How to make vegetable quiche. Recipe: Quiche with vegetables - tender and juicy

Calories: 2660.3
Proteins/100g: 3.73
Carbohydrates/100g: 12.96

Quiche is an open French pie that can be served at the dinner table instead of bread or for breakfast along with aromatic. The filling in a quiche pie can be anything you want - sweet, meat, fish, vegetable, several types of cheese, etc. In this master class we will tell you how to cook French quiche with vegetables. The vegetable quiche turns out very tasty, tender, aromatic and colorful. A crunchy, crumbly base made of oatmeal and wheat flour is layered with a lot of juicy filling made from eggplant, zucchini, sweet peppers and onions. To ensure that the base does not rise during baking and maintains its shape, the dough must be pricked with a fork or a sheet of parchment placed on the bottom and covered with dry peas or beans. Bake until half cooked, fill with filling and continue baking. Introducing our recipe for quiche with vegetables.

Ingredients for the dough:
- oatmeal – 100 gr.;
- wheat flour – 2/3 cup;
- butter (soft) – 100 g;
- salt - half a teaspoon;
- baking powder – 1 tsp;
- water – a quarter glass.

For filling:
- eggplants – 2 pcs. (300-350 gr.);
- small zucchini – 1 pc.;
- sweet bell pepper – 3-4 pcs.;
- large onion – 1 pc.;
- feta cheese – 50 gr.;
- salt - to taste;
- spices – basil, thyme, ground pepper, paprika;
- vegetable oil – 3 tbsp.

For filling:
- eggs – 2 pcs.;
- sour cream – 4 tbsp;
- a little milk or water;
- salt, spices - to taste.

How to cook at home

Mix oat and wheat flour. If you don’t have oatmeal, grind the oatmeal in a blender or coffee grinder - you’ll get the same oatmeal.



Cut soft butter into the flour mixture, add salt and baking powder.



We quickly rub everything together with our hands, pour in a quarter glass of water and knead the dough. There is no need to crush it or knead it for a long time; as soon as all the ingredients are combined and the dough can be rolled into a ball, transfer it to a springform pan (diameter 20 cm).





Using your palm, flatten the dough into a flat cake and continue to knead it from the center to the edges, forming sides approximately 5 cm high. We put the form with the dough in the refrigerator for half an hour and prepare the filling.



Peel the zucchini and cut into slices. Then chop into strips.



Cut a large onion into small cubes.



Cut the skin off the eggplants, chop the pulp into cubes or cut into small cubes. If the eggplants are bitter, sprinkle them with salt and leave for 20 minutes, then rinse and squeeze.





Heat vegetable oil in a frying pan. Add the onion and lightly brown it without frying it. Add zucchini, simmer over low heat for 5 minutes.



Following the zucchini, add the eggplants to the pan and simmer until soft. It is important not to overcook the vegetables; they should become soft but retain their shape.



Add chopped red pepper to the almost ready eggplants and zucchini. Simmer covered for 2-3 minutes, add salt, add spices and remove vegetables from heat. Let cool a little, add grated cheese.



To fill, beat eggs with sour cream and a couple of tablespoons of water or milk. Add salt and spices to taste.



Place the base for the pie in an oven preheated to 180 degrees, bake for 15 minutes until the edges of the cake are lightly browned. Before putting the pan with the dough in the oven, use a fork to prick the bottom of the base frequently so that it does not rise during baking. When the edges of the dough are browned, take out the base and fill it with filling. Pour the filling on top. Place the pie in the oven for another half hour and bake until the filling is firm.





The finished quiche can be served warm or allowed to cool completely and then cut into portions.



Author Elena Litvinenko (Sangina)

Sift flour and salt into the bowl of a food processor. Add butter cut into small pieces and beat. Continuing to beat, pour in the egg. Wrap the dough in film and refrigerate for 30 minutes.

