Quiche recipe
Quiche recipe
Quiche recipe
For anyone who has not tried pie with custard and apples, I advise everyone to prepare it using this recipe. The pie comes out very tasty, fragrant, affectionate, no one remains indifferent. You'll have to tinker a little, but it's worth it, believe me!
Ingredients
Manufacturing stages
Let's prepare the dough. Sift the flour into a deep bowl, add salt and baking powder. The butter is cool, but not from the freezer, cut into cubes and grind with flour into crumbs.
Then add the egg, sugar, sour cream and knead the dough on the table.
It will turn out quite soft. Roll it into a ball and put it in the refrigerator while you prepare the filling.
To make custard, in a saucepan, whisk the egg, sugar, vanillin and starch.
Pour in cool milk, stir and place over medium heat.
While constantly stirring, bring the cream to a boil and turn off the heat.
Divide the dough into 2 unequal parts.
Roll out a huge part and transfer it to a springform pan with a diameter of 20 cm, making a side 4.5 cm high.
Peel the apples and cut into slices. Place on the dough.
You can sprinkle cinnamon on the apples, it’s also very tasty. Fill with hot cream.
Roll out the rest of the dough thinly and cut into strips.
Place strips of dough on top of the cream. Place the quiche with apples and custard in an oven preheated to 180 degrees for 40-50 minutes. The top and sides of the pie should be browned.
Remove the finished pie from the oven and cool very well.
Then sprinkle it with sweet powder and you can cut it. I hope you will be satisfied with this recipe and will amuse your loved ones with a delicious and fragrant pie with custard and apples.
Enjoy your tea!
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Comments
Natalya, thank you very much for
Natalya, thank you so much for such a wonderful recipe! It turned out great! True, I added one nectarine to the apples and therefore it was a little moist underneath. But it still tastes divine! And the combination of shortcrust pastry with vanilla custard is simply beyond words! When kneading the dough, however, I added a little more flour, but this apparently depends on the flour itself. Cinnamon added some spice, so it’s completely appropriate. The sample was taken without waiting for the pie to cool down - it was straight hot. Super!! The recipe is in my piggy bank!!
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I'm very glad! Cheers!
I'm very glad! Cheers!
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I have long found a recipe for baking with
For a long time I found a recipe for baking with apples, but not for charlotte, because I got tired of it. And I was very lucky that I found this particular one. At first I was quite worried that the custard wouldn’t turn out (I’d never had to prepare it before), but everything worked out!) The dough was beautiful, but it took literally 100 grams more flour than indicated, and I also added vanilla sugar to it, and apples As advised, I sprinkled it with cinnamon. The main thing is not to roll out the dough thinly in order to place it in the mold, otherwise I didn’t succeed the first time - it was a little thin and tore, but this is the fastest because of the shape (my mold is 26 cm, larger than yours, but I rolled out the dough anyway ). The pie was perfectly baked and even rose. Everything is just like in the picture, which I am extremely pleased with) Thank you very much for the recipe, I will literally make this pie many more times!)
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I'm glad it's all for you
I'm glad you liked everything)
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Natasha, tell me which one
Natasha, tell me what kind of sour cream is needed? 30% or can I replace it with yogurt?
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Haven't tried it with yogurt
I haven’t tried making this dough with yogurt, but you can use any kind of sour cream, I use 18%.
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Fascinating recipe!) Or you can
Fascinating recipe!) Is it possible to create all this in a slow cooker?) What do you think?
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I can't say no
I can’t say, I haven’t tried)
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Came out very tasty
It turned out to be a very tasty pie. Thanks for the excellent recipe!
Custard pie with custard “Karpatka”
Quite recently I discovered a breathtakingly delicious custard pie called “Karpatka”. I tried it for the first time while visiting my friend Olya, who loves to prepare something unusual for the arrival of guests.
And why haven’t I tried such a wonderful pie before, which I still like to call a cake?! Although, this custard pie is slightly different in structure and taste from traditional cakes in our perception!
This custard pie is very easy to prepare. The only important thing is to correctly observe all the proportions of the ingredients and correctly follow the manufacturing instructions. But if you are friends with choux pastry and have made custard at least once in your life, then you will succeed with this cake the first time!
Well, for inexperienced housewives, I still took a whole series of step-by-step photos for this recipe for Karpatka custard pie.
To prepare custard pie with custard “Karpatka” you will need:
For custard cakes:
- Water 230 ml.
- Butter 100 g.
- Flour 150 g.
- Medium egg at room temperature 5 pcs.
- Salt 1/3 tsp.
For custard mousse or cream:
- Milk 700 ml.
- Sugar 160 g.
- Flour 80 g.
- Starch 80 g.
- Raw egg yolks 2 pcs.
- Vanillin
- Softened butter 200 g.
Sweet powder for dusting the top of the cake
Making a dish according to the recipe “Custard cake with custard “Karpatka””:
- Pour the water into a saucepan or saucepan, add oil and salt. Bring to a boil.
- Remove the saucepan from the heat and immediately pour the flour into the resulting mass, stir so that there are no lumps.
- Put it back on the heat and keep it on low heat for almost a minute, stirring. The dough should come together into a ball, become smooth and come away from the walls of the pan.
- Remove the choux pastry from the heat and cool slightly. Add one egg at a time to the custard part of the dough, mix well immediately, or better yet, beat with a mixer until smooth.
