Open pie “quiche Laurent” with chicken and mushrooms. Open pie “Quiche Laurent” with chicken and mushrooms

Quiche Laurent is traditional french pie, which is not only very tasty, but also filling. You can make a wide variety of fillings. In this recipe we will prepare quiche lauren with chicken and mushrooms.

Ingredients:

margarine - 125 grams;
1 egg;
water - 3 tablespoons;
flour - 250 grams;
salt - 1/3 teaspoon.

chicken fillet - 350 grams;
champignons - 250 grams;
cherry tomatoes - 15 pieces;
1 medium onion;
salt, pepper

Sauce (filling):

hard cheese (cheddar, Dutch) - 150 grams;
cream (fat, 30%) - 300 milliliters.

Quiche Laurent with chicken and mushrooms. Step by step recipe

The first stage is preparing the dough. Grate margarine and mix with flour, add egg and salt. Knead the dough, form it into a ball, wrap it in cling film and place in the freezer for 30 minutes.
Let's move on to the second stage - filling.
Boil the chicken fillet and leave to cool. Fry finely chopped onion until light golden brown. Cut the champignons into thin slices and add to the onion, salt and pepper. Cook over low heat for 5 minutes. Add chicken, mix everything.
When the filling is ready, we move on to the third stage - preparing the sauce with which we will pour the quiche Laurent. Pour the cream into a container and add grated cheese to it. Mix thoroughly - the filling is ready.
Next, we return to the dough - remove it from the refrigerator and roll it out into a thin layer. Transfer the layer into a mold (diameter 24 cm, better if the mold is detachable). For a neater look, trim the top of the side with a knife. Make holes all over the bottom with a toothpick and place the cake in the oven for 15 minutes. When the crust is almost ready, remove it from the oven and add the filling. Place cherry tomatoes cut in half (cut side down) on top. Pour the sauce (filling) on top and put our quiche Laurent back in the oven. Bake at 180 C for 30-40 minutes.

When the golden crust appears, our perfect chicken quiche Laurent is ready! This pie is wonderful in any form - both hot and cold, and will be appropriate both on the holiday table and as a lunch dish for every day! “I love to cook” wishes you Bon appetit! And be sure to try it

Quiche (from French quiche - pie) - dish French cuisine, invented in Germany. Thrifty and inventive German bakers did not want to throw away the leftover dough when making bread and began to use it as a base for the pie. Everything that came to hand went into the filling.

The sophisticated French changed the ingredients, made the dough more crumbly and the filling more airy.

Now this hot snack known and loved outside of her native countries. And there are plenty of dish options. Lifehacker prepared the most popular and affordable - quiche with chicken and mushrooms.

For the test

250 g flour;
150 g butter;
1 chicken egg;
a pinch of salt.

For the filling

300 g chicken fillet;
300 g champignons;
1 onion;
a pinch of salt.

For filling

200 ml low-fat cream;
2 chicken eggs;
100 g cheese;
green.

Preparation

First, prepare the dough. Mix the sifted flour with salt. Chop the frozen butter into pieces and add to the dry mixture.

Grind everything into crumbs. Add the egg and knead the dough.

Place the finished dough in the refrigerator for 30 minutes. At this time, make the filling.

Wash the chicken fillet, remove excess fat and cut into small pieces.

Place in a saucepan, add water and cook.

Finely chop the onion. Fry it in vegetable oil until golden crust.

Wash the champignons, cut into small slices and add to the frying pan with the onions. After 7-10 minutes, add the chicken to the vegetables. Mix the filling and turn off the heat.

Roll out the finished dough and place in a baking dish. Use a fork to make holes all over the surface.

Place the baking sheet with the dough in an oven preheated to 200°C. Bake for 10 minutes.

At this time, start preparing the filling. In a deep bowl, mix cream and egg. Beat with a whisk or fork.

Finely chop the greens. Grate the cheese.

Remove the dough from the oven. Lay out the filling and add the filling.