Preheat the oven to 180°C. On a floured surface, roll out the dough into a circle and place it in a baking dish so that the bottom and sides are covered. Remove excess dough by rolling the top of the pan with a rolling pin.

Prick the dough frequently with a fork. Line the bottom of the pan on top of the dough with parchment and sprinkle dry beans on top. Place in the oven for 10 minutes. Carefully remove the parchment with beans. Return the pan with the dough to the oven for another 10 minutes. Do not turn off the oven.

Wash the vegetables. First cut the zucchini into circles 1 cm thick, then cut each circle into 4 parts. Cut the bean pods in half. Peel the onion and cut into 8 parts. Cut the cheese into cubes. Heat butter in a saucepan. Add vegetables and cook, stirring, for 5 minutes.

Mix milk with flour. Place over medium heat and cook, stirring, until thickened. Remove from heat, leave for 5 minutes to allow the sauce to cool slightly, then add the eggs, salt and pepper. Mix.

Wash the tomatoes, cut into slices. Place the fried vegetables in the form with the dough and pour the sauce over them. Place cheese and tomatoes on top. Place in the oven for 40 minutes. Serve warm.

First of all, let's prepare the vegetables. Peel the peppers from seeds and finely chop them. Peel the zucchini and cut into cubes. Finely chop the tomato.

Heat a little sunflower oil over medium heat. Add vegetables, salt and mix.

Simmer the vegetables over medium heat under the lid for 10-15 minutes, add dried herbs (I used dill and parsley). Vegetables should be soft, but not mushy. Set aside to let the vegetables cool.

Now we make the dough. To do this, sift the flour with baking powder.

Chop the cold butter into pieces.

Add butter to flour, rub everything into crumbs with your hands.

Add sour cream and knead the dough, which should not stick to your hands.

Grate the cheese on a coarse grater.

Grease the pie pan with butter and sprinkle with flour.

Using your hands, spread out the dough to form a base for the Quiche. We form the sides. We often pierce the mold with a fork so that the base does not swell.

Prepare the filling: mix milk and egg with a whisk, you can add a little salt and black pepper.

Place the stewed vegetables on the base. I added four more tomato slices on top for beauty.

Fill with milk and egg filling. Sprinkle with grated cheese.

Bake the quiche for about 40 minutes at 180 degrees. Keep an eye on the cake; the base should acquire a golden color.
This is such a handsome guy!

The quiche must be allowed to cool, otherwise it will not cut. So bear with us!... And when the pie has cooled down, cut it into pieces. Delicious!... Fragrant, tender, tasty, vegetable and cheese;)
Bon appetit, help yourself!

Cooking time: PT00H30M 30 min.

On this topic

French open quiche is one of the few dishes that can be eaten both cold and hot. It will “come in handy” during breakfast, lunch, and dinner. You can enjoy it at home during family feasts and get-togethers, or you can take this pie with you to a picnic.

The history of quiche dates back to the 16th century; its inventors were residents of the French province of Lorraine. This is where the name of the classic open-faced pie came from - quiche Laurent (the French name for this province Lorraine, German Lothringen).

What is classic French quiche? This is an open pie made from chopped dough, rich in butter, and therefore crumbly and slightly salty. The quiche filling is based on heavy cream, eggs and cheese. It’s hard to imagine how many options for preparing quiche exist today - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even... with berries!

WomanJournal.ru offers 10 of the best recipes for open-faced pies - from the classic Lauren quiche to the exquisite quiche with figs, almonds or raspberries. Shall we experiment?

Classic quiche Lauren

250 g sifted flour

A pinch of salt

1 chilled egg

3 tbsp. spoons of ice water

For filling:

250 g smoked brisket

200 ml heavy cream

150 g grated Gruyère cheese

A pinch of grated nutmeg

How to cook classic quiche Lauren :

For the filling: cut the brisket into small strips and fry.

Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Place the brisket into the egg-cream mixture.

Preheat the oven to 190 C. Roll out the dough, place in a mold with sides, and make punctures with a fork. Bake for 15 minutes.

