{"id":375,"date":"2021-04-13T09:13:56","date_gmt":"2021-04-13T14:13:56","guid":{"rendered":"https:\/\/pastry.science\/?p=375"},"modified":"2022-01-28T22:39:15","modified_gmt":"2022-01-29T03:39:15","slug":"quiche","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/quiche\/","title":{"rendered":"Quiche"},"content":{"rendered":"<p>El quiche es una versi\u00f3n salada de tarta, que puede tener diversos rellenos.<\/p>\n<p><!--more--><\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/Sd6EUCvOTd8?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Receta de la masa adaptada desde <a href=\"https:\/\/chefsteps.com\" target=\"_blank\" rel=\"noopener\">Chesteps<\/a>.<\/p>\n<h1>Masa quebrada<\/h1>\n<ul>\n<li>250g harina panificable, sin polvos de hornear<\/li>\n<li>175g mantequilla o margarina, en dados, refrigerada<\/li>\n<li>75g agua muy fr\u00eda<\/li>\n<li>3g sal<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"263\" data-permalink=\"https:\/\/le-fort.org\/cocina\/quiche\/ingredientes-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&amp;ssl=1\" data-orig-size=\"960,351\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ingredientes-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&amp;ssl=1\" class=\"aligncenter size-full wp-image-263\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?resize=960%2C351&#038;ssl=1\" alt=\"\" width=\"960\" height=\"351\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?resize=600%2C219&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<h1>Base relleno<\/h1>\n<p>Para un quiche de 23cm de di\u00e1metro<\/p>\n<ul>\n<li>5 huevos<\/li>\n<li>200g leche<\/li>\n<li>60g crema de leche<\/li>\n<li>6g sal<\/li>\n<li>1 pizca de pimienta, o a gusto<\/li>\n<li>1 pizca de nuez moscada<\/li>\n<\/ul>\n<h3>Quiche Lorraine<\/h3>\n<ul>\n<li>200g puerro o ceboll\u00edn (parte blanca)<\/li>\n<li>150g tocino<\/li>\n<li>\u00bd cdta Tomillo<\/li>\n<li>125g queso maduro, o en su defecto <em>mozzarella<\/em><\/li>\n<\/ul>\n<h3>Quiche de champignones a la provenzal<\/h3>\n<ul>\n<li>125g queso maduro, o en su defecto <em>mozzarella<\/em><\/li>\n<li>100g champi\u00f1ones frescos<\/li>\n<li>1 diente de ajo picado<\/li>\n<li>1 cucharada de aceite vegetal<\/li>\n<li>Sal y pimienta a gusto<\/li>\n<li>Cebolla verde<\/li>\n<li>Opcional: or\u00e9gano a gusto<\/li>\n<\/ul>\n<h1>Procedimiento<\/h1>\n<p>Para la masa quebrada<\/p>\n<ol>\n<li>Mezclar harina y sal<\/li>\n<li>A\u00f1adir la mantequilla muy fr\u00eda. Batir con escudo hasta que los trocitos de mantequilla sean aproximadamente del tama\u00f1o de una arveja<\/li>\n<li>A\u00f1adir el agua y batir s\u00f3lo hasta incorporar. No sobrebatir.<\/li>\n<li>Unir la masa en un disco y envolver herm\u00e9ticamente en film pl\u00e1stico<\/li>\n<li>Refrigerar al menos una hora<\/li>\n<\/ol>\n<p>Para armar la base de masa del quiche<\/p>\n<ol>\n<li>Extender la masa a un espesor de 3mm<\/li>\n<li>Cubrir el molde. Lo ideal es que el molde sea de fondo desprendible. Evitar dejar fisuras en el molde. Pinchar con un tenedor para que la masa no se levante<\/li>\n<li>Envolver en film pl\u00e1stico y refrigerar al menos 4 horas. Esto impide que la masa se contraiga al hornear.<\/li>\n<\/ol>\n<p>Para hornear<\/p>\n<ol>\n<li>Precalentar el horno a 180\u00b0C<\/li>\n<li>Cubrir el molde y la masa con papel aluminio en contacto con la masa y poner pesos sobre \u00e9l. Pueden ser porotos, pesos cer\u00e1micos, arroz, etc.<\/li>\n<li>Hornear 15 minutos<\/li>\n<li>Retirar los pesos y el papel de aluminio<\/li>\n<li>Hornear 15 minutos m\u00e1s<\/li>\n<\/ol>\n<p>Relleno base del quiche<\/p>\n<ol>\n<li>Licuar todos los ingredientes<\/li>\n<li>Reservar hasta un d\u00eda en refrigeraci\u00f3n antes de utilizar<\/li>\n<li>Mezclar con el resto de los ingredientes seg\u00fan se requiera.<\/li>\n<li>Hornear el quiche a 180\u00b0C hasta que el relleno cuaje, de 30 a 45 minutos seg\u00fan las proporciones del quiche<\/li>\n<\/ol>\n<h1>Relleno de quiche dulce<\/h1>\n<ol>\n<li>No utilizar pimienta ni nuez moscada<\/li>\n<li>Reducir la sal a una pizca<\/li>\n<li>A\u00f1adir \u00bd a \u00be de taza de az\u00facar, seg\u00fan gusto<\/li>\n<li>A\u00f1adir 1cdta esencia de vainilla<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Receta base de quiche, con variantes de dulce y de sal<\/p>\n","protected":false},"author":2,"featured_media":263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[950],"tags":[953,963,967,936],"class_list":["post-375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tartas-y-pies","tag-b1","tag-masas-friables","tag-quiche","tag-semana-2","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/sghKer-quiche","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":11786,"url":"https:\/\/le-fort.org\/cocina\/masa-quebrada-pate-brisee\/","url_meta":{"origin":375,"position":0},"title":"Masa Quebrada (P\u00e2te Bris\u00e9e)","author":"Le-Fort.org","date":"31 de Marzo, 2018","format":false,"excerpt":"Receta de Masa Quebrada (P\u00e2te Bris\u00e9e) para preparaciones de dulce y de sal. 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