{"id":983,"date":"2009-04-19T21:45:48","date_gmt":"2009-04-19T20:45:48","guid":{"rendered":"http:\/\/epistel.no\/blog\/?p=983"},"modified":"2020-06-08T07:02:21","modified_gmt":"2020-06-08T06:02:21","slug":"quiche-med-italiensk-skinke-l%c3%b8k-og-blamuggost","status":"publish","type":"post","link":"https:\/\/epistel.no\/blog\/2009\/04\/quiche-med-italiensk-skinke-l%c3%b8k-og-blamuggost\/","title":{"rendered":"Quiche med italiensk skinke, l\u00f8k og bl\u00e5muggost"},"content":{"rendered":"<p>Begynn med \u00e5 lage en standard quiche-bunn: Kna sammen 125 gram romtemperert sm\u00f8r, 200 gram hvetemel og et par skjeer kaldt vann. Kle en paiform med deigen, prikk bunnen med en gaffel og stek den p\u00e5 200 grader i ti minutter.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/epistel.no\/blog\/wp-content\/uploads\/2009\/04\/dsc_0095-modified-in-gimp-image-editor.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-984 aligncenter\" title=\"Quiche\" src=\"https:\/\/epistel.no\/blog\/wp-content\/uploads\/2009\/04\/dsc_0095-modified-in-gimp-image-editor-300x199.jpg\" alt=\"Quiche\" width=\"300\" height=\"199\" srcset=\"https:\/\/epistel.no\/blog\/wp-content\/uploads\/2009\/04\/dsc_0095-modified-in-gimp-image-editor-300x199.jpg 300w, https:\/\/epistel.no\/blog\/wp-content\/uploads\/2009\/04\/dsc_0095-modified-in-gimp-image-editor.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Skj\u00e6r en l\u00f8k i tynne strimler og surr den p\u00e5 lav varme til den er myk, men ikke brun. Hakk fire store fedd hvitl\u00f8k og la den surre med de siste fem minuttene.<\/p>\n<p>Knekk fire egg i en bolle, bland i en god klunk fl\u00f8te og et par spiseskjeer bl\u00e5muggost som moses med en gaffel. Pisk blandingen \u00a0sammen med gaffelen.<\/p>\n<p>Skj\u00e6r en god spekeskinke i biter.<\/p>\n<p>N\u00e5r bunnen er klar, ha i l\u00f8ken, spekeskinken og hell eggeblandingen over. Skru ovnen ned til 175 grader og stek quichen i en halvtime.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Begynn med \u00e5 lage en standard quiche-bunn: Kna sammen 125 gram romtemperert sm\u00f8r, 200 gram hvetemel og et par skjeer kaldt vann. Kle en paiform med deigen, prikk bunnen med en gaffel og stek den p\u00e5 200 grader i ti minutter. Skj\u00e6r en l\u00f8k i tynne strimler og surr den p\u00e5 lav varme til den [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":""},"categories":[5],"tags":[99],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/ppHor-fR","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/posts\/983"}],"collection":[{"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/comments?post=983"}],"version-history":[{"count":7,"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/posts\/983\/revisions"}],"predecessor-version":[{"id":3240,"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/posts\/983\/revisions\/3240"}],"wp:attachment":[{"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/media?parent=983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/categories?post=983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epistel.no\/blog\/wp-json\/wp\/v2\/tags?post=983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}