“Quiche Lauren” with mushrooms and cheese– it’s very tasty and hearty pie With unforgettable aroma mushrooms and golden brown crust cheese. This dish can even be served festive table, because it is very beautiful and unusual in taste.

Ingredients for preparing “Quisha Lauren” with mushrooms and cheese:

Wheat flour 250 grams
Butter 120 grams
Salt 1/2 teaspoon
Purified water 4–5 tablespoons
Cream 20–25% fat 200 milliliters
Champignon mushrooms 500 grams
Bacon 150 grams
Eggs 4–5 pieces
Large onion 1 piece
Vegetable oil for frying
Ground black pepper to taste
Hard cheese 50–70 grams

Products not suitable? Choose a similar recipe from others!

Inventory:

Large grater
Wooden spatula
Two deep bowls
Kitchen table
rolling pin
Baking dish
Oven
Tablespoon
cutting board
Fork
Three plates
Pan
Kitchen stove
Hand whisk or mixer
Baking paper
Fridge

Preparation of “Quisha Lauren” with mushrooms and cheese:

Step 1: prepare the cheese.

Using a coarse grater, grate hard cheese and immediately after that transfer it to a plate. You can use any variety for this dish. cheese ingredient. For example, for “Kish Lauren”, both Russian or Kostroma, and Adyghe cheese. The main thing is that you like this component in terms of taste, first of all.

Step 2: prepare the mushrooms.

Wash the champignons well under warm running water and place them in a deep bowl. On a cutting board using a knife, cut the component together with the legs into thin slices, and then at your discretion, if you like rich taste mushrooms in dishes, then the ingredient can be cut into small pieces.

Step 3: prepare the onion.

Using a knife, peel the onion and then rinse well under running water. On a cutting board, using the same sharp equipment, chop the ingredient into small cubes size no more than 1 centimeter or into small half-rings. Transfer the processed vegetable to a clean plate.

Step 4: Prepare the bacon.

Using a knife, chop the ingredient into small pieces on a cutting board and place them in a frying pan with a small amount of oil.

We bet on medium heat and fry the bacon until golden brown. Afterwards, turn off the burner and spoon the ingredient into a clean plate.

Step 5: prepare the dough for the dish.

So, let's prepare the base of the dish. To do this, rub on coarse grater butter directly into a deep, clean bowl. In this case, the ingredient must be straight from the refrigerator so that it is convenient to work with.

Then add salt to the container and sift the flour using a sieve. Using a spoon, grind all the ingredients until we get creamy dough lumps.

Pour cool purified water into the bowl with the dough mixture and knead the dough with your hands. Attention: If necessary, you can transfer the dough to a floured kitchen table and add the flour ingredient on a flat surface. But at the same time, you should not knead the dough for a long time, since we should get a non-sticky product with a dense consistency. Give the dough a round shape.

Using a rolling pin, roll out a flat pancake from the “kolobok”, the diameter of the baking dish. To prevent the dough from drying out while we prepare the filling for the dish, transfer it to this baking dish. To do this, grease the container with vegetable oil, not forgetting the sides of the dish, and cover it with baking paper.

Place the dough pancake into a container, forming sides. Afterwards, prick the base of the dish with a fork so that it does not rise during the baking process and put it in the refrigerator for now. for 30 minutes.

Step 6: fry vegetables.

Pour a small amount into the pan vegetable oil and put on medium heat. When the oil starts to heat up, place the chopped onions and mushrooms in a container. Having mixed everything well with a wooden spatula, simmer the vegetables until all the liquid and juices have evaporated. 10-15 minutes. Attention: do not forget to stir the ingredients from time to time using available equipment so that they do not burn at the base of the pan. After the allotted time has passed, turn off the burner and set the vegetables aside to cool to room temperature.

Step 7: prepare the filling.

Break the eggs into a bowl and beat them well with a hand whisk or mixer until smooth. Then pour the cream into the container and mix everything well with a whisk again.

After this add to the bowl fried mushrooms with onions and mix everything well with a spoon. Also, do not forget to pepper and salt the filling to taste.

