Photo: RFF
- Quiche with green asparagus and goat's cheese
- Tomato quiche with chicken and pesto
- Sea quiche with coconut milk
- Quiche with salsify and chorizo
- Asparagus with olives and chili sour cream
- Tex-Mex Hack Qucihe
- Puff pastry cheese quiche
- Puff pastry quiche with spinach and tomatoes
- Puff pastry quiche with ham, mangetout and carrots
- Puff pastry quiche with shrimp, spring onions and dill
- Puff pastry quiche with mushrooms, bacon and thyme
Fast quiche recipes
A puff pastry quiche is the best alternative when things need to be done quickly. Topped with tomatoes or asparagus - quiche recipes as in France.
A golden crust and a juicy interior - we love the French classic Quiche. And if things need to be done quickly, we replace the classic shortcrust pastry with a ready-made puff pastry and conjure up an unbeatable puff pastry quiche.
Topped with tomatoes and pesto or asparagus and olives - in addition to the classic Quiche Lorraine, there are countless quiche recipes that invite you to try it. Especially tasty: a crispy-crispy puff pastry. With this simple trick he succeeds everyone.
We enjoy our puff pastry quiche on a warm summer evening and look forward to eleven irresistibly delicious quiche recipes. Enjoy like God in France!
Puff pastry quiche eleven times different
Quiche with green asparagus and goat's cheese
Ingredients (12 pieces)
1 packet (270 g) of fresh butter puff pastry (ready-to-cook rectangular rolled out on baking paper, 42x24 cm, refrigerated shelf), about 750 g green asparagus, 2 tablespoons olive oil, salt, pepper, 4-5 stems thyme, 250 g sour cream, 2 eggs, 150 g whipped cream, grated nutmeg, 100 g goat cream cheese (roll), fat and breadcrumbs for the mold
preparation
1. Remove puff pastry from the refrigerator 5-10 minutes before use. Wash the asparagus, cut off the woody ends, then peel the bottom 1/3 of the sticks. Heat olive oil in a large pan. Fry asparagus in it for 3-4 minutes. Season with salt and pepper and remove.
2. Wash thyme, shake dry and chop half of the leaves. Whisk sour cream, eggs and cream and season with nutmeg, salt and pepper. Add chopped thyme. Grease the tart tin (approx. 24 cm Ø) with lift-off bottom and sprinkle with breadcrumbs. Roll out the puff pastry and cut out a circle (about 29 cm Ø). Lay out the form with a puff pastry circle, fold the overhanging dough inwards and press firmly.
3. Slice the goat's cheese. Give asparagus in the mold. Spread goat's cheese in between. Add the Schmandguß. Quiche on a medium rail in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) Bake for 35-40 minutes. Remove, remove from the mold and garnish with remaining thyme.
Tomato quiche with chicken and pesto
Ingredients (8 pieces)
1 package (270 g) of fresh puff pastry (ready-to-bake rectangular on baking paper, 42x24 cm, refrigerated shelf), 60 g cashews, 1 bunch of rocket, 2 garlic cloves, 100 g mountain cheese, 100 ml + 2 tbsp olive oil, salt, pepper, 400 g chicken fillet, 1 package (250 g) Devil's Pepper (filled with cream cheese preparation in oil, 250 g cherry tomatoes
preparation
1. Remove puff pastry from the refrigerator 5-10 minutes before use. For the pesto roast cashews in a pan without fat. Remove and allow to cool. Rauke wash, drain well and clean, put something aside for garnish. Peel garlic, chop. Debark cheese, grate. Roast with 2 tablespoons of cheese, cashews, garlic and 100 ml of oil in a universal shredder to make a pesto. Season with salt and pepper.
2. Wash meat, pat dry and cut into strips. Heat 2 tablespoons of oil in a pan, fry the meat with a turn. Season with salt and pepper. Remove and allow to cool. Unroll puff pastry. Cut from the narrow side about 6 cm and press on the long side, so that almost a square is formed. Put the puff pastry with the baking paper in a tart tin (19 cm at the top, 24 cm Ø). Press the dough gently wavy with the hands on the edge. Approximately Spread 2/3 of the pesto on the floor.
