{"id":499,"date":"2010-09-07T14:17:32","date_gmt":"2010-09-07T17:17:32","guid":{"rendered":"http:\/\/caroljardim.com\/gengibre\/?p=499"},"modified":"2013-04-13T12:35:00","modified_gmt":"2013-04-13T15:35:00","slug":"82-quiche-lorraine","status":"publish","type":"post","link":"https:\/\/www.caroljardim.com\/gengibre\/82-quiche-lorraine\/","title":{"rendered":"82. Quiche Lorraine"},"content":{"rendered":"<p style=\"text-align: left;\"><span style=\"text-align: left;\">A quiche Lorraine \u00e9 umas das melhores inven\u00e7\u00f5es gastron\u00f4micas da Fran\u00e7a. Afinal, alguma coisa que mistura queijo, bacon e massa, n\u00e3o tem como dar errado. Essa receita eu encontrei passeando pelo RSS do <\/span><a style=\"text-align: left;\" href=\"http:\/\/www.dadivosa.org\/2010\/06\/18\/quiche-lorraine-e-a-razao-das-coisas\/\" target=\"_blank\">Dadivosa<\/a><span style=\"text-align: left;\">, outro blog brasileiro que eu sigo.<\/span><\/p>\n<p style=\"text-align: left;\">A massa \u00e9 super simples: 210g de farinha de trigo, sal, 140g de manteiga e 70ml de \u00e1gua gelada. Misturando isso tudo at\u00e9 soltar das m\u00e3os e conseguir formar uma bola. Coloque a massa na geladeira por alguns minutos, depois tire e cubra uma forma de quiche, como essa da foto.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"margin-top: 10px; margin-bottom: 10px; border: 1px solid black;\" alt=\"82. Quiche Lorraine\" src=\"http:\/\/farm2.static.flickr.com\/1194\/4722837656_42af486b06_m.jpg\" width=\"240\" height=\"160\" \/><\/p>\n<p style=\"text-align: left;\">A Dadivosa coloca um quilo de feij\u00e3o \u00a0sobre a massa na hora de levar ao forno, para que a massa n\u00e3o cres\u00e7a e perca a forma. Eu pulei essa etapa e, sinceramente, n\u00e3o fez diferen\u00e7a.<\/p>\n<p style=\"text-align: left;\">Leve a massa no forno por alguns minutos, para deixar pr\u00e9-cozida, at\u00e9 dourar. Enquanto isso, fa\u00e7a o recheio:<\/p>\n<p style=\"text-align: left;\"><a title=\"82. Quiche Lorraine by raizdegengibre, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/raizdegengibre\/4722181399\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" style=\"margin: 10px; border: 1px solid black;\" alt=\"82. Quiche Lorraine\" src=\"http:\/\/farm2.static.flickr.com\/1040\/4722181399_f0be3fc656_m.jpg\" width=\"240\" height=\"160\" \/><\/a> Geralmente, quando os ingredientes s\u00e3o meio dif\u00edceis de encontrar, eu substituo, mas o queijo gruy\u00e9re foi f\u00e1cil e faz toda a diferen\u00e7a. Esse pacote veio com 200g, sobrando ainda metade para outros petiscos. Ingredientes:<\/p>\n<ul>\n<li>3 ovos<\/li>\n<li>100g de queijo gruy\u00e9re ralado<\/li>\n<li>noz moscada ralada<\/li>\n<li>pimenta do reino<\/li>\n<li>bacon frito<\/li>\n<li>360ml de creme de leite fresco<span style=\"color: #888888;\"> (ou, se voc\u00ea n\u00e3o tiver, coloque a lata de creme de leite no congelador e, depois de alguns minutos, abra e escorra a \u00e1gua)<\/span><\/li>\n<li><span style=\"color: #000000;\">sal<\/span><\/li>\n<\/ul>\n<p><a title=\"82. Quiche Lorraine by raizdegengibre, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/raizdegengibre\/4722187919\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"margin: 10px; border: 1px solid black;\" alt=\"82. Quiche Lorraine\" src=\"http:\/\/farm2.static.flickr.com\/1353\/4722187919_afcb8bb946_m.jpg\" width=\"240\" height=\"160\" \/><\/a> Misture os ovos com o creme at\u00e9 ficar homog\u00eaneo. Adicione noz moscada e pimenta, o queijo ralado grosso e sal a gosto. Coloque por cima da massa. Frite o bacon e jogue por cima da massa. Depois de levar ao forno, o bacon vai descer e se misturar \u00e0 quiche<span style=\"color: #888888;\"><em> (\u00e9 ou n\u00e3o \u00e9 genial?)<\/em><\/span>.<\/p>\n<p>Joguei um queijo ralado por cima tamb\u00e9m.<\/p>\n<p>Leve ao forno e espere dourar por cima! Muito bom! Mais uma receita que veio dos meus RSSs e que foi aprovada!<\/p>\n<p style=\"text-align: left;\"><a style=\"text-align: center;\" title=\"82. Quiche Lorraine by raizdegengibre, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/raizdegengibre\/4722847884\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"margin-top: 10px; margin-bottom: 10px; border: 1px solid black;\" alt=\"82. Quiche Lorraine\" src=\"http:\/\/farm2.static.flickr.com\/1053\/4722847884_69bfeda262.jpg\" width=\"500\" height=\"346\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A quiche Lorraine \u00e9 umas das melhores inven\u00e7\u00f5es gastron\u00f4micas da Fran\u00e7a. Afinal, alguma coisa que mistura queijo, bacon e massa, n\u00e3o tem como dar errado. Essa receita eu encontrei passeando pelo RSS do Dadivosa, outro blog brasileiro que eu sigo. A massa \u00e9 super simples: 210g de farinha de trigo, sal, 140g de manteiga e &hellip; <span class=\"read-more\"><a href=\"https:\/\/www.caroljardim.com\/gengibre\/82-quiche-lorraine\/\" class=\"more-link\">Read More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":2414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,28,11],"tags":[43,14,70,26],"class_list":["post-499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-acompanhamentos","category-nao-jamies","category-receitas","tag-4-pessoas","tag-faceis","tag-massa-podre","tag-queijo-ralado"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>82. 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