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*Il tempo ottimale di cottura verrà automaticamente
stabilito dalla funzione selezionata (6TH SENSE RICETTE)
QUICHE LORRAINE
Foderate la tortiera con la carta da forno e stendete
la pasta brisée ricoprendo anche i bordi. Disponete sul
fondo la pancetta fatta rosolare, la cipolla tagliata a
julienne stufata con un fi lo di olio di oliva e cospargete
con il formaggio.
Sbattete in un contenitore le uova con il latte e la
panna, aggiungendo sale e pepe a piacere.
Versate il preparato in modo uniforme e guarnite con
il prezzemolo tritato.
Selezionate dal menu “RICETTE” la categoria “TORTE
DOLCI/SALATE” ed infi ne la ricetta “QUICHE LORRAINE”
e confermate.
Note
__________________________________________
Tempo di preparazione: 30 min
Tempo di cottura*: 40-50 min
Contenitore consigliato:
tortiera in metallo a bordi bassi
(diametro 30cm circa)
Suggerimenti e varianti:
Potete preparare la quiche anche con i
seguenti abbin
amenti:
- patate e bacon
- porri e speck
- pesce persico e carciofi
- spinaci e salmone
10
TORTE DOLCI/SALATE
Ingredienti per 6/8 porzioni Ingredienti per 6/8 porzioni
250g di pasta brisée fresca
150g di pancetta a dadini
4 uova
2 cipolle
10g di prezzemolo tritato
200ml di latte
200ml di panna da cucina
100g di gruviera grattugiato grossolanamente
sale, pepe
12


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