Recipe: Quiche Laurent – ​​jellied pie with smoked chicken and sweet peppers

Among homemade baked goods, products with complex combined fillings always stand out. Pie with chicken and mushrooms belongs precisely to this category, which requires a careful approach to preparing the filling.

A photo recipe that illustrates the sequence of steps will help you make a delicious pie with mushrooms and chicken. And there really are some on this page. Here you can also find other instructions on how to prepare a pie with mushrooms and chicken at home. Baking options with the addition of different products are offered. Choose a suitable recipe for chicken pie with mushrooms and experiment, surprising your household with its unusual, delicious taste. And each recipe with a photo will show chicken pie with mushrooms in a ready-made form, served for serving.

Recipe for layer pie with chicken and mushrooms

The ingredients for this recipe for layer pie with chicken and mushrooms are the following products:

1 kg of unleavened puff pastry.

Filling:

• 500–600 g boiled chicken or turkey meat,
• 2 eggs,
• 2 cups white sauce,
• 1 glass of cream,
• 50 g dried white mushrooms or 10 large fresh champignons,
• 2 glasses of cognac.

White sauce:

• 1 tbsp. l. butter,
• 1 tbsp. l. premium wheat flour,
• 2 cups chicken broth.

Lubricant : 1 egg.

Cooking method.

Roll out the puff pastry to a thickness of 7–8 mm, put the filling in an even layer, cover with the top layer of dough, pinch the edges, prick with a fork, brush with egg, bake.

Sauce: heat good quality butter in a frying pan. When the butter has dissolved, add the wheat flour and, stirring continuously, bring the mixture and flour until smooth. Then gradually pour in the chicken broth in a thin stream. With continuous stirring, bring the sour cream until thick and season with salt.

Filling: add cream and 2 yolks to the white sauce, mix well. Then add boiled, very finely chopped white meat of chicken or turkey, boiled and also finely chopped porcini mushrooms or champignons and, with continuous stirring, bring over low heat until thickened, then cool. Add 2 glasses of cognac or rum to the chilled filling, season with salt and nutmeg.

Bake the pie at 240°C until browned. The readiness of a puff pastry pie can be determined as follows: if you lift the corner of the pie with a knife or spatula and it does not bend, it means that the dough is well baked - the pie is ready.

Serve the layer cake in the count's style with noble drinks to the festive table, its taste is magical.

Yeast pie with chicken and mushrooms

Yeast pie with chicken and mushrooms is prepared using a special dough, for which we take:

• 4 cups flour,
• 2 tbsp. l. Sahara,
• 4 eggs,
• 1 tsp. salt,
• 50 g butter,
• 1 tbsp. l. sunflower oil,
• 5 g dry yeast,
• 1 glass of milk.

Filling:

• 1 kg of fresh mushrooms (400 g boiled),
• 2–3 dried mushrooms (white, boletus),
• 300 g chicken fillet,
• 3 onions, 1 tbsp. l. butter,
• salt,
• pepper,
• dill and parsley.

Cooking method.

Mix flour with yeast. Heat the milk to 40 °C, dissolve salt and sugar in it and pour into the flour. Add 3 eggs and mix. Add melted butter and knead the dough. If it is a bit thick, add milk; if it is runny, add flour.

The finished dough should stick well to your hands and the walls of the dish.

Add vegetable oil last. Cover the dough with plastic wrap and let it proof.

Filling: Crush dried mushrooms into powder. Boil fresh mushrooms and drain in a colander. Boil the fillet and chop into small pieces. Chop the onion, fry it until golden brown, add boiled mushrooms and mushroom powder. Pass through a meat grinder. Add white sauce.

When the dough has risen, divide it into 3 parts - two identical and one smaller for decoration. Place the dough on a greased baking sheet, cover with plastic and leave to rise.

1. Roll out the dough, add the filling, level the dough into a rectangle, pinch the edges, turn the seam side down and place on a greased baking sheet. Let stand for 15 minutes.
2. Whisk the yolk, add 0.5 tsp. water and grease the kulebyaka.
3. Cut out decorative decorations from well-rolled dough using molds or a knife.
4. Place them on a surface greased with yolk and brush on top.
5. Use a fork or a wooden pin to make several punctures on the top and sides of the kulebyak.
6. Place the kulebyaka in a preheated oven and bake for 35 minutes at 180°C.
7. When ready, remove from the oven, cover with a napkin and leave to cool for 20 minutes.

Pie with rice, chicken and mushrooms

Pie dough with rice, chicken and mushrooms: 500 g flour, 3 eggs, 100 g margarine, 30 g yeast, 1 glass milk, sugar, salt.

Filling:

• 200 g rice,
• 4–5 dried mushrooms,
• 100 g boiled chicken fillet,
• 2 onions,
• 50 g margarine,
• pepper,
• salt.

Sauce:

• 1 tbsp. l. flour,
• 1 glass of mushroom broth,
• 100 g sour cream,
• parsley.

Cooking method.

Sift the flour, pour in warm milk with diluted yeast, mix, cover with a napkin and leave to proof. Add the yolks, mashed with a pinch of sugar and salt, and knead the dough, pouring in the melted margarine. Cover and place in a warm place. When the dough has risen, roll it out to a thickness of 1.5 cm in the shape of a rectangle, place the filling along it (closer to the edge), and pinch the edges of the pie. Transfer to a greased sheet and let rise. Brush with egg white, pierce deeply with a fork and bake in a hot oven for 35–40 minutes. Serve hot, topped with butter or sauce.

