How to cook squash quiche? TOP 5 recipes for an open French pie with chicken, tomatoes, cheese, carrots and other fillings. Cooking tips and secrets. Video recipes.
Delicious French open pie quiche with zucchini diversifies the daily menu for breakfast, lunch and dinner. Zucchini pie can be enjoyed not only at home during family gatherings. Such pastries are suitable for festive feasts, and you can also take them with you to a picnic, work or give them to school. Zucchini dissolves in other products and only its juiciness remains. The base of the open pie consists of chopped dough saturated with butter. Therefore, the product is crumbly and slightly salty. This is one of the few pies that can and should be eaten cold. Although hot, it is no less tasty.
Zucchini quiche - cooking secrets
- The basis of the quiche is chopped dough, which consists of the same products as shortbread. However, due to a different cooking technology, it has a different texture and taste.
- To keep the chopped dough in shape during baking, do not heat it until baking. Therefore, use all products cold, and place the finished dough twice (after shaping and rolling) in the refrigerator for 1 hour. First, the finished dough is wrapped in foil and sent to the refrigerator. It is then distributed in a rimmed mold and cooled again in the refrigerator.
- The curd dough for quiche turns out to be tasty. It is very soft, delicate and crumbly.
- The base of the pie is baked in the oven until light golden brown, and only then the filling is added and the pie is continued to bake.
- The filling must include the required ingredients: eggs, cheese, milk and / or cream. The rest of the products vary in taste: vegetables, fish, bacon, chicken, mushrooms … or, as in this recipe, zucchini.
- To prevent the filling from spreading, observe the ratio of egg to milk / cream. For 1 egg, take 120 ml of milk filling. Use eggs at room temperature. Add the filling to a warm (not hot) base and bake the product on the bottom shelf of the oven.
- Quiche is usually baked in a ceramic and metal mold with a diameter of 23 cm with high sides. If there are none, you can use a split form.
Quiche with zucchini
An ideal recipe for shortcrust pastry, tender and melting in your mouth, in combination with zucchini. This is a true delight, which is flawlessly complemented by an egg and cheese filling.
See also how to properly prepare a squash cake with cottage cheese.
- Caloric content per 100 g - 459 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 2 hours
Ingredients:
- Flour - 200 g
- Greens - a small bunch
- Ice water - 5 tablespoons
- Tomatoes - 1 pc.
- Salt - a pinch
- Zucchini - 1 pc.
- Bacon - 100 g
- Butter - 100 g
- Eggs - 2 pcs.
- Cheese - 100 g
Cooking zucchini quiche:
- Combine and chop the flour with salt and butter.
- Pour ice water to the indicated ingredients and knead the dough.
- Roll it into a thin layer, place in a baking dish and chill in the freezer for 15 minutes.
- Prick the cake with a fork, lay paper on it, add the beans and bake in a preheated oven to 200 ° C for 15 minutes.
- Remove the legumes and dry the base in the oven for 5 minutes.
- Whip eggs with cream and mix with grated cheese.
- Add chopped herbs to the egg mass.
- Grate the zucchini on a coarse grater, salt, remember and squeeze out the liquid.
- Place the zucchini in the creamy cheese mass and stir.
- Place the bacon sliced into thin strips at the bottom of the baked basket.
- Pour the filling on top and put the tomatoes in slices.
- Bake the quiche with zucchini in the oven for 30-35 minutes at 180 ° C.
Quiche with chicken and zucchini
Traditional French pie stuffed with chicken and zucchini and egg and sour cream filling is very satisfying and nutritious. It tastes good both cold and hot.
Ingredients:
- Flour - 260 g
- Butter - 130 g
- Salt - 1/6 tsp
- Ice water - 3 tablespoons
- Zucchini - 1 pc.
- Chicken fillet - 2 pcs.
- Onion - 1 pc.
- Garlic - 3 cloves
- Sour cream - 200 g
- Eggs - 2 pcs.
- Dill - a few twigs
- Salt - 0.5 tsp
- Ground black pepper - to taste
Cooking quiche with chicken and zucchini:
- Sift flour into a bowl, add salt and diced butter.
- Rub the food with your fingers until you get a greasy crumb.
- Then pour in water, knead the dough and form into a lump, wrap with plastic and put in the refrigerator for half an hour.
- At this time, cut the peeled onion into thin half rings, the chicken fillet into small pieces, the zucchini into medium cubes.
- Heat vegetable oil in a skillet and fry the onion until golden brown.
- Then put it on a plate and fry the chicken for 3 minutes on each side.
