Kish - make tasty and easy

If you decide to pamper your family with something new and tasty, but do not know what else to invent, then try to cook a kish-a French flavored pie. It is very simple to prepare and versatile in use dish: it is perfectly absorbed in hot and cold form, perfectly combined with breakfast, lunch and even dinner.

Any housewife, even the most inexperienced, will be able to create such a small masterpiece of French cuisine, besides, the kish is a wonderful field for fantasies and experiments, as it can be prepared with a variety of fillings.

With asparagus

If you are interested in how to cook a cake pie, then we have specially prepared for you several interesting options that will help you to do it quickly, simply and, importantly, very tasty. But first, some useful information.

This recipe, as we have already said, came to us from France, and to be precise, from a specific region in the north-east of the country called Lorraine.In those days, almost all the pies that were served on the table even for the most privileged persons were open-type and were prepared from the simplest dough.

The basis for it was flour and water, everything was kneaded in the form of a scone, which was decorated with slices of bacon, bacon trimmings or some kind of vegetables.

With chicken

So the quiche Loren pie appeared, which still continues to delight the common people with its taste qualities. Today, this ready-made dish is an unsweetened open cake or flat cake, which is filled with various kinds of meat, poured with a mixture of cheese and eggs, sometimes decorated with vegetables.

By the way, sometimes the dough for such a cake is replaced with yeast, although the result is somewhat distant from the original performance, but, nevertheless, from this it loses its charm.

It is necessary to cook such a dish once, as it becomes a favorite with the hostess, because here you can use practically everything that was left in the refrigerator as a filling. And tasty, and economical!

Cooking classic quiche Loren from smoked bacon

For the dough we need:

  • wheat flour - 250 g;
  • egg - 1 piece;
  • chilled butter - 125 g;
  • a pinch of salt.

For filling:

  • smoked bacon - 250 g;
  • eggs - 4 pcs .;
  • rich cream - 200 ml;
  • hard cheese - 150 g;
  • salt, pepper to taste, a pinch of grated nutmeg.

First you need to knead the dough: sift the flour so that it is saturated with oxygen, and then mix it in a separate container with salt. Pre-chilled butter is rubbed on a large grater, and then the resulting flakes are added to the flour.

There we send a chilled egg, three tablespoons of ice water. All thoroughly mixed and begin to knead the elastic ball of dough. When it is ready, wrap it in a food film and remove the "rest" for 1 hour in the refrigerator.


At this time, you can do the filling: smoked chicken should be cut into small strips, and then lightly fry. After that, mix the cream with most of the hard cheese, grated on a coarse grater, mix and add into the total mass of slightly beaten eggs. Next, season the stuffing with nutmeg, salt and pepper, and lay it in toasted bacon.

Then turn on and heat the oven to a temperature of 190 °. At this time we roll the dough into a layer, decorate it along the contour with the bumps,do some punctures with a fork in the center. Put it on a pre-greased baking sheet and bake for 15 minutes.

After the time has expired, remove the stuffing evenly, put the filling on top, sprinkle with the remaining grated cheese and bake our cake for about 30 minutes.

Recipe for french fries with salmon and broccoli

For the test:

  • wheat flour - 300 g;
  • egg - 1 piece;
  • butter - 150 g;
  • salt to taste

For filling:

  • broccoli (fresh or frozen) - 300 g;
  • salmon steak - 300 g;
  • hard cheese 150 g;
  • salt and pepper to taste.

To fill:

  • eggs - 2 pcs .;
  • cream (low-fat, 10%) - 200 ml;
  • garlic - 2 cloves;
  • salt to taste

At the first stage, as in the previous recipe, we harvest the dough, the technology remains the same, so we will not retell it again. While the dough went to “rest” in the fridge, we begin to prepare the pouring and filling for our pie.

For this, broccoli is poured into a slightly salted boiling water, boil them there for just a couple of minutes, and then pour the water into a colander, leave the broccoli to cool. Cut the fish into small pieces, rub the cheese on a coarse grater, mix it together with broccoli and salmon, add some salt and add black pepper.


Then go to the pot: beat the eggs slightly and mix with cream.There we also add, skipped through garlic press, garlic, add spices to taste. We roll the cooled dough into a layer, lay it out in a round shape, distribute it along the bottom evenly, gently decorating the edges of the dough with bumpers.

The height of such sides should not exceed 3-4 cm. The oven is heated to 190 ° -200 °, we send the cake in it for 15 minutes. When our base is ready, take it out of the oven and lay out the filling first, and pour the prepared filling on top. Bake the dish should be at 180 ° for 40 minutes.

Vegetable Pie with Cheese and Basil

For the test:

  • wheat flour - 250 g;
  • egg - 1 piece;
  • chilled butter - 125 g;
  • salt to taste

For filling and pouring:

  • Parmesan cheese - 50 g;
  • eggs - 2 pcs .;
  • cherry tomatoes - 300 g;
  • fat cream - 300 ml;
  • green basil - bunch;
  • olive oil, salt, pepper.

The process begins with the preparation of the dough (see above). When the dough is removed in the fridge, we begin to prepare the filling: cut the tomatoes in half, add some salt and add some pepper, sprinkle with olive oil on top.

When the dough is infused, preheat the oven to 180 °, roll out the dough and lay it into a round shape, frame the sides.We send the cake in the oven at the same time with the tomatoes, which must be laid out in a separate fireproof dish. We bake them for 25 minutes.

At this time, we fill it up: beat the eggs slightly and mix them with cream, add chopped basil and salt. The finished cake is pulled out and sprinkled with a half of grated parmesan, spread the tomatoes, and pour over the prepared egg-basil mixture from above, sprinkle all the cheese again. Bake for another 25 minutes.

Cook the quiche and eat with pleasure!

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