Pie "Kish with minced meat" (photo-recipe). Meat quiche Quiche with minced meat recipe

Step by step recipes cooking meat quiche and various options

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

19 gr.

carbohydrates

298 kcal.

Option 1: Classic Meat Quiche Recipe

This amazing cake was invented by French chefs. At its base is a neat basket of soft shortcrust or puff pastry. The filling is very tasty and tender due to the pouring of cream and eggs. On this page you will find several good recipes meat quiche with various additives and special cooking methods.

I think for classic recipe you need to use only French cheese, for example, Camembert.

Dough Ingredients:

• 125 gr. oils;
• 1 egg;
• 245 gr. flour;
• 3 gr. salt;
• 30 ml of water.

Filling with stuffing

• 170 gr. pork meat;
• 35 gr. (half a medium head) onion;
• 75 ml of heavy cream;
• 2 eggs;
• 15 gr. any greenery;
• 75 gr. Camembert.

Step by step recipe for classic meat quiche

Prepare and measure all the products so that it does not happen that at the last moment some ingredient is missing. Put the water, butter and eggs in the refrigerator, you will need them later.

Divide the pork into pieces, and then scroll through the meat grinder.

Chop the onion, add to minced meat.

Mince with onions, scroll again and add spices.

Transfer the minced meat to a bag, beat off a little and also put it in the refrigerator.

It's time for the oil. Take the hardened pack from the refrigerator and rub it on a grater.

Mix water, a pinch of salt and one egg.

Sift the flour.

Every housewife should have a basin in which it is convenient to knead the dough. Transfer the shavings from the butter into it, add the egg mass and part of the flour. Now stir with a whisk (mixer) and add flour.

Knead the dough with your hands and roll it into a ball.

Put shortbread dough onto a plate and wrap in cling film. In this form, let it stand in the refrigerator.

Please note that for the indicated amount of products you will need a form with a diameter of up to 30 cm. Lubricate it with cooking oil or oil.

After forty minutes, you can get the dough out of the refrigerator.

You need to roll out the dough. Its size is easy to calculate: add the height of your form to the radius of the form.

Transfer the dough to the mold, press firmly with your hands to the edges and bends, and trim the top.

Now you need minced meat, distribute it evenly at the bottom of the basket.

Cut the cheese into slices and place tightly over the meat.

It remains to make the filling, for this, beat the raw eggs with cream.

Pour the minced meat with the egg and milk mixture.

Meat quiche is almost ready. Feel free to put the product in a hot oven. At 180 degrees it will bake for about 40 minutes.

How do you know when a french pie is ready? The dough should acquire a golden hue, and the filling should harden so that it can be cut with a knife. Decorate the quiche with chopped greens and you can treat your loved ones.

Option 2: Quick Meat Quiche

In this recipe, the products are indicated in convenient units of measurement so that you save time on weighing. For the filling, prepare cold cuts of sausage, ham and boiled meat.

Ingredients:

• Pack of oil;
• 2 cups wheat flour;
• 2 eggs;
• 5 st. l. water.

Filling

• 300 gr. meat cutting;

fill

• 4 eggs;
• 300 ml of milk;
• 1 pinch of red pepper;
• 40 gr. Roquefort.

How to quickly cook meat quiche

Cut frozen butter into chunks and place in a food processor.

Pour in the same egg, chilled water, as well as salt and flour.

Turn on the food processor to mix all the ingredients.

Transfer the dough from the food processor to the refrigerator shelf.

Roll out the dough from the chilled dough and place in a baking dish. Smooth out all the folds and recesses of the base for the quiche.

Put the sliced ​​​​sausage, boiled meat and ham on the bottom of the basket.

Prepare a filling of eggs and milk.

Within 35 min. bake meat quiche in a preheated (190 degrees) oven. Sprinkle Quiche Lauren with red pepper and blue-veined Roquefort crumbs.

Option 3: Meat quiche in ready-made baskets

Everyone is familiar with the situation when children look into the refrigerator every five minutes in search of something unusual and tasty. Well, what else to cook for demanding children?
This recipe will help you out during the long Christmas holidays. I advise you to make 50 or even more miniature meat quiches with various interesting additions. The number of products is indicated approximately, you need to calculate them yourself by multiplying the volume of one basket by the quantity.

Ingredients:

• 50 baskets of 100 ml;
• 140 gr. champignons;
• 100 ml cream;
• 2 eggs;
• 100 gr. oils;
• 200 gr. prepared minced meat;
• 100 ml of milk;
• 50 gr. walnuts;
• 60 gr. cheese;
• A sprig of parsley.

