Let's try! Culinary recipes. Quiche with mozzarella and cherry tomatoes Quiche with ham, olives, peppers and mozzarella

Pies are an eternal topic for housewives. Not everyone is born a baker. But there are dough recipes that even a beginner can handle. Here's how to make tomato and mozzarella quiche.
Making pies is a common thing. If, of course, your hand is full. If not, read my recipe for making quiche with mozzarella and tomatoes! This type of baking is not particularly heavy. Unlike yeast dough, where bacteria come into force to make the dough fluffy, quiche has more filling than dough.
Number of servings: 4-6
A simple recipe for homemade quiche with tomatoes and mozzarella step by step with photos. Easy to prepare at home in 2 hours. Contains only 67 kilocalories. Author's recipe for home cooking.

Preparation time: 18 minutes
Cooking time: 2 hours
Calorie Amount: 67 kilocalories
Number of servings: 12 servings
Occasion: Afternoon snack

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Baking, Quiche

Ingredients for nine servings
Flour - 250 grams
Butter - 100 grams
Eggs - 2 pieces
Sour cream - 200 grams
Cherry tomatoes - 15-20 pieces
Mozzarella cheese - 200 grams
Salt, pepper, spices - To taste
Boiled sausage - 100 grams
Olives - 50 Grams

Step-by-step preparation
Soften the butter. Add sifted flour and 4 tablespoons of sour cream to it. Add some salt. Mash everything thoroughly with a fork.
Knead flour, butter and sour cream into a thick dough. Roll it into a ball and pack it in plastic. Place in the refrigerator for 40-60 minutes.
In the meantime, let's prepare the filling. Cut the boiled sausage into cubes. You can use any other sausage, or pieces of meat or poultry. Break the eggs into a bowl, beat them together with sour cream. Add salt to taste. Three mozzarella on a grater. Wash cherry tomatoes. Cut the olives in half.
Take the dough out of the refrigerator. Roll it out into a thin layer. Place in a heatproof bowl. Take a fork and pierce the dough around the entire perimeter. Place olives and sliced sausage on top. Pour in the egg and sour cream mixture, add cherry tomatoes and sprinkle with mozzarella.
Place the pie in the oven at 180 degrees for 40 minutes. After 25 minutes, the temperature can be reduced to 150 degrees. Let's get our quiche. The aroma is crazy! Bon appetit!

There were several occasions for preparing this quiche (tarte, open pie - call it what you like). First: autumn and, somehow predictably, the harvest of tomatoes and zucchini at my mother-in-law’s dacha. She herself cannot consume all this, so she melts the harvest for us. Second: I wanted to experiment with shortcrust pastry made with rye flour. Third: I just wanted savory baked goods. One day everything came together.

There are several types of rye flour. Seeded, wallpapered and peeled. Until recently, for some reason, I thought that wallpaper and peeling were the same thing. Apparently I just didn't pay attention to the packaging. Now I'm faced with different definitions. So, what is rye flour for? Well, let’s imagine that we are in a trend and are fighting for healthy lifestyle. But, if you step away from fashion and think about normal nutrition, then we need as many coarse particles in our food as possible. To improve digestion, for the same metabolism, etc. But this is on the condition that you are still healthy :). There are gastrointestinal diseases in which such coarse particles are contraindicated.
Since we are healthy (I hope) we use peeled rye and wallpaper flour (this is generally a storehouse of usefulness :))

Total time: 01h 05min
Preparation: 20+30 minutes
Cooking: 45 minutes

Servings:

Ingredients:

- 150 g
- 100 g
- 125 g
- 1/3 tsp
- 1/2 tsp
- 100 g
- 100-150 g
- 100 g
- optional
- taste
- 5-7 tbsp
- 2-3 tbsp

Preparation procedure:

Mix both types of flour, add chopped cold butter, salt, honey. Next, if you have a food processor or planetary mixer, mix the ingredients into crumbs. If not, then on a work surface, chop the flour and butter until crumbly using a knife (under no circumstances mix with your hands, the butter will melt).