3. Drain the pepperones well. Wash tomatoes and drain. Approximately Spread 2/3 of the meat on the pesto. Add pepperoni, tomatoes, pesto and chicken, sprinkle with remaining cheese. Bake on the lower rail in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 25 minutes. Remove from the oven, let rest for about 5 minutes. Remove from the mold, garnish with rocket.
Sea quiche with coconut milk
Ingredients (4 people)
1 stalk of lemon grass, 1 small chili pepper, 1 kg of mussels, 100 ml white wine, 250 g salmon fillet, 200 ml coconut milk, 4 eggs, salt, pepper, 1 tsp fennel seeds, 1 tbsp flour, 1 package (270 g) fresh puff pastry (ready to bake rectangular rolled out on baking paper, 42x24 cm, refrigerated shelf)
preparation
1. Clean the lemongrass and chop it roughly. Clean chilli, cut lengthwise, wash, remove seeds. Cut the pod into small pieces. Wash and clean shells, discard closed shells. Boil the white wine, lemongrass and chili pepper in a saucepan, add the mussels, cover and cook for about 7 minutes so that they open. Drain the mussels, collecting the broth. Read mussels, use only open mussels, remove pulp from the skins. Broth to half reduce.
2. In the meantime, allow salmon to simmer in a pan with boiling water for about 8 minutes. Beat the eggs in a bowl, add the coconut milk and the reduced mussel stock and stir. Season with salt and pepper.
3. Remove puff pastry from the refrigerator 5-10 minutes before processing. Unroll puff pastry, remove baking paper. Spread the work surface with fennel seeds and flour. Puff pastry on top and roll it gently with the rolling pin, so that the seeds press into the dough. Lay out a tart tin (20 x 30 cm) with lift-off bottom, pressing on the edge. Cut off overhanging dough.
4. Distribute salmon and shellfish on the bottom of the tart. Pour the coconut milk mixture over it. Bake for 30-35 minutes in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) until the filling is firm.
Quiche with salsify and chorizo
Ingredients (12 pieces)
10 tablespoons vinegar essence, 2 tablespoons flour, salt, 500 grams salsify, 1 package (270 grams) fresh puff pastry (rolled out on baking paper, 42x24 cm, refrigerated shelf), 1 small chorizo sausage, 250 grams sour cream, 4 eggs, 1 egg yolk, 1/2 Pack (25 g) frozen herbs, pepper, grated nutmeg, 2 tablespoons breadcrumbs
preparation
1. Approx. Mix 2 liters of water with 5 tablespoons of vinegar and flour. Brush black salsly under running cold water, peel and immediately place in the prepared flour-vinegar water. Salt water mixed with 5 tablespoons of vinegar, bring to a boil in a large saucepan. Add the salsify and cook covered for 15-20 minutes until firm. Drain the salsify and quench cold.
2. Remove the puff pastry from the fridge and let rest for 5-10 minutes. Slice the chorizo. Mix the sour cream, eggs, egg yolk and herbs, to 1/2 tsp and season with salt, pepper and nutmeg.
3. Unroll the puff pastry and cut off 32 cm of dough on baking paper. Place with the baking paper on the bottom of a floured and greased tart tin (26 cm Ø, with lift-off bottom), overlapping the edge on 3 sides and pressing lightly. Remove baking paper. Place remaining puff pastry in the mold so that the dough overlaps slightly. Remove baking paper. Cut off protruding dough edges.
4. Spread the ground with breadcrumbs. Radish salsify radish on the puff pastry ground. Distribute chorizo evenly. Pour Schmandguss over it. Spread 1/2 teaspoon of herbs over it. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for about 35 minutes on the 2nd bar from the bottom. Remove and let cool on a wire rack lukewarm.
Asparagus with olives and chili sour cream
Ingredients (4-6 pieces)
1 bunch (about 500 g) green asparagus, salt, 2 small red chili peppers, 30 g Parmesan cheese, 200 g sour cream, 1 egg, 1 tablespoon flour, pepper, 1 package (270 g) fresh puff pastry (ready to bake rolled out on baking paper 42x24 cm), 1 tbsp breadcrumbs, 40 g black olives (without stone), fat for the mold, flour for the work surface
preparation
1. Wash asparagus, cut off woody ends. Simmer asparagus in lightly simmering salted water for 5-6 minutes, remove and quench with cold water.