Filling: mix boiled rice with onions fried in margarine, thinly sliced ​​boiled mushrooms, meat, salt and pepper.

Sauce: lightly fry the flour in fat, pour in the mushroom broth, add salt, pepper, chopped parsley (can be dried), boil, remove from heat and add sour cream.

Braided pie with mushrooms, chicken and broccoli

This incredibly hearty and tasty appetizer pie with chicken, mushrooms and broccoli can rightfully be considered the “highlight of the feast.” It can be served with light soup, broth or tea.

Compound:

• For the test:
• 450 g flour,
• 20 g fresh yeast or 7 g dry yeast,
• 225 ml milk,
• 50 g butter,
• 2 tsp. Sahara,
• 1 tsp. salt.

For filling:

• 200 g mushrooms,
• 150 g boiled chicken fillet,
• 300 g broccoli,
• 150 g cheese,
• 1 tbsp. l. mustard,
• 1 egg
• salt,
• ground black pepper.

Preparing the braided pie:

Dissolve yeast in warm milk, add sugar, stir and leave until foam appears (about 10–15 minutes).

Combine the sifted flour with salt, pour in the prepared dough and melted butter (it should not be hot, otherwise the yeast may die), knead into a smooth, non-sticky dough.

If necessary, add more flour, but be careful not to make the dough too stiff. Cover it with a napkin and place in a warm place to rise for about 1 hour. During this time, the dough should increase in volume by 1.5–2 times.

To prepare the filling, divide the broccoli into florets and blanch in boiling salted water for 4–5 minutes.

Then place in a colander, rinse with cold water and let the water drain.

Cut the mushrooms and boiled fillet into cubes, add broccoli florets, grated cheese, beaten egg with mustard, salt and pepper, mix gently.

Knead the finished dough and roll it into a rectangular layer measuring approximately 30x40 cm.

Place the filling in a strip along the middle of the rectangle. Cut the loose dough on both sides of the filling into strips 2–3 cm wide. Alternately wrap the strips over the filling on both sides, laying them in the form of a “braid.”

Place the braided pie on a baking sheet lined with oiled parchment and place in a warm place to proof for 30 minutes. Bake the pie in a preheated oven at a temperature of no more than 190 °C until golden brown (35–45 minutes).

Lavash pie with chicken and mushrooms

In order to prepare pita pie with chicken and mushrooms, you need to take the following ingredients:

• 3 sheets of pita bread
• 200 g hard grated cheese
• 150 g chicken fillet or chicken fillet
• 100 g boiled butter or champignons
• 5–6 potatoes
• 100 g green onions
• 3 eggs
• 2–3 tbsp. spoons of sour cream or mayonnaise
• 2 tbsp. spoons of milk
• 100 g butter
• vegetable oil - for greasing the mold
• pepper and salt - to taste

Prepare mashed potatoes with some butter, 2 beaten eggs and 2-3 tbsp. spoons of mayonnaise or sour cream. Finely chop the green onions and mix with mashed potatoes. Season the resulting filling with salt and pepper, add boiled mushrooms and mix thoroughly.

Place one sheet of lavash in a mold greased with vegetable oil. Place the potato filling with mushrooms on top, chicken fillet (chopped into small pieces) on top, cover with a second sheet of pita bread and sprinkle with grated cheese. Then place the third sheet of pita bread and brush it with the remaining egg beaten with milk.

Bake in the oven until golden brown at medium temperature. Grease the finished hot pie with the remaining butter and place in the turned off oven until it cools.

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.

Snack pie with chicken and mushrooms topped with cream

We start preparing the pie with chicken, mushrooms and cream from the dough, for which you will need the following products:

• 250 g flour
• 20 g yeast
• 50 ml warm water
• salt - to taste

To fill the snack pie with chicken and mushrooms, take the following ingredients:

• 350 g chicken fillet
• 200 g boiled chanterelles
• 150 g lard with meat streaks
• 400 g boiled potatoes
• 1/2 head of savoy cabbage
• 1 onion
• 200 g sour cream
• 100 g of any grated cheese
• 2 eggs
• 2 tbsp. spoons of vegetable oil
• pepper and salt - to taste

Sift the flour into a bowl and make a well in it. Add the crumbled yeast, mix with 50 ml of warm water and a small amount of flour. Cover and leave for 30 minutes. Then knead the dough by adding the rest of the flour, 75 ml warm water and salt. Cover the resulting dough and leave for 30 minutes.

To make the cabbage filling, remove the rough leaf veins. Blanch the leaves, drain in a colander and rinse with cold water. Cut the leaves and lard into strips. Cut the potatoes into small cubes.

Chop the onion and simmer in vegetable oil. Add lard, chopped fillet and fry everything thoroughly, after 15 minutes add mushrooms, mix everything and fry. Then mix with potatoes and cabbage. Season the resulting filling with salt, pepper and mix thoroughly.

After this time, knead the dough again and place it in a greased mold. We prepare this pie with chicken and mushrooms with filling: to do this, mix eggs, sour cream, cheese, salt and pepper everything. Place the filling on top of the dough and pour the resulting sour cream mixture over it. Bake in the oven for 25 minutes at 200°C.

