Quiches: 4 Recipes That Will Bring You Easy Pleasure

Published by helene123

– September 16, 2022 at 4:30 pm

Do you no longer know how to cook? L’Étudiant Trendy offers you 4 quiche recipes, an easy-to-cook dish that only takes a few minutes to prepare!

Since the 19th century, quiche lorraine has been a French specialty. Over the years, many variations have been devised for this delicious tart. Easy and quick to cook, this makes it an ideal dish for all gourmets! L’Étudiant Trendy publishes 4 recipes to delight you. To enjoy alone (which can make several meals for you) or with a salad with your loved ones.

Quiche Lorraine

For 6 people:

  • 1 shortcrust pastry
  • 200 grams of bacon
  • 30 grams of butter
  • 3 eggs
  • 20 cl fresh cream
  • 20 cl of milk
  • nutmeg
  • salt
  • pepper

Preheat the oven to 180 degrees Celsius (thermostat 6). Spread the dough in a mold and fluff the bottom with a fork. Sprinkle with shavings of butter. Fry the bacon bits in a pan then pat dry with a paper towel. Take eggs, fresh cream and milk. Add the bacon bits. Season with salt, pepper and nutmeg. Pour over the dough. Cook for 45 to 50 minutes. This is ready!

Tuna and Tomato Quiche

For 6 people:

  • 1 puff pastry
  • 1 can 265 g natural tuna
  • 3 tomatoes, chopped
  • 4 eggs
  • 1 small spring onion, thinly sliced
  • 20 cl fresh cream
  • Grated cheese 150 grams
  • salt
  • pepper

Preheat the oven to 180°C (th. 6). Spread puff pastry in a pie pan. Prick the bottom with a fork. Cover it with parchment paper and a disk of dried beans and bake blind for 15 minutes. In a bowl, beat the eggs into an omelette. Add crème fraîche, salt, pepper and whisk again. Then add thinly sliced ​​onion and dried and crushed tuna. Take it all together. Remove the pie dish from the oven and pour the quiche mixture into it. Add the tomato slices that you quickly wiped on absorbent paper. Sprinkle quiche with grated cheese and bake for 20 minutes. Serve with a green salad or mixed salad. You can enjoy it both hot and cold.

Recipes found in Cuisine AZ

Zucchini and Goat Cheese Quiche

For 6 people:

  • 1 shortcrust pastry
  • 100 grams of goat cheese
  • 50 grams of grated cheese
  • 6 cherry tomatoes
  • 2 zucchini
  • 15 cl liquid cream
  • 3 eggs
  • 2 pinches of Provencal herbs
  • 2 tablespoons olive oil
  • salt
  • pepper

Preheat your oven to 200 degrees Celsius. Spread the shortcrust pastry in a pie dish and fluff the bottom with a fork. Wash the courgettes and cut them into very thin slices. Heat the olive oil in a frying pan and add the zucchini slices. Add Provencal herbs, salt and pepper. Cook over medium heat for 8 to 10 minutes, stirring often. Cut the goat cheese into small cubes. Crack the eggs in a bowl. Add cream, salt and pepper and whisk with a fork. Add the goat cheese and mix. Pour the mixture into the bottom of the pie. Arrange zucchini slices on top. Sprinkle with grated Gruyère cheese and arrange cherry tomato halves, cut side up. Bake at 200 degrees Celsius for about 30 minutes.

The recipe is available in Current Kitchen

Tomato Quiche

For 6 people:

  • 1 puff pastry
  • 5 tomatoes
  • 1 tablespoon mustard
  • 1 tablespoon fine semolina
  • 1 log of cheese
  • 50 grams of grated cheese
  • salt
  • pepper
  • Herbs of Provence

Preheat oven to medium temperature. Unroll the puff pastry. Place it in a floured pie pan. Prick the bottom with a fork. Brush with mustard and sprinkle with ground semolina. Peel the tomatoes and cut them into large pieces. Arrange them into pies. Salt and pepper. Sprinkle with grated Gruyère, garnish with a few slices of goat cheese and sprinkle with herbs de Provence. Bake the pie in a moderate oven for about 30 minutes.

Recipe found in Journal des femmes

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