Quiche in French cuisine is as popular asYeast pies in Russian. Juicy open pie is traditionally made from chopped dough filled with eggs, cream and cheese. There are many options for preparing a filling for quiche and the same number of dough recipes. The classic is sandy, but no less tasty cake is obtained on the basis of puff, cottage cheese and sour cream dough. Different options for its preparation are presented in our article.
The classic recipe for dough for quiche Loren
Thin, crispy crust and juicy stuffing - somost people remember this famous French cake. To date, the dough for quiche kneaded shortbread. This option is considered to be a classic for pies of this type.
Sand dough for quiche and filling for it is prepared in the following sequence:
- 150 grams of flour is sifted into a deep bowl.
- 50 g of butter, cut into small cubes, are added.
- Next is a fork beaten egg, a pinch of salt and some icy water.
- Elastic dough is kneaded from these ingredients, wrapped in plastic and sent to the refrigerator.
- At this time, preparing the traditional filling forQuiche Loren. Slices of bacon or smoked bacon (100 g) are fried in a pan. A glass of cream is whipped strongly, after which 2 eggs are injected alternately into it. Add salt and pepper to taste.
- The cooled dough is rolled and distributed in a form with high sides. On top of laid out brisket, which is filled with eggs and cream.
- Cooking kish only 30 minutes at 180 ° C.
Chopped dough for quiche
Initially, French quiche was prepared from this type of dough. Many housewives use this version of its preparation today.
To knead the dough for quiche, which is enoughfor two forms with a diameter of 24 cm, it is necessary to sift 350 g of flour into a deep bowl. Then grate or chop butter (270 g) with a knife. Then add a teaspoon of sugar and salt (¼ h. Spoons). At the very least, very cold water (80 ml) is poured and the elastic dough is kneaded. It can be used immediately or sent for storage in the freezer.
The finished dough is rolled on the table, thenShifted into a form and distributed over it, forming bumpers. From above it is covered with parchment, after which peas or beans are poured into the form. The cake is baked in the oven for 10 minutes at 200 °. After that, the cargo with parchment is removed, and the form is again sent to the oven for 10 minutes.
Sour cream dough recipe
Traditionally used for quiche is chopped orshortbread dough. The result is a crispy and crumbly cake. And in order to make it even more tender, sour cream is added to the classic ingredients in the dough. Many housewives like this option of cooking.
To knead cream dough for quicheIt is necessary to sift very cold butter or margarine (100 g) into sifted flour (250 g). Then add 2 fork-beaten eggs, 100 g of sour cream and a pinch of salt. After kneading, you should get a pleasant to the touch and elastic dough that must be cooled before cooking for at least half an hour.
Step-by-step recipe dough for quiche from Julia Vysotsky
Author and host of the famous culinary tv"Eat at Home" offers its own recipe for making French pie. The basis of sand dough for quiche is baked in advance, after which a spinach filling is laid out on it and an egg-cream filling is poured. Julia Vysotskaya has her own secrets of cooking the famous French pie.
Shortbread dough for quiche is done as follows:
Step number 1. Diced cold butter (150 g) is added to the sifted flour (200 g).
Step number 2. Then a tablespoon of sour cream, salt (½ tsp.) And sugar (1 tsp.), Egg yolk are added to the dough.
Step number 3. After baking, the basis for the cake is crispy, a tablespoon of brandy or vodka is added to the dough, as well as 2-3 tablespoons of ice water.
Step number 4. The finished dough is immediately distributed in the form with the obligatory formation of the sides. After that, the form with the base is sent to the refrigerator for half an hour.
Step number 5. After 30 minutes, the cooled dough should be prickled with a fork, then the form with the base should be sent to the oven preheated to 220 ° for 12 minutes.
Step number 6. At this time, preparing the filling of spinach and pouring eggs, cream and pieces of salmon. The filling is laid out on a hot cake, after which the cake is cooked in an oven preheated to 200 ° for another 15 minutes.
Quiche on eggless dough
The basis for such a French cake is preparingfrom the simplest ingredients, but it turns out to be no less tasty and crispy than from shortcake dough. According to this recipe, only 200 g of butter, a teaspoon of salt and 2 cups of flour are used. All ingredients are well mixed in the mixer bowl until a homogeneous bowl is formed. If necessary, add ice water (not more than 60 ml).
The dough is immediately distributed in shape, then cooled and baked in the oven. The filling is always laid out only in the finished cake. Otherwise, it will become sodden and limp.
Cottage cheese dough recipe
The basis for the French cake, cooked according to this recipe, is quite soft and tender, but very tasty.
The dough for quiche is kneaded from butter,cottage cheese, flour (300 g) and salt. All ingredients must be well chilled. First, the butter is cut with a knife in small pieces. Then dry cottage cheese and a teaspoon of salt are added to it. Last but not least, flour is sifted to the ingredients. Soft and pleasant dough is mixed in, which can be immediately distributed in the form and then cooled before baking.