- Transfer the chicken to a plate and place the zucchini in the skillet. Fry it until golden brown.
- Roll out the dough in a round shape, transfer to a baking dish and pierce several times with a fork.
- Place foil on the dough, add a load (dry beans, rice, peas) and send the mold to a heated oven at 200 degrees for 15 minutes.
- Then remove the weight of the foil and cool for 10 minutes.
- To pour, whisk sour cream with eggs, chopped garlic with dill and spices to taste.
- Stir the filling with the courgette, chicken and onion.
- Put the mixture on the base of the dough and place the quiche in an oven preheated to 170 degrees for 15-20 minutes.
Quiche with zucchini and tomatoes
Incredibly delicious and beautiful pastries - open quiche with zucchini and tomatoes. It is very simple to prepare, but it looks like the baker worked on it for hours.
Ingredients:
- Flour - 250 g
- Butter - 180 g
- Eggs - 3 pcs.
- Zucchini - 1 pc.
- Bacon - 200 g
- Leeks - 1 pc.
- Tomatoes - 250 g
- Salt - on the tip of a knife
- Sugar - 1 tsp
- Cream 23% - 200 ml
- Cheese - 200 g
Cooking quiche with zucchini and tomatoes:
- Cut the butter into cubes, add eggs (1 pc.), Salt, sugar, sifted flour and mix everything with your hands to get a homogeneous mass.
- Form a ball from the mass, wrap it with cling film and send it to the refrigerator for half an hour.
- For the filling, cut the bacon into slices and fry in a skillet.
- Then fry the leeks cut into rings in the same fat.
- Cut the courgettes and tomatoes into thin half rings.
- Roll the chilled dough into a thin layer, transfer it to the mold, making the sides, and prick it over the entire surface with a fork.
- Place the dough in an oven preheated to 200 ° C for 10 minutes so that the dough is half baked.
- For the sauce, combine 2 eggs, cream and grated cheese. Season with salt and pepper.
- Lay zucchini, bacon, onion, tomatoes on top of the dough and pour over the sauce.
- Bake the pie for 30 minutes at 200 degrees.
Quiche with zucchini, salmon and cheese
Delicate pastries - quiche with zucchini, salmon and cheese - speaks volumes about their French origin. Try an original combination of products. Red fish goes well with puff pastry, and fits into the company of zucchini.
Ingredients:
- Puff-yeast-free dough - 500 g
- Cheese - 100 g
- Zucchini - 1 pc.
- Red fish - 200 g
- Eggs - 3 pcs.
- Sour cream - 200 ml
- Salt - 0.5 tsp
- Ground black pepper - to taste
- Lemon juice - 1 tablespoon
Cooking quiche with zucchini, salmon and cheese:
- Defrost the puff pastry at room temperature, form a crust, which you put in a mold, making sides 2 cm high.
- Chop the cake with a fork, load it with parchment paper with dry beans and place in a preheated oven to 200 ° C for 10 minutes.
- For the filling, cut the zucchini into thin slices of 2-3 mm, and cut the red fish into thin slices.
- Shake eggs with sour cream to pour. Season with salt, pepper and add grated cheese.
- Put the zucchini and slices of red fish on the base cake, pouring them with lemon juice.
- Fill everything with the filling, put the pie in the oven for 35 minutes and bake at 200 ° C.
Quiche with zucchini and carrots
Young zucchini and carrots with a delicate and juicy texture are an amazing filling for a French quiche. An open, unsweetened pie flavored with rich herbs and aromatic spices.
Ingredients:
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Sour cream - 150 ml
- Eggs - 4-5 pcs.
- Flour - 200 g
- Butter - 100 g
- Baking powder - 1/2 tsp
- Turmeric, paprika - 1-2 tablespoons each.
- Dried rosemary - a handful
- Salt - 0.5 tsp
Cooking quiche with zucchini and carrots:
- Combine chopped butter, eggs (2 pcs.), Salt, paprika (it will color the dough and give the cake a vegetable flavor), baking powder and flour.
- Knead a soft and pliable dough, roll it out into a thin layer and place in a baking dish with sides 2-3 cm high.
- Send to a preheated oven to 200 degrees for 10-12 minutes.
- Meanwhile, chop the zucchini and carrots into long, thin strips.
- Whisk the sour cream, remaining eggs, turmeric and rosemary separately.
- Fill the baked shortbread with zucchini with carrots and fill with the egg mixture.
- Bake the pie for 20-25 minutes at 180 degrees.
Video recipes:
Open pie with zucchini and chicken
Quiche with zucchini and carrots