Take out the crust, put the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.

Lauren's classic quiche is ready.

Bon appetit!

Quiche with sorrel, blue cheese and pepper

250 g sifted flour

A pinch of salt

125 g chilled butter, grated on a coarse grater

1 chilled egg

3 tbsp. spoons of ice water

For filling:

400 g washed sorrel without stems

100 g blue cheese

1 large sweet red pepper

200 g heavy cream

2 tbsp. spoons of butter

Salt, freshly ground black pepper to taste

How to make sorrel, blue cheese and pepper quiche :

For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film, and place in the refrigerator for 1 hour.

For the filling: simmer the sorrel in butter for 2 minutes until it becomes something like a puree, season with salt and pepper.

Roll out the dough, place in a mold with sides, make punctures with a fork.

Mix sorrel puree with cream and lightly beaten eggs, pour the mixture onto the crust.

Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and place on the sorrel. Place the cheese, crumbled with a fork, on top.

Bake the pie for 30 minutes at 180C.

Quiche with sorrel, blue cheese and pepper is ready.

Bon appetit!

Quiche with spinach and anchovies

For the test:

8 tbsp. spoons of ice water

For filling:

150 g new potatoes

200 g young spinach

300 ml heavy cream

2 large eggs

Handful of grated Parmesan cheese

10 canned anchovies in olive oil

How to make spinach and anchovy quiche :

Boil the potatoes in their skins until half tender, peel and cut into slices.

Place the spinach in the microwave for 2 minutes, cool slightly and chop.

Mix cream, eggs, 2/3 cheese. Finely chop half the anchovies and add to the potatoes and spinach. Pepper heavily. Spread the green filling over the crust, pour in the creamy mixture, and top with whole anchovies and the remaining cheese.

Bake the pie for 40 minutes.

Quiche with spinach and anchovies is ready.

Bon appetit!

Quiche with raspberries, ricotta and almonds

For the test:

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

300 g fresh raspberries

A small bunch of mint

200 g heavy cream

150 g unsalted ricotta cheese

Handful of almond flakes

1 tbsp. spoon of liquid honey

How to make raspberry, ricotta and almond quiche :

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Chop 3/4 mint leaves. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add honey.

Place raspberries in an even layer on the crust, carefully pour the cream mixture over it and sprinkle with almond flakes.

Bake the pie for 35-40 minutes. When serving, garnish with fresh mint leaves.

Quiche with raspberries, ricotta and almonds is ready.

Bon appetit!

Italian quiche with tomatoes, basil and cheese

150 g chilled butter, grated on a coarse grater

8 tablespoons ice water

A pinch of salt

For filling:

300 g cherry tomatoes

300 ml heavy cream

2 chilled eggs

Bunch of green basil

50 g grated Parmesan cheese

A little olive oil

Salt, pepper to taste

How to make Italian quiche with tomatoes, basil and cheese :

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For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in film and refrigerate for 1 hour.

Preheat the oven to 180C. Roll out the dough, place in a round shape with sides, and prick with a fork.

Cut the tomatoes in half, place in another fireproof bowl, add salt and pepper, and sprinkle with oil. Bake at the same time as the crust for 25 minutes.

While the cake and tomatoes are baking, make the filling: mix the beaten eggs and cream, add salt, and add chopped basil.

Sprinkle the crust with half of the Parmesan cheese, lay out the tomatoes, pour in the egg-cream mixture, and sprinkle with the remaining cheese again. Bake for 20-25 minutes.

Serve the pie with fresh basil leaves.

Italian quiche with tomatoes, basil and cheese is ready.

Bon appetit!

Onion quiche

For the test:

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

500 g small onions

300 ml heavy cream

150 g grated cheese (Cheddar)

1 tbsp. spoon of butter

How to cook onion quiche :

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Cut the onions into half rings and fry in butter until golden brown.

