Kitchen appliances and utensils:
- sieve;
- medium-sized bowls;
- fork;
- rolling pin;
- baking dish with a diameter of 22 cm;
- parchment paper;
- plastic bag;
- oven;
- pan;
- scapula;
- plate;
- fridge;
- serving dish;
- knife.
Ingredients
| Ingredients | amount |
| Wheat flour | 170 g |
| Ice water | 3 tbsp. l |
| Butter | 170 g |
| Cream | 200 ml |
| Chicken fillet | 2 pcs. |
| Chicken eggs | 2 pcs. |
| Hard cheese | 150 g |
| Onion | 1 PC. |
| Fresh dill | 7-10 branches |
| Salt | taste |
| Ground black pepper | taste |
Step cooking
Preparing the base for quiche (shortcrust pastry)
- Sift wheat flour (170 grams) into a medium-sized bowl. Add chilled butter (150 grams) and ice water (3 tablespoons) to the flour.
- Use a fork to turn the dough into crumbs.
- Then, crush the dough with your hand and form a ball, which is wrapped in a bag or cling film and put in the refrigerator for 30 minutes.
Cooking stuffing
- Pre-boiled chicken fillet (2 pieces) cut into large cubes and transfer them into a separate bowl.
- Peel and finely chop the onion head.
- Put the pan on the fire and add butter (20 grams) to it. Sauté the onion cubes until golden brown, occasionally stirring with a spatula.
- Transfer the fried onions in a bowl to the chopped fillet.
- Rinse and chop fresh dill (7-10 branches). Add it to the bowl.
- On a coarse grater, grate hard cheese (150 grams) and also add it to a bowl of chicken, onions and herbs.
- Beat in chicken eggs (2 pieces) and pour in the cream (200 ml). Mix well.
- Salt and add black ground pepper to taste. Stir again. The filling is ready.
We collect quiche for baking
- Sprinkle the tabletop with flour and roll out the dough using a rolling pin in a circle. Its size should be exactly on the form with small sides.
- Cover the mold with baking paper and transfer the rolled dough into a circle using a rolling pin. Gently spread the dough in shape and press the sides.
- Spread the whole filling evenly over the base of the cake.
- Send the cake to bake in an oven preheated to 180 degrees for 25 minutes.
- After time, remove the cake from the oven.
Decoration methods and presentation options
Kish is a popular dish of French cafes and restaurants. There it is served together with a salad as a snack in front of the main course for lunch, or as a brunch dish (lunch or early lunch). The quiche should always be warm or at room temperature, while the cake is slightly crispy.
If you want to give your quiche a French look, then serve it in a glazed ceramic form with a diameter of 20-25 cm. Unlike the French, Americans eat quiche at any time. You can also serve this hearty and delicious pie for breakfast, lunch or dinner, hot or warm. It is enough to remove the detachable form, transfer the quiche to a large dish and cut it into portions.
Video recipe
How to knead the dough for the base of the quiche and prepare a juicy filling, see the video.
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