Healthy Chinese-Style Quiche

Name: Healthy Chinese-Style Quiche
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Firm tofu; 1/2 tbsp Sesame oil (to stir fry the tofu); 2 Shiitake mushrooms; 2 grams Dried kikurage wood ear mushrooms; 1/6 Cooked bamboo shoot in water; 10 cm Japanese leek; 4 cm Carrot; 10 Snow peas; 1 pinch Salt and pepper; 1 tbsp Shaoxing wine; 200 ml ● Water; 1/2 tbsp ● Weipa; 1 1/2 tbsp ● Oyster sauce; 1 tsp ● Soy sauce; 1/2 tbsp Sesame oil for finishing; 3 Eggs; 5 Spring roll wrappers; 1 Sesame oil - to oil the mold; 40 grams Pizza cheese - optional

cookpad.japan @cookpad_jp

I wanted to make a quiche I could eat with rice.
I used spring roll wrappers for the crust to make it easy!

Temperatures and baking times differ depending on the oven you have, so please adjust accordingly.
It's just as delicious without the cheese on top, and even healthier!
How to re-heat it if you let it cool: Preheat the oven to 230℃, line a baking sheet with aluminum foil, put the quiche directly on top of the foil without the container, and bake for about 3 to 5 minute. The outside will get crunchy and delicious! Recipe by jonglee cooker. (To bake in a 20 cm cake mold.)

I wanted to make a quiche I could eat with rice.
I used spring roll wrappers for the crust to make it easy!

cookpad.japan @cookpad_jp

I wanted to make a quiche I could eat with rice.
I used spring roll wrappers for the crust to make it easy!

Saved

Ingredients

8 servings

200 gramsFirm tofu
1/2 tbspSesame oil (to stir fry the tofu)
2Shiitake mushrooms
2 gramsDried kikurage wood ear mushrooms
1/6Cooked bamboo shoot in water
10 cmJapanese leek
4 cmCarrot
10Snow peas
1 pinchSalt and pepper
1 tbspShaoxing wine
200 ml● Water
1/2 tbsp● Weipa
1 1/2 tbsp● Oyster sauce
1 tsp● Soy sauce
1/2 tbspSesame oil for finishing
3Eggs
5Spring roll wrappers
1Sesame oil - to oil the mold
40 gramsPizza cheese - optional

Saved

Steps

1

Line a sieve with kitchen paper towels that have been ripped up into small pieces, and place the tofu on top. Leave to drain well. Rehydrate the wood ear mushroom in water and finely julienne. Cut the shiitake mushrooms, bamboo shoot, leek, carrot and snow peas into small pieces.
2

Heat up some sesame oil in a frying pan and stir fry the tofu over medium heat until it's lightly browned. Add the chopped up vegetables from Step 1, and continue stir frying until the vegetables are softened.
3

Add salt and pepper to Step 2, swoosh in the Shaoxing wine and stir fry lightly, then add the ingredients marked with ● - water, soup stock granules, oyster sauce and soy sauce - and stir fry a bit longer, then drizzle in a little more sesame oil to finish. Turn off the heat, transfer the entire contents sauce and all into a bowl, and let it cool down.
4

While it cools, cut the spring roll wrappers from corner to corner diagonally to make two triangles each - a total of 10 triangles. Brush the inside of the mold lightly with sesame oil and line with the spring roll wrappers. (It's ok if the corners of the wrappers stick out of the mold a bit.) Preheat the oven to 190℃.
5

Beat the eggs and add to the cooled down mixture from Step 3. Mix well and pour into the lined mold. Top with the pizza cheese. If you fold in the corners of the spring roll wrappers that are sticking out, they'll be nice and crispy after baking!
6

Bake in a preheated oven at 190℃ for about 35 minutes - adjust the time and temperature depending on how fast it's browning. When it's baked it's done.