Quiche with homemade dough
For the dough, put the flour in a bowl, add the soft butter and a pinch of salt and work quickly with your fingers to absorb the butter well. Let it rest for 30 minutes. Then spread it in the shape of a tart greased with butter and prick it with a fork.
Tomatoes are cut and cleaned of seeds, then drained. Also, the cheese must be well drained. In a bowl, beat eggs with sour cream. Season with salt and pepper and pour into the pan. Bake for 15 minutes. Remove, arrange the tomatoes and cheese, sprinkle with dried basil and bake again for another 15 minutes.
About the original Lorraine Quiche & # 8211 is it cheese or not?
From the very beginning we need to know that this Quiche Lorraine (pronounced "chis loren" with an emphasis on the second syllable) is not a salty tart and that it is prepared in a certain way, using certain ingredients & # 8211 see here. The crust can be both tender and puffed but the filling only contains migaine (a mixture of eggs with cream) and bacon (pieces of salted and sometimes smoked pork breast & # 8211 kaiser, bacon). Add salt, pepper and possibly grated nutmeg to the egg mixture. In the spring you can add a few sprigs of green onions (chives, chives, Schnittlauch).
As you can see NO cheese appears in a Quiche Lorraine! It is not wrong to put it, it even gives it a more intense taste but the tart will turn into another quiche. I would recommend Gruyere, Emmentaler, Gouda but also spicy cheeses with noble mold like Roquefort, Stilton, Danish Blue or with white mold like Camembert or Brie. It would work well!
The cream used in this Lorraine Quiche is fresh cream & # 8211 means a matured, greasy and slightly sour cream that is sometimes mixed with sweet cream for whipped cream. In modern recipes, only the next one is used because the finished product has a finer, more creamy texture (it does not coagulate when baked). The filling looks like a Bavarian (like a charlotte) & # 8211 gelatinous, trembling. It must be well seasoned to balance the fats in it! On the other hand, the first option, the one with sour cream, is tastier! It is best to mix them.
The crust of the dough is baked in two stages: empty (15 minutes) and then with the filling (another 45 minutes). As with any tender dough, it is important that all ingredients are cold, especially butter, eggs and water.
From the quantities below results a Quiche Lorraine of approx. 22 cm in diameter. My tart shape is 21 cm at the base, 23 cm at the mouth and a height of 5.5 cm. You can bake this salty tart in classic cake shapes of 21-23 cm (with removable ring). Out of it come 8-10 servings of quiche & # 8211 you can't eat big slices because it's very consistent.
Here's how to do it:
* white flour, normal (I used about 400 grams)
* butter from the fridge (I used about 150 grams)
Ingredients for the quiche recipe with broccoli and telemea
- 250 g puff pastry
- 1 large broccoli caper
- 200 g of cow's milk
- 100 g salted sheep cheese
- 2 eggs
- 300 ml sour cream
- Salt pepper
Preparation for the quiche recipe with broccoli and telemea
The oven is preheated to 200 degrees Celsius.
The puff pastry is unwrapped and placed directly in the bowl that we will use in the oven. I used a round vessel with a diameter of 23 cm. The puff pastry must be at room temperature when working with it, otherwise it will break.
After we put it in the bowl and cut the excess dough from the edges, we will prick it with a fork on the entire surface of the base and we will leave it to cool for 15 minutes.
We will put it in the oven for 10-15 minutes and we do not want this part to grow. If swelling occurs, prick it until it is completely penetrated.
We will wash the broccoli well and open the small bouquets. Put it to boil in salted water for 3-5 minutes.
Remove the dough from the oven and distribute the broccoli bunches evenly on its surface. We lightly crush the telemeau and spread it among the bouquets. We do the same with salted cheese.
Beat eggs with a fork and mix with sour cream. Season with salt and pepper to taste and pour over broccoli and cheese. This will be among the ingredients and will fill in the blanks.