French pie with chicken and mushrooms

Ingredients for making French pie with chicken and mushrooms - the following products:

• Chicken fillet – 300 g
• Champignons – 400 g
• Hard cheese - 100 g
• Wheat flour - 2 cups.
• Chicken egg (1 - in the dough, 2 - in the filling) - 3 pcs.
• Butter - 200 g
• Cream - 200 g
• Greens (onion, parsley)
• Salt (to taste)

1. Chop flour and butter to form crumbs. Add the egg and knead the dough.
2. Cut the chicken fillet into small pieces and fry in vegetable oil until golden brown.
3. Add chopped mushrooms to the chicken, add a little water, add salt and simmer until done.
4. Place the dough in a baking dish, pierce the dough with a fork and bake in an oven preheated to 200°C for 10 minutes.
5. Lightly beat the eggs with cream and a pinch of salt.
6. Place the filling into the dried dough, pour in cream, sprinkle with grated cheese and chopped herbs. Bake in the oven for 30-40 minutes at 200°C.

Serve warm.

Quiche with chicken and mushrooms: a real French recipe

Quiche is a mixture of pie, casserole and soufflé, captivating with its taste and ease of preparation. It only takes one bite to fall in love with this French dish.

Quiche (from the French quiche - pie) is a French dish invented in Germany. Thrifty and inventive German bakers did not want to throw away the leftover dough when making bread and began to use it as a base for the pie. Everything that came to hand went into the filling.

The sophisticated French changed the ingredients, made the dough more crumbly and the filling more airy.

Now this hot snack is known and loved outside of its native countries. And there are plenty of dish options. Lifehacker prepared the most popular and affordable - quiche with chicken and mushrooms.

Recipe for kurnik pie with chicken and mushrooms

• Yeast dough – 400 g,
• 100 g boiled champignons,
• chicken – 1 pc.,
• buckwheat – 600 g,
• eggs – 6 pcs.,
• butter – 200 g,
• chopped parsley or dill - 1/2 cup

This recipe for kurnik pie with chicken and mushrooms falls into the category of medium complexity, so read the instructions carefully.

Boil the chicken in a small amount of water, cut into small pieces, separate from the bones.

Grind the cereal with 1 raw egg, dry, rub through a sieve.

Cut the mushrooms into small pieces and mix with the chicken fillet.

Boil 1.5 cups of water with 2 tablespoons of oil, add the cereal and immediately stir well so that there are no lumps, cook for 5-10 minutes, put in the oven until slightly dry, combine with chopped hard-boiled eggs and chopped herbs, add salt to taste .

Place a sour dough flatbread on a metal dish, put half of the cooked minced meat on it, and cut the chicken with mushrooms on top, cover with the rest of the minced meat and before putting in the oven, sprinkle with more chopped herbs, and pour a glass of chicken broth into the middle, cover with another flatbread, moisten with egg and bake.

Classic Quiche “Lauren” with chicken

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.

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!

• Recipe author: Gorshochek.by
• Category: Pies and buns
• Cooking method: Boiling; Kneading; Roasting; Baking
• Recipe cuisine: French
• After cooking you will receive: 7 servings
• Preparation time: 15 min
• Cooking time: 1 hour 15 minutes
• Total time: 1 hour 30 minutes

Diet pie with chicken and mushrooms

Ingredients for the recipe for diet pie with chicken and mushrooms:

filling

• chicken fillet 350 gr
• champignons 300 gr
• fresh or frozen spinach 200 g
• onion 1 pc.
• olive oil 1-2 tablespoons
• low-fat cheese 40 gr

for test

• wheat bran 80 grams
• 3 eggs (of which 1 is a whole egg, the rest is just white)
• low-fat cottage cheese 200 grams
• baking powder for the dough

How to prepare a diet pie with chicken and mushrooms in your home kitchen is written below.

Boil the chicken breast in lightly salted water for 20 minutes. Cut the finished meat into cubes.

Finely chop the onion and fry in olive oil. You can take any mushrooms for cooking, store-bought or forest champignons, and cut them into slices. Add to the fried onions. Cook over medium heat until mushrooms are tender, about 10 minutes. While the mushrooms are cooking, rinse the spinach, shake off excess water, cut into small pieces and add to the pan with the mushrooms and add salt. When the spinach is hot and loses volume, turn off the heat under the pan.

For the dough, mix eggs with cottage cheese, add a pinch of salt. Add bran, salt, baking powder to the cottage cheese and mix thoroughly.

Grease a mold with a split side with oil, lay out the dough, leveling it with your hands, and make a low side.

To prevent the dough from sticking to your hands, grease them with oil. Layer mushrooms with spinach, then pieces of chopped breast.

Place the final layer of finely grated cheese.

Bake the diet pie in an oven preheated to 180 C for 30 minutes.

When the cheese has melted and the dough begins to brown, the pie is ready. The pie can be eaten either warm or cold. Bon appetit.

Quiche with chicken and mushrooms

An open French pie made from shortcrust pastry filled with chicken fillet, mushrooms and onions, as well as creamy cheese filling. Quiche with chicken and mushrooms turns out tasty and satisfying.

Prepare the necessary ingredients for the chicken and mushroom quiche pie. Boil the chicken fillet until fully cooked in advance and let it cool completely. Soak dried mushrooms (if using) in water for several hours or overnight. Then rinse and boil in clean water for 30 minutes.

