![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2019\/06\/Quiche-Lorraine-blog-1.jpg\")
<\/p>\n\u00dcks tuntumaid lahtiseid pirukaid, mis on p\u00e4ris Prantsusmaalt, Lorraine regioonist. Originaalis valmistati Lorraine Quiche t\u00e4idist munadest, r\u00f5\u00f5sast koorest ja sea k\u00f5hurasvast. T\u00e4nap\u00e4eval on lisatud sellesse pirukasse juust ning rasv on asendunud hea pekoniga. Klassikaliselt valmistatakse neid pirukaid suures, \u00fcmmarguses vormis, aga otsustasin proovida miniquiche variante, valmistades neid portselanist fondantivormides. Klassikaline reegel quiche jaoks on 2 muna 250 ml vedeliku kohta. Seda reeglit j\u00e4rgides \u00f5nnestuvad need k\u00fcpsetised alati.<\/p>\n
<\/p>\n
Valmistamisaeg: 20 min taigna ettevalmistus, 20 min t\u00e4idise ettevalmistamine. 30 min k\u00fcpsetamine<\/span> Koostisosad:<\/span> T\u00e4idis:<\/em> Valmistamine<\/span> Valmis!!!<\/p>\n \u00dcks tuntumaid lahtiseid pirukaid, mis on p\u00e4ris Prantsusmaalt, Lorraine regioonist. Originaalis valmistati Lorraine Quiche t\u00e4idist munadest, r\u00f5\u00f5sast koorest ja sea k\u00f5hurasvast. T\u00e4nap\u00e4eval on lisatud sellesse pirukasse juust ning rasv on asendunud hea pekoniga. Klassikaliselt valmistatakse neid pirukaid suures, \u00fcmmarguses vormis, aga otsustasin proovida miniquiche variante, valmistades neid portselanist fondantivormides. Klassikaline reegel quiche jaoks on 2 […]<\/p>\n","protected":false},"author":1,"featured_media":991,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19,704,76],"tags":[414,416,331,34],"class_list":["post-989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","category-savory-pies","category-korvalroad","tag-bacon","tag-cheddar","tag-onion","tag-parmesan","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=989"}],"version-history":[{"count":3,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/989\/revisions"}],"predecessor-version":[{"id":995,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/989\/revisions\/995"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/991"}],"wp:attachment":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=989"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: 8 v\u00e4ikest pirukat<\/span><\/p>\n
\nTainas:<\/em>
\n200 g k\u00fclma v\u00f5id
\n360 g nisujahu
\n0,5 tl suhkrut
\n0,5 tl meresoola
\n8 spl k\u00fclma vett<\/p>\n
\n750 ml r\u00f5\u00f5ska koort v\u00f5i piima
\n6 muna
\n250 g peekonit
\n1 suurem sibul
\n200 g cheddar juustu
\n100 g parmesani juustu
\nSoola ja musta pipart maitsestamiseks
\nPeot\u00e4is peeneks hakitud murulauku<\/p>\n
\n1. Taigna tegemiseks haki v\u00f5i, lisa jahu, suhkur, sool ja vesi. S\u00f5tku tainas j\u00e4medalt, ei ole vaja v\u00e4ga \u00fchtlast tainast
\n2. Aseta tainas k\u00fclmkappi umbes 30 min seni kuni valmistad t\u00e4idise.
\n3. Haki peekon ribadeks ja prae korralikult pruuniks
\n4. Haki sibul peeneks ja lisa peekonile, prae paar minutit.
\n5. Eemalda \u00fcliliigne rasv, mis peekonist v\u00e4lja sulas
\n6. Klopi munad piimas \u00fchtlaseks seguks, riivi juust ja lisa segule, lisa peekon ja sibul, lisa hakitud murulauk ning maitsesta.
\n7. L\u00f5ika tainas 8 t\u00fckiks, vooli palliks ja suru lapikuks toidukile vahel. V\u00f5ib kasutada taignarulli.
\n8. Vooderda vormid taignaga. On kaks v\u00f5imalust, kas k\u00fcpsetada p\u00f5hi eraldi v\u00f5i koos. Mina valmistasin koos. Vooderdatud vormidesse t\u00f5sta t\u00e4idisesegu.
\n9. K\u00fcpseta quiche umbes 30 min kuni t\u00e4idis hakkab kergelt pruunistuma. Serveeri soojalt v\u00f5i k\u00fclmalt.<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2019\/06\/Quiche-Lorraine-blog-2.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"