{"id":3243239,"date":"2019-04-19T10:10:20","date_gmt":"2019-04-19T08:10:20","guid":{"rendered":"https:\/\/www.latelierdestephetlolie.com\/?p=3243239"},"modified":"2019-05-09T10:48:34","modified_gmt":"2019-05-09T08:48:34","slug":"quiche-riccota-chevre-et-jeunes-pousses-depinard","status":"publish","type":"post","link":"https:\/\/www.latelierdestephetlolie.com\/?p=3243239","title":{"rendered":"Quiche Ricotta, ch\u00e8vre et jeunes pousses d&rsquo;\u00e9pinard"},"content":{"rendered":"<p>Facile<\/p>\n<p>Pr\u00e9paration : 10 mn<\/p>\n<p>Cuisson : 35 mn<\/p>\n<p><span style=\"text-decoration: underline\"><strong>Ingr\u00e9dients pour 6 personnes:<\/strong><\/span><\/p>\n<ul>\n<li>1 <strong>p\u00e2te bris\u00e9e<\/strong> pr\u00eate \u00e0 l&#8217;emploi<\/li>\n<li>100 g de <strong>jeunes pousses d&rsquo;\u00e9pinard<\/strong><\/li>\n<li>150 g de <strong>b\u00fbche de ch\u00e8vre<\/strong><\/li>\n<li>2 <strong>oeufs entiers<\/strong><\/li>\n<li>2 <strong>jaunes d\u2019oeufs<\/strong><\/li>\n<li>20 cl de <strong>cr\u00e8me fraiche<\/strong><\/li>\n<li>250 g de <strong>Ricotta<\/strong><\/li>\n<li>2 c\u00e0s d&rsquo;huile d&rsquo;olive<\/li>\n<li>Quelques feuilles de basilic<\/li>\n<li>Sel, poivre noir du moulin<\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration: underline\">Pr\u00e9paration :<\/span><\/strong><\/p>\n<p>Pr\u00e9chauffez le four \u00e0 180\u00b0C<\/p>\n<p>Lavez et faites revenir les pousses d&rsquo;\u00e9pinard dans l&rsquo;huile pendant 3 mn<\/p>\n<p>Dans un saladier, fouettez les oeufs et jaunes d&rsquo;oeufs avec la cr\u00e8me, ajoutez la Ricotta, salez, poivrez et m\u00e9langez bien l&rsquo;ensemble afin d&rsquo;obtenir un m\u00e9lange homog\u00e8ne<\/p>\n<p>Etalez la p\u00e2te bris\u00e9e dans un moule \u00e0 tarte, versez la pr\u00e9paration sur la p\u00e2te<\/p>\n<p>R\u00e9partissez sur la pr\u00e9paration les pousses d&rsquo;\u00e9pinard ainsi que la b\u00fbche de ch\u00e8vre d\u00e9taill\u00e9e en rondelles<\/p>\n<p>Enfournez pendant 35 mn<\/p>\n<p>Au moment de servir, parsemez la quiche de quelques feuilles de basilic<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3243241 size-full\" src=\"https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2019\/04\/quiche-chvre-pinard1.jpg\" alt=\"ch\u00e8vre, quiche, \u00e9pinard, photo et recette l'atelier de Steph et lolie\" width=\"2800\" height=\"4200\" srcset=\"https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2019\/04\/quiche-chvre-pinard1.jpg 2800w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2019\/04\/quiche-chvre-pinard1-200x300.jpg 200w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2019\/04\/quiche-chvre-pinard1-768x1152.jpg 768w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2019\/04\/quiche-chvre-pinard1-683x1024.jpg 683w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2019\/04\/quiche-chvre-pinard1-940x1410.jpg 940w\" sizes=\"auto, (max-width: 2800px) 100vw, 2800px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Facile Pr\u00e9paration : 10 mn Cuisson : 35 mn Ingr\u00e9dients pour 6 personnes: 1 p\u00e2te bris\u00e9e pr\u00eate \u00e0 l&#8217;emploi 100 g de jeunes pousses d&rsquo;\u00e9pinard 150 g de b\u00fbche de ch\u00e8vre 2 oeufs entiers 2 jaunes d\u2019oeufs 20 cl de cr\u00e8me fraiche 250 g de Ricotta 2 c\u00e0s d&rsquo;huile d&rsquo;olive Quelques feuilles de basilic Sel, poivre noir du moulin Pr\u00e9paration : Pr\u00e9chauffez le four \u00e0 180\u00b0C Lavez et faites revenir les pousses d&rsquo;\u00e9pinard dans l&rsquo;huile&hellip;<\/p>\n","protected":false},"author":3,"featured_media":3243241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[115],"tags":[337,1310,926],"class_list":["post-3243239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quiches","tag-chevre","tag-epinard","tag-ricotta"],"_links":{"self":[{"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/posts\/3243239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3243239"}],"version-history":[{"count":5,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/posts\/3243239\/revisions"}],"predecessor-version":[{"id":3374167,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/posts\/3243239\/revisions\/3374167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/media\/3243241"}],"wp:attachment":[{"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3243239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3243239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3243239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}