Next, if you are making it in a food processor or mixer, pour in ice water in a thin stream. If you make the dough with your hands, then gather the mass into a “volcano” :), make a “crater” in the center, pour water into it and quickly knead the dough. Gather the finished dough into a ball, wrap in film and place in the refrigerator for 30 minutes.

Preheat the oven to 200 degrees. Prepare a tart ring (mine is 20cm in diameter) or an open tart tin, baking paper and grain (beans, peas or rice) for the load.

Roll out the dough between two sheets of paper (layer thickness 3-4 mm), place in a mold, pierce the bottom in several places with a fork. Place paper on the dough and pour out the weight. Place in the oven, immediately reduce the temperature to 180 degrees and bake for 15 minutes. Then take out the pan, remove the paper with the weight and bake for another five minutes.

While the base is baking, prepare the vegetables - wash them, peel and seeds the zucchini, if large, cut into thin slices, tear the cheese into pieces (soft mozzarella is problematic to cut :))

Lubricate the baked crust with tomatoes, salt, or sprinkle with pepper.. Arrange vegetables beautifully from edge to center, alternating them with cheese. Bake for another 25 minutes.

let the quiche cool a little (if you can stand it) and enjoy your meal!

We present an interesting recipe for a simple quiche with accessible ingredients that are not associated with the seasons. After all, pepper can be bought in the store all year round. Quiche will pleasantly surprise you with its bright color and taste. This delicious pie can be served as an independent snack or in addition to lunch.

We suggest making a pie with ham, olives, peppers and mozzarella from shortcrust pastry in butter with an egg and cold water.

For the dough (25 cm mold):
- butter – 100 g
- egg – 1 pc.
- flour – 1.5 cups
- salt - a pinch
- ground nutmeg - a pinch
- cold water – 2-3 tbsp. spoons

For filling:
- onion – 1 pc.
- olive oil – 2-3 tbsp. spoons
- sweet red pepper – 1 pc.
- ham, canned in a piece – 230 g
- green olives (can be black) – 130 g
- grated mozzarella – 120 g

For the creamy egg mass:
- cream 12% – ½ cup
- milk – ½ cup
- egg – 1 pc.
- salt, freshly ground black pepper - to taste
- smoked cayenne pepper – ½ teaspoon

Additionally:
- butter for greasing the mold – 20 g

Quiche with ham, olives, peppers and mozzarella

1. First, knead the dough for the base of the pie. Sift the flour into a wide bowl, mix it with salt and ground nutmeg. Then add cold butter, cut into cubes, and rub with your hands into rich crumbs.

2. Break the egg into crumbs and add 1 tbsp. spoon cold water, knead the dough. Once the dough comes together, stop adding water, wrap the dough in cling film and place in the refrigerator for 20-30 minutes.

3. Meanwhile, turn on the oven to heat up to 180 degrees, and start filling yourself.

4. Cut the peeled onion, sweet pepper and ham into cubes. Strain the olives from the brine. Heat the olive oil in a frying pan, add the onion, fry until translucent and transfer to a large bowl.

5. Add peppers, ham, olives and grated mozzarella cheese to the onions. Stir.

6. Grease the pan in which you will bake the cake with butter. Roll out the rested and cooled shortbread dough into a thin layer and place it in the mold, pressing it to the bottom and moving to the sides. Prick the dough at the bottom with a fork.

7. In a separate bowl, prepare the creamy egg mixture. Pour in cream, milk, break the egg and mix thoroughly. Season with salt and pepper and smoked cayenne pepper.

8. Pour the prepared mixture over the filling and place the pie dish in the oven, heated to 180 degrees. Bake for about 40 minutes, until golden brown.

9. Serve the finished quiche with ham, olives, peppers and mozzarella when it has cooled slightly.

Bon appetit and delicious pie!

Looked 898 once