20 recipes for delicious quiches and savory pies

Whether classic or original, quiches and savory pies are always welcome on the table. Discover 20 easy and quick recipes here!

Preheat the oven to 210°C (410 °F). Place your shortcrust pastry in a pie pan and pierce its bottom with a fork.

Cut the bacon and cheddar into strips.

In a bowl, beat the eggs, crème fraiche, grated Gruyère cheese, slices of cheddar, a pinch of nutmeg, salt, and pepper.

Place the bacon strips on the shortcrust pastry, then add the preparation on top.

Bake the quiche for 30 minutes in the oven.

Ingredients :

1 shortcrust pastry

100g bacon

100g cheddar cheese

3 eggs

50 g of grated cheese

20 cl fresh cream

Nutmeg

Salt

Pepper

Preheat the oven to 210°C (410 °F) and roll out the puff pastry in a pie dish. Pierce with a fork.

Cut the tomatoes into slices and drain them on absorbent paper. Cut the mozzarella into slices. Spread the mustard on the bottom of the dough. Arrange the tomatoes and mozzarella on top alternately. Sprinkle the preparation with Provencal herbs and drizzle with a light drizzle of olive oil. Add the Emmental on top to brown the pie.

Bake the pie for 30 minutes.

Ingredients :

1 puff pastry

2 tbsp of mustard

4 tomatoes

1 ball of mozzarella

Olive oil

Herbs of Provence

Grated cheese

Preheat the oven to 200°C (392 °F)
and roll out the shortcrust pastry in a pie dish. Pierce with a fork.

Cut the leeks into thin slices and steam them for ten minutes. Next, brown the bacon over low heat in a pan, before adding the cooked leeks. In a bowl, beat the eggs, milk, single cream, and Gruyère. Add salt and pepper. Pour the leek-bacon mixture on the bottom of the shortcrust pastry. Cover them with your egg-cream-milk-gruyere mixture.

Put your preparation in the oven for 30 minutes.

Ingredients :

1 shortcrust pastry

4 leeks

100g smoked bacon

25 cl of milk

20 cl of liquid cream

4 eggs

100 g of grated cheese

Salt

Pepper

Preheat the oven to 180°C (356 °F) and roll out the shortcrust pastry in a tart tin. Pierce with a fork.

Mince the garlic and the onions. Cut the tomatoes and the yellow pepper into cubes. Slice the zucchini and the aubergine. In a frying pan, heat a drizzle of olive oil, and brown the garlic, and onion for 5 minutes Add the previously cut vegetables. Salt, pepper and sprinkle with Provencal herbs. Cook everything for 10 minutes over medium heat. Beat the eggs and cream in a bowl. Add the cooked vegetables. Mix, then pour the contents over the shortcrust pastry.

Bake for 35 minutes.

Ingredients :

1 shortcrust pastry

1 zucchini

1 eggplant

1 yellow bell pepper

2 tomatoes

1 red onion

2 cloves garlic

3 eggs

25 cl liquid cream

Salt

Pepper

Herbs of Provence

Olive oil

Preheat the oven to 200°C (392 °F) and roll out the shortcrust pastry in a pie dish. Pierce with a fork.

Cut the courgettes into slices and cook them for 15 minutes over low heat. Sprinkle them with Herbes de Provence. Cut the fresh goat cheese into slices. Beat the eggs, milk, cream, salt, and pepper in a salad bowl. Spread the zucchini on the bottom of the dough. Pour over the milk-egg-cream mixture. Place the slices of fresh goat cheese.

Bake the quiche in the oven for about 40 minutes.

Ingredients :

1 shortcrust pastry

3 zucchini

150g fresh goat cheese

25 cl of milk

25 cl fresh cream

2 eggs

Herbs of Provence

Salt

Pepper

Preheat the oven to 180°C (356 °F) and roll out the shortcrust pastry in a tart tin. Pierce the bottom with a fork.

Finely chop the onions and cook them in a pan over low heat for 10 minutes. Meanwhile, mix the milk, eggs, cream, salt, pepper, and nutmeg. Spread the cooked onions on the bottom of the shortcrust pastry. Then pour the liquid mixture over it.

Bake your pie for 30 minutes.

Ingredients :

1 shortcrust pastry

5 white onions

15 cl of milk

2 eggs

15 cl of liquid cream

Nutmeg

Salt

Pepper

Preheat the oven to 200°C (392 °F) and roll out the shortcrust pastry in a pie dish. Pierce with a fork.