How to cook

Fry mushrooms in oil.

Stew ground beef with milk.

Mix eggs with cream.

hard cheese and walnuts rub.

Let's start stuffing the baskets. Put the minced meat on the bottom, then the mushrooms, and on top there will be an egg filling.

Place the meatballs on a baking sheet. Bake until filling thickens.

Sprinkle finished products with nut-cheese crumbs and garnish with parsley leaves.

How to make the filling in each quiche become a surprise? Add prunes to some, tomato to others, ham to others.

Option 4: Meat quiche in a lemon basket

The quiche is even more aromatic if you add half a lemon to the dough. Do not be lazy and find rosemary for the meat filling.

Basket ingredients

• 120 gr. butter;
• 220 gr. flour;
• Half a lemon;
• 15 gr. Sahara;
• 1 egg;
• 7 gr. salt.

Filling

• 200 gr. meat;
• A pinch of rosemary;
• 30 gr. prunes;

fill

• 130 ml of milk;
• 2 eggs.

Step by step recipe

Grate the lemon zest.

Rub the butter with salt, sugar, and zest.

Squeeze out the lemon juice and pour into the oil.

Add an egg.

Gradually add flour and stir.

Pour the dough into a pastry bag.

Squeeze out the dough and spread it evenly over the quiche pan.

Put the mold with the dough to cool.

Make minced meat out of the meat and place it on the bottom of the basket.

Cut prunes and attach to minced meat.

Fill the filling with beaten egg and cream.

Bake meat quiche for 25 minutes at 175 degrees.

The dough should be non-liquid, stick well to the sides of the mold and not drain. The amount of flour depends on its properties and grade. Add sugar and salt to taste. Standard quiche is baked from salted dough, but why not make it a little oriental by adding spices and sugar.

Option 5: Meat Quiche with Herbes de Provence

Old french recipe dough is improved due to the use of modern baking powder. Marinate the meat for the filling in dry red wine and season with herbs. The dough can be prepared in a blender or by hand, chopping butter with flour.

Ingredients:

• 400 gr. meat;
• A glass of red dry wine;
• 120 gr. cheese;
• 3 eggs;
• 90 ml cream;
• 110 gr. oils;
• 280 gr. flour;
• 3 art. l. seasonings "Provencal herbs";
• 3 gr. ground pepper;
• 15 gr. fresh dill;
• 70 gr. olives
• 45 gr. olives;
• 45 gr. Luke;
• 3 gr. baking powder.

Step-by-step instruction

Freeze pork or beef slightly, and then cut into thin slices.

Pour herbes de Provence into the meat and pour over the wine.

Let the meat filling marinate in a cool place.

Cut the butter into pieces and put in a blender. There also add one egg, three tbsp. spoons of wine, spices and flour with baking powder.

Knead all components until smooth.

Remove the finished dough and knead with your hands. Wrap it in a bag and put it in the refrigerator.

Chop the onion.

Fry the meat and onion in a skillet.

Cover the form with foil.

Make a basket out of the dough.

Lay the cooled meat on the bottom of the base.

Stir the remaining two eggs with spices and cream. Pour the mixture into the meat quiche.

Bake the quiche in the oven at 190 degrees. Readiness can be checked after 30 minutes. Sprinkle the finished product with cheese chips and decorate with green leaves with thin rings of olives and black olives.

Quiche with turkey meat and mushrooms ( open pie)

French quiche with mushrooms and meat

Quiche (French spelled quiche) is an open pie with a base of sand or puff pastry, with a dressing of eggs, cream or sour cream and cheese, and with a wide variety of fillings: vegetable, meat, fish. The pie was fixed in French cuisine, although the French adopted this recipe from the Germans of Lorraine, where the pie was prepared from leftover food (chicken, meat) and dough.

Quiche is good both hot, as a light dinner, and cold, when served for brunch. One of the most common variants of Kish is a pie with mushrooms (oyster mushrooms, champignons), but today I decided to cook quiche not just with mushrooms, but also with turkey meat. In my opinion, it turned out quite well.

To prepare the quiche we need:

(on a baking dish 40x30)

finished puff pastry- 0.5 kg;

minced turkey - 300 grams;

1 large onion;

fresh champignons - 250 grams;

vegetable oil for frying;

spices to taste (sea salt, a mixture of five peppers, seasoning for minced meat, dried parsley, etc.)

For dressing (filling quiche filling):

3 large or 4 small chicken eggs;

300 grams of low-fat sour cream;

100-150 grams of hard cheese

How to make quiche

How to bake a quiche dough basket

Preheat the oven to 200 degrees, roll out the puff pastry into a rectangle a little larger than our 40x30 shape.