Preheat the oven to 180C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Mix beaten eggs, cream, half the grated cheese, add onion, salt and pepper. Place on the crust and sprinkle the remaining cheese on top. Bake for 20-25 minutes until golden brown.

Onion quiche is ready.

Bon appetit!

Large quiche with young vegetables

For the test:

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140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

100 g young zucchini

85 g green beans

85 g fresh green peas

A small bunch of dense green onions with white bulbs

300 ml milk

1 1/2 tbsp. spoon of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. spoons of butter

Salt, pepper to taste

How to cook a large quiche with young vegetables :

Cut the zucchini diagonally into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.

Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk in there and add flour. Fry, stirring, until thickened. Cool slightly.

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Add beaten eggs to the fried vegetables, salt well, and place on the crust. Top with cherry tomato quarters and goat cheese slices. Bake for about 40 minutes.

A large quiche with young vegetables is ready.

Bon appetit!

Quiche with smoked salmon

For the test:

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

350 g new potatoes

A small bunch of dill

Zest of 1 lime

200 g smoked salmon

300 ml heavy cream

How to cook quiche with smoked salmon :

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Peel the potatoes, cut into slices and boil until half cooked, chop the dill, cut the salmon into thin strips.

Mix beaten eggs with cream, dill, add grated zest, salt and pepper.

Place half of the potatoes on the crust, alternating with pieces of fish. Pour in 2/3 of the egg-cream mixture, add the rest of the potatoes and fish, and pour in the rest of the cream.

Bake at 180C for about 30 minutes.

Quiche with smoked salmon is ready.

Bon appetit!

Quiche with leeks and mushrooms

For the test:

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

4 leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

300 ml heavy cream

150 g grated Gruyère cheese

2 tbsp. spoons of butter

How to make quiche with leeks and mushrooms :

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Heat the butter in a saucepan and fry the leeks cut into rings until soft, increase the heat and add the mushrooms. Cool slightly.

Beat the eggs, add cream and onion-mushroom mixture, half the grated cheese, salt and pepper, put the filling on the crust and sprinkle with the remaining cheese.

Bake the pie for 25-30 minutes.

Quiche with leeks and mushrooms is ready.

Bon appetit!

Quiche with figs and blue cheese

For the test:

180 g chilled butter

100 g ground walnuts

1/2 teaspoon salt

3 tbsp. spoons of ice water

For filling:

2 tbsp. spoons of butter

400 g chopped shallots

1 1/2 tbsp. spoon of thyme leaves

200 g sour cream

200 ml heavy cream

140 g blue cheese

3-4 figs, cut in half

How to make fig and blue cheese quiche :

For the dough: Place flour, salt and butter cubes in a food processor, pulse, add walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it in a round shape and put it in the refrigerator.

For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add thyme. Cool slightly.

Beat eggs, mix with cream and sour cream, salt and pepper, add crumbled cheese. Mix with onion.

Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.

Fill the crust with the filling, place the fig halves on top, cut side up, sprinkle with thyme and bake for about 1 hour.

Quiche with figs and blue cheese is ready.

Bon appetit!

Laurent quiche is an open-faced pie made with shortcrust pastry. The filling can be anything, but a gentle filling of eggs and cream is made on top.

• 1 cup - flour
• 50 g - butter
• 1 - egg

• 1 large bunch - green onions
• 1 bunch - dill
• 2 tbsp. - butter
• salt, pepper, spices

• 200 ml - cream 10%
• 1 - egg
• 50 g - hard cheese

Let's do the test. To do this, mix soft butter with egg.

Sift flour with salt.

Knead a soft dough, wrap it in cling film or a bag, put it in the refrigerator for 30 minutes.

At this time, let's make the filling. Wash the green onions, peel them and cut into rings. Fry the onion in butter for 2-3 minutes.

Chop the dill and add to the onion. Add salt, pepper, spices to taste, mix.

Remove the dough from the refrigerator, roll it out, distribute it over the baking dish, forming sides. Place the filling on the dough.