How to cook quiche with chicken and mushrooms:

To prepare the shortcrust pastry, sift the flour and salt into the bowl of a food processor or bowl. Add cubes of cold butter. With quick movements, rub the butter and flour into crumbs.

Pour in cold milk.

Knead the dough quickly. There is no need to knead the shortbread dough. As soon as it starts to form a lump, stop stirring.

Roll out the finished dough and place in a mold (diameter 22-24 cm). Prick the surface of the dough with a fork and place it in the freezer for 15-20 minutes.

After this, cover the surface of the dough with a sheet of parchment and place a load (beans, peas, etc.) on top. Bake the pie base in a preheated oven at 180 degrees for 15 minutes.

Then remove the weight and continue baking the shortbread base for another 10 minutes.

Prepare the mushroom filling for the quiche pie. Dice the onion and cut the champignons into small slices.

Fry the onion in a small amount of vegetable oil for 5 minutes. Add the mushrooms and cook until all the liquid has evaporated.

Chop the boiled wild mushrooms further, if necessary, and add to the pan with the champignons. Also add salt and pepper to taste. Fry everything together for another 5 minutes.

At the very end, add finely chopped dill to the mushroom filling, stir and turn off the heat. Let the mushroom filling cool completely.

Prepare the filling. Mix cream with eggs, salt and pepper.

Grate the cheese on a fine grater and add to the creamy-egg mixture.

Assemble the chicken and mushroom quiche. Cut the boiled chicken fillet into slices and place on a baked shortcrust pastry base.

Next add the cooled mushroom filling.

Then pour in the cream cheese mixture and spread it, if necessary, over the entire surface with a spatula.

Bake the quiche with chicken and mushrooms in the oven at 180 degrees for about 25-30 minutes. The filling should set and brown.

Serve quiche with chicken and mushrooms warm or cooled. It is best to complement the quiche with a salad of fresh vegetables. Bon appetit!

I have prepared it. I took all the ingredients according to the recipe and multiplied by two, since I made a whole baking sheet

It's really, really tasty! Everything worked out, thanks for the recipe! It turned out tastier than what is served in restaurants, the whole family is delighted! The only thing I didn’t do according to the recipe was that I didn’t cool the dough in the baking dish, I just cooled it in a lump in film, then rolled it out on baking paper and placed it on a baking sheet on the same paper. Next, follow the recipe.

Pie Lorraine with chicken and mushrooms

The dough for Lorraine pie with chicken and mushrooms is very simple in composition:

• 50 gr. butter:
• 1 egg.
• 3 tbsp. spoons of ice water:
• 1 cup flour (for me this equals 200 g)
• A pinch of salt

The filling is more complicated:

• 300 g boiled chicken fillet (can be replaced with lean ham)
• 400 g mushrooms (I used wild mushrooms, but you can use champignons)
• 200 g eggplants
• 100 g onion
• 1-2 tbsp. spoons of vegetable oil
• Salt to taste

The filling sauce is the main “trick”:

• 150 g heavy cream (at least 20% fat)
• 150 g hard cheese
• 2 eggs
• 1 teaspoon nutmeg
• Black pepper - to taste

Preparing the dough:

Grind the butter with the egg, pour in the water and add the sifted flour mixed with salt. Knead the dough until smooth, wrap it in a bag and put it in the refrigerator for 30-40 minutes.

Preparing the filling:

1. Boil the chicken, cool and chop finely.
2. Peel the eggplants, cut into thin slices, add salt and leave under pressure for 20 minutes to release the bitter juice. Then wash off the juice and salt.
3. Finely chop the onion and fry in oil, add finely chopped mushrooms, fry for 10 minutes. Add eggplant and chicken and fry for another 10 minutes.
4. Mix and salt the filling.
5. Prepare the filling sauce:
6. Add cream, finely grated cheese, black pepper and nutmeg to the beaten egg, mix everything carefully with a spoon.
7. Place the dough in a pan greased or lined with parchment paper (I used a springform pan with a diameter of 29 cm), and make sides. We spread the filling and distribute the sauce on top. If you think it is too runny, don’t worry, it will thicken considerably during the baking process.
8. Bake in the oven for 35-40 minutes at 180 degrees. Readiness is easily determined by the golden edges of the dough and golden brown crust.

How to cook Laurent pie with chicken and mushrooms according to a step-by-step recipe with photos

I really love savory pies, but, ironically, they are the ones I don’t know how to cook at all.
Sometimes with “napartachu” filling, sometimes with dough. Once I had tea with my mother-in-law, and she treated me to a wonderful Laurent pie with broccoli, chicken and champignons. Very tender and satisfying creamy pastries, I must say. And there is absolutely nothing complicated in cooking, even for me everything turned out great on the first try. With a minimum of time and skills, you get a kind of “semi-closed” pie on a puff base. Kitchen appliances and utensils: oven with temperature control, gas or electric stove, large bowl (convenient for kneading dough), fork, whisk and spoon, cling film, 2 deep plates for filling elements, cutting board, knife and fine grater, 2 frying pans, baking dish and parchment paper.
If you have all this at hand, you can safely go shopping for ingredients for making a pie!

Ingredients

How to choose the right ingredients

The most important thing about ingredients is to choose the right products . They must be of high quality and fresh, then the dish will definitely work out.

