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Quiche lorraine
Totale bereidingstijd: 85–95 minuten
voor 4 porties
Ingrediënten
300 g bladerdeeg of gezouten kneed‐
deeg (kant-en-klaardeeg)
400 g spekblokjes
10 g boter
4 eieren
300 g crème fraîche
zout
peper
nootmuskaat
Accessoires
kookpot
taartvorm 30 cm
Bereiding
Blancheer de spekblokjes 5 minuten in
de kookpot met een beetje water. Laat
de blokjes afkoelen en maak ze weer
droog. Bak de spekblokjes vervolgens
in boter aan.
Rol het deeg uit op de taartvorm. Ver‐
deel de spekblokjes over het deeg.
Start het automatische programma of
verwarm de oven voor.
Kluts de eieren. Voeg vervolgens de
crème fraîche toe, alsmede het zout, de
peper en de nootmuskaat. Verdeel de
massa over de spekblokjes en plaats
de schaal in de oven. Als zich tijdens
het bakken een bel vormt, deze met
een mes tot de vormbodem insteken.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Pizza, quiche en dergelijke
\ Quiche lorraine
Niveau: zie display
Bereidingstijd: ca. 67 [71] (64) minuten
Alternatieve instelling
Ovenfunctie: Boven-onderwarmte
Temperatuur: 170-180 [170-180]
(190-200) °C
Voorverwarmen: ja
Opwarmfase: normaal
Niveau: 1
Bereidingstijd: 50-60 [50-60] (40-50) mi‐
nuten
Tip
U kunt gezouten kneeddeeg ook zelf
bereiden. Meng 200 g bloem, 100 g bo‐
ter, 50 ml water en 3 g zout. Kneed het
geheel totdat er een gladde deegmassa
ontstaat.
172


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