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Quiche with cheese


Dough:

In a bowl put the cold butter, cut into cubes. Add salt and flour powder. Knead by hand, it will result in a sandy dough. Add cold water until the dough thickens and form a ball of it. We wrap it in foil and put it in the fridge.

Filling:

In a bowl we put the shredded cow's cheese by hand, the cheese and the sheep's cheese given on the small grater. Mix them well with a spoon, incorporate sour cream and eggs. Cut the red pepper into cubes and place it over the cheese. Incorporate corn kernels, chopped green dill, salt and pepper to taste.

We line a tart tray with baking paper. Take the dough out of the fridge, spread it with the rolling pin and place it in the tray. Let it be a little on the edge of the tray, and cut the excess. Pour the filling and level it. Top with cherry tomatoes.

Put the tray in the hot oven, at a suitable temperature, for 50-60 minutes. The tart will catch a golden crust and then we will know that it is ready. We take it out, leave it to cool and serve.

Enjoy your meal!


I have also written articles on how to choose cheese, how to make a cheese platter and more, and I suspect that there are many cheese lovers among you. That's why I'm writing this article to help you avoid the mistakes that many cheese consumers make. What makes the difference between consumer and lover, see below.

Never eat cheese directly from the refrigerator

All types of cheese should be "rested" at room temperature for about 20 minutes before being eaten. Once we get closer to our body temperature, we will perceive the aroma much better, both with the taste buds and the nose.

It must not be left uncovered in the refrigerator

A plastic wrap or an airtight container is recommended for storing the cheese. Otherwise, it will dehydrate very quickly and will also take over from the flavors circulating in the refrigerator from other foods.

Fresh cheese does not freeze

Cheeses with a high degree of humidity, such as fresh ones, such as mozzarella, for example, should not be frozen because the water freezes and forms crystals that destroy the texture of the cheese.

Do not throw away the cover

Especially in the case of white mold cheeses, it is as tasty as the rest of the piece of cheese. If you still can't stand it, don't dig in the Brie block on the cheese platter, but take a piece of the lighthouse, which you can clean on the spot.

Do not contaminate the cheeses between them

If you put several types of cheese on a plate and leave them whole, make sure there are enough knives for each type. A dirty Camembert knife is not exactly a joy for cutting a Cheddar.

Do not throw away debris

If after a party there are some different pieces of cheese left and you think you don't feel like them anymore, plus maybe they are already ready cut, so they risk drying out immediately, the no-waste solution is to prepare a quiche with them. or an omelet or some macaroni and cheese. There are a lot of recipes in which you can incorporate leftovers from several types of cheese.


12 Quiche Dukan recipes

Quiche is a recipe originally from Germany, but is now known as a traditional dish of French cuisine. It is made with eggs and cream and does not carry flour or cover, being a kind of open pie.

It is a light recipe that is very popular all over the world and, over time, new fillings have been incorporated, in addition to the traditional cheese. Nowadays, quiche can be made with the filling that the imagination sends, even sweet taste or a mixture between sweet and salty.

Below we have selected some recipes for Dukan quiche, which can be eaten in this diet, some with protein and others with vegetables. Pay attention to the stage of your diet to avoid making mistakes about the allowed and forbidden ingredients. Enjoy the meal!

1. Recipe for Quiche Dukan Ricotta (stage attack)

ingredient:

  • 4 eggs
  • 200 g light curd
  • 200 g lean ricotta
  • light mint cheese cut into pieces
  • salt to taste
  • oregano the taste
  • pepper to taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the ricotta and mix until chopped. Add the cheese and mix well. Season with salt, oregano and pepper. Pour this dough into a baking dish, sprinkle with cheese and bake for 20 minutes or until golden brown. Untwist and serve.

2. Recipe for Quiche Dukan Cheeses (Phase Attack)

ingredient:

  • 2 eggs
  • 2 clear
  • 200 grams of lean ricotta
  • 1 bowl of 200 grams of light curd
  • white cheese cut into pieces
  • salt to taste
  • nutmeg to taste
  • oregano the taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the cheeses and stir until cut. Add the cheese and mix well. Season with salt, oregano and nutmeg. Pour this dough into a baking dish, sprinkle with cheese and bake for 20 minutes or until golden brown. Untwist and serve.

