Laurent pie, also called quiche Lorraine, is an open baked pastry with salted filling and creamy dressing. This is a truly universal, amazing dish that remains tasty both hot and cold, and can be served for lunch, breakfast and dinner. The basis of the pie is fresh shortbread dough, but the filling can be almost anything - meat, fish, vegetable. Such pastries can serve as a hearty snack, and an unusual addition to a cup of tea.
History
In general, Laurent pie is considered to be a traditional French national cuisine. However, in reality this is not entirely true - an appetizing quiche Lorraine arose in Lorraine, that is, in the northeast of France. In ancient times, this region was influenced by Germany. The borders of this area were repeatedly shifted, folk culture acquired new traditions, words and, of course, unusual dishes. It was during this period that the recipe for the Laurent pie appeared, which today is very popular not only among the French, but also among our culinary specialists.
Description
Classic quiche Loren is a puff pastry with a base of chopped dough, as well as dressing from eggs and cream or milk and cheese. Now the most diverse variations of this unusually tasty dish are known, but the Laurent pie with chicken and mushrooms is rightfully considered traditional.
This incredibly fragrant pastry will certainly delight your household with its delicate taste. The main ingredients in the Laurent pie are mushrooms and meat, which makes the dish extremely healthy and nutritious. By the way, quiche Lorraine will be an excellent dinner for athletes, as this pastry is rich in protein. So if you want to pamper your family in the French manner, be sure to use the classic recipe for Laurent pie.
Essential Products
It takes about an hour and a half to prepare the quiche of loren, taking into account the preparation time and direct baking. A traditional recipe for a Laurent chicken pie includes exclusively the main ingredients. For baking you will need:
- 300 g flour;
- 200 g butter;
- 150 g cream;
- 300 g chicken;
- 250 g of champignons or porcini mushrooms;
- 3 eggs;
- large onion;
- 200 g of hard cheese;
- salt to taste.
In addition to the main ingredients, if you wish, you can supplement the dish with bell pepper, tomatoes, canned corn, peas or prunes.
Recipe for Laurent Pie with Chicken and Mushrooms
In general, you can cook quiche Loren with a huge variety of fillings: for example, with salmon, ham and onions, turkey and broccoli. But itβs with chicken and mushrooms that the pastries turn out to be incredibly tasty: the thinnest basket of unleavened dough with a juicy cream and cheese filling and a catchy combination of the main ingredients ... In general, the tandem comes out simply unusual.
You should start by preparing the dough for the future Laurent pie. Pre-melt the butter and mix it with one egg. Add 3 tablespoons of warm water to the resulting mass and gradually stir in the flour. Knead a sufficiently tight dough, cover it with polyethylene and put it in the refrigerator for half an hour. At this time, you can do the cooking of the filling.
Keep in mind that the mass should be quite elastic and not stick to your hands. You may need a little less flour for the test than described in the recipe. This is because the product you use may vary in quality. If the dough has stopped sticking to your hands - it is ready.
Cooking
To start, wash and peel the vegetables. Cut the onions and mushrooms into small cubes, then fry them. When the mushrooms are almost ready, add the pre-chopped boiled fillet to the mixture. Bring the future stuffing to readiness, do not forget to salt and pepper it to your liking.
To dress, grate the cheese on a fine grater, add the remaining eggs and cream to it. Beat this mixture first with a mixer and then grind it with a blender. As a result, the cheese should be fully mixed with other ingredients.
After half an hour, take out the dough and roll it into a layer of medium thickness. Try to distribute the resulting cake in a form so as to completely cover its bottom and walls. By the way, for cooking, it is best to use a solid inventory, not a rubber device.
Then put the prepared filling inside the pie and fill it with dressing. In this form, place the dish in the oven, heated to 180 degrees, for half an hour. The resulting golden crust will speak about the readiness of baking. Baked Laurent chicken pie is best served immediately, but even if it remains, do not be discouraged - this dish will be incredibly tasty even when cold.
A few recommendations in the end
If you still decide to please your guests and household members with the most delicate open baking, you should definitely learn about certain cooking secrets. You will certainly get the Laurentian pie with mushrooms the first time, if you listen to these simple recommendations.
- Use refined cream with at least 33% to make dressing. Based on a quality product, you will get a very lush and delicate fill.
- It is very important to start the cooking process with kneading the dough. After all, the filling can be tackled while the mass is being cooled in the refrigerator.
- So that the dough does not stick to the skin and the surface of the table, treat the latter with a small amount of flour. However, adding too much bulk product to it is not worth it, since a taut mass can turn out to be too rigid.
- Do not forget to add spices to the cooked filling, which are designed to emphasize the taste of the products, making it more vibrant and saturated.
- Fresh greens, such as dill, basil or parsley, will make the Laurent cake extremely fragrant.
- Keep in mind that you need to peel not only onions, but also mushrooms. Carefully remove the peel and dry stems from the champignons.
- Fillet must be cleaned of grease film.
Traditional quiche Lorraine combines delicious protein-rich ingredients, making the cake famous for its beneficial properties. You can cook this dish not only in the oven, but also in the slow cooker. You will definitely like this pastry and will become a truly desired pie, suitable for any occasion.