• Eggs. When buying in the market, check the expiration dates. If you take it by hand or at the market, make sure that the shell is clean and without cracks. There's nothing inside a good, fresh egg that won't move around when you shake it over your ear.
• Dairy products. When buying butter, cream and cheese in a store, make sure that they are stored in the refrigerator, pay attention to the expiration date, the integrity and cleanliness of the packaging. There should be no white coating on a piece of cheese. When choosing such products at the market, pay attention to the cleanliness of the saleswoman’s hands and the storage conditions of the goods.
• Flour. Check the expiration dates - and the flour has them. Inspect the packaging for damage - if there is any, the flour has already absorbed excess moisture and is not suitable for dough.

• It is advisable to choose fresh, chilled chicken fillet . It should be a delicate light brick shade, quickly restore its shape when pressed, and not ooze ichor. There should be no specific odors present. If you take frozen, make sure that there is little ice in the package. A large amount of it is a sign that the meat has been thawed several times and can no longer be considered suitable.
• When choosing champignons, look at their appearance . The hat should be white, elastic, the plates should have a characteristic brown hue. Do not buy suspicious mushrooms at the market - you may get a toadstool, do not risk the health of your family.
• The onion should be medium in size - this way it is less likely that it will be rotten inside. The husk should be golden and shiny, and the vegetable itself should be firm.
• It's best to buy fresh broccoli when it's in season . The inflorescences should fit tightly to each other, and there should be no spots on them. The leg should be firm. If it's not the season, buy frozen. It’s like with fillet – there should be a minimum of ice in the package.
• When choosing a package of pepper or spices, pay attention to its integrity and the date of final consumption.

Step-by-step preparation

Pre-boil 400 g of chicken fillet until cooked. I did this in the morning - this way it will have time to cool down and it will be easy to cut.

Preparing the dough:

1. Beat 1 egg into the dough bowl and scramble it a little with a fork.

2. Add salt to taste, 50 g butter, 45 ml water.

3. Mash it with a fork and add flour little by little.

4. Whisk the dough until you have added all 200 g of flour.

5. After this, you need to finally knead it by hand. It turned out to be very elastic and didn’t even stick to my hands.

6. Now the dough needs to be wrapped in cling film and put in the refrigerator for half an hour - this is the secret of its “flakyness”. And while it is “cooling” there, you can have time to prepare the filling. I get it on time.

Let's prepare the filling:

1. First of all, you need to cut up the chicken. I cut it into cubes, and you can cut it however you like. Place it on the prepared plate.

2. Take 150-200 g of broccoli. I bought it fresh. In this case, it needs to be beautifully cut into inflorescences - this way it will decorate the dish.

3. Simmer the broccoli a little in a frying pan with vegetable oil. Lightly salt.

4. All 350 g of champignons need to be cut as you like. I didn’t try to split hairs and cut it into cubes.

5. After this, place the mushrooms in a hot, dry frying pan and let the excess moisture evaporate.

6. While the mushrooms are cooking, finely chop an onion weighing about 100 g. When the mushrooms are dry (it took me about 10 minutes), add a little vegetable oil and onion.

7. Now fry until done (another 5-7 minutes).

8. The finished mushrooms need to be sent to the chicken, add a little salt to the filling, mix, pepper and add spices to your taste. I used Provençal herbs.

9. Grate 150-200 g of cheese onto a fine grater.

It's time to “sculpt” our pie:

1. Line a baking pan with parchment paper, take the remaining 10 g of butter and coat it.

2. Take the dough out of the refrigerator, spread it with your hands along the bottom of the mold, make small sides. I didn’t think it would work out, but the dough is very elastic, so everything worked out without much difficulty.

3. Break two eggs into the remaining plate, pour in 250 g of cream, add a little spices and salt.

4. Add the grated cheese and mix it all with a fork - this is our filling.

5. Place the filling on the prepared dough and gently spread with a spoon.

6. Arrange the chopped broccoli florets nicely.

7. Pour in the filling and spread it out with a spoon.

8. Place the pie in the oven preheated to 180°C for 35-40 minutes (it all depends on your oven, I waited 40 minutes). Well, that's all, the Laurent pie is ready!

How to decorate a dish

In principle, I like this pie just the way it is. During the baking process, the broccoli rises a little above the cheese crust and the dish looks elegant, somewhat reminiscent in appearance of a Tyrolean pie. But my mother-in-law likes to decorate it with chopped fresh herbs. To do this, she uses sprigs of curly parsley and dill.

How to serve the pie

This dish is best served with sweet tea. This makes a great afternoon snack or end to dinner. And if you have breakfast with such pastries, you will have enough energy for half a day. The pie is so delicious that you don’t need sour cream or sauces with it. But there is an important point: before cutting this beauty, wait for it to cool. This way the melted cheese will not drag on the knife and the pieces will come out very beautiful when cut.

Video recipe for making Laurent pie

This video demonstrates in detail and clearly the process of preparing Laurent pie. It shows very well how to spread the dough into a baking pan.

