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Voorbereiding: 45 min
Rusttijd: 1 ½ uur
Baktijd: 30 min
Keukengerei: taartvorm
Ø 28-30cm
Prei-quiche
Voor het Kruimeldeeg
recept p. 47
Voor de vulling
Verwarm de oven voor op 210 °C (th. 7).
Doe het stuk gruyère in de invoerbuis van de midi-kom met
de 2 mm raspschijf en rasp de kaas;
Maak de preien schoon. Gebruik alleen het malse (witte)
deel. Snijd de prei in dunne schijfjes met de 2 mm snijschijf.
Laat de boter smelten in een braadpan. Voeg de preien toe.
Roer om en voeg een beetje water toe (50 ml).
Laat de prei op laag vuur 15 minuten smoren zonder hem te
laten kleuren.Voeg zo nodig nog een beetje water toe. Zout
en peper toevoegen.
Prik met een vork in de deegbodem.
Doe de crème, de eieren, het zout en de peper in de kom met
het metalen mes of in de mini-kom. Laat de machine 30
seconden draaien.
Verdeel de prei over het deeg. Giet er het eieren-crème
mengsel op.
Bestrooi met de geraspte gruyère. Bak de quiche ca. 30
minuten in de oven.
Goed warm serveren.
Tips van de chef-kok: U kunt de prei vervangen door ui,
spekjes, tomaten etc.
Ingrediënten
(1 quiche)
Bladerdeeg
• 250 g patentbloem
• 50 g zachte boter*
• 130 ml water
• 200 g koude boter
Vulling
• 100 ml crème fraîche
• 40 g boter
• 40 g gruyère
• 50 ml water
• 2 preien
• 2 eieren
61
HOOFDGERECHTEN
33


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