{"id":7071,"date":"2016-07-15T07:30:28","date_gmt":"2016-07-15T05:30:28","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=7071"},"modified":"2018-04-12T11:07:42","modified_gmt":"2018-04-12T09:07:42","slug":"recept-preitaart-met-feta","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-preitaart-met-feta","title":{"rendered":"Recept: Quiche met prei en feta"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">E<\/span>en quichebodem in een handomdraai gemaakt met magere kwark\u00a0en volkoren speltmeel&#8230; en gevuld met prei, feta en zongedroogde tomaatjes die de zomer maken op ons bord!<\/strong>\u00a0<a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine12.jpg\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-7075 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine12.jpg\" alt=\"life-magazine12\" width=\"494\" height=\"329\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine12.jpg 1000w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine12-624x416.jpg 624w\" sizes=\"auto, (max-width: 494px) 100vw, 494px\" \/><\/a><\/p>\n<h1 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">INGREDI\u00cbNTEN<\/span><\/h1>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li><span class=\"ingredient-value\">115<\/span> g magere\u00a0kwark<\/li>\n<li><span class=\"ingredient-value\">4<\/span> tl Becel Original (vloeibaar)<\/li>\n<li><span class=\"ingredient-value\">115<\/span> g volkoren speltmeel, + extra om uit te rollen<\/li>\n<li><span class=\"ingredient-value\">1<\/span> el provencaalse\u00a0kruiden<\/li>\n<li><span class=\"ingredient-value\">300<\/span> g fijn gesneden prei<\/li>\n<li>100 g fijn gesneden lente-uitjes<\/li>\n<li><span class=\"ingredient-value\">3<\/span> zongedroogde tomaten<\/li>\n<li><span class=\"ingredient-value\">2<\/span> eieren<\/li>\n<li><span class=\"ingredient-value\">40<\/span> g vetarme fetakaas<\/li>\n<li>extra nodig: springvorm \u00f8 20 cm bekleed met bakpapier; de randen ingevet met 1 tl Becl Original.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Variaties: <\/strong>Vervang in het najaar en de winter de prei door een gelijke hoeveelheid in blokjes gesneden knolselder en kook ze 7 minuten.<\/p>\n<h1 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (VOOR 2 PORTIES)<\/span><\/h1>\n<ol>\n<li style=\"text-align: justify;\"><strong>Maak de bodem:<\/strong> Roer de magere platte kaas met de Becel en 1 el water door elkaar. Voeg het volkoren speltmeel en de provencaalse\u00a0kruiden toe en kneed met koele hand tot een soepel deeg. Rol het deeg uit en bekleed de vorm ermee.<\/li>\n<li style=\"text-align: justify;\"><strong>Maak de vulling:<\/strong> Kook de prei en de lente-uitjes in een klein laagje water in 6 tot 8 minuten gaar. Snijd intussen de tomaatjes in reepjes. Klop de eieren los met peper naar smaak.\u00a0Giet de prei af en druk het overtollige water eruit. Schep de zongedroogde tomaatjes erdoor en laat het mengsel iets afkoelen. Roer het losgeklopte ei erdoor.<\/li>\n<li style=\"text-align: justify;\"><strong>Stel de quiche samen<\/strong>: Verdeel het preimengsel over de taartbodem en verkruimel de feta\u00a0erboven. Bak degroententaart in ca. 25 minuten goudbruin en gaar. Snijd ze\u00a0in punten en serveer warm.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/preitaart-met-feta\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Een krokante bodem met kwark en volkoren speltmeel gevuld met prei, feta en zongedroogde tomaten. De zomer op uw bord!<\/p>\n","protected":false},"author":8,"featured_media":7076,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[325,56,369],"class_list":["post-7071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-becel","tag-gezondheid","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept: Quiche met prei en feta - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-preitaart-met-feta\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept: Quiche met prei en feta - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: 2 minutenEen krokante bodem met kwark en volkoren speltmeel gevuld met prei, feta en zongedroogde tomaten. 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