French Quiche - 10 Best Open Pie Recipes
French open pie quiche is one of the few dishes that can be eaten both cold and hot. It will be "just right" for breakfast, lunch and dinner. You can enjoy it at home during family feasts and get-togethers, or you can take this pie with you to PICNIC.
What is a classic French quiche? It is an open pie made from chopped dough, rich in butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It is difficult to imagine how many variations of quiche there are today - the classic with smoked bacon, with ONION, GREENS, vegetables, mushrooms, fish and even... BERRIES!
Offers 10 of the best open pie recipes – from the classic Quiche Lorraine to the exquisite quiche with figs, almonds or raspberries. Let's experiment?
Classic Quiche Lorraine
250 g sifted flour
A pinch of salt
125 g chilled butter, coarsely grated
1 chilled egg
3 tbsp ice water
For the filling:
250 g smoked brisket
200 ml heavy cream
4 eggs
150 g grated Gruyère cheese
Salt, freshly ground black pepper to taste
A pinch of grated nutmeg
How to Make a Classic Quiche Lorraine:
1. For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film, put in the refrigerator for 1 hour.
2. For the filling: cut the brisket into small strips and fry.
3. Mix cream, 2/3 of grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Place the brisket in the egg-cream mixture.
4. Preheat the oven to 190 C. Roll out the dough, place in a tin with sides, prick with a fork. Bake for 15 minutes.
5. Take out the crust, put the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.
6. Classic quiche Lorraine is ready.
Bon appetit!
Quiche with sorrel, blue cheese and pepper
250 g sifted flour
A pinch of salt
125 g chilled butter, coarsely grated
1 chilled egg
3 tbsp ice water
For the filling:
400 g washed sorrel without stems
2 eggs
100 g blue cheese
1 large sweet red pepper
200 g heavy cream
2 tbsp butter
Salt, freshly ground black pepper to taste
How to Make Sorrel, Blue Cheese, and Pepper Quiche:
1. For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film, put in the refrigerator for 1 hour.
2. For the filling: simmer the sorrel in butter for 2 minutes to form a puree, season with salt and pepper.
3. Roll out the dough, place it in a tin with sides, and prick it with a fork.
4. Mix the sorrel puree with cream and lightly beaten eggs, spread the mixture on the cake base.
5. Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and place on the sorrel. Place the cheese, crumbled with a fork, on top.
6. Bake the pie for 30 minutes at 180C.
7. Quiche with sorrel, blue cheese and pepper is ready.
Bon appetit!
Italian quiche with tomatoes, basil and cheese
300 g flour
150 g chilled butter, coarsely grated
1 egg
8 tbsp ice water
A pinch of salt
For the filling:
300 g cherry tomatoes
300 ml heavy cream
2 chilled eggs
A bunch of green basil
50 g grated Parmesan cheese
A little olive oil
Salt and pepper to taste
How to Make Italian Quiche with Tomatoes, Basil and Cheese:
1. For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in film and put in the refrigerator for 1 hour.
2. Preheat the oven to 180C. Roll out the dough, place it in a round form with sides, prick with a fork.
3. Cut the tomatoes in half, place in another fireproof dish, add salt, pepper, and drizzle with oil. Bake for 25 minutes at the same time as the crust.
4. While the crust and tomatoes are baking, make the filling: mix the beaten eggs and cream, add salt, and chopped basil.
5. Sprinkle the crust with half of the parmesan, add the tomatoes, pour over the egg-cream mixture, and sprinkle with the remaining cheese again. Bake for 20-25 minutes.
6. Serve the pie with fresh basil leaves.
7. Italian quiche with tomatoes, basil and cheese is ready.
Bon appetit!
Onion quiche
For the test:
280 g flour
140 g chilled butter, coarsely grated
8 tbsp ice water
For the filling:
500 g small onions
2 eggs
300 ml heavy cream
150 g grated cheese (Cheddar)
1 tbsp butter
How to Make Onion Quiche:
1. Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
2. Cut the onions into half rings and fry in butter until golden brown.
3. Preheat the oven to 180C. Roll out the dough, place in a tin with sides, prick with a fork and bake for about 25 minutes.
4. Mix the beaten eggs, cream, half of the grated cheese, add the onion, salt and pepper. Place on the crust, sprinkle with the remaining cheese. Bake for 20-25 minutes until golden brown.
5. The onion quiche is ready.
Bon appetit!
Large quiche with young vegetables
For the test:
280 g flour
140 g chilled butter, coarsely grated
8 tbsp ice water
For the filling:
100 g young zucchini
85 g green beans
85 g fresh green peas
A small bunch of firm green onions with white bulbs
300 ml milk
1 1/2 tbsp flour
2 large eggs
100 g goat cheese
A few cherry tomatoes
2 tbsp butter
Salt and pepper to taste
How to Make a Large Quiche with Young Vegetables:
1. ZUCCHINI cut diagonally into slices, cut beans lengthwise and in half, chop onion, cut cherry tomatoes into quarters.
2. Heat butter in a saucepan and fry beans, zucchini, peas and green onions for about 5 minutes. Pour milk and add flour. Fry, stirring, until thickened. Cool slightly.
3. Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
4. Preheat the oven to 190C. Roll out the dough, place in a tin with sides, prick with a fork and bake for about 25 minutes.
5. Add beaten eggs to the fried vegetables, salt well, and place on the crust. Place cherry tomato quarters and goat cheese pieces on top. Bake for about 40 minutes.
6. A large quiche with young vegetables is ready.
Bon appetit!
Smoked Salmon Quiche
For the test:
280 g flour
140 g chilled butter, coarsely grated
8 tbsp ice water
For the filling:
350 g new potatoes
A small bunch of dill
Zest of 1 lime
200 g smoked salmon
2 eggs
300 ml heavy cream
How to Make Smoked Salmon Quiche:
1. Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, place in a tin with sides, prick with a fork and bake for about 25 minutes.
3. Peel the potatoes, cut into slices and boil until half-cooked, chop the dill, cut the salmon into thin strips.
4. Mix beaten eggs with cream, dill, add grated zest, salt and pepper.
5. Place half of the potatoes on the crust, alternating with pieces of fish. Pour 2/3 of the egg-cream mixture, place the remaining potatoes and fish, pour the rest of the cream.
6. Bake at 180C for about 30 minutes.
7. The smoked salmon quiche is ready.
Bon appetit!
Quiche with onions-leeks and mushrooms
For the test:
280 g flour
140 g chilled butter, coarsely grated
8 tbsp ice water
For the filling:
4 leeks
250 g chopped mushrooms (champignons, oyster mushrooms)
2 eggs
300 ml heavy cream
150 g grated Gruyère cheese
2 tbsp butter
How to make quiche with ONION-leeks and mushrooms:
1. Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, place in a tin with sides, prick with a fork and bake for about 25 minutes.
3. Heat butter in a saucepan and fry the leek sliced into rings until soft, increase the heat and add the mushrooms. Cool slightly.
4. Beat the eggs, add cream and onion-mushroom mixture, half of the grated cheese, salt, pepper, put the filling on the crust and sprinkle with the remaining cheese.
5. Bake the pie for 25-30 minutes.
6. Quiche with ONION-leeks and mushrooms are ready.
Bon appetit!
Quiche with figs and blue cheese
For the test:
300 g flour
180 g chilled butter
100 g ground walnuts
1/2 teaspoon salt
2 yolks
3 tbsp ice water
For the filling:
3 eggs
2 tbsp butter
400 g chopped shallots
1 1/2 tbsp thyme leaves
200 g sour cream
200 ml heavy cream
140 g blue cheese
3-4 figs, halved
How to Make Fig and Blue Cheese Quiche:
1. For the dough: place flour, salt and butter cubes in a food processor, pulse, add walnuts. Beat yolks with 3 tbsp water, add to dough. Roll out dough, place in a round mold and refrigerate.
2. For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add the thyme. Cool slightly.
3. Beat the eggs, mix with cream and sour cream, add salt, pepper, crumbled cheese. Mix with ONION.
4. Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.
5. Fill the crust with filling, place the halves on top FIGS cut side up, sprinkle with thyme and bake for about 1 more hour.
6. Quiche with figs and blue cheese is ready.
Bon appetit!
Quiche with spinach and anchovies
For the test:
280 g flour
140 g chilled butter, coarsely grated
8 tbsp ice water
For the filling:
150 g young potatoes
200 g young spinach
300 ml heavy cream
2 large eggs
A handful of grated Parmesan cheese
10 canned anchovies in olive oil
How to Make Spinach and Anchovy Quiche:
1. Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, place in a tin with sides, prick with a fork and bake for about 25 minutes.
3. Boil the potatoes in their skins until half cooked, peel and cut into slices.
4. Place the spinach in the microwave for 2 minutes, cool slightly and chop.
5. Mix cream, eggs, 2/3 of the cheese. Finely chop half of the anchovies and add to the potatoes and spinach. Season generously with pepper. Spread the green filling over the crust, pour in the creamy mixture, top with whole anchovies and the remaining cheese.
6. Bake the pie for 40 minutes.
7. The spinach and anchovy quiche is ready.
Bon appetit!
Raspberry, Ricotta and Almond Quiche
For the test:
280 g flour
140 g chilled butter, coarsely grated
8 tbsp ice water
For the filling:
300 g fresh raspberries
A small bunch of mint
200 g heavy cream
2 eggs
150 g unsalted ricotta cheese
A handful of almond flakes
1 tbsp liquid honey
How to Make Raspberry, Ricotta, and Almond Quiche:
1. Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.
2. Preheat the oven to 190C. Roll out the dough, place in a tin with sides, prick with a fork and bake for about 25 minutes.
3. Chop 3/4 of the mint leaves. Mix the beaten eggs, crumbled ricotta, cream and chopped mint, add HONEY.
4. Place the raspberries in an even layer on the cake base, carefully pour in the cream mixture and sprinkle with almond flakes.
5. Bake the pie for 35-40 minutes. When serving, garnish with fresh mint leaves.
6. The raspberry, ricotta and almond quiche is ready.
Bon appetit!
