Recipe Macrobiotic Quiche with Plenty of Fibre : Delicious and Easy For You To Try

Recipe Macrobiotic Quiche with Plenty of Fibre : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Macrobiotic Quiche with Plenty of Fibre. You are currently reading Recipe Macrobiotic Quiche with Plenty of Fibre : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. For the filling
2. 1 Tofu, drained
3. 1 tbsp White miso (or use 1/2 amount of normal miso)
4. 1 tsp Kudzu starch (or katakuriko)
5. 10 grams Hijiki seaweed (dried)
6. 1/2 Carrot and lotus root (5 cm long section)
7. 1 packet Mushrooms
8. 1 dash Salt and pepper
9. 1/2 Japanese leek
10. 2 tbsp Olive oil
11. 1 dash Salt and pepper
12. 1 dash Oil for greasing your tart tin
13. For the tart pastry
14. 100 grams Flour
15. 1 tbsp Water
16. 3 tbsp Olive oil
17. 1 dash Salt

Preparation 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.

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