Cooking tips

When I made Laurent Pie for the first time, I followed my dear second mother's instructions exactly. But over time, I learned to cook it easier and faster, and this did not affect the taste at all. Here are some simple tips on this matter:

• My mother-in-law always sifts flour. I agree, this is necessary if you are preparing, for example, Tsvetaevsky apple pie. She took a risk and didn’t sift through. And guess what? But nothing, the Laurent pie did not change its taste or appearance.
• The oil for preparing the dough should be placed on the table an hour before cooking. This will make it soft and easier to knead.
• I first break the eggs into a separate bowl. Because you seem to buy fresh, but anything can happen. This way you won’t spoil the rest of the ingredients.
• If you don’t have cling film on hand, you can put the dough in a regular food bag. The main thing is that it does not dry out in the refrigerator and does not pick up unnecessary odors.
• According to the classics, the dough should be straightened with your hands. I tried rolling it out with a rolling pin, as I usually do when baking, for example, lemon pie. As for me - many times faster.
• It is very important to evaporate enough moisture from the mushrooms. This way the filling won't be too juicy.
• Frozen broccoli is perfectly acceptable in this version of the pie. And they don’t need to be disassembled into inflorescences, which will also speed up the process.

Options for preparing Laurent pie

Laurent pie is also called “quiche”. And it is called that because of the cooking principle. In fact, you can fill it with different fillings, just like in a shortbread pie with cherries, except for the berry itself, you can put whatever you like. I will give only those filling options that I have already tried myself:

• zucchini, chanterelles, chicken, tomatoes;
• tomatoes with chicken;
• cauliflower with ham;
• chopped boiled beef with tomatoes.

All options are simple and tasty. The main thing in this pie is that you personally like it, so that the filling ingredients complement each other.

Have you made Laurent pie yet? Everything worked out? What filling did you use? Which filling do you like best? If you know your secret to a delicious Laurent pie, you can complement and improve my recipe - I’ll be glad to know your opinion! And if you have an original idea for filling such baked goods, share it with me and the readers in the comments!

Lazy pie with chicken and mushrooms

For the test:

• egg – 2 pcs.,
• butter – 100 g,
• sour cream – 200 g,
• flour - 3 cups,
• salt to taste

For filling:

• medium-sized chicken – 1 pc.,
• cream – 50 ml,
• lemon – 1/4 pcs.,
• rice – 1 glass,
• eggs – 5 pcs.,
• a bunch of greenery,
• mushrooms,
• chicken bouillon,
• nutmeg,
• parsley

To prepare a lazy pie with chicken and mushrooms, first replace the dough: pour 2 eggs into the pan, add butter, sour cream, add flour, salt and mix.

Boil the chicken, remove it from the broth, cool slightly, cut the breast into slices, and remove the rest of the meat from the bones. Leave the bones to finish cooking in the broth. Then pour 1 1/4 cups of chicken broth, add cream, nutmeg, mix it all and boil until half of the liquid remains, add finely chopped parsley, a few drops of lemon juice and all the chicken meat to the resulting sauce, cool.

Wash the rice in cold water, drain, pour into boiling water, boil, place in a sieve, rinse with cold water, dip in 3 cups of boiling chicken broth with a small bunch of herbs, cook until soft, but so as not to boil, add salt. Chop the hard-boiled eggs. Fry several porcini or pickled mushrooms in butter and sour cream.

When everything is ready, take the prepared dough, leave a quarter of it on the lid of the chicken pot, and roll out three quarters of the dough into a layer 0.5 cm thick, giving it a round shape, and place on a baking sheet.

Place half of the rice in the middle of the dough, smooth it out, leaving the edges of the dough uncovered. Place half of the eggs evenly on the rice, then half of the chicken and mushrooms, again rice, eggs and chicken with mushrooms. Use a spoon to press the minced meat more tightly, pull the edges of the dough up, but be careful so that the dough does not break.

Place a lid on top from the remaining piece of rolled out dough, pinch the edges, leave a hole in the middle and decorate the top with various dough figures. Give the chicken pot an even cone shape. Brush with egg and place in a hot oven. When the minced meat boils and the chicken pot moves easily, it is ready.

Recipe for julienne pie with chicken and mushrooms

This recipe for julienne pie with chicken and mushrooms can be classified as a holiday dish, but nothing will stop you from preparing this pastry on weekdays.

For the test:

• 125 g butter
• 1 egg
• 2 tablespoons grated cheese
• 200 g flour
• 1 packet of baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt

For filling:

• 2 chicken fillets
• 250 g of any mushrooms
• 150 g cheese
• 150 g sour cream
• 150 g cream
• 1 tablespoon flour
• 1-2 onions
• Salt, spices to taste

1. In a bowl, beat melted butter with finely grated cheese, egg, salt, sugar.
2. Add flour mixed with baking powder and quickly knead into a soft dough.
3. Using your hands, spread the dough over the bottom and sides of the springform pan. Place in the refrigerator:
4. For the filling, beat cold cream with sour cream and flour.
5. Saute the onion in a small amount of oil.
6. Add finely chopped fillet. Fry quickly.
7. Add mushrooms. Simmer until the liquid evaporates.
8. Pour in the cream mixture. Salt and pepper to taste. Simmer, stirring, until the mixture thickens slightly.
9. Fill the dough cavity with the resulting filling.
10. Sprinkle thickly with grated cheese on top.
11. Place in the oven at 180 degrees.
12. Remove after 40 minutes.
13. Cool the pie, release it from the mold and only then cut it into pieces.

Quiche with chicken and mushrooms - step-by-step recipe

Quiche with chicken and mushrooms is the most popular version of French pie. The filling can be supplemented with bacon, turkey, leeks and all kinds of fillings.

