Quiche Lorraine (French: quiche lorraine) is a dish of French cuisine. It is also called Lorraine pie - after the name of Lorraine, where this recipe comes from. There are various options for preparing Quiche with different fillings: with fried onions and various meat, vegetable or fish combinations. “Kish Lauren” makes it possible every day to come up with new recipes for its preparation with different fillings and thereby allows you to run wild with your culinary fantasies and take a creative approach to cooking. The basis of the open French pie “Quiche Laurent” is shortcrust pastry. We will show you how to prepare it in a detailed step-by-step recipe with photos. As we have already said, this pie can have any filling, but in this recipe we show how to cook Quiche Lauren with chicken and mushroom filling. Prepare this gorgeous open French pie according to our recipe and you will be simply licking your fingers!

The nutritional value:

  • Serving Size: 100 g
  • Proteins: 14.3 g
  • Fats: 14.2 g
  • Carbohydrates: 10.8 g
  • Calories: 233 kcal

Ingredients:

  • 1. Chicken breast and legs - 2 pcs.
  • 2. Champignons - 300–500 g
  • 3. Cream, 20% - 200 g
  • 4. Butter - 200 g
  • 4. Sour cream, 26% - 2–3 tbsp.
  • 6. Hard cheese - 300–400 g
  • 7. Onions - 4–5 pcs.
  • 8. Chicken eggs - 4–5 pcs.
  • 9. Wheat flour, premium - 2 glasses
  • 10. Ground black pepper - 3–4 g
  • 11. Nutmeg - 2–3 g
  • 12. Salt - 3 tsp

Preparation:

  • 1. Butter must be placed in the freezer in advance and taken out from there immediately before we begin to work with it. Grate 200 g of butter on a coarse grater.

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  • 2. Break 1 chicken egg into the oil.
  • 3. Add 1 teaspoon of salt.
  • 4. Pour in 2 cups of flour...
  • 5. ... and add 2-3 tablespoons of sour cream.
  • 6. Knead the “steep” dough with your hands and put it in the freezer for 20–30 minutes.
  • 7. While the dough is cooling, start making the filling.
  • 8. Finely chop the onion...
  • 9. ... and send it to a well-heated frying pan with sunflower oil.
  • 10. Wash the champignons thoroughly and cut them...
  • 11. ... and add them to the onion.
  • 12. Pre-cook the chicken breast and leg with salt and pepper, cool and separate the meat from the bones.
  • 13. Salt mushrooms and onions: add 1 teaspoon of salt...
  • 14. ... and 1 teaspoon of ground black pepper.
  • 15. Mix and add chopped chicken to the onions and mushrooms.
  • 16. While the chicken, mushrooms and onions are stewing, make the sauce.
  • 17. Break 3 eggs and add salt (1 teaspoon salt).
  • 18. Beat a little.
  • 19. Add 1/2 teaspoon of nutmeg, ...
  • 20. ... 1 teaspoon ground black pepper, ...
  • 21. ...beat again...
  • 22. ... and pour in 200 ml of cream.
  • 23. Stir the sauce thoroughly.
  • 24. Grate 250–300 g of hard cheese on a coarse grater...
  • 25. ... add it to the sauce and stir.
  • 26. Chicken with onions and mushrooms fried. Stir again, turn off the heat and leave to cool.
  • 27. Measure out the baking paper.
  • 28. We spread the paper on the table. Take the dough out of the freezer and place it on paper.
  • 29. Roll out the dough to the size of the paper. We will trim off the excess later.
  • 30. Place the dough in a springform pan. The dough should form high sides.
  • 31. Trim off excess dough...
  • 32. ... and place it on the bottom.
  • 33. Trim off excess paper. Prick the dough well with a fork to prevent it from puffing up.
  • 34. Pour all the filling from chicken with onions and mushrooms into the mold. You need to act quickly enough, as the dough may begin to melt, because there is a lot of butter in it and it may begin to lose its shape, the sides may fall, and we need them high, otherwise the filling will spill out of the mold.
  • 35. Pour cream sauce over everything.
  • 36. And put in the oven, preheated to 180°C for 1 hour 15 minutes.
  • 37. Cool and serve. The open French pie “Quiche Lauren” is very beautiful, unusual, filling and simply amazingly delicious!

