Classic French onion pie. Onion jellied French pie “The most delicious French onion pie with cheese

Eight recipes for traditional French onion pie: classic and the most interesting variations.

flour - 250 gr
butter - 180 gr
sour cream - 2-3 tbsp.
onion - 300 gr
egg - 2 pcs
milk - 100 ml
hard cheese - 100 gr
salt pepper

Sift the flour, add salt and cold, cubed butter.

Grind in a blender until crumbly.

Add sour cream.

Knead the dough. While we prepare the filling, the dough can be put in the refrigerator.

Cut the onion into half rings.

Fry the onion until golden brown.

Add eggs.

Pour in milk.

Add grated cheese.

Mix the filling.

Roll out the dough and place in the pie pan, forming sides.

Pour the filling into the mold.

Bake in the oven at 190 degrees for 40 minutes.

Classic French onion pie is ready! Bon appetit!

Recipe 2: French jellied onion pie made from puff pastry

onions - 3 pcs
pepper
cheese - 100 gr
eggs - 3 pcs
Sunflower oil - 3 tbsp.
sour cream - 4 tbsp.
puff pastry without yeast - 500 g

1-1.5 hours before cooking, defrost the puff pastry at room temperature (or prepare it according to the instructions).

Bake the onion pie in an oven preheated to 220°C for 25-30 minutes.

Serve either warm or cold. Bon appetit!

Recipe 3: French onion pie with sour cream

200 g – wheat flour
½ tsp. – baking powder
100 g – butter
2 tbsp. – sour cream
a pinch of salt

4 – 5 pcs. – onions (large size)
1 tsp – salt
¼ tsp. – ground black pepper
300 ml – sour cream (25%)
1 PC. - egg
200 g – any hard cheese (such as “Russian”)
olive oil.

Melt the butter in a microwave oven or in a water bath.

Pour pre-sifted wheat flour, baking powder and a pinch of salt into a suitable deep bowl.

Pour in melted butter and add sour cream.

Knead into a soft dough; it should not stick to your hands.

Roll out the finished dough into a layer and place it in a mold greased with butter. Flatten the dough, forming sides. Place in the refrigerator for 30 minutes.

Peel the onion, rinse and cut into thin half rings.

Place the onion in a heated frying pan with olive oil.

Simmer over medium heat until the onion reduces in volume and acquires a light brown color. Stir occasionally. At the end of simmering, add salt and pepper, and add your favorite spices if desired. Then remove from heat and let cool slightly.

Mix the egg with sour cream.

Grate the cheese on a coarse grater.

Spread the onion filling evenly onto the bottom of the dough pan.

Pour sour cream mixed with egg over the surface. Then sprinkle the onion pie with grated cheese and bake in a preheated oven at 180 degrees, for about 40 - 50 minutes, until the pie crust turns golden.

Can be served hot or cold. Bon appetit!

Recipe 4: Onion pie with Provençal herbs (step-by-step photos)

200 g wheat flour;
50 ml olive oil;
130 ml water;
3 g salt;
one egg yolk (for greasing)

4 chicken eggs;
400 g onions;
100 g celery;
70 g cheese;
rosemary, thyme, chili pepper

Hard boil four chicken eggs for the filling.

Making choux pastry. Boil water, add salt and olive oil to it. If you prepare the dough with margarine or butter, you need to melt them until completely dissolved in hot water.

Pour all the flour into hot water and vigorously mix the dough with a spoon until it comes together into a dense ball. At this stage it will be difficult to knead the dough with your hands, as it is quite hot.

After the flour is mixed with hot water and oil, the mixture has cooled slightly, you can continue working with the dough with your hands. Knead the dough, cover with film and put it in the refrigerator for 30 minutes to cool.

Cut the onion and celery into slices. Fry the vegetables in a mixture of olive oil and butter until the onion becomes transparent, add salt to taste.

Remove the leaves from the rosemary branch, chop finely, chop the red chili pepper, grate the hard cheese on a coarse grater. Combine the filling ingredients - grated cheese, fried onions, rosemary, thyme and chili.

