Open laurel quiche cake with chicken and broccoli: recipe

The traditional Kish Loren is originally from Lorraine. The classic kish is made with chunks of lard and stuffed with creamy egg. But now this open pie is made with a variety of fillings.

Ingredients (for the shape of 26-28 cm.):

For shortcrust pastry:

  • flour 250 gr.
  • sugar 0.5 teaspoons.
  • salt spring
  • butter (cold) 125 gr.
  • or 1 pc.
  • milk (cold) 2 tbsp.

For the filling:

  • broccoli (boiled) 400 gr.
  • onion 1 pc.
  • oil (for frying onions)
  • hard cheese 300 gr.
  • chicken fillet (boiled) 500 gr.

Fill up:

  • eggs 4 units.
  • cream 10-15% 300 ml.
  • salt, black pepper, tasty Provencal herbs

More original dishes in the section «Recipes»

Combine flour, sugar, salt and mix well. Add diced cold butter.

Grind the flour with butter with your hands until you get a fine crumb. This should be done very quickly so that the oil does not melt from the heat of the hands, it is better to do it with gloves. Add the egg, cold milk and knead the dough quickly (also very, very quickly).

Group the dough into a ball, wrap in cling film and refrigerate for at least 30-40 minutes.

During this time, you can prepare the cake filling. Divide the broccoli into inflorescences, rinse well and cook in boiling salted water for 3-4 minutes. Leave it on a colander and rinse with cold water. Allow the water to drain completely.

Peel an onion, cut it into small cubes and fry in a pan with a little oil until golden. Grate the cheese on a large grater. Boil the chicken fillet and cut into small pieces. Mix the meat, add the fried onions, grated cheese, broccoli and mix well.

Grease a form 26 or 28 centimeters in diameter with oil and sprinkle with flour. Place a wide strip of parchment in the middle of the form to easily remove the cake from the form.

Place the cooled dough on a sheet of baking paper, cover with cling film. Stretch into a 4-5mm thick layer. Remove the clear film. Place the dough in the form, press firmly into the bottom of the form and make the sides about 4-5 inches high.

Punch the dough many times with a fork, cover it with parchment, pour dry beans or peas. Bake in the preheated oven at 180 ° for about 10 minutes. Remove the parchment with the load and bake the dough until golden.

Remove the sand base from the oven. Arrange the filling on top and spread evenly over the entire surface of the base.

Prepare the filling: combine the eggs and beat a little, add the cream, salt, black pepper, a mixture of Provencal herbs, mix well. Pour the filling over the filling.

Bake in a preheated oven at 180 ° C for about 35-40 minutes, until golden. Leave in shape for 15 minutes. Then remove from the pan.

More original dishes in the section «Recipes»

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