Macrobiotic Quiche with Plenty of Fibre

Name: Macrobiotic Quiche with Plenty of Fibre
Yield: 1 serving
Cuisine: American
Ingredients: 1 Tofu, drained; 1 tbsp White miso (or use 1/2 amount of normal miso); 1 tsp Kudzu starch (or katakuriko); 10 grams Hijiki seaweed (dried); 1/2 Carrot and lotus root (5 cm long section); 1 packet Mushrooms; 1 dash Salt and pepper; 1/2 Japanese leek; 2 tbsp Olive oil; 1 dash Salt and pepper; 1 dash Oil for greasing your tart tin; 100 grams Flour; 1 tbsp Water; 3 tbsp Olive oil; 1 dash Salt

cookpad.japan @cookpad_jp

My friend made me a quiche and I was wondering if I could make a quiche without using cheese and eggs.

By leaving the pastry dough to rest, it will be easy to handle later. You can mix the vegetables and cream beforehand. Recipe by Saikomame.

My friend made me a quiche and I was wondering if I could make a quiche without using cheese and eggs.

By leaving the pastry dough to rest, it will be easy to handle later. You can mix the vegetables and cream beforehand. Recipe by Saikomame.

cookpad.japan @cookpad_jp

My friend made me a quiche and I was wondering if I could make a quiche without using cheese and eggs.

By leaving the pastry dough to rest, it will be easy to handle later. You can mix the vegetables and cream beforehand. Recipe by Saikomame.

My friend made me a quiche and I was wondering if I could make a quiche without using cheese and eggs.

By leaving the pastry dough to rest, it will be easy to handle later. You can mix the vegetables and cream beforehand. Recipe by Saikomame.

Saved

Ingredients

1 serving

For the filling
1Tofu, drained
1 tbspWhite miso (or use 1/2 amount of normal miso)
1 tspKudzu starch (or katakuriko)
10 gramsHijiki seaweed (dried)
1/2Carrot and lotus root (5 cm long section)
1packet Mushrooms
1 dashSalt and pepper
1/2Japanese leek
2 tbspOlive oil
1 dashSalt and pepper
1 dashOil for greasing your tart tin
For the tart pastry
100 gramsFlour
1 tbspWater
3 tbspOlive oil
1 dashSalt

Saved

Steps

1

Mix the flour, water, oil and salt in a food processor. Add the oil little by little.
2

Wrap the pastry dough in cling film and leave to rest for at least 30 minutes. Grease your tart tin with olive oil.
3

Rinse the hijiki seaweed well and soak in plenty of water to rehydrate. Cut the vegetables (carrot, lotus root, mushrooms, leek) into about 1 cm cubes. Preheat the oven to 180℃.
4

Blitz the crushed kudzu, white miso and tofu in a food processor until creamy.
5

Stir-fry the vegetables with olive oil. Salt and pepper.
6

Sandwich the pastry dough with 2 pieces of cling film. Roll out the dough with a rolling pin into a circle larger than your tart tin circumference and a thickness of 2-3 mm.
7

Peel off the upper sheet of cling film and flip over onto the tart tin, so that the dough lands inside with the cling film side up.
8

Prick the base of the pastry to let the steam escape. Put stir-fried vegetables from Step 5 and pour in the cream from Step 4.
9

Bake in the oven preheated to 180°C for about 40 minutes.