Roll out 2/3 of the dough on parchment to a thickness of 3-4 millimeters, place it in a mold, evenly distribute it along the bottom and walls, and make a side. Cut the hard-boiled eggs in half and place on the dough.

Place the filling on the eggs and level them, filling the gaps between the eggs. The filling must cool completely; never place warm foods on the raw dough.

Roll out the remaining dough into a thin sheet, place it on the pie, pinch the edges and make cuts to allow steam to escape. Grease the surface with raw egg yolk, this will give the cake a golden brown color and shine.

Preheat the oven to 180 degrees Celsius. Bake the pie with onions and eggs for about 40-50 minutes. Cool the finished pie and cut into portions, sprinkle with thyme.

Recipe 5: Pissaladiere - French onion pie with anchovies

flour - 500 gr
warm water - 1.5 cups
yeast - 1 sachet
sugar - 1 tbsp.
vegetable oil - 2 tbsp.

onions - 5 pcs
leek - 500 gr
tomatoes - 3 pcs.
dry thyme - to taste
anchovies - 1 jar
olives - to taste

We make an ordinary dough - mix yeast with flour, sugar, salt, add water, oil, knead, let rise.

While the dough is rising, prepare the filling. 5 medium onions - about half a kilo, cut the same amount of leeks.

Fry the onions first, after a few minutes add leeks to it.

Fry it all for about five minutes and add about three fleshy skinned tomatoes, diced and a handful of chopped thyme. Stir, cover with a lid and simmer for 15 minutes. Remove the lid, keep in the pan for another 10 minutes and remove. Let cool to room temperature.

We cut a jar of anchovies into thin fillet strips.

Roll out the risen dough into a layer and place it on a baking sheet. Spread the onion filling over it, and figuratively depict strips of anchovies and halves of olives on top. Bake for 30 minutes until done.

Recipe 6: Onion pie with cheese in a slow cooker (with photo)

Butter – 100 gr. (or margarine)
Flour – 1 tbsp. (ordinary)
Soda – 0.5 tsp.
Sour cream – 3 tbsp.

Onions – 4-5 pcs.
Cheese – 100 gr.
Eggs – 3 pcs.
Green onions
Vegetable oil

Mix softened butter with flour, sour cream, soda and salt, knead into a soft dough. Place the dough in the greased multicooker bowl, smooth it with your fingers along the bottom and sides, forming sides. Put it in the refrigerator.

Let's make the filling for our onion pie. To do this, the onion should be peeled, cut and fried in a frying pan in vegetable oil until golden brown.

Grate the cheese; by the way, you can also use processed cheese. Combine cheese with egg and chopped green onions.

Add the fried onion, stir and place on the dough in the multicooker bowl.

Set the “Bake” mode to 60 minutes.

After cooking is complete, turn off the multicooker, open the lid and let the cake cool in the bowl. Then remove using a steamer container.

Very tasty and aromatic!

Recipe 7: French onion pie with tomatoes and olives

Onions - 2 pcs.
Leek - 1 stem
Tomato juice or fresh tomatoes - 1 glass/zpc.
Olives - 1 jar
Basil, oregano, thyme - to taste
Salt, pepper - to taste
Wheat flour - 2 cups
Water – 150 ml
Dry yeast - 1 tsp.
Vegetable oil - 5 tbsp.
Butter - 50 g

Sift the flour into a bowl. Add salt. Stir. Make a well in the flour and add the yeast diluted in warm water. Knead the dough. Add vegetable oil last. Knead the dough again. The dough should become elastic, light and homogeneous.

Leave the dough covered with film for 1.5 hours in a warm place.

Dissolve vegetable oil in a frying pan. When the oil is hot, add a little butter. Do not add the butter right away, as it will burn.

So, we mixed two types of oil. Add chopped:
- onion half rings
- leek, its white part, in rings
- leek, its green part, into strips

Fry over low heat, stirring constantly until slightly browned. Remember that nothing should be tanned. Onions contain sugar, we caramelize the sugar in the onions over low heat, giving the onions an unforgettable taste and aroma.

