Quiche is an open pie with a savory filling. This is a classic French recipe. Quiche Lauren got its name from the name of the province of Lorharginia, in which it was first cooked.
The base for the open pie is chopped puff pastry. Any food in your refrigerator can be used as a filling.
The most popular option is chicken and mushroom quiche. In conjunction with the cheese-cream filling, such a filling resembles julienne in taste and structure.
The number of products indicated in this recipe is calculated on a 26 cm mold.
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Ingredients:
For the test:
Margarine - 125 grams
Wheat flour - 250 grams
Cold water - 3 tbsp.
Egg - 1 pc.
Salt - a pinch
For filling:
Boiled chicken breast - 300 grams
Champignons - 300 grams
Bulb onions - 1 pc.
Salt - a pinch
Ground white pepper - 0.5 tsp
Cherry tomatoes - 10 pcs.
Vegetable oil - 2 tablespoons
To fill:
Heavy cream - 200 ml.
Cheese - 150 grams
Nutmeg - 0.25 tsp
Salt to taste
Course of action:
I am preparing the necessary set of products. I use margarine directly from the refrigerator. Sift the flour through a fine sieve. I put the water in the refrigerator in advance so that it cools as much as possible.
Pour flour into a bowl. I rub margarine on a grater. Dip it in flour first. This will prevent the food from melting prematurely from the warmth of your hands.
I quickly grind the flour and margarine into crumbs.
I drive an egg into the resulting mixture.
I pour in ice water and add a pinch of salt.
I knead the dough. So that the margarine does not melt from warm hands, I do it as quickly as possible.
You should not strive for the homogeneity of the dough, it is enough to simply collect it into a single lump.
I wrap the finished dough in plastic wrap and send it to the refrigerator for 30 minutes.
I prepare the necessary products for making the filling. I boil the chicken breast in salted water in advance. Free from skin and bones.
I cut onions, mushrooms and meat into cubes of approximately the same size.
In a frying pan, heat a small amount of vegetable oil and sauté the onions until transparent over low heat for 3 minutes.
I increase the flame to medium. Put the mushrooms in a pan to the fried onions. I fry the mixture for 4-5 minutes.
Following the champignons, I send chicken meat to fry for 3 minutes. Salt, pepper, stir and turn off the heat. I leave the filling to cool.
I roll out the cooled dough and put it in a prepared form, distributing it along the bottom and sides.
Spread the cooled filling evenly on top.
For pouring, I rub hard cheese. I add salt and nutmeg to it.
Pour in heavy cream and stir.
I cover the quiche filling with the prepared filling. Decorate the top of the pie with halves of cherry tomatoes.
I bake the quiche in the oven preheated to 180 degrees for 40-45 minutes.
The finished cake can be served warm or chilled. The cooled Lauren quiche is more convenient and easier to cut into portions.
Bon Appetit!
Lorraine pie is a very satisfying dish. Its main advantage is the variety of filling options.
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