  • Lick your fingers!

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Today there are a huge number of pies that use chicken as a filling. Some, for example, like a bulk pie, are prepared in literally half an hour. Creating others takes much longer. But, as a rule, the end result justifies the effort and time spent.

A striking example of a culinary product of this type is the French quiche Laurent - an open pie, during the preparation of which unsweetened dough is necessarily used, and the filling is filled with a mixture of eggs, cheese and cream or milk.

Quiche Laurent with chicken is perhaps one of its most popular varieties both in France and here. However, the original quiche recipe was not invented by the French. It was invented in medieval Lorraine (Germany) and was called “Lothringer Kuchen”, which means “Lorraine quiche”.

Everyone knows that the Germans are very practical people. They did not want to throw away the leftover dough that sometimes remained when baking bread, and they came up with the idea of ​​​​making an open pie with smoked bacon, filled with a mixture of beaten eggs and cream.

Once in France, both the product itself and its name underwent some changes: cheese was added to the filling, and the pie began to be called more sweetly “quiche lorraine”. A little later, instead of bread dough, the French began to use puff pastry and shortbread. Different types of fillings for quiche have appeared, that is, light vegetable, fish, and hearty meat.

Some modern French women claim that chicken quiche is a small holiday that is always with you. After all, this pie can be baked on a Sunday evening, cooled, cut into portions, wrapped each separately in foil and placed in the freezer.

There it can be stored for up to six months. During storage, its taste will remain unchanged. However, it is better not to defrost pieces of frozen quiche before heating them. They should be immediately placed in the oven for twenty to thirty minutes, preheated to t = 180-200 degrees.

It’s not difficult to master the ability to cook excellent chicken quiche Laurent, and, believe me, it will come in handy more than once in your life. You don’t have to worry about the type of cheese, because the opinion that true gourmets don’t recognize any other cheeses besides Gruyere and Comté is wrong.

Quiche Laurent with chicken recipe

Grocery list:
dfor dough:

  • butter – 50g
  • wheat flour – 2 tbsp
  • salt – 1-1.5 tsp
  • chicken egg – 1 piece

For filling:

  • chicken fillet – 200g
  • butter – 20g
  • salt – 1 tsp
  • bulbs – 3 pcs.
  • ground black pepper

for filling:

  • cream (15-20 percent) – 300ml
  • processed cheese – 2 pcs
  • chicken eggs – 2 pcs
  • aromatic dried herbs (mixture) - 1 pinch

Cooking process:

  1. From the specified amount of butter, flour, salt and one chicken egg, the dough is kneaded and placed in the refrigerator for about fifteen minutes.
  2. Chicken fillet is finely chopped.
  3. Peeled onions, cut into half rings, are fried in butter.
  4. Next, prepared pieces of fillet are added to the sauteed onions, and the products are fried together for some time.
  5. Then cream is poured into the pan, ground pepper and salt are added.
  6. After this, simmer the onion and chicken meat for about ten minutes.
  7. To fill, processed cheese is grated using a regular grater and mixed with beaten chicken eggs, and then cream is added and everything is beaten well until the mixture has a uniform texture.
  8. The dough is rolled out and placed in a greased round pan. Sides must be formed.
  9. The filling is laid out on the dough in the form and filled with filling.
  10. The top of the filling is sprinkled with a mixture of aromatic dried herbs.
  11. Quiche Laurent with chicken should be baked for twenty minutes at t = 200 degrees.

