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*De optimale bereidingstijd wordt automatisch bepaald
door de geselecteerde functie (6
th
Sense RECEPTEN)
QUICHE LORRAINE
Bekleed de taartvorm met bakpapier. Rol het
kruimeldeeg uit en bedek de taartvorm. Verdeel
de gebakken pancetta en de in olijfolie gefruite
gesnipperde ui over de bodem en bestrooi met de
kaas.
Klop de eieren in een kom met de slagroom en de melk
en voeg naar smaak zout en peper toe.
Giet het mengsel over de pancetta en garneer met
gehakte peterselie.
Kies uit het menu “RECEPTEN” de categorie “HARTIGE
TAARTEN” en daarna het recept “QUICHE LORRAINE"
en bevestig uw keuze.
Opmerkingen
__________________________________________
Voorbereiding: 30 min
Bereiding*: 40-50 min
Aanbevolen schaal:
lage metalen taartvorm
(diameter ongeveer 30 cm)
Suggesties en variaties:
U kunt de quiche ook met de volgende
ingrediënten bereiden:
- aardappelen en bacon
- prei en spek
- vis en artisjokken
- spinazie en zalm
42
HARTIGE TAARTEN
Ingrediënten voor 6/8 porties Ingrediënten voor 6/8 porties
250 g vers kruimeldeeg
150 g pancetta in blokjes
4 eieren
2 uien
10 g fi jngehakte peterselie
200 ml melk
200 ml slagroom
100 g grofgemalen gruyère
zout, peper
44


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