{"id":13355,"date":"2026-09-29T21:20:33","date_gmt":"2026-09-29T18:20:33","guid":{"rendered":"https:\/\/andrestover.com\/?p=13355"},"modified":"2026-09-29T21:20:35","modified_gmt":"2026-09-29T18:20:35","slug":"salmon-and-tomato-quiche-with-a-potato-crust","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/salmon-and-tomato-quiche-with-a-potato-crust\/","title":{"rendered":"Kartulip\u00f5hjaga l\u00f5he-tomati quiche"},"content":{"rendered":"\n

Quiche, mille p\u00f5hjaks ei ole mitte tavap\u00e4rane lehttainas v\u00f5i muretainas vaid see on valmistatud \u00fcksnes kartulist. Kasutada v\u00f5ib nii koorega keedetud kui kooritud kartulit. Keedetud kartulid surutakse katki quiche vormi p\u00f5hja ja servadesse ning \u00e4\u00e4rtesse.<\/p>\n\n\n\n

Valmistamise aeg: 30 minutit kartulite keetmine, 45 min quiche valmistamine
Tase: Lihtne
Kogus: \u00dcks 30 cm quiche<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
6-7 keskmist kartulit
250 g vahukoort
2 tl inglise sinepit v\u00f5i dijoni sinepit
Umbes 400 g l\u00f5hefileed
1 keskmine sibul hakitult
4-5 k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult
Peot\u00e4is hakitud peterselli
4 muna
0,5 tl kuivatatud oreganot
0,5 tl kuivatatud t\u00fc\u00fcmiani
Meresoola ja musta pipart maitsestamiseks
Umbes 200 g riivitud juustu
Umbes 10 kirsstomatit
Umbes 80 g sinihallitusjuustu<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Keeda kartulid kergelt soolases vees pehmeks. V\u00f5id kasutada kooritud kartuleid v\u00f5i koorega kartuleid.<\/li>\n\n\n\n
  2. L\u00f5ika l\u00f5hefilee umbes 1-2 cm suurusteks t\u00fckkideks, haki sibul ja k\u00fc\u00fcslauk.<\/li>\n\n\n\n
  3. Kuumuta pannil \u00f5li keskmisele kuumusele, prae k\u00fc\u00fcslauku ja sibulat paar minutit, lisa l\u00f5he ja maitsesta meresoola ja musta pipraga.<\/li>\n\n\n\n
  4. Prae l\u00f5het koos sibulate ja k\u00fc\u00fcslauguga paar minutit. Lisa hakitud petersell ja j\u00e4ta ootama.<\/li>\n\n\n\n
  5. Sega valmis piruka t\u00e4idise kaste. Selleks vala kaussi vahukoor, lisa sinep, oregano, t\u00fc\u00fcmian, maitsesta meresoola ja musta pipraga. Lisa munad. Sega \u00fchtlaseks.<\/li>\n\n\n\n
  6. Kui kartulid on pehmed, siis suru pudrunuia v\u00f5i joogiklaasi p\u00f5hjaga kartulid quiche vormi p\u00f5hja. Vooderda lusika abil ka vormi servad. Krtulikihi paksus v\u00f5iks olla maksimaalselt 1 cm.<\/li>\n\n\n\n
  7. Maitsesta p\u00f5hja kergelt meresoolaga.<\/li>\n\n\n\n
  8. Mina kartulip\u00f5hja ei k\u00fcpsetanud, aga seda v\u00f5iks umbes 20 minutit 180 kraadi C juures praeahjus k\u00fcpsetada, et see muutuks kergelt kr\u00f5bedaks.<\/li>\n\n\n\n
  9. T\u00f5sta p\u00f5hjale \u00fchtlase kihina l\u00f5he segu.<\/li>\n\n\n\n
  10. Torka kirsstomatitesse paar auku, et need k\u00fcpsetamise ajal ei l\u00f5hkeks ja aseta tomatid \u00fchtlaste vahedega quiche p\u00f5hjale. Murenda lisaks hallitusjuustu.<\/li>\n\n\n\n
  11. Raputa k\u00f5ik \u00fcle riivjuustuga. Raputa peale hakitud peterselli.<\/li>\n\n\n\n
  12. Vala quiche vedel t\u00e4idis quichele peale ja k\u00fcpseta 180 kraadi juures umbes 30 minutit kuni quiche kergelt pealt pruunistub.
    Enne serveerimist lase quichel umbes 15-20 min jahtuda ja taheneda. Serveeri tomati-hapukoore salatiga v\u00f5i hapukoorega.
    Valmis!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Quiche, mille p\u00f5hjaks ei ole mitte tavap\u00e4rane lehttainas v\u00f5i muretainas vaid see on valmistatud \u00fcksnes kartulist. Kasutada v\u00f5ib nii koorega keedetud kui kooritud kartulit. Keedetud kartulid surutakse katki quiche vormi p\u00f5hja ja servadesse ning \u00e4\u00e4rtesse. Valmistamise aeg: 30 minutit kartulite keetmine, 45 min quiche valmistamineTase: LihtneKogus: \u00dcks 30 cm quiche Koostisosad:6-7 keskmist kartulit250 g vahukoort2 […]<\/p>\n","protected":false},"author":1,"featured_media":13357,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[704],"tags":[346,583],"class_list":["post-13355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory-pies","tag-potato","tag-salmon","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":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=13355"}],"version-history":[{"count":16,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13355\/revisions"}],"predecessor-version":[{"id":13373,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13355\/revisions\/13373"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/13357"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=13355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=13355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=13355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}