Next, if you are making it with tomatoes: Make a score on the tomatoes. Pour boiling water over it. Remove after 1.5 minutes. Remove the skin. Cut the tomato pulp into small cubes. Add to onion.
With tomato juice the result will be the same, but there will be no tomato peel or seeds in the filling. In the case of tomato juice, simply add tomato juice to the onion and, continuing to cook, slightly reduce the liquid.

Add salt, thyme, basil. Simmer for 3-4 minutes and turn off. If you cook with tomatoes, then the tomatoes need to be simmered until the tomatoes are completely dissolved in the filling.

Time will pass and our dough will rise.

Place the dough into a baking pan. It should be round. Spread the dough evenly over the pan, slightly making the edges. Place the filling on the dough. Level it out.

Bake the pie in a preheated oven at 200 degrees. Baking time is 15-20 minutes.

The pie is ready!

Recipe 8: Onion pie with ham, kefir

kefir - 300 gr
sour cream - 3 tbsp.
egg - 1 pc.
baking soda - 0.5 tsp.

white onion – 500 gr
ground red pepper - 1 pc.
ham - 100 gr
hard cheese - 100 gr
hops-suneli, salt, pepper

eggs - 2 pcs
sour cream - 200 gr
hard cheese - 100 gr

Cut the onion into half rings and fry in butter and vegetable oil until soft. Cut the pepper into strips and blanch for 2 minutes. Cut the ham into strips and grate the cheese on a coarse grater.

Mix all ingredients, add seasonings, salt, pepper. Mix.

Knead the dough into a soft dough, but do not stick to your hands.

Filling: mix the egg with salt and sour cream, add grated cheese on a fine grater.

Roll out the dough, place in a mold, lay out the filling, pour the filling on top and place in an oven preheated to 200 ℃.
Bake until golden brown. Let cool.
Bon appetit!

We present to your attention Provencal (French) onion pie. It's called a pissaladier.

A little history:
Pissaladi is a very popular dish in Provence, especially on the Cote d'Azur in the Nice area. There it is also called onion pizza. These open pies with onions, anchovies and olives are sold everywhere there... Its name comes from “pissala”, which in the local dialect means “salted fish”, because it is salted anchovies that are added as an obligatory component to the onion filling.

The recipe is long - because it is detailed. In fact, everything is easier to do than it seems at first glance! :)

Making a pissaladiere is not difficult, but it is not very fast. The most time will be spent preparing the onions.
The dough for this pie is usually yeast or bread dough, but sometimes there are options with a base of puff pastry or shortcrust pastry. I chose yeast dough with mineral water. This was done for one reason - I had mineral water :) You can make any yeast dough or shortbread dough - not sweet, according to your favorite recipe. You can use store-bought yeast or puff pastry. You decide.
Anchovies are a rare commodity in our area. Once upon a time I was very concerned about what could replace anchovies. I needed this for the “Temptation of St. Janson” dish. After a thorough search, I found out: our spicy-salted sprat perfectly replaces its foreign relative :)

Ingredients:
If the dough is ready - 250-300 gr. One sheet of puff pastry or one sheet of yeast.

For homemade dough:
- live yeast - I have 13g.
- mineral water (or regular water, or milk) - half a glass
- 1 teaspoon of sugar.
- flour - about a glass (or less!). I always put it "by eye". To make a soft dough.
- vegetable oil 2-3 tablespoons.

Filling:
- anchovies (spicy-salted sprat) - 250 g, peeled (without heads and backbone);
- red onion (you can use white, but I decided to keep it authentic!) - 1 kg, more is possible!
- olives - 50 g (I had half a cup), can be replaced with black olives - if desired.
- vegetable oil for frying onions (preferably olive, but refined sunflower oil can perfectly replace it), you can add butter for a softer taste.
- herbs (in the original thyme (thyme), but you can use a mixture of Provençal herbs or your favorite herbs, just not oregano - I really didn’t like its taste!)
-salt pepper;
- a pinch of sugar:
- wine vinegar (red wine) - 1 tbsp. l. - optional, for true gourmets :)

Preparation:
Defrost the dough - you can take it out before you start cooking the onions, just in time to defrost).
If you are making the dough yourself:
- dissolve yeast in mineral water;
- add a teaspoon of sugar, stir;
- add half the flour, stir and add vegetable oil, stir again;
- add more flour and knead a soft dough;
- put in a warm place and cover with a towel. Let it suit you.