• Calorie content per 100 g - 327 kcal.
• Number of servings - 1 pie
• Cooking time - 1 hour

Ingredients:

• Boiled chicken breast - 2 pcs.
• Ready basic shortbread dough - 400 g
• Cheese - 150 g
• Eggs - 2 pcs.
• Cream - 300 ml
• Champignons – 300 g
• Cherry tomatoes - 10 pcs.
• Garlic - 2 cloves
• Salt - 1 tsp.
• Vegetable oil - for frying
• Ground pepper - a pinch

Step-by-step preparation:

1. First remove the dough from the freezer and defrost. Roll it out to a diameter slightly larger than the shape and place the food in it. Poke holes with a fork and place in the refrigerator.
2. After half an hour, remove from the refrigerator and place a load on the dough, for example, add beans or peas, and bake in a preheated oven to 190°C for 15 minutes.
3. Cut the boiled chicken breast into pieces.
4. Cut the champignons into slices and fry in a frying pan in oil. Season with salt and pepper.
5. Grate the cheese and finely chop the garlic.
6. To make the filling, combine eggs, cream, garlic and cheese.
7. Remove the baked dough from the oven, remove the weight, distribute the mushrooms and chicken breast. Fill with filling and insert cherry tomatoes.
8. Place the pie in the oven for half an hour at 190°C.
9. Serve the finished quiche with chicken and mushrooms warm or cold.

Sour cream pie with chicken and mushrooms (video recipe)

To prepare sour cream pie with chicken and mushrooms, take:

• 300 g chicken fillet,
• 200 g boiled porcini mushrooms,
• 1.5 kg nettles,
• 500 g flour,
• 1 liter of sour cream,
• salt to taste.

1. Boil the chicken fillet in salted water, cut into strips. Finely chop the mushrooms and mix with the meat. Sort out the young nettles, wash them, scald them with boiling water, chop them finely and add salt.
2. Make a stiff dough from flour, water and salt, leave for 30 minutes. Then roll out thinly and cut into circles in the shape of pots.
3. Place layers of dough, fillet with mushrooms and nettles in pots, pour hot sour cream over each layer and place in the oven.

Watch the video recipe for chicken and mushroom pie: the cooking technology and steps for preparing it at home are shown.

Quiche with chicken and tomatoes

I suggest making a very tasty and satisfying pie. Delicate creamy filling, perfect baked tomatoes... Be sure to try it! This pie can be eaten for breakfast, lunch and dinner. Pies can be more than just sweet. If you make a pie, for example, with chicken, it will turn out hearty and very tasty! A piece of such a pie can completely fill you up. This pie looks great on a holiday table, especially if you decorate it with fresh herbs. Try cooking!

Ingredients:

• Margarine – 200 grams
• Egg - 3 pieces (1 - for the dough, 2 - for the filling)
• Salt - 1 pinch
• Flour - 1-2 Cups
• Soft cheese – 200 grams
• Chicken fillet – 200 grams
• Spices - To taste
• Tomatoes - 2-3 pieces
• Sugar - 1 tbsp. spoons
• Cream 20% – 50 Milliliters

Number of servings: 4-6

How to cook Quiche with Chicken and Tomatoes

For the dough, combine soft margarine, salt and sugar. Add the egg, add flour and knead the dough. Place the dough in the baking pan, forming high sides. Place in the refrigerator for 20-30 minutes. For the filling, finely chop the chicken meat and fry until cooked and golden brown. For the filling, mix cheese, eggs, cream and spices. Place the fried chicken in the pan with the batter. Spread the cheese filling and chopped tomatoes on top. Place in the oven preheated to 180 degrees for 1 hour. Cool the finished pie slightly in the pan. Bon appetit!

The most delicious chicken and mushroom pie in the oven

The most delicious chicken and mushroom pie is always made using the classic recipe with the addition of sour cream.

For filling:

• 2 onions,
• 400 g chicken fillet,
• 200 g honey mushrooms,
• 150 g boiled rice,
• 4 boiled eggs,
• vegetable oil for frying,
• butter for baking.

For the test:

• 2/3 cup wheat flour,
• 2 tsp. baking powder,
• 250 g sour cream,
• 2 eggs,
• salt, pepper - to taste.

1. Finely chop the onion and fry in the “Baking” mode until golden brown. Add honey mushrooms to the onion and fry. Turn off the multicooker. Place onions and mushrooms in a bowl.
2. Boil chicken fillet and chop finely. Grind the boiled eggs, add along with the chicken fillet and boiled rice to the fried onions, mix the filling.
3. Beat eggs with salt, add sour cream, mix, continue beating. Sift flour with baking powder, add to eggs with sour cream. Continue whisking until a thick, flowing, homogeneous mixture is formed. Let the dough rest for 20 minutes.
4. Grease the multicooker bowl with butter. Pour in about 2/3 of the batter. Carefully distribute the filling and pour in the remaining dough.
5. Set the “Baking” mode timer for 60 minutes. After the signal, open the multicooker lid and let the cake cool slightly.

Or you can cook this pie with chicken and mushrooms in the oven at 220 degrees for 35 - 40 minutes or until golden brown.

Simple chicken breast fillet pie with mushrooms

In order to prepare a simple chicken breast pie with mushrooms, you need to take the following products:

• 1 onion,
• 500 g potatoes,
• 300 g smoked chicken breast,
• 250 g boiled pork,
• 100 g marinated champignons,
• 100 g hard cheese,
• 100 g cheese,
• 2 eggs,
• 3/4 cup milk,
• vegetable oil for frying,
• 50 g butter,
• 2 cloves of garlic,
• 50 g bread crumbs,
• salt, pepper - to taste.