To pour the cream, beat with a whisk with the egg, salt, add grated cheese. Pour the filling over the onions.

Bake the quiche with green onions and dill for 35-40 minutes at 180 degrees until golden brown.

Delicious onion quiche is perfect for first courses or as an appetizer.

Recipe 2: Laurent quiche with chicken (with photo)

• 150 gr - flour
• 2 tbsp. - milk
• 100 g - margarine for baking
• 1 - egg

• 300 g - chicken fillet
• 2 - sweet pepper
• 2 tbsp. - peas
• green onions
• sunflower oil

• 100 ml - heavy (20-30%) cream
• 120 g - hard cheese
• 2 eggs
• pepper

Leave the butter warm, then mash with a fork, mix with flour, egg, salt and milk. Wrap the shortbread dough tightly in cling film and place in the refrigerator for 30 minutes.

Rinse the chicken with cool water, remove films and cartilage, cut into strips. Fry the chicken fillet a little and add salt.

Separate the stalks of the peppers, cut them, remove the seeds and membranes, and chop thinly.
Rinse all greens with lukewarm water, dry and chop finely.

Roll out the layer of chilled dough to the size of the mold. Grease the bottom and walls of the baking container evenly, lay out the dough, and make a rim around the edge. Using a fork, prick the dough frequently and place in the oven for 10 to 15 minutes.

Remove the pan from the oven and place chicken, peppers, and herbs on the crust.

Whisk the chilled cream with the egg and a teaspoon of salt. Finely grate the cheese and place in the creamy mixture, add freshly ground pepper, mix everything.

Pour the filling with the cream cheese mixture and place the pie in the oven for another 35 - 40 minutes.

Remove the quiche with chicken and sweet pepper from the oven, remove from the pan, cut and serve warm.

Recipe 3: classic Laurent quiche with chicken and mushrooms

• 50g - softened butter
• 1 - egg
• 3 tbsp. l. - cold water
• ½ tsp. - salt
• 200g - flour

• 300g – chicken fillet
• 300g – champignons
• ½ - bulbs
• salt, pepper, nutmeg to taste

• 170ml – cream 20%
• 2 eggs
• 150g - grated cheese

Beat the eggs, mix with softened butter, add water, salt, add flour and knead the dough... Put it in a bag in the refrigerator for 20-30 minutes. Roll out, put in a baking dish (mine is 26cm in diameter), greased with vegetable oil, and spread it over the pan with your hands, forming sides.

Cut the fillet into small cubes, fry in vegetable oil for 5-7 minutes, add mushrooms, fry as well, put on low heat and simmer with the lid closed for 15 minutes until all the liquid has evaporated. Let it cool.

Beat eggs, add cream or sour cream, grated cheese, salt, pepper and nutmeg... Beat everything well again.

Place the filling into the prepared dough.

Pour the filling on top.

Bake in an oven preheated to 180 degrees for 35-40 minutes until golden brown.

Recipe 4: Quiche Laurent with sausages and broccoli

• 125 g - butter
• 250 gr - flour
• 1 - egg

• 200 g - broccoli
• 4 pieces - sausages
• 1 - bulb
• 1 carrot

• 100 ml - sour cream
• 100 ml - milk
• 100 g - hard cheese
• 3 eggs
• pepper

Cut the cooled butter into cubes and grind with flour and salt into fine crumbs.

Then add the egg to the flour and butter crumbs and mix. All this must be done as quickly as possible, otherwise the butter will begin to melt and the dough will be too soft.

Gather the dough into a ball and literally knead it two or three times, and then roll it into a layer and line the baking dish with it. Prick the prepared dough in several places with a fork, cover with film and refrigerate for 30 minutes.

While the dough is cooling, wash the broccoli well and separate it into florets. Cut the leeks in half lengthwise, wash well and cut into half rings. Peel the carrots and chop finely. If you don’t have sausages, you can use any minced meat.