Let's take care of the onions:
- you need a lot of onions - they fry extremely, I took about 0.8 kg - this turned out to be not enough. Feel free to take 1 kg and even 1.5. The essence of the original pie is that the onion filling should be 2 times thicker than the dough.
- peel the onion, cut into half rings and then in half again - i.e. quarters; (you can add finely chopped garlic - but I didn't)
- heat the oil (or a mixture of oils) in a deep frying pan or saucepan:
add onion, stir fry for 10 minutes, until glassy;
- add herbs, salt, pepper, sprinkle with sugar, mix everything again;
- reduce the heat and simmer over low heat for 30-40 minutes! Yes, that's exactly how much. The consistency should be like jam :) Soft, almost melted. It took me about 30 minutes. I covered the onion with a lid for about 20 minutes, stirring occasionally, then removed the lid and the liquid evaporated from it for about 10 minutes. - before removing the onion from the heat, pour in a spoonful of vinegar or wine, stir, and let the liquid be absorbed. (I skipped this step)
- Set the onion aside to cool.

While the onions are cooling, let's start with the sprat. Actually, you can do it while the onions are stewing - it’s whatever you want :)

Sprat:
- tear off the heads, divide each fish into fillets, remove the spinal bone. I didn’t take out the small bones - they are too small, and they don’t interfere after they’re cooked.
Olives (olives):
-drain the liquid, cut the berries into halves;
-if the olives have pits, remove them first:

Let's assemble our pie:
- roll out the dough according to the shape of a baking sheet (I have a mold 31cm x21 cm), transfer to a baking sheet (I always bake on parchment paper.) Make small sides on the dough;
- lay out the onion, distribute evenly over the entire surface of the pie;
- put sprat (anchovies) on the onion, lay it out as you want - in diamonds, stripes, make it beautiful - to your taste :)
- place olives between the fish:

Here's how I did it:

We send our pie to the oven. Baking time is the same as for ordinary yeast dough - until it is baked :) Temperature 180-200 degrees. It took me about 30 minutes.
Result:

It certainly looks interesting:) As I was told, it is very suitable for Halloween. The taste is strange. Many people praise him extremely. It was unusual for me. My daughter really liked it. But when the pie stood overnight in the refrigerator, it turned out to be much tastier than freshly baked. Who wants to diversify the palette of their familiar tastes, who is not afraid to experiment - this is the pie for you!
Some advice from experienced people:
“Instead of anchovies, even in Provence, even pieces of steamed and salted cod or sea bass are often put on onions. Only they are called not pieces, but petals - cod petals.”
So our sprat pie can safely be called a pissaladiere!

On this topic

French open quiche is one of the few dishes that can be eaten both cold and hot. It will “come in handy” during breakfast, lunch, and dinner. You can enjoy it at home during family feasts and get-togethers, or you can take this pie with you on a picnic.

The history of quiche dates back to the 16th century; its inventors were residents of the French province of Lorraine. This is where the name of the classic open-faced pie came from - quiche Laurent (the French name for this province Lorraine, German Lothringen).

What is classic French quiche? This is an open pie made from chopped dough, rich in butter, and therefore crumbly and slightly salty. The quiche filling is based on heavy cream, eggs and cheese. It’s hard to imagine how many options for preparing quiche exist today - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even... with berries!

WomanJournal.ru offers 10 of the best recipes for open-faced pies - from the classic Lauren quiche to the exquisite quiche with figs, almonds or raspberries. Shall we experiment?

Classic quiche Lauren

250 g sifted flour

A pinch of salt

1 chilled egg

3 tbsp. spoons of ice water

For filling:

250 g smoked brisket

200 ml heavy cream

150 g grated Gruyère cheese

A pinch of grated nutmeg

How to cook classic quiche Lauren :

For the filling: cut the brisket into small strips and fry.

Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Place the brisket into the egg-cream mixture.

Preheat the oven to 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake for 15 minutes.

Remove the crust, place the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.

Lauren's classic quiche is ready.

Bon appetit!

Quiche with sorrel, blue cheese and pepper

250 g sifted flour

A pinch of salt

125 g chilled butter, grated on a coarse grater

1 chilled egg

3 tbsp. spoons of ice water

For filling:

400 g washed sorrel without stems

100 g blue cheese

1 large sweet red pepper

200 g heavy cream

2 tbsp. spoons of butter

Salt, freshly ground black pepper to taste

How to make quiche with sorrel, blue cheese and pepper :

For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film, and place in the refrigerator for 1 hour.

For the filling: simmer the sorrel in butter for 2 minutes until it becomes something like a puree, season with salt and pepper.

Roll out the dough, place in a mold with sides, make punctures with a fork.

Mix sorrel puree with cream and lightly beaten eggs, pour the mixture onto the crust.

Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and place on the sorrel. Place the cheese, crumbled with a fork, on top.

Bake the pie for 30 minutes at 180C.

Quiche with sorrel, blue cheese and pepper is ready.

Bon appetit!

Quiche with spinach and anchovies

For the test:

8 tbsp. spoons of ice water

For filling:

150 g new potatoes

200 g young spinach

300 ml heavy cream

2 large eggs

Handful of grated Parmesan cheese

10 canned anchovies in olive oil

How to make spinach and anchovy quiche :

Boil the potatoes in their skins until half tender, peel and cut into slices.

Place the spinach in the microwave for 2 minutes, cool slightly and chop.

Mix cream, eggs, 2/3 cheese. Finely chop half the anchovies and add to the potatoes and spinach. Pepper heavily. Spread the green filling over the crust, pour in the creamy mixture, and top with whole anchovies and the remaining cheese.

Bake the pie for 40 minutes.

Quiche with spinach and anchovies is ready.

Bon appetit!

Quiche with raspberries, ricotta and almonds

For the test:

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

300 g fresh raspberries

A small bunch of mint

200 g heavy cream

150 g unsalted ricotta cheese

Handful of almond flakes

1 tbsp. spoon of liquid honey

How to make raspberry, ricotta and almond quiche :

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Chop 3/4 mint leaves. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add honey.

Place raspberries in an even layer on the crust, carefully pour the cream mixture over it and sprinkle with almond flakes.

Bake the pie for 35-40 minutes. When serving, garnish with fresh mint leaves.

Quiche with raspberries, ricotta and almonds is ready.

Bon appetit!

Italian quiche with tomatoes, basil and cheese

150 g chilled butter, grated on a coarse grater

8 tablespoons ice water

A pinch of salt

For filling:

300 g cherry tomatoes

300 ml heavy cream

2 chilled eggs

Bunch of green basil

50 g grated Parmesan cheese

A little olive oil

Salt, pepper to taste

How to cook Italian quiche with tomatoes, basil and cheese :

On this topic

For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in film and refrigerate for 1 hour.

Preheat the oven to 180C. Roll out the dough, place in a round shape with sides, and prick with a fork.

Cut the tomatoes in half, place in another fireproof bowl, add salt and pepper, and sprinkle with oil. Bake at the same time as the crust for 25 minutes.

While the cake and tomatoes are baking, make the filling: mix the beaten eggs and cream, add salt, and add chopped basil.

Sprinkle the crust with half the Parmesan, add the tomatoes, pour the egg-cream mixture, and sprinkle with the remaining cheese again. Bake for 20-25 minutes.

Serve the pie with fresh basil leaves.

Italian quiche with tomatoes, basil and cheese is ready.

Bon appetit!

Onion quiche

For the test:

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

500 g small onions

300 ml heavy cream

150 g grated cheese (Cheddar)

1 tbsp. spoon of butter

How to cook onion quiche :

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Cut the onions into half rings and fry in butter until golden brown.

