Quiche Lorraine with Tomatoes and Miso

Name: Quiche Lorraine with Tomatoes and Miso
Cuisine: American
Ingredients: [Quiche Ingredients]:; 2 Potatoes(small size); 1 bunch Spinach; 50 g Bacon Block; 8 Petit Tomatoes(Red & Yellow); [Quiche Filling]:; 4 Eggs; to taste Salt & Pepper; 200 ml Heavy Cream(35%); 1 Tbsp Miso paste; 40 g Cheese mix for pizza; [Additional]; leaves some Chervil

KA @kana_from_japan

Tokyo

This was one of the best quiches I've cooked! It's really easy because my recipe doesn't need pastry! The recipe is enough for a regular sized heat-resistant dish(about 18cm). Try it!!

KA @kana_from_japan

Tokyo

This was one of the best quiches I've cooked! It's really easy because my recipe doesn't need pastry! The recipe is enough for a regular sized heat-resistant dish(about 18cm). Try it!!

Saved

Ingredients

[Quiche Ingredients]:
2Potatoes(small size)
1 bunchSpinach
50 gBacon Block
8Petit Tomatoes(Red & Yellow)
[Quiche Filling]:
4Eggs
to tasteSalt & Pepper
200 mlHeavy Cream(35%)
1 TbspMiso paste
40 gCheese mix for pizza
[Additional]
leavessome Chervil

Saved

Steps

1

Cut potatoes into cubes and soak in water to remove the harsh taste before cooking. Cover the dish with plastic wrap and heat it in the microwave for 2mins(600W).
2

Boil the spinach with salt in the boiled water. Cut in 3cm after it's cooked.
3

Spread the butter on heat-resistant dish.
4

Quickly stir fry bacons, spinach and potatoes.
5

Put all the quiche filling ingredients, mix together and add 4.
6

Fill in 5 into hear-resistant dish. Cut petit tomatoes into half and decorate on the filling. Add cheese in the middle.
7

Bake in oven for 25mins(180℃) or until it turns golden brown on top. Put chervil leaves on the quiche if you want and it looks more professional! Enjoy!!