3. Recipe for Quiche Dukan from Pumpkin (Cruise Phase)

ingredient:

  • 1 chopped zucchini
  • 3 eggs
  • 7 tablespoons ricotta cream
  • 1 tablespoon mustache
  • parsley to taste
  • 1 pinch of salt
  • pepper to taste
  • pepper to taste
  • nutmeg to taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with salt, nutmeg and pepper. Pour the dough into a baking dish, sprinkle with cheese and bake for 45 minutes or until golden brown. Untwist and serve.

4. Recipe for Quiche Dukan Tuna (attack stage)

ingredient:

  • 3 tablespoons cottage cheese
  • 200 g of natural tone
  • 2 tablespoons skim milk
  • 3 eggs
  • 1 cup green onions
  • 1 pinch of salt
  • pepper to taste
  • nutmeg to taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with salt, nutmeg and pepper. Pour this dough into a baking dish, sprinkle with cheese and bake for 20 minutes or until golden brown. Untwist and serve.

5. Dukan Quiche Chicken Recipe (Cruise Phase)

ingredient:

  • 3 tablespoons cottage cheese
  • 200 g of chopped chicken
  • 1 pot of plain yogurt
  • 1 chopped tomato
  • 3 eggs
  • 1 cup green onions
  • 1 pinch of salt
  • pepper to taste
  • nutmeg to taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with salt, nutmeg and pepper. Pour this dough into a baking dish, sprinkle with cheese and bake for 20 minutes or until golden brown. Untwist and serve.

6. Dukan Quiche recipe for pork leek (cruise phase)

ingredient:

  • 1 garlic, chopped
  • 3 eggs
  • 7 tablespoons ricotta cream
  • 1 tablespoon mustache
  • parsley to taste
  • 1 pinch of salt
  • pepper to taste
  • pepper to taste
  • nutmeg to taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with salt, nutmeg and pepper. Pour the dough into a baking dish, sprinkle with cheese and bake for 45 minutes or until golden brown. Untwist and serve.

7. Duck Eggplant Quiche Recipe (Cruise Phase)

ingredient:

  • 1 chopped eggplant
  • 3 eggs
  • 7 tablespoons ricotta cream
  • 1 tablespoon mustache
  • parsley to taste
  • 1 pinch of salt
  • pepper to taste
  • pepper to taste
  • nutmeg to taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with salt, nutmeg and pepper. Pour the dough into a baking dish, sprinkle with cheese and bake for 45 minutes or until golden brown. Untwist and serve.

8. Recipe for Quiche Dukan de chuchu (cruise phase)

ingredient:

  • 1 chuchu chopped
  • 3 eggs
  • 7 tablespoons ricotta cream
  • 1 tablespoon mustache
  • parsley to taste
  • 1 pinch of salt
  • pepper to taste
  • pepper to taste
  • nutmeg to taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with salt, nutmeg and pepper. Pour the dough into a baking dish, sprinkle with cheese and bake for 45 minutes or until golden brown. Untwist and serve.

9. Recipe for Duck Salsa Quiche (phase attack)

ingredient:

  • 3 tablespoons cottage cheese
  • 200 g of natural sardines
  • 2 tablespoons skim milk
  • 3 eggs
  • 1 cup green onions
  • 1 pinch of salt
  • pepper to taste
  • nutmeg to taste.

Preparation method:

Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with salt, nutmeg and pepper. Pour this dough into a baking dish, sprinkle with cheese and bake for 20 minutes or until golden brown. Untwist and serve.

10. Recipe for Dukan Quiche mushroom (cruise phase)

ingredient:

  • 600 grams of assorted mushrooms
  • 400 grams of creamy tofu
  • 120 grams of grated Emmental cheese
  • 4 eggs
  • 8 cherry tomatoes
  • salt to taste
  • pepper to taste
  • nutmeg to taste
  • parsley to taste.

Preparation method:

Saute the mushrooms in a pan with parsley. Season with salt and black pepper. Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with nutmeg. Pour the dough into a baking dish, sprinkle with parsley and bake in the oven for 45 minutes or until golden brown. Untwist and serve.

