Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, macrobiotic quiche with plenty of fibre. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Macrobiotic Quiche with Plenty of Fibre is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Macrobiotic Quiche with Plenty of Fibre is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook macrobiotic quiche with plenty of fibre using 17 ingredients and 9 steps. Here is how you can achieve it.
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The ingredients needed to make Macrobiotic Quiche with Plenty of Fibre:
- Make ready For the filling
- Prepare 1 Tofu, drained
- Make ready 1 tbsp White miso (or use 1/2 amount of normal miso)
- Make ready 1 tsp Kudzu starch (or katakuriko)
- Prepare 10 grams Hijiki seaweed (dried)
- Take 1/2 Carrot and lotus root (5 cm long section)
- Prepare 1 packet Mushrooms
- Prepare 1 dash Salt and pepper
- Take 1/2 Japanese leek
- Take 2 tbsp Olive oil
- Take 1 dash Salt and pepper
- Get 1 dash Oil for greasing your tart tin
- Take For the tart pastry
- Take 100 grams Flour
- Make ready 1 tbsp Water
- Take 3 tbsp Olive oil
- Prepare 1 dash Salt
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Instructions to make Macrobiotic Quiche with Plenty of Fibre:
- Mix the flour, water, oil and salt in a food processor. Add the oil little by little.
- Wrap the pastry dough in cling film and leave to rest for at least 30 minutes. Grease your tart tin with olive oil.
- 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℃.
- Blitz the crushed kudzu, white miso and tofu in a food processor until creamy.
- Stir-fry the vegetables with olive oil. Salt and pepper.
- 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.
- 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.
- 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.
- Bake in the oven preheated to 180°C for about 40 minutes.
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