2. Clean and wash the chili peppers. Cut the pods into rings, removing the seeds. Rub parmesan. Mix the sour cream, parmesan, egg, flour and chilli rings, season with salt and pepper.
3. Grease a rectangular tart tin (about 25 x 16 cm). Unroll the puff pastry on the baking paper, spread it with water, fold it crosswise and remove the baking paper. Roll out to about 34 x 24 cm on a lightly dusted work surface. Put the dough in the mold, press down and sprinkle with breadcrumbs. Cut off the protruding edge, except for approx. 1.5 cm. Fill in Schmand mass. Insert asparagus sticks and olives, or press. In the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) bake for 15-20 minutes until the mass has stabilized. Finally, cover with aluminum foil.
Tex-Mex Hack Qucihe
Ingredients (8 pieces)
1 tin (425 ml) vegetable mix (corn, kidney beans, red pepper), 1 onion, 5 stalks sage, 1 tablespoon oil, 500 g mixed minced meat, salt, pepper, chilli powder, 1 package (270 g) fresh puff pastry (ready to bake 42x24 cm, refrigerated shelf), 2 tablespoons breadcrumbs, 250 g grated gouda cheese, 3 tomatoes, 40 g tortilla chips, fat and flour for the shape
preparation
1. Drain the vegetable mixture and drain. Peel onion and chop finely. Wash sage, dab dry. Pluck leaves from the stems. Finely cut half of the sage.
2. Heat oil in a pan. Fry the hamburger crumble, add the onion and cook for about 5 minutes over medium heat. Season with salt, pepper and chili. Drain the mince.
3. Unroll the puff pastry and remove the baking paper. Cut from the narrow side about 6 cm and press on the long side, so that almost a square is formed. Place the puff pastry in a greased, flour-dusted tart tin (about 22 cm Ø), cut the dough all around, but slightly overlap the edges. Sprinkle dough with breadcrumbs.
4. Mix minced meat with vegetables, 175 g of cheese and sliced sage and place on the puff pastry. Wash, clean and slice the tomatoes. Topped with tomato slices and sage leaves, except for some for garnish. Sprinkle with 75 g of cheese. Crumble tortilla chips over. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for about 20 minutes. Remove from the oven, garnish with sage.
Puff pastry cheese quiche
Ingredients (8 pieces)
1 stick of leek, 150 g + 8 slices (5 g each) Merano bacon, 150 g Gruyere cheese, 100 g Emmental cheese, 1-2 tablespoons oil, salt, pepper, 200 ml milk, 15 g flour, 3 eggs, 125 g sturdy sour cream, grated nutmeg, 1 package (230 g) fresh puff pastry rolled out on baking paper (cooling rack), 2-3 tablespoons breadcrumbs, 1 bunch parsley, 50 g walnut kernels, grated peel of 1 untreated lemon
preparation
1. Clean the leek, wash and cut into rings. Chop 150 g bacon. Rasp cheese. Heat the oil in a frying pan, omit the bacon cube and turn it over, remove it. Fry the leek in the frying fat, add the bacon and season with salt and pepper. Mix milk and flour, bring to a boil and simmer for 2-3 minutes while stirring. Remove from the heat and stir in the cheese. Stir eggs and sour cream. Stir under the milk-cheese mass. Stir in leek and ham mixture. Season strongly with salt, pepper and nutmeg.
2. Unroll the dough, place it with the baking paper in a tart pan, lightly press on the bottom and edge. Pierce the soil several times with a fork, sprinkle with breadcrumbs and sprinkle with cheese. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 45-50 minutes on the bottom rail. Eventually cover about 15 minutes before the end of the baking time.
3. Meanwhile wash the parsley, shake it dry and finely chop it. Finely chop nuts. Mix parsley, lemon peel and nuts. Remove the tart from the oven, cut into 8 pieces and arrange with parsley mixture and a slice of bacon.
