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QUICHE LORRAINE
Tapissez le moule de papier sulfurisé et abaissez
la pâte brisée en recouvrant également les
bords du moule. Placez sur le fond le lard
rissolé, l’oignon coupé en julienne et cuit à
l’étuvée, et saupoudrez de fromage.
Dans un récipient, battez les œufs avec le lait
et la crème, salez et poivrez selon vos goûts.
Versez la préparation de façon homogène et
garnissez de persil haché.
Sélectionnez dans le menu « RECETTES » la
catégorie « TOURTE », puis la recette « QUICHE
LORRAINE » et validez votre sélection.
Annotations
__________________________________________
Temps de préparation : 30 min
Temps de cuisson* : 40 à 50 min
Récipient conseillé :
moule à tarte en métal à bords bas
(diamètre 30 cm environ)
Suggestion et variante :
Vous pouvez également préparer
la quiche en associant les aliments
suivants :
- pommes de terre et bacon
- poireaux et lard
- perche et artichauts
- épinards et saumon
74
TOURTE
Ingrédients pour 6 à 8 personnes
250 g de pâte brisée fraîche
150 g de lard en cubes
4 œufs
2 oignons
10 g de persil haché
200 ml de lait
200 ml de crème liquide
100 g de gruyère râpé grossièrement
sel, poivre
*La durée optimale de cuisson sera
automatiquement défi nie par la fonction
sélectionnée (RECETTES Auto-Adaptive)
76


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