Put it in the oven, reducing the temperature to 170 C, and leave it for 40 minutes until it is nicely browned on top.
Cut into slices and serve both hot and cold.
The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.
Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.
Quiche Lorraine (Multicooker recipe)
Quiche Lorraine, what a pretentious French name!
Do you know how good it is? Incredibly good!
This quiche comes from French cuisine, it is a baked salty tart, with ingredients composed of eggs, milk and / or sour cream, cheese. A peculiarity is that the top is pre-baked, and the & # 8220filling & # 8221 will be added and baked after.
I also added bacon, a few peas, red peppers, cheese and mushrooms. All woven into a mixture of eggs and sour cream.
Crispy top, fluffy filling! I promise! It's a great tart and if the combination of ingredients makes you smile, give it a try! You won t regret!
I challenged the Multicooker for this quiche and what do you think? He did great!
Let's see what and how it came out!
- pt blat:
- 250 gr white flour
- 125 gr soft butter
- 1 or
- 2-3 lg apa
- 1 pinch of salt
- for filling:
- 4 country eggs (you will see what a beautiful color it gets with country eggs)
- 300 gr sour cream
- 2 champignon mushrooms
- 1 medium red pepper
- 150 gr bacon
- 100 gr cheese
- 1 telemea goat cube
- 2-3 lg frozen peas
[preparation title = & # 8221Preparation & # 8221]
In a bowl, sift the flour, add salt and butter and beaten egg. We start to knead a dough, adding a tablespoon of cold water. When we obtain a homogeneous dough, we wrap it in food foil and let it cool for 20-30 minutes.
Meanwhile, prepare the filling.
We clean and slice the mushrooms. Cut the bacon, cheese and telemeau into cubes. Chop the red pepper into cubes. We leave the peas in the plate to thaw.
After removing the dough from the fridge, spread it with the rolling pin in a thin layer.
We connect the Multicooker device to the power supply. Open the lid and place the dough sheet carefully. We leave a high edge of about two fingers. Prick the dough with a fork from place to place.
Set from the menu, the BAKE function, the temperature of 150 degrees and the baking time of 20 minutes. Press the START key and close the lid. We go and enjoy a tea or a coffee in the meantime.
After the 20-minute program is over, carefully open the lid of the appliance and place the filling ingredients. Quickly beat eggs with sour cream and pour the composition over the ingredients. Place a few slices of mushrooms on top.
Set from the menu, the BAKE function, the temperature of 180 degrees and the baking time of 20 minutes. Press the START key and close the lid.
After this stage is over, press the STOP key. Open the lid and let the tart cool a bit then take it out carefully on a plate.
We grated some cheese, portioned it and served it with ketchup. It's just great, and the Multicooker has successfully accomplished its mission!
Quiche lorraine - the simplest recipe
When you hear about a dish inspired by French cuisine, you are thinking of something very complex, right? Well, this is not the case with this Lorraine quiche recipe. On the contrary, it is a very simple dish, which you can make as breakfast or brunch for the whole family.
Quiche lorraine is nothing but an omelette with bacon and cheese, based on tart dough, browned in the oven. It is not difficult to make, but it requires some patience, because the dough must once stand alone in the oven, and then & icirc together with the eggs.
- 400 g tart dough
- 200 g bacon
- 85 g cheese (cheddar)
- 3 eggs
- 275 ml liquid cream
Powder the work surface with flour and spread the dough with a rolling pin. Transfer the dough to a tart pan and make sure it covers the edges of the pan as well. Cut off the excess dough that comes out.
Place the tray in the preheated oven at 170 degrees for 15-20 minutes or until browned on the edges.
Cut the bacon into cubes and put it in a pan on the fire. When browned, drain the excess oil and place the bacon on top of the dough. Beat the eggs with a pinch of salt, pepper and a little nutmeg. Pour the liquid cream and mix well.
Pour the egg mixture over the dough and bacon. At the end, cut the cheese into small cubes and sprinkle over the eggs. Put the tray in the oven for 30-35 minutes, or until the eggs have coagulated.