Puff pastry quiche with spinach and tomatoes
Ingredients (4 people)
4 slices (à 45 g, 10x10 cm) deep-frozen puff pastry, 600 g spinach, 1 onion, 1 clove of garlic, 1 tablespoon oil, salt, pepper, 300 g cherry tomatoes, 4 eggs, 1/8 l milk, grated nutmeg, 4 tablespoons pine nuts
preparation
1. Lay puff pastry slices next to each other and allow to thaw. Clean and wash the spinach. Peel the onion and garlic, finely dice. Heat oil in a pot. Fry the onion and garlic in it. Add spinach and let it collapse, season with salt and pepper. Wash, halve and fold tomatoes. Season eggs and milk, season with salt, pepper and nutmeg.
2. Roll out the puff pastry slices (each 14 x 14 cm). Rinse 4 small molds (à 11 cm Ø) cold, insert 1 puff pastry slice and press the edge firmly. Distribute spinach and tomatoes, pour egg milk over them. Sprinkle with 1 tablespoon of pine nuts each. Bake in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3) for 25-30 minutes.
Puff pastry quiche with ham, mangetout and carrots
Ingredients (4 people)
4 slices (à 45 g, 10x10 cm) deep-frozen puff pastry, 500 g carrots, 200 g mangetout peas, 100 g cooked ham in slices, 1 tablespoon butter, salt, pepper, 4 eggs, 1/8 l milk
preparation
1. Lay puff pastry slices next to each other and allow to thaw. Peel carrots, wash them and cut into slices. Wash and clean the mangetout. Cut ham into strips. Heat the butter. Braise carrots for about 5 minutes. Cook the mangetout and ham with the last 2 minutes, season with salt and pepper. Season eggs and milk, season with salt and pepper.
2. Roll out the puff pastry slices (each 14 x 14 cm). Rinse 4 small molds (à 11 cm Ø) cold, insert 1 puff pastry slice and press the edge firmly. Distribute the vegetable-ham mixture, pour egg milk over it. Bake in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3) for 25-30 minutes. Remove and sprinkle with pepper.
Puff pastry quiche with shrimp, spring onions and dill
Ingredients (4 people)
4 slices (à 45 g; 10x10 cm) deep-frozen puff pastry, 1 garlic clove, 2 bunch of spring onions, 300 g shrimp, 1 tablespoon olive oil, salt, pepper, 1 bunch dill, 4 eggs, 1/8 l milk
preparation
1. Lay puff pastry slices next to each other and allow to thaw. Peel garlic and chop finely. Clean the spring onions, wash and cut into rings. Rinse the shrimp and pat dry. Heat oil in a pan. Fry shrimp in it for about 3 minutes. Add the spring onions and fry for another 2 minutes. Season with salt and pepper. Wash dill, shake dry and chop, except for garnish. Season eggs and milk, season with salt and pepper, stir in dill.
2. Roll out the puff pastry slices (each 14 x 14 cm). Rinse 4 small molds (à 11 cm Ø) cold, insert 1 puff pastry slice and press the edge firmly. Distribute shrimp and spring onions, pour egg milk over them. Bake in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3) for 25-30 minutes. Take out, garnish with dill.
Puff pastry quiche with mushrooms, bacon and thyme
Ingredients (4 people)
4 slices (à 45 g, 10x10 cm) deep-frozen puff pastry, 600 g mushrooms, 100 g smoked bacon, 1 onion, 6 stems thyme, 1 tablespoon oil, salt, pepper, 4 eggs, 1/8 l milk, grated nutmeg
preparation
1. Lay puff pastry slices next to each other and allow to thaw. Clean, clean and slice mushrooms. Dice the bacon. Peel onion and chop finely. Wash thyme, shake dry and peel off leaves, except for garnish. Heat oil in a pan. Leave bacon in and remove. Fry the mushrooms in a pan for about 5 minutes, add onion, bacon and thyme, season with salt and pepper. Season eggs and milk, season with salt, pepper and nutmeg.
2. Roll out the puff pastry slices (each 14 x 14 cm). Rinse 4 small molds (à 11 cm Ø) cold, insert 1 puff pastry slice and press the edge firmly. Distribute mushroom mixture in it, pour egg milk over it. Bake in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3) for 25-30 minutes. Remove and garnish with remaining puff pastry.