- As a result, the choux pastry should be homogeneous and not so thick.
- Place half of the dough in a 28cm diameter tin lined with baking paper. Gently level the dough with a spoon dipped in water along the bottom of the pan.
- Place the crust in an oven preheated to 180 degrees and bake for approximately 30 minutes until light golden brown. Bake two shortcakes in this way. Cool them down.
- While the shortcakes are baking, let's make the custard. Pour the sugar into a small ladle (preferably with a non-stick coating) or into a heat-resistant glass bowl, add egg yolks, vanilla and stir well.
- Add approximately 100 ml of milk to the resulting mass, add starch and flour. Stir until smooth.
- Then pour in the remaining milk and stir.
- Place this part of the cream on the fire and cook over medium heat, stirring continuously, until the mass thickens.
- Cool the custard part of the cream one hundred percent. It must be at room temperature.
- Now beat the butter with a mixer and add a couple of tablespoons of the cooled custard mixture. Whisk well every time so that there are no lumps. As a result, we should end up with something like a pudding.
- Place one shortbread in a springform pan and top with custard pudding cream. Flatten it with a spoon.
- Cover with the second custard cake, lightly press on top with your hands so that the cakes are pressed against the cream.
- Place the finished Karpatka pie in the refrigerator for a couple of hours to harden. Remove the sides from the mold and sprinkle with sweet powder.
Please note that to make custard pie you need softened butter. Therefore, 8-10 hours before, take the butter out of the refrigerator and keep it in the room so that it melts and becomes soft.
It is also better to keep the eggs for dough warm. Remove them from the refrigerator an hour before making them. This is necessary so that when adding eggs to the warm dough they do not curl.
I baked my own Karpatka custard pie in a springform pan with a diameter of 28 cm. I made two round custard cakes. I baked them alternately. But you can safely save time by baking just one large cake, spreading the dough on a baking sheet from a regular stove. Later you just need to cut it crosswise into 2 parts.
Quiche
Ingredients
Wheat flour – 200 gr
Sugar – 50 gr
Butter – 100 g
For cream:
Sugar – 130 gr
Vanilla essence – 2 drops
- 231 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Step-by-step recipe with photos
I came across a recipe for quiche, and without hesitation I made it. The result was a very tasty, tender pie. The recipe is simple and nothing special at first glance, but it is worth making at least once.
The base of the pie is chopped dough. For the inside we take custard with the smell of vanilla. Prepare all ingredients.
To make the chopped dough, we will use a food processor: put cool butter cut into cubes into it, add flour, sugar and salt. After that, turn on the food processor and chop its contents into crumbs.
Place the butter crumbs in a bowl and crack in 1 egg.
If necessary, add 1 tablespoon of ice water and knead the dough.
Prepare a work surface for rolling out the dough (sprinkle with flour) and place it in a baking dish for the base of the pie. Prick the dough with a fork.
Place parchment paper on the dough and add some weight: peas, rice, or any other cereal will do. Bake in the oven for 15-20 minutes at 180 degrees.
While the base is baking, prepare the custard. Mix eggs with sugar. No need to beat.
Mix everything until smooth. Add vanilla essence.
Pour the egg mixture into the bubbling milk, stirring quickly. Cook the mixture, stirring constantly, until the cream thickens.
Remove the baked pie base from the oven. Remove cargo.
Fill the base of the pie with custard. Send back to the oven and bake for 20 minutes at 200 degrees.
Remove the finished pie from the oven and cool one hundred percent.
The quiche needs time to sit and be sure to cool thoroughly.
Oriental quiche
In the vastness of Minsk retail chains, kataifi dough emerged - also known as sliced phyllo. This is a dough in the form of threads, if anyone doesn’t understand. Naturally, I grabbed it and ran to the checkout. And later I began to think about what to do with it. The end result is this delicious pie with a custard inside. On the dough side, it is very sweet, like almost all oriental sweets. But the inside is warm and moderate, perfectly setting off the dough.
Ingredients for a 23-24 cm mold:
Base
Syrup
Making recipe:
Prepare the syrup. Combine sugar and water in a saucepan, bring to a boil and dissolve the sugar. Remove from heat, add lemon zest and cool.
Prepare the custard.
Beat the yolks with sugar until white.
Add starch and beat again. Bring the milk and cream mixture to a boil. Pour into the egg mixture in a narrow stream, whisking continuously. Pour into an unstained ladle or saucepan and place over medium heat.
Cook, stirring constantly, until thickened. Remove from heat.
The dough is actually one hundred percent defrosted. Cut it into pieces approximately 2 fingers wide. Put it in a bowl.
Melt the butter and let it cool to room temperature. Pour into the dough.
Mix so that all the dough is covered in oil.
Approximately 2/3 of the dough is placed in the mold. I’ll say right away - don’t repeat my mistake, don’t bake in a springform pan - the oil will leak.
We form the bottom and sides. But carefully, not too much, compact it with the bottom of the glass.
Place custard on the dough.
Level the cream and place the remaining third part of the dough on top. We press very carefully.
Place in an oven preheated to 180 degrees and bake until golden brown, about 45 minutes.
We take it out. While still hot, pour syrup over it directly in the pan. Let it stand for 15-20 minutes, then turn it over onto a plate and cool one hundred percent.