Step 8: prepare Quiche Lauren with mushrooms and cheese.

Our dough has already cooled down enough, so we take it out of the refrigerator. Place chopped fried bacon in a baking dish.

And on top meat ingredient pour our filling. Level everything well with a tablespoon.

That's all - our “Kish Lauren” is almost ready! Therefore, we put it in the oven and bake it at a temperature 180°С for 40-45 minutes. Attention: in 5-10 minutes Before the dish is ready, remove the pan from oven and sprinkle the pie with grated cheese. This will allow the cheese to melt and brown slightly.

Step 9: Serve Quiche Lauren with mushrooms and cheese.

After the allotted time for preparing the dish has passed, remove the baking dish from the oven and leave it aside. for 10 minutes so that the pie cools down a little. And it’s so delicious to serve hearty dish Can be either hot or cold with a cup of hot tea, coffee or a glass of kefir. Bon appetit!

- – In addition to cheese, the dish can be sprinkled with finely chopped fresh parsley and dill. These two components also give the cake a pleasant aroma.

- – If you have a deep round baking dish on hand, since I have a mold with a diameter of 33 centimeters, then you can add more eggs to the filling - from 6 pieces.

- – Instead of bacon, you can also add sausage, ham or boiled meat to your dish to your taste. This will not make the pie any less tasty.

- – If you want to cook “Quiche Loren” with mushrooms and a well-brown cheese crust, then you need to sprinkle cheese product the dish is about 15 minutes before it is ready.

This is an incredibly delicious French pie with a surprisingly delicate taste.

The pie is prepared quickly, simply and from available ingredients.

So why not cook for us too?

Ingredients

For the test:

✓ Margarine ✓ 125 grams;

✓ Chicken egg ✓ 1 pc;

✓ Water ✓ 3 tbsp. l;

✓ Flour ✓ 250 grams;

✓ Salt ✓ 1/3 tsp;

✓ Split form✓ 24 cm;

For the filling:

✓ Chicken fillet ✓ 330 grams;

✓ Mushrooms (champignons) ✓ 250 grams;

✓ Onions ✓ 180 grams;

✓ Cherry tomatoes ✓ 14 pcs;

✓ Salt, ground black pepper.

For filling:

✓ Hard cheese ✓ 150 grams;

✓ Cream (33%) ✓ 300 ml.

Cooking recipe

I let it cool a little.

The pie filling is very rich: cream, cheese, chicken and mushrooms; it tastes like julienne.

And tomatoes give their spicy note that creamy taste.

You can also use your imagination and prepare any filling for this pie. Everything is in your hands!

Main products: chicken fillet, mushrooms, cream, cheese, onion, flour, egg, margarine and tomatoes.

Let's prepare the dough. Sift the flour into a bowl and grate the margarine into it on a coarse grater.

Add egg, salt and water.

Knead the dough and put it in the refrigerator for 30 minutes.

Let's prepare the filling. Cut the onion into small cubes and saute it in vegetable oil.

Add mushrooms cut into thin slices to it. Season with salt and pepper and cook for 5 minutes.

Boil the chicken fillet in salted water, remove and cool.

Cut it into small cubes and add to the mushrooms. Just stir, the filling is ready.

Let's prepare the filling. Pour the cream into a bowl and grate the cheese on a medium grater.

Combine cheese and cream. Stir. The filling is ready.

Remove the dough from the refrigerator and roll it out into a sheet.

Transfer the layer to the mold. There is no need to lubricate it. The pie pan needs to be 24 cm in size.

Shape the dough into sides. Carefully trim the edge with a curly knife. Press the scraps into the bottom of the mold.

Place the filling in the prepared pan.

Cut the tomatoes in half and place them cut side down on top of the filling.

Fill the top with filling.

Place the cake in a preheated oven at 180C for 40 minutes.

Focus on your oven! The dough and top of the pie should be browned.

Bon appetit!

Today there is huge amount pies with chicken as a filling. Some, for example, like poured pie Prepares in literally half an hour. Creating others takes much longer. But, as a rule, the end result justifies the effort and time spent.