This chicken breast and mushroom pie is easiest to make using a slow cooker.

1. Finely chop the onion and fry in the “Baking” mode until olive brown. Cut the boiled pork into small pieces, add to the onion and fry in the “Baking” or “Frying” mode for 3 minutes. Turn off the multicooker.
2. Wash the potatoes, peel them, cook in the “Steam” mode for 25 minutes.
3. Turn off the multicooker.
4. Place the potatoes in a bowl, add butter and hot milk, and mash until smooth.
5. Crush the garlic cloves with a garlic press, cut feta cheese and cheese into cubes, champignons into pieces, cut chicken breast into pieces, add to mashed potatoes along with eggs and boiled pork with onions. Add salt and pepper to taste, stir.
6. Grease the multicooker bowl with butter. Pour in the mixture, smooth it out, and sprinkle with bread crumbs.
7. Before baking a pie with chicken fillet and mushrooms, you need to set the timer for the “Baking” or “Bake” mode for 45 minutes. After the signal, open the multicooker lid and let the cake cool slightly.

A simple recipe for portioned pie with chicken, eggplant and mushrooms

What you will need for a portioned pie with chicken, eggplant and mushrooms: 2 sheets of thin pita bread, 300 g chicken breast, 1 large eggplant, 200 g mushrooms, 3 tomatoes, 2 onions, 150 g cheese, 6 tbsp. l. vegetable oil, 1 bunch of herbs, garlic, salt to taste

This is a simple recipe for pie with chicken and mushrooms. To prepare it, cut the eggplant lengthwise and fry on both sides. Cut the tomatoes into slices and fry in vegetable oil. Chop the mushrooms and breast and fry them as well. Chop and fry the onion. Grate the cheese on a fine grater. Chop the greens. Cut the pita bread into 6 equal rectangular pieces (according to the size of the baking sheet). Place the layers in a greased form in the following order: pita bread, eggplant, fillet, onion, greens; pita bread, tomatoes, onions, greens; lavash, mushrooms, cheese; pita bread, eggplant, fillet, onion, herbs, chopped garlic; pita bread, cheese, pita bread. Bake in the oven for 15-20 minutes at 180°C.

Recipe: Quiche Laurent – ​​jellied pie with smoked chicken and sweet peppers

Chef Andrey Bova, host of the culinary show “Five Dinners” on the Domashny TV channel, shared his favorite recipes.

Ingredients:

• Puff pastry (yeast-free) – 300 g
• Smoked chicken breast – 300 g
• Bell pepper – 2 pcs.
• Dill – 10 g
• Eggs – 4 pcs.
• Gouda cheese – 200 g
• Cream 22% – 100 g
• Spices - to taste

Preparation:

Roll out the puff pastry thinly and place in a baking dish.

Use a fork to make holes in the bottom of the dough.

To make the filling, beat the eggs with the cream using a whisk. Add smoked chicken breast and bell pepper cut into small cubes to the resulting mass. Grate the cheese and add to the filling. Send finely chopped dill and spices there.

Pour the filling into the dough. Bake the pie in the oven for 15 minutes at 200 degrees.

Coho salmon with baked beets, potatoes and creamy horseradish

Ingredients:

• Coho salmon (large fillet) – 600 g
• Beetroot (boiled) – 600 g
• Potatoes (boiled) – 600 g
• Bell pepper (green) – 2 pcs.
• Garlic – 10 g
• Canned horseradish – 60 g
• Mayonnaise – 150 g
• Sweet chili (sauce) – 50 g
• Salt, pepper - to taste
• Vegetable oil - to taste

Preparation:

Boil beets and jacket potatoes in advance. Cool and peel the vegetables, cut into large slices.

Add coarsely chopped bell pepper.

Season the vegetables with salt and pepper, add finely grated garlic.

Season everything with vegetable oil.

Place the vegetables in a baking dish, place coho salmon fillets on top of them, salted on each side.

Bake fish with vegetables in the oven at 200 degrees for 15–20 minutes.

For creamy horseradish, mix canned horseradish with mayonnaise.

Serve coho salmon with vegetables, creamy horseradish and sweet chili sauce.

Chicken liver pate with spicy lingonberry jam

Ingredients:

• Chicken liver – 400 g
• Cream – 150 g
• Butter – 100 g
• Onion – 200 g
• Eggs (boiled) – 2 pcs.
• Carrots (boiled) – 100 g
• Lingonberry jam – 100 g
• Adjika (paste) – 30 g
• Ciabatta – 1 pc.
• Salt, sugar, black pepper - to taste

Preparation:

Rinse the liver well in cold water and dry.

Cut the onion into cubes and fry in vegetable oil until golden brown.

Add the liver to the onion and fry together until the liquid has completely evaporated. Salt and pepper all this and add a little sugar.

Transfer the liver fried with onions into a blender.

Add butter, boiled eggs, boiled carrots, cream to the liver and beat everything until smooth. Add spices if necessary.

Cool the finished pate.

Jam and adjika need to be mixed until smooth.

Serve the pate with warm toast and spicy lingonberry jam. Sweet-spicy jam will add zest to this dish.

Bon appetit!