11. Quiche Dukan Shrimp Recipe (Stage Attack)

ingredient:

  • 3 tablespoons cottage cheese
  • 200 g of small shrimp
  • 2 tablespoons skim milk
  • 3 eggs
  • 1 cup green onions
  • 1 pinch of salt
  • pepper to taste
  • nutmeg to taste.

Preparation method:

Saute shrimp in olive oil and garlic until golden. Book it. Beat the eggs in a bowl with a fork until washed, then add the other ingredients one by one and mix well. Season with salt, nutmeg and pepper. Pour this dough into a baking dish, sprinkle with cheese and bake for 20 minutes or until golden brown. Untwist and serve.

12. Dukan Quiche Onion Recipe (Cruise Phase)

ingredient:

  • 250g of cottage cheese
  • 1 cup skim milk powder
  • 3 eggs
  • 1 teaspoon skim milk
  • 1 chopped onion
  • 2 cloves of garlic
  • 2 chopped sequins
  • salt to taste
  • nutmeg to taste
  • pepper to taste.

Preparation method:

Beat the hot milk in the blender with the milk powder and salt. Add eggs, cheese and beat for another minute until creamy. Add the chives, half the onion and the garlic mix well. Pour the dough into a medium baking dish and pour in the remaining onions. Fry with cheese and parsley. Bake in the medium oven for 40 minutes or until firm. Continue serving.

Pumpkin brings many health benefits and good overall shape. It is a food rich in vitamin C, vitamin A, B vitamins, copper, calcium, potassium and phosphorus. It helps to treat various medical conditions such as improving vision, preventing heart disease, treating cancers, fighting worms, lowering blood pressure, optimizing sleep quality, strengthening the immune system, preventing wrinkles, among other benefits. See, six

In those cold winter days, we can only think of soups and broth, right? It is indeed the best time of year to eat an elegant, well-seasoned and warm soup. One of the most delicious soups is pea soup! The cool thing is that it is very easy to prepare and requires a few ingredients. If you want, you can s


POTATO WITH POTATOES, ONIONS AND CHEESE

Potato, onion and cheese tart is one of the best salty tart recipes. It is easy to prepare, with simple ingredients, at anyone's fingertips. The recipe is simple, economical and filling.

But I do not promise that this tart will fit the number of calories needed for people on a diet.

It can be eaten for lunch or dinner, but it can also be a snack, next to a pint of beer, when friends gather for a basket game.

This potato tart has a sweet taste and is quick and easy to prepare. The combination of red onion and cheese gives a special taste.

The cheeses I use in this tart (ricotta, telemea and cheese) combine perfectly to give consistency, creaminess and consistency.

Without exaggeration, please excuse my lack of modesty, but this countertop is really best for a salty tart. It tastes like butter, without being too strong or too greasy.

Of course, hurried housewives can use a puff pastry dough to get rid of kneading and waiting for the dough to rise. But it is a great pity! It is very easy and very fast.

The tart with potatoes, onions and cheese has a great filling. I told you above about cheeses, but I must also emphasize the fact that I chose a perfect combination. Potatoes go with cheeses, but also with onions, cheeses as well, so I wouldn't like it anyway.

I now let you see the list of ingredients and how to prepare the best savory tart: tart with potatoes, onions and cheese.

INGREDIENT:
For 6 people:

It took:
160 g flour
10 g fresh yeast
3 teaspoons of milk
1 or
60 g butter
1 teaspoon salt

Filling:
1 tablespoon olive oil
1 large potato boiled in shell
3 eggs
100 g ricotta
100 g cheese
100 g salted telemea
1 red onion
1 large slice of ham
1 slice of bacon
a small sprig of rosemary
salt
pepper

Prepare the dough by mixing all the ingredients. We then let it rest for about 15 minutes, while we prepare the filling.
Heat onion, ham and bacon in a tablespoon of oil. Temper only until the onion becomes glassy, ​​so that it does not turn golden.

Beat eggs and mix them with finely chopped rosemary, onion, ham and bacon.

Mix the cheeses, then pour them over the eggs. Season with salt and pepper and mix to homogenize the composition.

