Recipe of Favorite Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk

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The ingredients needed to make Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk:

1. Make ready For the tart crust:
2. Take 120 grams Buckwheat (soba) flour
3. Prepare 60 grams Cake flour
4. Make ready 1 Egg
5. Make ready 3 tbsp Olive oil
6. Get 2 tbsp Water
7. Make ready For the appareil:
8. Make ready 150 ml Soy milk
9. Prepare 2 Eggs
10. Prepare 1 dash Salt and pepper
11. Get For the fillings:
12. Take 500 grams Kabocha squash
13. Make ready 2 Onions
14. Make ready 6 Half-strips of bacon
15. Take 1 tbsp Vegetable oil

If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. A favorite squash is the kabocha squash, also called Japanese pumpkin. A favorite squash of mine is the Kabocha squash, also called Japanese Pumpkin. It is a beautiful squash with brilliant gold-orange flesh.

Instructions to make Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk:

1. Prepare the tart crust. Combine the buckwheat flour and cake flour in a bowl and mix well with a whisk.
2. Mix in the beaten egg in two separate batches.
3. Stir in the olive oil.
4. When the dough becomes crumbly, add water and use a spatula to bring it all together.
5. Once the dough comes together, put it into a bag and chill it in the refrigerator for about 30 minutes.
6. Prepare the filling as the dough chills. Cut the kabocha squash into 5 mm slices.
7. Place the kabocha squash in a heatproof dish, cover with plastic wrap, and heat in the microwave for 4-5 minutes.
8. Thinly slice the onion.
9. Heat the oil in a frying pan and stir-fry the onions.
10. Thinly slice the bacon.
11. Once the onions have cooked through, add the bacon and stir-fry.
12. Add the microwaved kabocha squash and stir-fry until the moisture evaporates.
13. Once the ingredients have cooked through, transfer to a bowl and set aside to cool.
14. Remove the chilled dough from the refrigerator.
15. Cut the plastic bag open, leaving the dough inside. Cut open another plastic bag, then place it over the dough. With a rolling pin, roll out the dough over the plastic to prevent sticking. (You can also do this sandwiched between sheets of plastic wrap.）
16. Roll the dough to a size larger than your tart mold. Remove the top sheet of plastic and flip the dough over the mold.
17. Press the dough into the mold. Remove the other sheet of plastic and trim off the excess dough.
18. Bake for 15 minutes in an oven preheated to 210°C.
19. To prepare the appareil, beat the eggs.
20. Beat them well.
21. Add the soy milk, salt, and pepper, and combine evenly.
22. Once the crust as baked, fill with the fillings.
23. Once filled, pour the appareil on top. Lastly, top with the cheese.
24. Bake for 30 minutes in an oven preheated to 180°C, and it's done!
25. It will be easier to cut once it cools.
26. Once cooled, it will be easy to remove from the mold. When serving from the following day onward, wrap in foil and heat in the toaster oven for 10-15 minutes for a freshly baked taste.

A favorite squash of mine is the Kabocha squash, also called Japanese Pumpkin. It is a beautiful squash with brilliant gold-orange flesh. Shake until all the squash slices are well coated. Add the soy sauce and shake again. Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this This show-stopping cake is a great cheat's sweet made from bought pancakes with chocolate hazelnut spread in between, then covered in rich ganache.

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