 60 ml milk.
• 2 tablespoons of natural yogurt.
• Salt and spices.

Place chicken, herbs and cherry tomatoes in a baking dish. Pour in the filling and place in the oven for 20 minutes. A couple of minutes before it’s ready, don’t forget to sprinkle with cheese!

Quiche with chicken and mushrooms - recipe pp

For this delicious recipe you need the following ingredients:

• 150 grams of cottage cheese. Cottage cheese from a briquette is best.
• 200 grams of whole grain flour.
• 1 egg.
• Salt.

Mix all ingredients thoroughly and place on the bottom of the mold.

Now let's get to the filling:

• Cut 400 grams of boiled chicken into pieces or disassemble into fibers.
• 300 grams of mushrooms. We use champignons, wash, clean and cut them. Simmer in a non-stick frying pan with a little water. Then add chicken to the mushrooms.
• Salt and spices to taste.

We spread the filling onto the dough and all that remains is to fill it with filling:

• 2 eggs
• 79 grams of milk
• 70 grams of low-fat cheese. Grate.

Mix everything and pour in our pp quiche. Place in the oven for 20 minutes at 180 degrees.

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PP quiche - recipe with fish (salmon, salmon)

Another simple and delicious recipe, but this time with fish. You need these ingredients:

• 100 grams of corn flour. You can take any other whole grain instead.
• 30 grams of oat bran.
• 1 egg.
• 50 ml ryazhenka. We take low-fat, about 2.5%.
• Salt and spices.

Mix all the ingredients and place in the mold. Be sure to make sides and holes with a fork. Place in the oven for 10 minutes at 180 degrees.

Now let's get to the filling:

• 200 grams of prepared salmon fillet. We take it apart into pieces.
• 100 grams of frozen green peas.
• A bunch of greenery. Finely chop.

Place fish, peas and herbs on the base. And now all that remains is to fill it with fill:

• 100 ml milk. You can take low-fat.
• 1 egg.
• 50 grams of low-fat cheese. Grate it.
• Salt and spices.

Pour in our pp quiche and cook for 30 minutes at 180 degrees.

PP quiche with salmon is ready!

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Diet quiche with broccoli

Do you like broccoli? Then this dietary recipe is for you. You need these ingredients:

• 180 grams of cottage cheese. Traditionally, we make the base using low-fat cottage cheese to reduce the calorie content of the dish.
• 70 grams of rice flour. Instead of regular wheat, let's take rice.
• 1 egg.
• Spices according to your taste.

We combine everything, knead the dough and put it in the oven, spreading it out over the pan, for 10 minutes. Temperature 180 degrees.

We use broccoli for the filling. You will need about 4 large inflorescences. You can use fresh broccoli, or frozen. If you have the latter option, then you need to warm the broccoli a little in the microwave with some water.

Place broccoli florets on the base.

For filling we use the following ingredients:

• 100 grams of natural yogurt. It can also be replaced with low-fat sour cream.
• 3 eggs.
• 50 grams of hard light cheese. Grate it.
• Salt and spices to taste.

Combine all the ingredients and pour in the quiche. Bake for 25 minutes at 180 degrees.

Option 3: Quiche with fish and broccoli

Another famous version of quiche pie with fish. Moreover, you can prepare such a pie not only with broccoli, but also with ordinary cauliflower; the technology practically does not change. We use red fish for the filling, but to save money you can replace it with other types. In any case, fresh homemade baked goods always turn out delicious.

Ingredients:

• 40 ml water;
• 250 g flour;
• 2 yolks;
• 120 g butter;
• a pinch of salt.

For filling:

• 350 g fish;
• 150 g cheese (any);
• 150 g broccoli;
• 50 g sun-dried tomatoes;
• 200 g cream;
• 2 eggs;
• spoon of flour;
• spices.

How to cook

Chop the butter together with the flour. Mix two yolks with water, add a pinch of salt to them and beat a little with a fork. Pour into flour, mix. Let's make the dough. Roll it out with a rolling pin, transfer it to the mold, straighten the sides. Place in the refrigerator and let the base harden slightly.

Add broccoli to boiling water and cook the inflorescences for a couple of minutes. Drain into a colander. If cauliflower is used, cook for 3-4 minutes and cool. We cut large inflorescences into several parts so that they do not stick out too much in the pie.

Cut the fish into cubes or cubes. Season with spices. You can add lemon juice and stir. If you have time, you can leave it to marinate.

Make a filling from eggs and cream, add a spoonful of flour. Cut approximately 100 grams of cheese into cubes. Grate the remaining piece and place it in the filling.

Take the pie base out of the refrigerator. Arrange the fish and broccoli florets. Scatter the pieces of cheese and pour cream sauce over them. Place sun-dried tomatoes on top.

Let's bake. Cook fish pie with broccoli at 180 degrees for about 35 minutes. We check periodically. Slice and serve warm.

If you don't have sun-dried tomatoes, you can simply cut a small fresh tomato into slices. It turns out beautifully with cherry tomatoes cut in half.