{"id":636,"date":"2009-10-01T10:38:28","date_gmt":"2009-10-01T08:38:28","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=636"},"modified":"2009-10-01T10:38:28","modified_gmt":"2009-10-01T08:38:28","slug":"quiche-au-potiron","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/01\/636-quiche-au-potiron\/","title":{"rendered":"Quiche au potiron"},"content":{"rendered":"

Une quiche pas comme les autres mais pas en moins d\u00e9licieuse. Elle marie \u00e0 merveille potiron, philadelphia et lardons. A tester !<\/p>\n

Ingr\u00e9dients<\/strong><\/p>\n

p\u00e2te bris\u00e9e
\n600g de chair de potiron
\n170 g de philadelphia
\n2 \u0153ufs
\n100g de lardons revenus \u00e0 la po\u00eale
\n1 c \u00e0 s de moutarde \u00e0 l’ancienne
\n1 pinc\u00e9e de noix de muscade
\n1 pinc\u00e9e de paprika doux
\nsel et poivre<\/p>\n

\"quiche-potiron\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.\u00c9plucher le potiron et couper la chaire en cubes.
\n2.La faire cuire dans un fond d’eau environ 15 min. Bien l’\u00e9goutter.
\n3.En faire une pur\u00e9e \u00e0 l’aide d’un \u00ab\u00a0\u00e9crase patates\u00a0\u00bb.
\n4.Ajouter les \u00e9pices, saler et poivrer.
\n5.Pr\u00e9chauffer le four \u00e0 180\u00b0C.
\n6.Dans un saladier, m\u00e9langer le fromage, la moutarde, les \u0153ufs, les lardons.
\n7.Beurrer et fariner un moule \u00e0 tarte. Y \u00e9taler la p\u00e2te bris\u00e9e sans omettre de la piquer \u00e0 l\u2019aide d\u2019une fourchette.
\n8.\u00c9taler la pur\u00e9e de potiron en premi\u00e8re couche.
\n9.Ensuite verser par dessus l’appareil au philadelphia.
\n10.Enfourner 45 minutes.<\/p>\n

Suggestion<\/strong> : servir la quiche accompagn\u00e9e d’une salade croquante.<\/p>\n","protected":false},"excerpt":{"rendered":"

Une quiche pas comme les autres mais pas en moins d\u00e9licieuse. Elle marie \u00e0 merveille potiron, philadelphia et lardons.<\/p>\n","protected":false},"author":18,"featured_media":2963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[148,207,221,226],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/quiche-potiron.jpg?fit=500%2C334","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2169,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/30\/2169-potiron-farci\/","url_meta":{"origin":636,"position":0},"title":"Potiron farci","date":"30 octobre 2010","format":false,"excerpt":"Le potiron est \u00e0 l'honneur pour f\u00eater Halloween. On en trouve sur les march\u00e9s d\u00e8s le mois de septembre, de toutes sortes. Voici une recette tr\u00e8s simple mais pas en moins d\u00e9licieuse. Et \u00e7a change des traditionnelles sp\u00e9cialit\u00e9s au potiron. De quoi r\u00e9galer toute la famille ! Ingr\u00e9dients 1 potiron\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/potiron-farci1-1.jpg?fit=442%2C240&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2184,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/28\/2184-pain-depices-au-potiron\/","url_meta":{"origin":636,"position":1},"title":"Pain d’\u00e9pices au potiron","date":"28 octobre 2010","format":false,"excerpt":"Ce qui est bien avec le potiron, c'est qu'il se plie \u00e0 toutes les fantaisies : sucr\u00e9 ou sal\u00e9, tout lui convient et il se marie \u00e0 merveille \u00e0 plein d'\u00e9pices. Voici donc la recette d'un pain doux et \u00e9pic\u00e9 \u00e0 la fois qui va vous a r\u00e9galer au moment\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/pain-depices-au-potiron-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":584,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/09\/17\/584-quiche-lorraine\/","url_meta":{"origin":636,"position":2},"title":"Quiche Lorraine","date":"17 septembre 2009","format":false,"excerpt":"Cette recette est apparue en Lorraine, r\u00e9gion de Nancy, aux alentours du XVIe si\u00e8cle. Le terme \"quiche\" vient de l'allemand \"Kuchen\", qui signifie \"g\u00e2teau\". C'est \u00e0 Vincent de la Chapelle, cuisinier de Stanislas, roi de Lorraine, que l'on doit la quiche telle qu'on la conna\u00eet aujourd'hui. Il l'affina en rempla\u00e7ant\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/09\/Quiche-Lorraine-1.jpg?fit=600%2C429&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2193,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/29\/2193-creme-de-potiron-et-foie-gras\/","url_meta":{"origin":636,"position":3},"title":"Cr\u00e8me de potiron et foie gras","date":"29 octobre 2010","format":false,"excerpt":"Ingr\u00e9dients 120 g de foie gras 300 g de chair de potiron 1 oignon 10 cl de cr\u00e8me fra\u00eeche 30 cl de fond de volaille 50 g de beurre Pr\u00e9paration 1.Nettoyer et hacher l'oignon. 2.Eplucher le potiron et couper sa chair en petits morceaux. 3.Dans une po\u00eale, faire suer l'oignon\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/creme-de-potiron-et-foie-gras.jpg?fit=272%2C315&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2154,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/31\/2154-soupe-dhalloween\/","url_meta":{"origin":636,"position":4},"title":"Soupe d’Halloween","date":"31 octobre 2010","format":false,"excerpt":"Halloween, c'est surtout une occasion de faire la f\u00eate et de d\u00e9guster du potiron sous toutes ses formes. 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