Spread the dough with your hand in the form. We pricked him with a fork from place to place. Put diced boiled potatoes over the dough, then pour the egg mixture.

Put the tray in the preheated oven at 180 ° C for 45 minutes. That's all!
Good appetite!


Quick version of Flammkuchen with Arabic stick or tortilla

The fastest Flammkuchen is made on tortilla or sticky sheets. It's not really original but it's fast and helps me many times. The glue should not be baked like the above dough but greased directly with sour cream and sprinkled with ham, onion, cheese, salt and pepper.

Bake the flammkuchen on the glue for 12-15 minutes.

It is also famous in that area Quiche Lorraine with sour cream and ham & # 8211 see here.


Appetizers with cheese and fruit

I am convinced that you had quite a few happy events in the family, some smaller than others with many guests and just as sure that some of you certainly wanted to impress with selected dishes. From my experience as a wife, mother, culinary blogger who cooks almost non-stop (what to do I chose a family of eaters) I can write that when you have guests and you are tempted to do something spectacular to impress most of the time you don't succeed and then you intend not to get complicated next time. Well, I'll tell you what the problem is always present when it comes to cooking, time! No matter how experienced you are, time does not let you go the way you want & # 8230and simplify, reduce the preparations, try to limit yourself to something simple and good. There's nothing wrong with that, but when you want your guests to take pictures with the phone of what you've prepared for dinner, you rely on appetizers. And not just any appetizers, but the wonderful cheese boards or, in Romanian, cheese platters where you are free to let your imagination run wild. They are beautiful, appetizing, colorful and give the impression of abundance.

Lilith Spencer perfected the art of cheese presentation and won the "Cheesmonger Invitational" in 2016 in San Francisco. "Everything is a matter of accompaniment. In addition, we must pay attention to how to cut the cheeses: in cubes, slices or crumbs, everything will have to be evaluated to obtain a harmonious composition ”. You can add on them fresh or dried fruits, raw dried sausages, greens, snacks, slices of baguette, depending on what you like.

These appetizer platters are in great demand in restaurants but also at more festive family meals when you have a bigger event to perform. What could be more appetizing than a platter loaded with fresh and quality products, accompanied by a tailor-made wine? Anyone who is passionate about goodies immediately notices and appreciates them and you will certainly receive compliments as a host.

It is not complicated to make them if you know what and how to put the dishes on them. Here are some tips and hints to create a perfect board both chromatically and compositionally

The type of plate used

In general, everything related to the rustic type is in great demand, because it is true that wood belongs to tradition and in our country it is deeply rooted. So you can choose wood choppers of various sizes, preferably rectangular or round. If you have a larger table and you have the desire and time to complicate yourself then you can buy a board of the right size that is positioned exactly in the middle of the table. You can also use slate or marble slabs, granite. Here is a suitable model for a table with several guests.

cheese

Never serve the cheese just taken out of the fridge, this simple advice is often neglected. A cold, hard cheese is less pleasant than one at room temperature.

Remove the cheese from the fridge at least half an hour before serving and in the meantime prepare the rest, wash and cut the fruit, prepare the bread, the rest of the ingredients.

Cheeses are the main actors, so you reserve the largest space for them on the set and place them first, then put the right complement around them.

Plan 3-4 types of cheese for smaller platters and about 5-6 if there are more guests.

There are a variety of cheese textures from creamy to very strong.

Here are some combinations of cheese and fruit and / or sausages (we chose better known types and the vast majority produced with us):

Soft cheese ie light: mozzarella, goat cheese, brie, camembert goes perfectly with prosciutto or dried raw salami, pear slices, sun-dried tomatoes

Semi-hard cheese: cheddar, gouda, edam goes well with olives, grapes, blueberries, fresh figs

Hard cheese: parmigiano, pecorino, asiago goes with apricots, plums

Blue cheese: gorgonzola, roquefort goes with pistachios, walnuts, cashews, hazelnuts, honey

Serve the softer, creamier cheeses with a knife so they can be spread on bread or fruit. Hard cheeses can be cut into slices or cubes so that they can be served whole.