Preheat the oven to 180C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Mix beaten eggs, cream, half the grated cheese, add onion, salt and pepper. Place on the crust and sprinkle the remaining cheese on top. Bake for 20-25 minutes until golden brown.

Onion quiche is ready.

Bon appetit!

Large quiche with young vegetables

For the test:

On this topic

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

100 g young zucchini

85 g green beans

85 g fresh green peas

A small bunch of dense green onions with white bulbs

300 ml milk

1 1/2 tbsp. spoon of flour

2 large eggs

100 g goat cheese

Several cherry tomatoes

2 tbsp. spoons of butter

Salt, pepper to taste

How to cook a large quiche with young vegetables :

Cut the zucchini diagonally into slices, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.

Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk in there and add flour. Fry, stirring, until thickened. Cool slightly.

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Add beaten eggs to the fried vegetables, salt well, and place on the crust. Top with cherry tomato quarters and goat cheese slices. Bake for about 40 minutes.

A large quiche with young vegetables is ready.

Bon appetit!

Quiche with smoked salmon

For the test:

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

350 g new potatoes

A small bunch of dill

Zest of 1 lime

200 g smoked salmon

300 ml heavy cream

How to cook quiche with smoked salmon :

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Peel the potatoes, cut into slices and boil until half cooked, chop the dill, cut the salmon into thin strips.

Mix beaten eggs with cream, dill, add grated zest, salt and pepper.

Place half of the potatoes on the crust, alternating with pieces of fish. Pour in 2/3 of the egg-cream mixture, add the rest of the potatoes and fish, and pour in the rest of the cream.

Bake at 180C for about 30 minutes.

Quiche with smoked salmon is ready.

Bon appetit!

Quiche with leeks and mushrooms

For the test:

140 g chilled butter, grated on a coarse grater

8 tbsp. spoons of ice water

For filling:

4 leeks

250 g chopped mushrooms (champignons, oyster mushrooms)

300 ml heavy cream

150 g grated Gruyère cheese

2 tbsp. spoons of butter

How to make quiche with leeks and mushrooms :

Quickly knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Preheat the oven to 190C. Roll out the dough, place in a rimmed pan, prick with a fork and bake for about 25 minutes.

Heat the butter in a saucepan and fry the leeks cut into rings until soft, increase the heat and add the mushrooms. Cool slightly.

Beat the eggs, add cream and onion-mushroom mixture, half the grated cheese, salt and pepper, put the filling on the crust and sprinkle with the remaining cheese.

Bake the pie for 25-30 minutes.

Quiche with leeks and mushrooms is ready.

Bon appetit!

Quiche with figs and blue cheese

For the test:

180 g chilled butter

100 g ground walnuts

1/2 teaspoon salt

3 tbsp. spoons of ice water

For filling:

2 tbsp. spoons of butter

400 g chopped shallots

1 1/2 tbsp. spoon of thyme leaves

200 g sour cream

200 ml heavy cream

140 g blue cheese

3-4 figs, cut in half

How to make fig and blue cheese quiche :

For the dough: Place flour, salt and butter cubes in a food processor, pulse, add walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it in a round shape and put it in the refrigerator.

For the filling: melt the butter in a saucepan, fry the shallots until golden brown, add thyme. Cool slightly.

Beat eggs, mix with cream and sour cream, salt and pepper, add crumbled cheese. Mix with onions.

Preheat the oven to 180C. Prick the dough with a fork and bake for 30 minutes.

Fill the crust with the filling, place the fig halves on top, cut side up, sprinkle with thyme and bake for about 1 hour.

Quiche with figs and blue cheese is ready.

Bon appetit!

French onion pie

French onion pie is very tasty, easy to prepare, and good as an independent dish that replaces dinner. I have been meaning to bake this pie for a long time. I have a small book “Secrets of French Cuisine”, where I found this recipe. My husband and I really liked the pie. I bake made from rye dough with green onions, usually in August. I have known such pies since childhood; my mother often baked them, but in the form of pies, which we call onion pies. I’m often too lazy to bother with making pies, so I make one pie. But I never had a chance to bake with onions. And, honestly, it was the doubt that I might not like the filling from such a large amount of onions (as much as a kilogram!) that stopped me. But then I plucked up my courage and decided to bake it. And all doubts disappeared. I really liked the filling. The onion filling was pleasantly sweet. So if anyone has not tried this pie, I recommend it.