Chop the onion. Cook the bacon bits and onion in butter in a skillet over low heat. Mix the eggs, cream, and grated cheese in a bowl. Add salt and pepper. First place the onions and bacon on the dough. Then pour the mixture over it.

Put the quiche in the oven for 40 minutes.

Ingredients :

1 shortcrust pastry

3 eggs

25 cl fresh cream

200 g of bacon

1 onion

100 g of grated cheese

Butter

Salt

Pepper

Preheat the oven to 200°C (392 °F) and roll out the puff pastry in a pie dish. Pierce with a fork.

Chop the garlic and the onion. In a skillet, sauté the garlic and onion in a drizzle of olive oil over low heat. Add salt and pepper. Once cooked, place them in the bottom of the puff pastry. Cut the tomatoes into slices. Arrange them on the onions at regular intervals.

Mix the eggs, chopped parsley, and white cheese in a bowl. Then pour the mixture over the tomatoes.

Bake the pie for 25 minutes.

Ingredients :

1 puff pastry

3 tomatoes

1 onion

1 clove of garlic

2 eggs

200g cottage cheese

fresh parsley

Salt

Pepper

Olive oil

Preheat the oven to 200°C (392 °F) and roll out the shortcrust pastry in a pie dish. Pierce with a fork.

Cut off the ends of the leeks. Wash them, cut them in half, and then cut them into strips. Cook them over low heat for about 20 minutes. Once cooked, drain them.

In a salad bowl, mix the eggs, the cream cheese, the tuna, then the leeks. Pour the mixture over the shortcrust pastry and sprinkle with grated cheese.

Bake for 30 minutes.

Ingredients :

1 shortcrust pastry

4 leeks

15g butter

300g fresh cheese

3 eggs

300 g canned tuna

75 g grated Gruyère cheese

Preheat the oven to 200°C (392 °F) and roll out the puff pastry in a pie dish. Pierce with a fork.

Shell the prawns and place them on the puff pastry. In a bowl, mix the eggs, cream, curry, salt, and pepper. Pour the mixture over the prawns.

Bake the pie for 20 minutes.

Ingredients :

1 puff pastry

400 g prawns

3 eggs

30 cl of liquid cream

2 tbsp. c. curry

Salt

Pepper

Preheat the oven to 180°C (356 °F). Spread the puff pastry in a pie dish. Pierce with a fork.

Cut the leek into slices, chop the parsley and brown them in a pan with olive oil. Mix the eggs, sour cream, feta, salt, and pepper in a bowl. Place the leeks on the dough with the parsley and add the asparagus tips. Add the egg-cream-feta mixture to the dough.

Bake the pie for 25 minutes.

Ingredients :

1 puff pastry

1 leek

125g asparagus tips

fresh parsley

Olive oil

100g feta

2 eggs

25 cl fresh cream

Salt

Pepper

Preheat the oven to 180°C (356 °F). Spread the shortcrust pastry in a pie dish. Pierce with a fork.

Cut off the tough ends of the asparagus and discard them. Cut off the tips of the asparagus while keeping the rest of the stem. Cook the asparagus tips for 5 minutes in water. Then cook the rest of the stalks for 10 minutes in boiling salted water.

Mix the stems with 10 cl of liquid cream to obtain a puree.

In a salad bowl, mix the eggs, the rest of the liquid cream, the asparagus purée, the parmesan, the salt, and the pepper. Pour the contents of the bowl over the shortcrust pastry. Top with the peas, the asparagus tips, then the parmesan shavings.

Put the pie in the oven for 30 minutes.

Ingredients :

1 shortcrust pastry

15 green asparagus

3 handfuls of frozen peas

3 eggs

liquid cream

20 g grated parmesan

20 g of parmesan in shavings

Salt

Pepper

Preheat the oven to 200°C (392 °F) and roll out the puff pastry in a pie dish. Pierce with a fork.

Spread the honey over the dough. Cut the pears into thin slices. Do the same with the camembert. Then lay the slices of each ingredient alternately on the puff pastry.

Sprinkle with dried thyme, pepper, and crushed hazelnuts.

Bake the pie for 25 minutes.

Ingredients :

1 puff pastry

1 pie chart

2 pears

2 tbsp of honey

dried thyme

Pepper

1 handful of crushed hazelnuts

Preheat the oven to 200°C (392 °F) and roll out the puff pastry in a pie dish. Pierce the bottom of the dough with a fork.

