Quiche Lorraine

Quiche Lorraine

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Unha receitiña saborosa, sinxela, rápida e que se pode tomar tanto fría como quente, polo que vos valerá para calquera ocasión. Nesta receita, empregaremos leite evaporado e non tona, para que nos quede máis lixeiro. Imos aló!

Ingredientes:

– masa brisa
– 3 ovos
– 170 ml de leite evaporado
– 150 gramos de panceta
– 100 gramos de queixo relado
– un chisco de sal

Utensilios: bol, molde redondo (con apertura lateral), fabas ou garbanzos secos, batedor e papel vexetal.
Tempo de preparación: uns 15 minutos
Tempo no forno: 10 minutos + 25/30 minutos
Dificultade: sinxelo

Preparación paso a paso:

1. Extendemos a masa brisa nun molde redondo e picámola co garfo para que non medre no forno. Podemos deixarlle o papel vexetal ou sacarllo, como prefirades.

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2. Poñemos outro anaquiño de papel vexetal por riba e botámoslle as gabas ou os garbanzos, presionando lixeiramente. Despois, metemos a masa no forno e deixámola uns 10 minutos a 180°C. (Isto facémolo para que a masa se faga un pouco antes de engadirlle os ingredientes, porque a masa tardará máis tempo en facerse. Coas fabas, neste caso, evitamos que a masa suba no forno).

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3. Mentres se nos vai facendo a masa, prepararemos o recheo. Comezaremos por fritir a panceta sen aceite ningún.

4. Nun bol, batemos os tres ovos.

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5. Engadimos o leite evaporado.

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6. Agora, engadimos o queixo relado.

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7. E finalmente bacon, mesturando todo ben.

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8. Retiramos a masa do forno, e con moito tino, sacamos o papel vexetal coas fabas. Vertemos o recheo e metemos o quiche no forno durante uns 25 ou 30 minutos a 200°C. E listo!

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Só queda prepararnos para degustar un delicioso quiche lorraine! Ñam!

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Quiche Lorraine

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A tasty, easy, quick recipe that you can eat either hot or cold, so you could use it for every occasion. In this recipe, we will be using dehydrated milk instead of cream, to get a lighter version. Let’s go!

Ingredients:

– 2 disks shortcrust pastry
– 3 eggs
– 170 ml dehydrated/evaporated milk
– 150 gr bacon
– 100 gr grated cheese
– a pinch of salt

Utensils: bowl, round mould (springform mould), dried beans, whisk and baking paper.
Preparation time: around 15 minutes
Baking time: 10 minutes + 25/30 minutes
Difficulty: easy

Step by step preparation:

1. Cover the round mould with the pastry and mark it with a fork. You can keep the baking paper or take it out.

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2. Put a sheet of baking paper on top of the pastry and add dried beans, pressing a little bit. Then, put it in the oven for 10 minutes at a temperature of 180°C. (We use dried beans in order to prevent the pastry from growing in the oven and we bake it for 10 minutes because the pastry will need more time to bake).

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3. While we have the pastry in the oven, let’s prepare the batter. First, fry the bacon with no oil.

4. Then, in a bowl, beat the three eggs.

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5. Add the evaporated milk.

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6. Now, add the grated cheese.

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7. And finally, the bacon, mixing all well.

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8. Take the pastry out of the oven and take the beans out carefully. Put the batter in and introduce the quiche into the oven for 25/30 minutes 200°C/375°F. And that’s it!

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Just get ready to taste this delicious quiche lorraine! Yummy!

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