Onion Pie Ingredients:

For the test:

1 tbsp. wheat flour (200 gr)
125 g butter
3 tbsp. sour cream
¼ tsp. salt

For filling:

1 kg. onions
4 eggs
3 tbsp. butter
1 ½ tbsp. sour cream
1 ½ tsp. salt
½ tsp. Sahara
½ tsp. ground black pepper
a pinch of red pepper and nutmeg

How to make onion pie:

Sift the flour into a bowl and add salt, mix. Then add oil.

Knead the dough with your hands.

Then add 3 tbsp. spoons of sour cream.

Knead the dough until it stops sticking to the walls of the dish. The dough turns out quite elastic and dense.

Form the dough into a ball and place it in the refrigerator for 3 hours.

While the dough is cooling, prepare the filling.

Cut the onion into very thin slices.

Heat butter in a frying pan.

Add prepared onions there, add 1 tsp. salt, ½ tsp. sugar and ground black pepper.

Fry the onion until soft, do not allow it to brown.

Break eggs into a salad bowl, add salt, red pepper and nutmeg.

Add sour cream and mix everything well.

Pour the mixture into the onion and mix everything well.

It is better to pour the mixture into the onions when the dough has already cooled and is ready for baking.

Turn the oven on 175°

Roll out the chilled dough into a circle slightly larger than the mold to create sides.

It will be easier to transfer the rolled out dough into the pan if you roll it onto a rolling pin.

Form the sides.

Spread the onion filling onto the dough.

Bake 35 minutes or until the pie is browned.

The pie is ready!!! Very tasty, nutritious and, most importantly, easy to prepare.

French onion pie

Bon appetit!

Onion pie is a hearty and aromatic pastry that can replace a second course. The main ingredient of the filling is regular onions, but you can add fish, bacon, and various vegetables to it.

Classic onion pie recipe

The invention of the hearty onion pie belongs to practical Germans, but in 1766 Alsace-Lorraine became a French province. The pastry was called quiche Laurent, and is now considered an iconic dish of French cuisine.

Quiche with cheese and rosemary

The most suitable types of cheese for making onion pie are edam or gouda.

The taste of Gouda cheese goes well with the sweetness of butter-simmered onions and spicy nutmeg.

Products:

200 g butter for the dough and another 50 g for frying the onions;
250 g flour;
100 g sour cream;
1 tsp. vegetable oil;
5 onions;
2 eggs;
100 ml cream;
150 g cheese;
1 tsp. salt;
2 sprigs of rosemary;
1/3 tsp. nutmeg.

Beat the butter base of the dough until fluffy.
Fresh butter whips perfectly with a regular pastry whisk.
Add sour cream.
Warm butter mixes well with sour cream at room temperature, forming a delicate consistency
Add salt (half the norm) and wheat flour, and then knead the dough with your hands.
Do not knead the shortbread dough for too long, as this may cause it to become brittle and tasteless.
Roll the dough into a ball and let it rest for 10 minutes.
Proofing is necessary so that the dough is more flexible and does not crack during baking.
Grease the mold with oil (1 tsp), place the dough in it and level it, pressing it against the sides of the mold.
If the pan has a wavy edge, press the dough against the sides with your hands.
For the filling, mix cream and eggs.
An omelette whisk is suitable for mixing cream and eggs.
Peel and chop the onion.
Do not cut the onion too large so that it is properly stewed for the filling.
Melt the butter in a frying pan.
Do not let the oil burn, this will spoil the taste of the dish.
Fry the onion.
Fry the onion, stirring it all the time
Cool it and mix it with the creamy egg mixture. Add salt (1/2 tsp) and grated nutmeg.
Use freshly grated nutmeg, not ground seasoning from a bag, this will give the dish an incredible aroma
Grate the cheese.
Grate the cheese finer so that it melts better in the oven.
Place the filling on the dough, sprinkle it with cheese, and place sprigs of rosemary on top. Bake the pie at 200° for 40 minutes.
Fresh rosemary will give the onion pie a subtle and unusual aroma
Serve the finished pie warm.
When baking, the onion pie should have a perfect golden crust.