Allow to cool for a few minutes, then serve with fresh vegetables.
Quiche with gorgonzola and ham
I make quiche very often. I tried various fillings for this kind of recipe: with ham, with cheese, with white asparagus, with tuna and corn, with spinach and bellows cheese. But when I saw a picture with mini-quiches made by Laura Laurentiu, I immediately asked her what combination she used for them and I felt that I instantly wanted to eat something like that. In addition to the ingredients Laura used, I also added green onions.
So, I set to work and the recipe came out below.
Preparation time: 01:15 hours
Cooking time: 00:35 hours
Total Time: 01:50 hours
Number of servings: 5
Degree of difficulty: environment
Quiche ingredients with gorgonzola and ham
- 1 cup and a half of white flour (180-190 grams of flour, I measured volumetrically using a 250 ml cup of tea)
- 50 g cold butter (I used 82% fat)
- 1 egg yolk
- a pinch of salt
- ½ cup of cold water
- 150 g sweet gorgonzola
- 6 eggs
- 300 g sour cream
- 150 g of ham
- 2 green onions
- herbs of Provence
- For decoration: basil leaves
Prepare Quiche with gorgonzola and ham
1. Knead the flour with butter and salt until you get a sandy dough. Then add the egg yolk, continuing to knead and begin to gradually incorporate cold water. Knead until you get a homogeneous dough. Wrap the dough in cling film and let it cool for about an hour.
2. In the meantime we can prepare the filling.
Beat the eggs with the whipped cream, together with the sour cream, then add the chopped gorgonzola, diced ham, chopped green onions, and at the end, the herbs of Provence.
3. Then heat the oven to 180 degrees Celsius.
4. Remove the dough from the refrigerator and spread with a rolling pin on a surface sprinkled with a thin layer of flour, the thickness of the dough being about 6 mm. I divided this sheet into 5 pieces and put the dough in 5 tart shapes, with a diameter of 12 cm and a height of 3 cm, after previously greasing them with butter.
Then I pricked the dough thus placed in the forms with a fork and I filled each tart form with the filling prepared above.
5. Bake the quiches in the oven for about 30-35 minutes, at a temperature of 180 degrees or until browned on top.
6. After they are baked, I took them out of the trays with a detachable bottom and left them to cool on a grill. Then I decorated it with basil leaves.
I'm sorry I can't reproduce the smell from my kitchen when these quiches were baked.
Creamy quiche with yolks
The quiche with yolks is one of my favorites because it is prepared very quickly, it is ideal when I don't have time to cook and it is very tasty. My family prefers it both hot and cold, and I prefer it for both lunch and dinner. A big advantage is that the ingredients are very easy to procure. The yolks are deliciously fresh, frozen or dehydrated. For this quiche I used a tray with a diameter of 20 centimeters and 3 centimeters high.
- 170 g of flour
- 19 g of starch
- 19 g of almond powder (can be replaced with flour)
- 2 g of fine salt
- 100 g butter
- 1 or
Method of preparation
Using a robot, I mixed the dry ingredients, added the diced cold butter and mixed until the whole mixture turned into crumbs. I also added the cold egg. After it bound, I put it in the food foil in the fridge for an hour.
If you don't have a robot, you can make this type of dough without it, as long as you use all the cold ingredients and keep the bowl in the fridge for half an hour. Mix the butter with the dry ingredients quickly only until you no longer feel the texture of the butter, add the egg and knead for a maximum of 1 minute. In this case, I recommend keeping it in the fridge for 2 hours.
I spread the dough in the pan, pressing very well both the edges and the bottom of the pan and left it in the fridge for another hour.