A striking example culinary product this type is French quiche Lauren is an open pie, during the preparation of which it is necessary to use unsweetened dough, and the filling is filled with a mixture of eggs, cheese and cream or milk.

Quiche Lauren with chicken is perhaps one of its most popular varieties both in France and here. However, the original quiche recipe was not invented by the French. It was invented in medieval Lorraine (Germany) and was called “Lothringer Kuchen”, which means “Lorraine quiche”.

Everyone knows that the Germans are very practical people. They did not want to throw away the remains of the dough, which sometimes remained when baking bread, and came up with the idea of making an open pie from it with smoked bacon, filled with a mixture of beaten eggs and cream.

Once in France, both the product itself and its name underwent some changes: cheese was added to the filling, and the pie began to be called more sweetly “quiche lorraine”. A little later instead bread dough The French began to use puff pastry and shortbread. Appeared different types fillings for quiche, that is, light vegetable, fish, and hearty meat.

Some modern French women claim that chicken quiche is a small holiday that is always with you. After all, this pie can be baked on a Sunday evening, cooled, cut into portions, wrapped each separately in foil and placed in the freezer.

There it can be stored for up to six months. During its storage taste qualities will remain unchanged. However, it is better not to defrost pieces of frozen quiche before heating them. They should be immediately placed in the oven for twenty to thirty minutes, preheated to t = 180-200 degrees.

It’s not difficult to master the ability to cook excellent chicken quiche Laurent, and, believe me, it will come in handy more than once in your life. You don’t have to worry about the type of cheese, because the opinion is that true gourmets Apart from Gruyere and Comte, no other cheeses are recognized, which is a mistake.

Quiche Laurent with chicken recipe

Product List:
dfor dough:

butter – 50g
wheat flour – 2 tbsp
salt – 1-1.5 tsp
chicken egg – 1 piece

for filling:

chicken fillet – 200g
butter – 20g
salt – 1 tsp
bulbs – 3 pcs.
ground black pepper

for filling:

cream (15-20 percent) – 300ml
processed cheese– 2 pieces
chicken eggs – 2 pcs
aromatic dried herbs (mixture) - 1 pinch

Cooking process:

From specified quantity butter, flour, salt and one chicken egg, mix the dough and put it in the refrigerator for about fifteen minutes.
Chicken fillet is finely chopped.
Peeled onions, cut into half rings, are fried in butter.
Next to sautéed onions Prepared fillet pieces are added and the products are fried together for a while.
Then cream is poured into the pan, ground pepper and salt are added.
After this, the onion chicken meat simmer for about ten minutes.
To fill, processed cheese is grated using a regular grater and mixed with whipped chicken eggs, and then the cream is added and everything is beaten well until the mixture acquires a homogeneous texture.
The dough is rolled out and placed in a greased round shape. Sides must be formed.
The filling is laid out on the dough in the form and filled with filling.
The top of the filling is sprinkled with a mixture of aromatic dried herbs.
Quiche Laurent with chicken should be baked for twenty minutes at t = 200 degrees.

Quiche Laurent with chicken and champignons

Product List:
dfor dough:

wheat flour – 250g
butter – 125g
water – 3 tbsp
egg – 1 piece

for filling:

boiled chicken fillet – 300g
champignons – 10pcs
onion – 1 piece

for filling:

grated cheese – 200g
cream – 1 tbsp
eggs – 2 pcs

Cooking process:

The cooled butter is cut into cubes. Then it needs to be chopped with wheat flour.
Water and salt are added to the resulting butter-flour mixture, and an egg is beaten in.
The dough is kneaded, wrapped in film and placed in the refrigerator for half an hour.
Properly prepared mushrooms and onions are chopped and fried together.
At the end of the process of frying the champignons and onions, finely chopped boiled chicken is added to the frying pan.
The dough is laid out in a greased form. The sides are formed.
The filling is made from fried chilled products and filled with a mixture of cream, eggs and grated cheese.
Quiche Laurent with chicken is placed in a heated oven to bake.