Classic onion quiche is perfect for a festive feast. This pie goes especially well with white wine.

Traditionally, onion pie was served with young wines as a hearty and cheap snack.

Video: classic onion pie

Onion quiche with jellied dough

This baking option does not require any special skills from the housewife. The jellied dough is very quick and easy to make.

Onion and salmon pie

In this recipe it is better to use fresh fish rather than smoked or lightly salted.

Despite the unusual composition, this onion pie has a rich and refined taste.

Ingredients:

250 g kefir;
2 eggs for the dough and one more for the filling;
200 g flour;
1 tsp. baking powder;
5 onions;
1 tbsp. l. butter;
200 g salmon fillet;
100 g spinach;
100 ml cream;
100 g curd cheese;
1 tsp. salt;
5 black peppercorns.

Mix kefir and eggs.
The eggs must be fresh, and kefir must be of medium fat content (2.5%), a low-fat product is not suitable for this recipe
Whisk the mixture.
A culinary whisk for mixing liquid products can completely replace a mixer
Sift the flour.
Sifted flour will allow the dough to become lighter and more airy.
Add salt (1/2 tsp) and baking powder, and then mix everything.
When mixing, beat the dough until small bubbles appear.
Check the consistency of the dough.
The dough should be liquid and flowing
Cut the peeled onion into half rings.
Do not try to cut the onion into too thin half rings, it should be felt in the finished pie
Melt the butter in a frying pan.
Never replace butter with margarine.
Fry the onion.
The onion should acquire a pleasant yellowish color and an appetizing aroma.
Coarsely chop the spinach.
This recipe must use fresh spinach, as frozen spinach will ruin the texture of the dish.
Add it to the onion and simmer until soft.
The spinach will shrink greatly in volume as it cooks.
Shred the salmon fillet with a sharp knife.
The salmon pieces should not be too small, do not turn the fillet into mince
To fill the filling, mix the egg with cottage cheese, cream and salt (1/2 tsp).
It is difficult to replace cottage cheese with something else, but if such a need arises, then take full-fat sour cream
Crush the peppercorns in a mortar and add to the filling.
Freshly grated black pepper will add a bright aroma to the cake.
Pour the batter into a greased springform pan.
The springform pan is very convenient for baking pies from batter
Lay out the filling, fill it with the egg-cheese-cream mixture and put the pie in the oven. Bake it for 45 minutes at 180°.
To help the dough rise better, place the pie in a preheated oven.
Serve the finished pie slightly cooled.
Onion pie made from jellied dough has a very thin and delicate base, do not forget about this when you cut it into portions

Video: onion quiche with kefir

Onion pie with curd dough

Shortbread dough with the addition of cottage cheese is more crumbly and has a very delicate taste.

With smoked brisket

When baking onion pie, try to use naturally smoked meat without using liquid smoke.

Components:

150 g butter and 1 tsp. for lubricating the mold;
250 g flour;
100 g fat cottage cheese;
1/2 tsp. salt;
1/2 tsp. baking powder;
5 onions;
200 g smoked brisket;
2 eggs;
100 g sour cream;
1/2 tsp. salt;
1/3 tsp. white pepper;
1/4 tsp. nutmeg.

Instructions:

Pour the flour into a bowl and chop the butter into it.
Do not chop the butter too finely; large pieces will require longer grinding with flour, which will make the dough more plastic.
Use your hands to form the ingredients into crumbs.
Wet your hands in cold water from time to time to prevent the butter from melting too quickly
Add salt, baking powder and cottage cheese.
The fat content of cottage cheese should be at least 9%
After a short period of intense kneading, you should get a plastic, soft dough.