{"id":2500,"date":"2015-01-05T13:38:24","date_gmt":"2015-01-05T18:38:24","guid":{"rendered":"http:\/\/cpm-09.eproofs.ca\/recipe\/strata-aux-poivrons-et-aux-oignons\/"},"modified":"2023-05-02T16:20:58","modified_gmt":"2023-05-02T20:20:58","slug":"strata-aux-poivrons-et-aux-oignons","status":"publish","type":"recipe","link":"https:\/\/www.halfyourplate.ca\/fr\/recipe\/strata-aux-poivrons-et-aux-oignons\/","title":{"rendered":"Strata aux poivrons et aux oignons"},"content":{"rendered":"
<\/div>
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\n\nImprimer<\/a>\n<\/div>\n\n
Temps de pr\u00e9paration <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps de cuisson <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps total <\/span>1 heure<\/span><\/span> heure<\/span><\/span><\/div><\/div>\n
Yield <\/span>4<\/span> portions<\/span><\/span><\/div>\n<\/div>\n\n
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Ingr\u00e9dients<\/h3>
  • 1<\/span> oignon Vidalia<\/span> coup\u00e9<\/span><\/li>
  • 1\/2<\/span> poivron rouge<\/span> coup\u00e9 \u00e0 la verticale<\/span><\/li>
  • 1\/2<\/span> poivron vert<\/span> coup\u00e9 \u00e0 la verticale<\/span><\/li>
  • 30<\/span> ml<\/span> d\u2019huile d\u2019olive<\/span><\/li>
  • 4<\/span> gros \u0153ufs<\/span><\/li>
  • 4<\/span> blancs d\u2019\u0153uf<\/span><\/li>
  • 1\/2<\/span> tasse<\/span> de lait<\/span> sans mati\u00e8res grasses<\/span><\/li>
  • 2<\/span> ml<\/span> de poivre noir<\/span> moulu<\/span><\/li>
  • Enduit \u00e0 cuisson<\/span><\/li>
  • 4-6<\/span> tranches<\/span> de pain \u00e0 grains entiers<\/span> sec ou grill\u00e9, en cubes<\/span><\/li>
  • 1\/2<\/span> tasse <\/span> de m\u00e9lange de fromage italien faible en gras<\/span><\/li>
  • 10-11<\/span> tomates cerises<\/span> ou 2 petites tomates de serre<\/span><\/li>
  • 1<\/span> gousse d\u2019ail<\/span><\/li><\/ul><\/div><\/div>\n\n<\/div>\n\n
    \n\n

    Instructions<\/h3>
    • Placer la grille au milieu du four et pr\u00e9chauffer \u00e0 180 \u00b0C (350 \u00b0F).<\/div><\/li>
    • Couper l\u2019oignon Vidalia en tranches \u00e0 la verticale; r\u00e9server environ 1\/4 de l\u2019oignon. Chauffer l\u2019huile dans une po\u00eale antiadh\u00e9sive de 10 pouces.<\/div><\/li>
    • Faire sauter les tranches d\u2019oignon et de poivrons pendant 5 \u00e0 8 minutes, jusqu\u2019\u00e0 ce qu\u2019elles soient tendres et qu\u2019elles commencent \u00e0 brunir.<\/div><\/li>
    • Retirer du feu. Battre les \u0153ufs, le lait et le poivre dans un grand bol, puis r\u00e9server. Vaporiser de l\u2019enduit \u00e0 cuisson dans un plat \u00e0 cuisson de 8 po ou de 9 po (carr\u00e9 ou rond). Placer les cubes de pain au fond du plat.<\/span><\/div><\/li>
    • Saupoudrer de fromage r\u00e2p\u00e9. Ajouter les l\u00e9gumes saut\u00e9s et verser le m\u00e9lange d\u2019\u0153ufs. Cuire \u00e0 d\u00e9couvert pendant 45 minutes, jusqu\u2019\u00e0 ce que le m\u00e9lange ait fig\u00e9.<\/div><\/li>
    • Pendant la cuisson, pr\u00e9parer la salsa en coupant les tomates, l\u2019ail et le reste d\u2019oignon Vidalia en d\u00e9s et en m\u00e9langeant le tout. Donne 4 portions.<\/div><\/li><\/ul><\/div><\/div>\n<\/div>\n\n
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