Looking to learn how to make sophisticated French pastries? Then start with the Kish pie! And how to make a sandy crunchy base for him, read in a step-by-step recipe with a photo. Video recipe.
Quiche is a traditional French unsweetened open pie, also known as Laurent pie with an egg and milk filling. Its peculiarity lies in the preparation of the base from shortcrust crumbly dough (breeze) and pouring. This is followed by baking a mixture of cheese, cream, eggs, milk and other ingredients. In this review, we will look at how to prepare the basis for a product with photos and step-by-step instructions - the dough for the Kish pie.
The dough for the French product is crumbly, crunchy, while tender and soft. Kish is baked in a deep round shape with a diameter of 20-25 cm with vertical corrugated sides. The dough can be cooked immediately in large quantities, divided into parts and frozen for future use. And when needed, defrost in the refrigerator on the bottom shelf and bake a fresh pie. Having in stock a recipe for a sandy blank, you can constantly bake Kish with different fillings, of which there are many options. For example, pie with cheese, chicken, mushrooms, spinach, tomatoes, cauliflower, salami, etc. French quiche is delicious and simple. It gives the chef a great flight of imagination. The pie will decorate any table and can become the main course for a small company accompanied by a glass of wine.
See also how to make sausage and tomato quiche.
- Caloric content per 100 g - 495 kcal.
- Servings - 300 g dough
- Cooking time - 10 minutes for kneading, plus time for chilling in the refrigerator before baking
Ingredients:
- Butter - 100 g
- Flour - 200 g
- Salt - a pinch
- Baking soda - 0.5 tsp
- Eggs - 1 pc.
Step-by-step preparation of the dough for the Kish pie, recipe with photo:
1. Place the cutter attachment in the food processor. Cut the cold butter into slices and place in the bowl of the food processor.
2. Add raw eggs to the butter.
3. Pour flour into the combine, which it is desirable to sift through a fine sieve, so that it is enriched with oxygen. This will make the cake more tender and softer. Also add salt and baking soda.
4. Knead an elastic dough so that it does not stick to the sides of the dishes and hands. If you don't have a food processor, knead the dough with your hands. But then do it quickly, because shortbread dough does not like the warmth of the hands, from which it will lose its crunch in the finished product. For manual kneading, cut the butter into small pieces or grate on a coarse grater.
Place the kneaded dough for the quiche pie in a plastic bag, wrap it tightly and send it to the refrigerator for half an hour or to the freezer for 15 minutes. Then start baking the product.
See also the video recipe on how to make quiche dough - a French open pie.
