There exists miso for each season and if red miso is for the summer, white miso is the one for the winter. I learned that at my cha-kaiseki cuisine classes a few years ago. And in an attempt to make some vegan pie crust I was tempted to replace butter by the creamy white miso, with a little addition of vegetal oil. The color is unchanged since the miso has almost the color of butter. The kneading is very easy, the rolling too, though it is more like olive oil base pie crust, it breaks easily, but it is easy to repair too!! I was worried it would be salty but it wasn’t (opening to not only savory quiches, but sweet pies and tart too) and it bakes in a very crispy manner. So the vegan pie crust with miso was perfect. Something I will use again for sure as it is sometimes easier to find miso than butter in Japan and the taste of miso was very mild rather that of olive oil.

As for the filling I used leek, spinach and broccoli with tofu and eggs. I haven’t found something to replace the eggs in the quiche yet… If you have ideas, I’ll be happy to try…

Miso pie crust (for a 20cm, thin crust)

– 150g of flour

– 5tbs of white miso

– 1tbs of vegetal oil

– 1tbs of water

Mix all the ingredients together. Roll and bake or fill and bake… that’s it!!!