Quiche Laurent with chicken and champignons

Grocery list:
dfor dough:

  • wheat flour – 250g
  • butter – 125g
  • water – 3 tbsp
  • egg – 1 piece

For filling:

  • boiled chicken fillet – 300g
  • champignons – 10pcs
  • onion – 1 piece

for filling:

  • grated cheese – 200g
  • cream – 1 tbsp
  • eggs – 2 pcs

Cooking process:

  1. The cooled butter is cut into cubes. Then it needs to be chopped with wheat flour.
  2. Water and salt are added to the resulting butter-flour mixture, and an egg is beaten in.
  3. The dough is kneaded, wrapped in film and sent to the refrigerator for half an hour.
  4. Properly prepared mushrooms and onions are chopped and fried together.
  5. At the end of the process of frying the champignons and onions, finely chopped boiled chicken is added to the frying pan.
  6. The dough is laid out in a greased form. The sides are being formed.
  7. The filling is made from fried chilled products and filled with a mixture of cream, eggs and grated cheese.
  8. Quiche Laurent with chicken is placed in a heated oven to bake.

Chicken quiche is a famous French pie that is not only very tasty, but also filling and beautiful. This dish is perfect for lunch, dinner or even a picnic.

Quiche "Lauren" is a popular open-faced shortbread pie, which is considered to have originated in France.

There are many variations in the preparation of this pastry, but the traditional recipe is always beyond competition.

  • 250 grams of flour;
  • one egg;
  • a pinch of salt;
  • 130 grams of butter;
  • three spoons of cold water.

Products for filling:

  • 150 grams of cheese;
  • 0.2 liters of cream;
  • four eggs;
  • 250 grams of smoked chicken;
  • a pinch of nutmeg and other spices to taste.

Cooking process:

  1. Cut the butter into pieces, add to the flour, add the egg, water, salt and knead the mixture. Form a ball, wrap it in film and leave it in the refrigerator for an hour.
  2. Cut the chicken into pieces and fry them a little in a frying pan.
  3. Beat the eggs for the filling, mix them with cream, nutmeg, salt, pepper and a third of grated cheese.
  4. Place the prepared chicken into this mixture and mix.
  5. From the cooled base we form a circle so that it covers the bottom of the mold and there is still dough left on the sides. Bake it for 15 minutes at 190 degrees.
  6. Place the filling on the resulting crust, sprinkle with the remaining cheese and put the baked goods in the oven for another 30 minutes. Quiche pie “Lauren” is ready!

Recipe with potatoes

Chicken and potato pie is another hearty pastry option.

Required products for the test:

  • 20 milliliters of cold water;
  • one egg;
  • 300 grams of flour;
  • a pinch of salt;
  • 150 grams of butter.

Products for filling:

  • 150 milliliters of heavy cream;
  • half a kilogram of potatoes;
  • 150 grams of smoked chicken breast;
  • three eggs;
  • 150 grams of cheese;
  • spices to your taste.

Cooking process:

  1. Mix all the ingredients for the dough together. The egg and butter should be cold. Mix the mixture until smooth and put it in the refrigerator for several hours.
  2. Roll it out into a circle and line the pan so that the sides are also covered with dough.
  3. Beat the eggs for the filling, pour in the cream, add salt and ground pepper, and mix.
  4. Cut the chicken into pieces and the potatoes into thin slices.
  5. Place a layer of chicken meat on the dough, and then potatoes. Pour the prepared sauce over everything and sprinkle with grated cheese.
  6. Place the future quiche in the oven, heated to 190 degrees, for about 40 minutes.

With added cheese

Quiche with chicken and cheese is prepared in the same way as the classic version, except that you can add a little more cheese or even assorted cheese.

Necessary products for the test;

  • one egg;
  • three tablespoons of cold water;
  • 150 grams of butter;
  • 200 grams of flour.

Filling ingredients:

  • 200 grams of boiled or smoked chicken fillet;
  • 150 grams of cheese;
  • 200 milliliters of cream;
  • two eggs;
  • spices to taste.