Place the dough in a baking dish lined with parchment paper so that the edges of the form are also covered with dough. Make a sufficient number of punctures with a fork and put the form in the oven for 7-10 minutes.

Put the dough into a mold, form the sides so that a container of crispy dough is baked to make a delicious filling

Preparing the quiche filling

We cut the onion into small cubes, and the mushrooms into slices, if your mushrooms are large, then cut them like onions (in cubes).

Fry the minced meat in a pan until light golden brown, not forgetting to salt and pepper it. I also add seasoning to the minced meat. At the end, put the onion in the pan and fry for another 2 minutes, the onion should be slightly damp.

Fry minced turkey for quiche filling

Let the filling cool slightly, and in the meantime, in a separate pan, fry the mushrooms for 3-5 minutes, lightly salting at the end.

Assembling the pie - quiche

After our dough is slightly baked in the oven, we take it out, put our minced meat filling inside, evenly distributing it over the surface. We spread the fried mushrooms on top, sprinkle everything with dried parsley, and even better - with fresh finely chopped herbs.

Meat filling for quiche with mushrooms is waiting for filling with cheese and sour cream

Preparation of dressing for quiche (sour cream soufflé with cheese)

Make the dressing: Whisk eggs with sour cream, adding a pinch of salt, until smooth. Pour the dressing on top of the filling and sprinkle everything on top with coarsely grated cheese.

Quiche baking

We put the form with the French pie in the oven for 30 minutes to bake at 200 degrees. Our quiche with meat and mushrooms is ready!

Quiche with meat and mushrooms is ready!

Features of cooking quiche

With what minced meat can you bake quiche

For our mince and mushroom french pie, I used minced turkey, but minced beef (pork and beef) or pieces are also great chicken fillet, which must first be fried in a pan and then cut into small pieces.

What mushrooms are suitable for quiche

You can also use absolutely any mushrooms, but in winter, the cheapest option, of course, is champignons!

What kind of sour cream to take for cheese soufflé (dressing)

I beat the eggs with 10% low-fat sour cream, but heavy cream can also be used. In my opinion, mushroom quiche with meat comes out better with sour cream, the consistency is excellent.

Is it necessary to bake the dough before laying out the quiche filling

I, nevertheless, recommend that before baking Kish, put the rolled dough into a mold, pierce it with a fork often enough (so as not to puff up and keep a flat surface) and bake the dough a little in the oven. 7 minutes is enough, but when you put the Quiche with the filling in the oven, it will not happen that the pie dough will be damp inside.

How to take the quiche out of the mold and serve

When serving the quiche, it is very convenient to pull it out of the mold along with the oiled paper, then carefully separate the paper from the sides of the pie and cut the quiche into portions. If you have a beautiful ceramic baking dish, then the quiche can be put on the table right in the form.

Other French Quiche Recipes

In some recipe books, a French open pie filled with scrambled cheese mass (which turns into a soufflé when baked) is called French pizza.

The scrambled-raw filling of the quiche makes it exceptionally juicy and even almost tender, which contrasts with the crunchy base of our salty French pie.

You can make shortbread dough for quiche from oatmeal and bake

In a bowl to the sifted flour, add salt and chopped butter.

Add 3 tablespoons of cream and 1 egg.

Knead the dough, wrap it in cling film and refrigerate for 1 hour. Let's start preparing the filling for the quiche. Add pork, peppercorns, bay leaf, dry herbs to boiling water and cook until tender, about an hour (cooking time depends on the "age" of the meat).

Wash vegetables. Onion cut into half rings, bell pepper- straws, grate carrots on a coarse grater.

Fry bell peppers, carrots and onions in vegetable oil until soft, stirring occasionally.

Cut the washed champignons into plates and fry, stirring, in vegetable oil until a beautiful, ruddy color.

Spread the dough left for the side evenly on the sides of the form. Pressing lightly with your finger, connect the dough, laid out at the bottom of the mold, with the side.

Cover the center of the mold with dough with foil, pour 1-1.5 kg of peas and put in a preheated oven at a temperature of 100-120 degrees for 20-30 minutes.

To prepare the filling, cheese, grated on a medium grater, combine with Provence herbs and an egg, salt to taste.

Pour in the cream and mix thoroughly.

Dry the cooked pork, cut into cubes. Remove the baked quiche base from the oven, remove the peas with foil, lay out the meat and salt.

Put the fried vegetables on top.

Spread the fried mushrooms in the next layer.