Heat vegetable oil in a frying pan, add chopped leeks and simmer over medium heat until soft. Squeeze small pieces of minced meat from the sausages into the frying pan, then add the carrots, stir and simmer for 2-3 minutes. Next, add broccoli to the ingredients in the pan, add salt and pepper, stir and simmer, stirring occasionally, for 5 minutes.

Remove the pan with the dough from the refrigerator, place the prepared filling into the dough and smooth it out. Mix sour cream with milk and eggs, pour this mixture over the pie. Grate the cheese on a fine grater and distribute evenly over the surface of the filling.

Bake the quiche in an oven preheated to 200 degrees for 30 minutes. The quiche can be served warm or cold, cut into portions.

Recipe 5: curd quiche with cheese and tomatoes

• 160 gr - flour
• 100 g - butter
• 70 gr - sour cream
• 1 tsp - baking powder

• 200 gr - cottage cheese
• 100 gr - cheese
• 1 - egg
• 1 - tomato
• spices to taste

Make a well in the flour and add melted butter, as well as sour cream and baking powder.

Next, knead the dough. Place it on parchment paper and form the sides.

Now let's get started with the filling; to do this, add finely grated cheese, herbs, as well as salt and black pepper to the cottage cheese. Mix everything.

Separately from the yolk, beat the white to soft peaks and carefully fold it into the cheese mixture.

We also cut the tomato into rings half a centimeter thick.

Next, fill the mold evenly with the cheese mixture, add the tomato and brush with yolk.

You can sprinkle dry herbs on top, add salt and place in the oven for 40 minutes at 180 degrees.
The pie is ready.

Recipe 6: Vegetable quiche Laurent on prepared puff pastry

1 package - ready-made puff pastry.

• zucchini
• - eggplants
• - carrot
• - onion
• - garlic
• - greenery

• 3 eggs
• 1 cup cream or milk
• 150 gr - cheese
• salt, pepper, herbs

Defrost the dough.

Peel vegetables and cut into cubes

Fry the eggplants, onions and carrots separately until half cooked. We also fry the zucchini, adding a couple of cloves of garlic. If there is a lot of liquid, drain it - we won’t need it.

Combine all ingredients, salt and pepper

Cool the vegetable mixture.
Meanwhile, while the mixture is cooling, place the puff pastry on a baking sheet with high sides (you can use two layers so that the cake is not so wet and does not leak). I prick it a little and spread the cooled filling onto the dough.

Mix three eggs, ½ - 1 glass of milk or cream, add salt and pepper, add herbs and grated cheese. There is no need for any beating, just mix well.

And carefully pour our pie, sprinkle everything with cheese on top for a delicious crust

Place in an oven preheated to 180 degrees. We bake for about 20 minutes. The main thing is that the dough bakes a little and the cheese melts. Since our filling is almost ready.

Cut into pieces, cool slightly and eat with pleasure. Can be either hot or cold.

Recipe 7: Laurent fish quiche (step by step with photo)

• 2 eggs
• 2 tbsp. l. - sour cream
• 100 g - butter
• 3 cups - flour

• 250 g - salmon or trout
• 200 ml - cream (10%)
• 150 gr - cheese
• 3 eggs
• pinch of nutmeg
• favorite spices

Cut the cold butter into pieces, add a glass of sifted flour, salt and chop the whole thing with a knife until you get fine butter-flour crumbs. Add sour cream and eggs to the resulting crumbs and knead the elastic dough. The finished pie dough needs to be cooled; to do this, put it in the refrigerator for 30 minutes.

Cut the fish into pieces, pepper, salt, add spices

Beat cream with eggs, grate cheese and add nutmeg

We take out the dough and roll it out, put it in a springform pan and distribute it along the bottom, forming sides with our hands.

Spread the filling in an even layer

Pour in a mixture of eggs and cream, sprinkle with grated cheese and herbs on top

You need to bake at 220 degrees for 30 minutes.

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.