Cut the goat cheese log into slices. Cut the stems off the spinach and discard them. In a buttered skillet, cook the spinach over low heat. Then drain them. In a bowl, mix the milk, cream, eggs, salt, and pepper.

Place the spinach on the bottom of the shortcrust pastry. Pour over the previous mixture. Then lay the slices of cheese.

Bake the pie for 30 minutes.

Ingredients :

1 puff pastry

400g fresh spinach

1 log of goat cheese

3 eggs

10 cl of milk

20 cl of liquid cream

Salt

Pepper

10g butter

Preheat the oven to 180°C (356 °F) and roll out the shortcrust pastry in a tart tin. Pierce the bottom of the dough with a fork.

Wash the pears, peel them, and cut them into thin slices.

Cut the blue cheese into cubes. Spread the crème fraiche on the bottom of the pie and place the pear slices on top. Crush the blue cheese into the white cheese, then stir the mixture into the pears.

Bake the pie for 20 minutes.

Ingredients :

1 shortcrust pastry

3 pears

100 g of Auvergne blue cheese

100g cottage cheese

20 cl of liquid cream

Preheat the oven to 200°C (392 °F) and neatly arrange the short pastry, previously cut out, in small molds. Pierce the bottoms of the pasta with a fork.

In a salad bowl, mix the liquid cream, the eggs, the cream cheese, the dill, the salt, and the pepper. Cut the salmon into thin strips and place them at the bottom of the pasta. Pour the egg mixture over the salmon.

Bake the quiches for 15 minutes.

Ingredients :

2 shortcrust pastry

100g smoked salmon

100g fresh cheese

10 cl of liquid cream

2 eggs

1/2 bunch of dill

Salt

Pepper

Preheat the oven to 210°C (410 °F). Spread the shortcrust pastry in a pie dish. Pierce with a fork.

Cook the broccoli in boiling water for 4 minutes. Mix the eggs with the liquid cream, salt, and pepper. Cut the salmon into cubes and place them at the bottom of the dough.

Pour the egg mixture over the dough.

Bake for 30 minutes.

Ingredients :

1 shortcrust pastry

200g broccoli

350g smoked salmon

3 eggs

25 cl liquid cream

Salt

Pepper

Preheat the oven to 210°C (410 °F). Spread the puff pastry in a pie dish. Pierce with a fork.

Cook the spinach over low heat for a few minutes. Cut the cherry tomatoes in half. Arrange the spinach and tomatoes on the puff pastry.

In a bowl, mix the cream, eggs, salt, and pepper. Pour the mixture over the tomatoes and spinach. Sprinkle the pie with pine nuts and chopped parsley.

Bake the pie for 30 minutes.

Ingredients :

1 puff pastry

450g spinach

15 cherry tomatoes

25 cl liquid cream

3 eggs

50g pine nuts

Chopped parsley

Salt

Pepper

Preheat the oven to 180°C (356 °F). Spread the shortcrust pastry in a pie dish. Pierce with a fork.

Peel the Brussels sprouts and cook them in a pan of salted water for 10 minutes. Drain them and cut them in half. In a bowl, beat the eggs with the cream, mustard, cantal cheese, salt, and pepper.

Pour this mixture over the shortcrust pastry. Then arrange the Brussels sprouts, heads down.

Bake for 35 minutes.

Ingredients :

1 shortcrust pastry

400g Brussels sprouts

20 cl of liquid cream

3 eggs

1 tablespoon of mustard

30 g of grated Cantal cheese

Salt

Pepper

Preheat the oven to 200°C (392 °F). Spread the shortcrust pastry in a pie dish. Pierce with a fork.

Peel and chop the mushrooms. Brown them for 3 minutes in a pan with butter. Cut the onion into thin slices. Fry it in a pan with butter. Add balsamic vinegar, brown sugar, salt, and pepper. Stir frequently for five minutes.

Cook the spinach over low heat for 5 minutes.

In a bowl, mix the eggs, cream, cheese, salt, and pepper. Pour this mixture over the shortcrust pastry and spread the vegetables over it.

Bake for 25 minutes.

Ingredients :

1 shortcrust pastry

1 red onion

1 tablespoon of balsamic vinegar

2 tbsp of brown sugar

100 g button mushrooms

150g spinach

25 cl liquid cream

5 eggs

40 g of grated cheese

Salt

Pepper

10g butter