Spread the filling evenly over the mushrooms. From the foil, make a roof-hut for the mold and send it to the oven for 15-20 minutes.

Remove from oven, remove foil lid. Sprinkle chopped herbs on top, put the tomatoes, cut into circles.

Sprinkle with cheese and send again in the oven for 10-15 minutes until the cheese is browned.

Appetizing, hearty meaty quiche ready.

Can be served on the table. Very tasty!

Enjoy your meal!

The mince pie we're making today is a variation of the quiche popular in France. The famous French cuisine is famous for such pies, which have an interesting history of origin.
The base of the pie is usually made from shortcrust pastry. Liquid filling with cheese is also always used. But the fillings can be very diverse. The minced meat pie is one of our family's favorites.

The meat pie recipe includes the following ingredients.
Pie dough:
butter - 50 gr.;
egg - 1 pc.;
cold water - 3 tbsp. l.;
salt - 0.5 tsp;
flour - 1.5-2 cups (200-250 gr.).

Pie filling:
minced meat - 300 gr.;
carrots - 1 pc.;
canned green peas - 5-6 tbsp. l.;
ham - 100 gr.;
salt - to taste.

Filling for the pie:
cream (20-30%) - 200 ml;
eggs - 2 pcs.;
hard cheese - 120 gr.;
salt - 1 pinch.

How to cook a meat pie.
Let's make the dough first. To do this, mix room temperature butter with egg and salt.

Add water, flour and knead the dough. It should turn out soft and elastic, like plasticine. We wrap it in foil and send it to “rest” in the refrigerator for half an hour.

At this time, we will deal with the filling for the pie. Lightly salt the minced meat and fry in a pan for about five minutes until half cooked. We cut the ham and carrots into cubes, fry in a pan for several minutes and mix with minced meat. Add canned green peas and stir. The meat filling for the pie is ready.

Now we turn to the preparation of liquid filling. Whisk 2 eggs with a pinch of salt, pour in a glass of cream. By the way, if desired, cream can be replaced with the same amount of liquid sour cream.

Add cheese, grated on a fine grater, to the filling. The French love cheese, so they certainly put it in the filling for such pies.

Take the dough out of the refrigerator and place it in a baking dish. The dough can be rolled out, or you can simply spread it evenly over the bottom with your hands. The main thing is to get sides about 2.5-3 centimeters high. It is not necessary to grease the form, since the dough already contains a sufficient amount of oil.

Put the prepared meat filling on top of the dough.

On top of the filling - liquid filling.

We send the prepared cake to the oven, heated to 180 degrees, for 30-35 minutes.

After the specified time, the meat pie will brown and will be absolutely ready.
It's time to call everyone to the table and by all means say, as in France: "Bon appetit!". What does it mean - Bon appetit!

On this topic

French open quiche is one of the few dishes that can be eaten both cold and hot. It "will come to court" during breakfast, lunch, and dinner. They can be happy to feast on at home during family feasts and gatherings, or you can take this pie with you on a picnic.

The history of quiche dates back to the 16th century, its inventors are residents of the French province of Lorraine. From there came the name of the classic open pie - quiche Loren (the French name for this province Lorraine, German Lothringen).

What is Classic French Quiche? This is an open pie made from chopped dough, saturated with butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It is 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 best recipes open pies - ranging from classic Lauren quiche to exquisite quiche with figs, almonds or raspberries. Let's experiment?

Classic Quiche Lauren

250 g sifted flour

A pinch of salt

1 chilled egg

3 art. 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 make classic quiche lauren :

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

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

Preheat the oven to a temperature of 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake 15 minutes.

Remove the cake, put the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.

Classic quiche Lauren is ready.

Enjoy your meal!

Quiche with sorrel, blue cheese and pepper

250 g sifted flour

A pinch of salt

125g chilled butter, coarsely grated

1 chilled egg

3 art. spoons of ice water

For filling:

400 g washed sorrel without stalks

100 g blue cheese

1 large sweet red pepper

200 g heavy cream

2 tbsp. butter spoons

Salt, freshly ground black pepper to taste

How to make quiche with sorrel, blue cheese and pepper :

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 refrigerate for 1 hour.

For the filling: stew the sorrel in butter for 2 minutes to make something like a puree, season with salt and pepper.

Roll out the dough, put in a form with sides, make punctures with a fork.

Mix sorrel puree with cream and lightly beaten eggs, put the mixture on the cake.

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

Bake the cake for 30 minutes at 180C.

Quiche with sorrel, blue cheese and pepper is ready.

Enjoy your meal!