Ingredients for the filling
- 2 tablespoons oil
- 200 g of yolks (I used frozen)
- 10-15 cloves of garlic (according to preference)
- a few parsley leaves
- 2 eggs
- 200 g fermented cream with a minimum of 24% fat
- Salt, ground white pepper
I sautéed the yolks with the garlic. When they changed texture, I added the finely chopped parsley and then set them aside. I turned the oven to 180 degrees. When it reached the desired temperature I introduced the tart for 10 minutes, for precooking. I set it aside for 5 minutes, taking care of the filling.
I started by beating the eggs, I added the cream and spices, then I put them in the pre-baked and slightly cooled crust. Then I added the sautéed yolks with garlic and baked. In 40-50 minutes, when it got a nice color, I took it out of the oven.
Tender dough for tarts, pies, quiche
This dough, which is actually called pasta brisee and is part of French cuisine, is an extremely versatile dough, it is made quickly and you can use it for sweet or savory tarts, sweet or savory pies, quiche and other goodies that are prepared with a tender dough. .
And for me it was something new, so I studied a little on google its origin and according to wikipedia I found out that it is called Brisa , ie & # 8222rupt & # 8221, because the fat (butter) is first mixed with the flour in a sufficient quantity to obtain a mixture of pieces detached from each other then add the amount of very cold water (with spoons, one by one ) required to obtain a homogeneous paste.
To give the pasta a golden color, sprinkle the surface with beaten egg yolk before baking.
For sweet and savory options, add two teaspoons of sugar or salt before adding cold water.
Fresh dough for tarts, pies, quiche
Ingredients for 350 g tart and pie dough:
- 200g 000 type flour
- 100g butter with a minimum fat of 80%
- 50g very cold water
- 1 pinch of salt
How do we prepare tender dough for tarts and pies, quiche?
To start, put the flour, salt and butter cut into cubes in a food processor (you know the one with the chopping blades)
Mix the ingredients for a few seconds.
Add very cold water and mix for a maximum of 2 minutes until you get a compact dough.
Put the dough on a work surface and knead it for a few seconds just to give it a round shape then cover it with foil and keep it in the fridge for at least 40 minutes until you use it.
It can be stored in the refrigerator for a maximum of 2 days, and in the freezer for a maximum of one month.
- It is very important that the dough is kept in the refrigerator for at least 40 minutes so that during baking the butter melts harder and cooks gradually, thus avoiding obtaining a tart with an unripe dough.
- This is the option for salty tarts, for the sweet ones add a teaspoon of sugar instead of salt.
This recipe is taken from giallozafferano.it
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Lorraine quiche with two types of filling. None of Marian's recipe
In addition to being a very talented artist and the mother of two wonderful girls, Nona Marian also flirts well with the kitchen. If the weekend is approaching, we said to share one of her delicious recipes, to inspire you a little too. Nona cooked the famous French Quiche Lorraine tart, in her own interpretation - being a mix of two types of filling. The tart is served both cold and hot.
You can use butter or cream-flavored margarine, there is no difference. You can put it cold in the ice cream blender together with the flour and grind it evenly, then add the egg and water until the butter melts from the heat of your hands and becomes elastic. If you don't have a blender, melt it and then mix all the ingredients until you get a good stretch dough again.
Roll out the dough as soon as it is ready and place it in a detachable tray with a diameter of 26 cm. Nona confesses that she never has time to wait 30 minutes to rest in the fridge, and her method really works. The dough is drilled with a fork on the entire surface, including the edges of the countertop, then put in the freezer for 15 minutes. This will not allow the dough to deform when baked. Meanwhile, turn on the oven and set to 200 C.
The ingredients for the sauce are mixed by hand or with a blender.
Remove the dough from the freezer and put it in the oven for 10-15 minutes, without filling.
In a saucepan, boil the diced chicken breast and the pieces of broccoli (5 minutes) for a few minutes.
Remove the dough from the oven, arrange the filling half way, half differently. You can also sprinkle some grated cheese on top. Pour the egg sauce on top, close to the edge of the countertop.
Change the oven to 180C and bake the tart for 30-40 minutes. You can check if it is ready or not with a toothpick or match.