Kish is known to all lovers of French cuisine. And although every nation has its own version of an open pie, its recipes vary widely from nation to nation. Thanks to the intricacies and secrets of cooking, the Arab martabak cannot be confused with the same kish, and the Ingush chapilgi with the Russian kurnik.
How did the quiche appear?
Although now such a pie is certainly considered a French dish, to be honest, this people borrowed its original recipe from German neighbors. Thrifty Germans in those days launched any product according to the principle "so as not to disappear." Therefore, the remnants of other dishes (vegetables and meat) were combined with unclaimed dough when baking bread, eggs were poured with whipped milk - tasty, satisfying, and no extra expenses.
However, it cannot be said that the pie was a mechanical borrowing. The French were not satisfied with simple copying; bread dough was replaced with sand (in some cases, puff), and cheese was added to the mixture of eggs with milk. The result is a unique, tasty and refined dish.
Start started: dough
Whatever you are going to cook - a democratic quiche with chicken and mushrooms, a sophisticated version with figs, or a pie rattled around the world with the nostalgic name "Loren" - you will first have to do the test. The key to success - you need to remember that we are preparing its chopped version. So the butter in an amount of 100 g should be well cooled, but not frozen. Then it is finely chopped, a glass of flour and one egg are added, all this is thoroughly kneaded. It happens that the dough is too friable (it depends on the quality of the oil). In this case, to get a real chicken quiche, the recipe involves adding a couple of tablespoons of water, and it should just be icy, otherwise nothing will work. When the structure of the test suits you, it rolls into a ball and hides in the refrigerator for an hour. Some housewives, accustomed to baking powder, add it, but the classic quiche with chicken (and mushrooms, if you want) does without this addition. However, categorical prohibitions do not exist.
Chilled dough is laid out in a mold. If it is very dense, you can pre-roll it with a rolling pin. The cake itself and its sides are formed, on top of the dough is covered with parchment and the form is filled with dry peas or beans. So the sides will not deform and will not fall, and the bottom will be flat, without bubbles and bulges. The base is baked in an oven preheated to 180 degrees for 12 minutes.
The second important component: fill
It is an indispensable component of almost any kind of French pie, whether you make quiche with chicken and mushrooms, with other meat, only with vegetables or with bacon. An exception can only be sweet representatives of this dish, and even then in most of them the fill is still added, only salt is replaced with sugar.
So, 3 eggs and 150 g of cream are whipped together. They can be replaced with the same amount of milk, but tastier with cream. Salt (half a teaspoon) and herbs are added to the whipped mixture to taste and desire. Parsley or dill, cilantro and green onions go well with a pie. Naturally, before you cook the quiche with chicken or other savory filling, the herbs selected for pouring are finely crumbled.
The simplest filling
So they fill many pies, including those familiar to us. Only our mistresses make them closed and without pouring. A large chicken leg is taken (love white meat - take the breast, only it is dry). However, the quiche pie with chicken due to the liquid component will not be too dry. The meat is boiled and cooled. A small onion is finely chopped and allowed in vegetable oil. 100 g of mushrooms (since the cake is French, champignons fit perfectly) also crumble, sprinkle in onions, and all together simmer under the lid for about 20 minutes.
Chopped chicken meat is evenly laid out with onions and mushrooms on the base. The filling should not be too close to the sides. Pouring is poured from above, which should be close to the edges of the sides, and the cake is placed in the oven for half an hour.
Famous Quiche Loren
This is the most famous version of the French pie. The base is all from the same shortcrust pastry and the filling is the same as with other fillings. However, traditionally, instead of chicken, it uses bacon, ham or bacon. The selected meat is cut into cubes, fried - and then, as in the previous recipe.
Note that such a cake is fatty. Therefore, French women developed the quiche Loren with chicken and mushrooms. The stuffing includes all the same bacon (or ham), but in a 1: 1 ratio with boiled chicken fillet. You will also need onions (1 pc.) And champignons (2 pcs.). Vegetables are fried, as in the recipe "Quiche with chicken and mushrooms", bacon - as in the classic Loren. The filling is placed in a baked form, pieces of one tomato are placed on top, and pouring is poured. As a result, the pie’s taste is “quiche-Loren’s”, and the fat content and calorie content drop significantly.
What did you come up with in Alsace?
However, recall that quiche with chicken is not the only recipe. The French are an inventive people who love to eat tasty and varied. So, in the province of Alsace, they came up with a very original recipe for the filling of only three components. For it you will need onions (700-800 g), a quarter liter of sour cream fatter and 3 testicles. The last two ingredients will replace the traditional fill. For this recipe, onions are cut quite large, salted and stewed to the color of caramel. Sour cream with eggs is beaten until smooth, peppered, salted, and the onion filling laid on the base is poured with this mixture. Bake Alsatian quiche will be the same half an hour at an already familiar temperature.
Norman version
Probably the Normans were also bored with quiche with chicken and mushrooms. The recipe for this province is even more original. The onion is fried along with 100 g of bacon, and then a green apple joins them. It is better to cut into cubes, but there are mistresses who rub it on a grater. All ingredients are stewed for a couple of minutes, and then laid out in a whipped mixture from a glass of fat sour cream and three eggs. Grams of 200 grated hard cheese (in the original - camembert) are added, everything is mixed and put on a prepared basis. Such a cake is baked again for 30 minutes.
Shrimp Quiche with Broccoli
Broccoli is very respected by French cuisine and is present in many dishes. She was noted in quiche recipes. 300 g of heads are boiled in slightly salty water, a few small inflorescences are nipped off for decoration from the finished cabbage, and the rest is mashed in mashed potatoes. 150 g of shrimp (take medium-sized) are cleaned and introduced into mashed cabbage. The fill in this recipe is classic. In a test basis, everything cooked is combined and baked in the oven. For those who protect the figure, but want to have a nice meal - the perfect choice. Especially if you do not use cream, but milk in the fill, and when consuming the finished dish, lean on the filling.
Fish pie
For such a quiche you will need leek, but if it is not in the nearest store or you do not like it, you can take the white tips of ordinary green. Cut into thin rings. A medium-sized zucchini (or regular zucchini) is cut into slices and stewed with onions. In butter, not vegetable oil! In the same pan, 200 g of salmon are fried, mashed (with a fork) and combined with vegetables. Filling - according to the usual recipe; bake will also be the usual time. For lovers of fish - just a godsend!
Here is a diverse quiche invented by the French. You can make sweet fillings, but it’s better to focus on fruits and berries for them: preserves and jams are too liquid.