Quiche with spinach and anchovies

For the test:

8 art. tablespoons of ice water

For filling:

150 g new potatoes

200 g baby spinach

300 ml heavy cream

2 large eggs

Handful of grated Parmesan cheese

10 canned anchovies in olive oil

How to cook quiche with spinach and anchovies :

Boil the potatoes in their skins until half cooked, 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 anchovies and add to potatoes and spinach. Pepper strongly. Spread the green filling over the cake, pour over the cream mixture, put the whole anchovies and the remaining cheese on top.

Bake the cake for 40 minutes.

Quiche with spinach and anchovies is ready.

Enjoy your meal!

Quiche with raspberries, ricotta and almonds

For the test:

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

300 g fresh raspberries

Small bunch of mint

200 g heavy cream

150 g unsalted ricotta cheese

handful of almond flakes

1 st. a spoonful of liquid honey

How to make a raspberry, ricotta and almond quiche :

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

Preheat oven to 190C. Roll out the dough, put in a mold with sides, 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.

Spread the raspberries in an even layer on the cake, carefully pour over the cream mixture and sprinkle with almond flakes.

Bake the cake for 35-40 minutes. Garnish with fresh mint leaves when serving.

Quiche with raspberries, ricotta and almonds is ready.

Enjoy your meal!

Italian style quiche with tomatoes, basil and cheese

150 g chilled butter, coarsely grated

8 tbsp 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 style quiche with tomatoes, basil and cheese :

On this topic

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

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

Cut the tomatoes in half, put in another refractory dish, salt, pepper, drizzle with oil. Bake at the same time with the cake for 25 minutes.

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

Sprinkle the cake with half of the parmesan, lay out the tomatoes, pour over the egg-cream mixture, sprinkle again with the remaining cheese. Bake 20-25 minutes.

Serve the pie with fresh basil leaves.

Quiche in Italian with tomatoes, basil and cheese is ready.

Enjoy your meal!

onion quiche

For the test:

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

500 g small onion

300 ml heavy cream

150 g grated cheese (Cheddar)

1 st. a spoonful of butter

How to cook onion quiche :

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

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

Preheat oven to 180C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

Mix beaten eggs, cream, half grated cheese, add onions, salt and pepper. Put on the cake, sprinkle with the remaining cheese. Bake 20-25 minutes until golden brown.

Onion quiche is ready.

Enjoy your meal!

Large quiche with young vegetables

For the test:

On this topic

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

100 g young zucchini

85 g green beans

85 g fresh green peas

Small bunch of firm green onions with white bulbs

300 ml milk

1 1/2 tbsp. a spoonful of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. butter spoons

Salt, pepper to taste

How to cook a big quiche with young vegetables :

Cut the zucchini into slices obliquely, 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 into it and add flour. Fry, stirring, until thickened. Cool down a bit.

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

Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

Add beaten eggs to the fried vegetables, salt well, put on the cake. Arrange cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.

A large quiche with young vegetables is ready.

Enjoy your meal!

Quiche with smoked salmon

For the test:

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

350 g new potatoes

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 with cling film and put in the refrigerator for 1 hour.

Preheat oven to 190C. Roll out the dough, put in a mold with sides, 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.

Put half of the potatoes on the cake, alternating with pieces of fish. Pour 2/3 of the egg-cream mixture, put the rest of the potatoes and fish, pour the rest of the cream.

Bake at 180C for about 30 minutes.

Quiche with smoked salmon is ready.

Enjoy your meal!

Quiche with leeks and mushrooms

For the test:

140 g chilled butter, coarsely grated

8 art. tablespoons of ice water

For filling:

4 stalks of leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

300 ml heavy cream

150 g grated Gruyère cheese

2 tbsp. butter spoons

How to make Leek and Mushroom Quiche :

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

Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.

Heat the butter in a saucepan and fry the chopped leek until soft, increase the heat and add the mushrooms. Cool down a bit.

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

Bake the cake for 25-30 minutes.

Quiche with leeks and mushrooms is ready.

Enjoy your meal!

Quiche with figs and blue cheese

For the test:

180 g chilled butter

100 g ground walnuts

1/2 teaspoon salt

3 art. spoons of ice water

For filling:

2 tbsp. butter spoons

400 g chopped shallots

1 1/2 tbsp. a spoonful 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 the flour, salt and butter cubes in a food processor, pulse, add the walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it into a round shape and put it in the refrigerator.

For the filling: Melt the butter in a saucepan, fry shallots until golden brown, add thyme. Cool down a bit.

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

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

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

Quiche with figs and blue cheese is ready.

Enjoy your meal!