Cooking process:

  1. We combine everything that is indicated in the list for the dough, knead it and put it in the refrigerator for at least an hour.
  2. At this time, beat the eggs, pour in the cream, add spices to taste and a little grated cheese.
  3. Grind the chicken.
  4. Place the dough layer into the mold so that it covers the sides.
  5. Place the chicken on top, pour the sauce over it, sprinkle with the remaining cheese and bake for about 40 minutes at 190 degrees.

French quiche with chicken and broccoli

French quiche with broccoli is one of the best options for this pastry. Cabbage goes perfectly with meat.

For the test you will need:

  • 100 grams of butter;
  • salt to taste;
  • one egg;
  • three tablespoons of cold water;
  • 200 grams of flour.

Filling ingredients:

  • spices to taste;
  • 400 grams of broccoli;
  • 100 grams of cheese;
  • 200 milliliters of cream;
  • one boiled or smoked chicken breast;
  • three eggs.

Cooking process:

  1. Mix everything that is listed in the list for the dough, roll it into a layer and put it in the mold. We stretch it to cover the sides. Place the mixture in the refrigerator for an hour.
  2. Cut the smoked chicken into pieces, boil the broccoli for five minutes in lightly salted water. Mix these components.
  3. We put the filling on the dough and fill it with sauce, which was previously made from cream, beaten eggs and seasonings.
  4. Sprinkle everything with grated cheese and cook at 190 degrees for about 35 minutes.

Cooking with spinach

Required products for the test:

  • a pinch of salt;
  • one and a half cups of flour;
  • 130 grams of butter;
  • 4 spoons of sour cream.

For filling:

  • 400 grams of spinach;
  • 250 grams of chicken breast;
  • 200 milliliters of cream;
  • spices to your taste;
  • 150 grams of cheese;
  • three eggs.

Cooking process:

  1. Mix the dough from these ingredients, wrap it in cling film and leave in the refrigerator for 60 minutes.
  2. Cut the chicken into pieces and fry in a frying pan along with the spinach.
  3. Beat the eggs, pour in the cream, add spices, grated cheese and mix.
  4. Place a layer of dough into the mold and make sides.
  5. Place a layer of chicken, then spinach and pour the sauce over everything.
  6. Place the future quiche in an oven preheated to 190 degrees for 40 minutes.

Cooking option with vegetables

Products for the test:

  • 100 grams of butter;
  • 170 grams of flour;
  • two tablespoons of water;
  • a pinch of salt;
  • one egg.

For filling:

  • 150 grams of cheese;
  • two chicken fillets;
  • two sweet peppers;
  • two tomatoes;
  • spices to your taste;
  • two eggs;
  • 200 milliliters of cream.

Cooking process:

  1. Mix the dough from these ingredients and leave it in the refrigerator for an hour.
  2. Grind the chicken, season with spices and fry.
  3. Cut the pepper into cubes, tomatoes into cubes and fry them for a couple of minutes.
  4. Cover the mold with dough and make sides. Place meat and vegetables on top.
  5. Lightly beat the eggs, pour in the cream, add spices to taste and a little grated cheese. Pour this mixture into the filling.
  6. Sprinkle everything with the remaining cheese and bake for about 40 minutes at 190 degrees.

For the test:

  • 100 grams of butter;
  • 250 grams of flour;
  • a pinch of salt;
  • 30 milliliters of water;
  • egg.

For filling:

  • one fillet;
  • 150 milliliters of cream;
  • half a head of cauliflower;
  • 4 eggs;
  • 150 grams of cheese;
  • spices to taste.

Cooking process:

  1. Form the dough ingredients into a homogeneous mass and place in the refrigerator for 60 minutes.
  2. Then we roll out the frozen base and cover the mold with it along with the sides.
  3. Cut the chicken, fry it, and separate the cabbage into inflorescences and cook them for a couple of minutes in salted water.
  4. Place the meat and broccoli in the pan.
  5. Combine the cream with beaten eggs, season with spices, add a little grated cheese and pour this mixture over the pie.
  6. Add the remaining cheese and cook the baked goods for 40 minutes at 190 degrees.