Chromatics and image of the set

In the empty spaces place ingredients that can be combined with several without problems: fruits, nuts, pickles, olives.

A little chopped pistachios, hazelnuts, almonds give a beautiful image of the plateau.

You can also add bread and / or biscuits: baguette, ciabatta, biscuits, croutons, multi-grain biscuits, water crackers, parmesan chips.

Cut some ingredients into long slices, others round to vary the shapes on the plate.

Put all the ingredients in small piles, it doesn't matter if you put a single product in many places, it is important that the guests have access to them.

Choose different colors and shapes of vegetables and arrange them so that the same colors do not sit side by side.

Look for wines with low alcohol content and higher acidity. Champagne, sparkling wines, sauvignon blanc and riesling are the most common.

From here you are free to create your own cheese platter which will definitely be a hit for guests.

If you lack the inspiration to find arrangement ideas on the internet, all you have to do is choose a model. I created a few sets according to my and my family's preferences and I leave you with confidence to be inspired by them.

In conclusion, a plate of cheese and a good wine make the atmosphere at the table unforgettable. Trust me, if you are preparing for an event, quickly make your shopping list and free your imagination!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Quiche with spinach

Inspired by the greens in the market, I prepared a wonderful Quiche or, less simandicos said and closer to reality, a whole tart with fresh spinach, green garlic and cheeses of all kinds).

For it took I used 1 cup of wholemeal flour (I combined wholemeal wheat flour with rye flour), 50 grams of butter, 1 egg, 1 teaspoon of baking powder and a little salt.

I kneaded the dough, spread it with the foil as thin as I could. I heated the oven to 180 degrees Celsius, I greased a round pan with a little olive oil, I placed the dough, I drilled it from place to place with a fork and I put it in the oven for 10 minutes.

In the meantime I prepared and filling for which I had bought from the market 1 kg of fresh spinach, 1 bunch of garlic, 100 grams of bellows cheese, 50 grams of cheese with mold, 2 eggs, 50 ml of sweet cream, juice of half a lemon , a little Parmesan, salt, pepper and a little basil for flavoring.

I washed and cleaned the spinach by the tails (I think it took longer than all the operations)), I boiled the water and I scalded it for 2-3 minutes. I drained it well, put it in the blender with the other ingredients (except the Parmesan cheese) and mixed them for a few seconds. And because the tart top was already ready, I added the filling, sprinkled some grated Parmesan cheese on top and put the tray back in the oven.

After about 20-25 minutes of waiting, I took this wonder out of the oven.

I can only tell you that it was worth the effort and waiting time).

That's about it with this tart, it's healthy and tasty, it can be eaten at any meal, hot or cold, at the office or at home, in combination with salad for lunch and dinner or with whipped milk for breakfast… earth- pam :).


Quiche Lorraine recipe with bacon and cheese - Preparation

We start with the dough that will need a cold rest.

Quickly mix the yolks with a pinch of salt, cold butter, cut into cubes and flour and adjust the consistency of the dough, turning & gradually, very cold water. The dough is wrapped in foil and refrigerated for 20-30 minutes.

In the meantime, we take care of the filling.

Chop the onion scales and bacon into small cubes and fry them together, in a little oil. Then let the ingredients cool.

Separately, mix the 6 eggs with the remaining 2 egg whites from the dough, salt, white pepper, nutmeg and a little paprika, but also with the liquid cream. Add green parsley, chopped and a little chives. mix the chopped cheese in this composition and add it over the cooled onion and bacon.

Take the dough out of the fridge and roll it in two circular shapes and line the inside of two tart shapes with it. Stir the dough with the fork in place and place in the freezer for 20 minutes.

Meanwhile, heat the oven to 175 degrees.

Remove the dough from the freezer and put it in the oven for 25 minutes until it becomes crispy, remove it, grease it with egg white, put it in the oven again for 5-6 minutes, then let it cool.

After the tart dough is cooled, pour the filling composition & icircn inside and put the tarts in the oven for 20-25 minutes, at 180 degrees. Towards the end, grate the Parmesan cheese on top.

We leave the delicious Quiche Lorraine to temper, & icircl portion and & icircl serve decorated with chives slices.