Be sure to try making a quiche pie, because it may well become your favorite pastry, and it will certainly please everyone who tastes it.

Quiche Laurent (or Laurent pie) is an open-faced snack pie. Like any everyday food, quiche does not require special preparation conditions or a long, complex set of ingredients. In classic recipes, the base of this French pie is always made from chopped dough. It becomes crispy and even very tasty on its own.

Various combinations of products can be used as filling. The most popular filling for quiche is chicken with mushrooms. Having prepared and placed the filling on the dough, it is filled with a special creamy-egg mixture, which is always prepared the same way, regardless of the filling itself. In the oven, the filling thickens and forms something akin to an omelet or soufflé.

Having tried quiche, you will once again be convinced that the French are masters not only in gourmet cooking. Even simple home-cooked food turns out to be incredibly tasty. Filled with chicken and mushrooms, the Laurentian pie is delicate in flavor and its aroma is sure to tempt you for an extra bite.

Ingredients (for a mold with a diameter of 24-26 cm)

For the test:

  • 100 grams of cold butter
  • 200 grams of flour
  • 1 egg
  • a pinch of salt

For filling:

  • 1 boiled chicken fillet
  • 5-6 large champignons
  • 1 onion
  • 1 tbsp. spoon of butter for frying
  • ¼ teaspoon each of nutmeg and dry garlic
  • salt, pepper - to taste

For filling:

  • 2 eggs
  • 150 grams of cream (15%)
  • 1 processed cheese (100 grams) - can be replaced with any cheese, for example mozzarella

How to cook quiche with chicken and mushrooms

First you need to prepare the dough. It is best to prepare the chopped dough in a food processor - this will make it tender and crumbly.

Pour flour and coarsely chopped butter into the bowl of a food processor or blender.

Grind the ingredients until crumbly, and then add an egg and a pinch of salt to this crumb.

Turn on the combine again. The egg will hold the crumbs together - you should end up with a lumpy dough.

Gather the resulting dough into a ball, wrap it in cling film or a bag and place it in the freezer for 30 minutes.

During this time, prepare the filling and filling for the quiche.

Wash the champignons and cut into thin slices. Set aside 6-8 pretty slices to decorate the pie.

Heat the butter in a frying pan and fry the champignons over high heat. Mushrooms go very well with butter.

Peel and cut the onion into quarters of rings.

Add the chopped onion to the mushrooms, season everything with nutmeg, garlic, salt and pepper to your taste.

Fry the onions and mushrooms until the mushrooms are browned.

Finely chop the boiled chicken fillet.

Mix fried mushrooms with onions and meat.

To prepare the filling, grind the processed cheese and eggs in a blender.

Then add cream to this mixture.

Now start assembling the pie. Place the dough on a floured table and flatten it a little with your hand to make it easier to roll out.

Roll out the dough into a layer about 2 mm thick.

Carefully place this layer in the baking dish. It is best to use a springform pan. Since the dough itself is oily, the pan does not need to be greased with anything.

If the dough cracks at the edges while rolling, it’s okay - you can easily close them with your hands while placing them in the mold.

After placing the dough in the mold, press the sides and align them by cutting them with a simple or figured knife.

Place the filling inside the resulting “box”.

Then pour the cream mixture over the filling. Place the reserved champignon slices on top.

Bake Lauren's quiche for 45-50 minutes at 180 degrees. The creamy soufflé will rise slightly during baking. When you see that it is very brown on top, the cake is ready.

Allow the quiche to cool for 15-20 minutes before cutting into it.


You can prepare French pie Quiche with chicken and mushrooms for any holiday table. This is very tasty, as the pie combines a shortbread or puff pastry base along with a flavorful filling baked in cream.

Initially, such a pie began to be prepared in Lorraine, which is located in France. This is a very hearty dish, from which the aromas of French cuisine emanate. Now there are a lot of recipes for a pie called quiche. They come with different fillings and bases. Quiche with chicken and mushrooms can be made from puff pastry, but this article will describe a recipe for making a pie from homemade shortcrust pastry. The recipe that uses puff pastry is no different from the one described below. In addition, it is easier to buy puff pastry in a store than to make shortbread yourself. When preparing this dish with puff pastry, you can count on no worse results. It is necessary to prepare in the same cooking sequence, with the exception of the stages in which the technology for preparing the dough is described. Puff pastry for pie should be rolled out very thin.

The recipe for Quiche Lauren with chicken and mushrooms includes 3 main stages (presented below with photos): selection of ingredients, preparation of products for baking and baking itself. All these stages will be considered separately.


Selection of ingredients

All ingredients for preparing Quiche pie stuffed with chicken and mushrooms can be divided into 3 subcategories:

  • for preparing dough;
  • for preparing the filling;
  • for preparing the filling.

What products are needed to prepare the dough:

  • 2 cups flour (this is approximately 250 g);
  • 3/4 stick of butter;
  • one ;
  • a little salt.

What products are needed to prepare the filling:


  • 1 onion;
  • 0.3 kg chicken fillet;
  • 0.3 kg;
  • vegetable oil for frying;
  • a little salt and pepper.

What products are needed to prepare the filling:

  • 0.3 liters of low-fat (or medium fat) cream;
  • two chicken eggs.

All ingredients for preparing an open pie Quiche Lauren with chicken and mushrooms should be prepared in advance, even before starting the cooking process.

Preparing food for baking

The first step should be preparing the dough, since after kneading it needs to sit in the refrigerator for half an hour. To prepare the dough, mix slightly softened butter with flour. It is advisable to sift it first. Use your hands to grind the flour and butter into crumbly, greasy crumbs. You should not try to do this with a spoon or mixer. After the dry mass has acquired a homogeneous consistency, you need to beat an egg into it and finish the process of kneading the dough with your hands.

If salt is added to the dough, it should be mixed into the flour at the very beginning of kneading.

Cover the dough with film and place in the refrigerator for half an hour. The film will protect the surface of the dough from weathering.

The second step in preparing the quiche is preparing the chicken and mushrooms. The filling should be put into the pie in a ready-made form. Therefore, chicken fillet should be boiled.
To prepare mushrooms, peel and finely chop one onion, and then fry it in vegetable oil. Cut the mushrooms into slices and add to the onion fry.
When the mushrooms are ready, add the chicken fillet cut into pieces into the pan. Season the filling with salt and pepper and remove from heat when ready.

The third step is preparing the filling. Using a mixer, mix cream and eggs.
They should form a homogeneous mass.

Do not whip cream until foam forms. They should remain liquid.

The fourth step in preparing the mushroom quiche pie is preparing the baking dish. You can take either a round split or any rectangular shape. It must be covered with parchment paper. Moreover, it is advisable to grease the paper and sides of the mold with vegetable oil. After this, place the rolled out dough on the bottom of the mold.
In addition to the fact that it should completely cover the bottom of the mold, create small sides with your hands. The height of the sides should be at least 3 cm so that the filling does not leak out of the pie.

When the dough is distributed over the surface of the mold, you need to pierce it in several places with a fork to avoid swelling.

Baking

Place the crust without filling in the oven for 10 minutes at 200°C. Then put the filling on the crust, pour in whipped cream and bake for 25 minutes without changing the temperature.

According to the recipe, quiche Laurent with chicken and mushrooms should be left to cool in the pan.

Remove and cut once it has cooled down, since when hot it is so fragile that it is almost impossible to remove it from the mold without damage.

Video recipe for Quiche Lauren pie