Tag: quiche

Japanese style quiche

Today we were invited at our neighbors places for a group session of Vipassana meditation and a dinner aftewards. I was busy all afternoon harvesting plums and didn’t see time flying, but absolutely wanted to prepare some food to bring rather than simply buying drinks. So in a rush, the thing I am the best at is making quiches. So I prepared a Japanese style quiche. Japanese style meaning that I used buckwheat flour, katsuo bushi flakes and soya sauce. For the topping I used tomatoes and red onions, with a egg base of soya milk and soya sauce, making it taste a bit like chawanmushi, this Japanese egg-base preparation that is steamed. It was simple to prepare and cooked in 30min in the oven, which is hand-free to continue doing what I was busy with.

As for the meditation, it was my first group meditation and I was curious to see what it was, even if I am a total novice and know very little about the different methods except for a bit of Zazen, so trying Vipassana was interesting, but I guess it requires a steady practice to feel any benefit from it and I not sure I am ready for that… we’ll see. Yet discovering it and discussing with some steady practitioners was very interesting. A great experience! 

Quiche

Now that work is getting back to normally busy I have more time to cook for dinner. And sometimes things turn out better than expected, may be because I haven’t cooked for a while. A quiche is very easy to make and always delicious but sometimes it turns out even better than that. Yesterday night that’s exactly what happened to me. While I was preparing it I had a good feedback but after tasting it it was so much over the top that I couldn’t understand why. For the pie crust I made a dough with a mix of buckwheat flour, rice flour, regular flour, 2 eggs, a bit of vegetal oil and water. I rolled it thick because I wanted to make a large quiche with plenty of vegetables and tofu. The tofu was amazing. I have tried a new hard tofu and it was crazily delicious with crumbs like goat cheese or feta cheese, but a much softer taste of course. I used also my new favorite organic soya milk that since now available in most supermarkets. And for the vegetables I chose asparagus and zucchini, and twisted the taste with some green shiso (perilla) leaves. I baked the whole thing for 30 minutes. And then it was magic!!!

I am so glad we didn’t eat the whole thing and I have my lunch all set!

Vegetarian quiche

We love quiches and I think I don’t cook some too often! There are so many variations that I can’t do twice the same one! Recently I’ve been using a lot of wheat bran in my breads, cakes, pancakes and quiche or tart doughs. It gives a fibery texture that I really love on top of being rich in nutrients. I simply add two large table spoon of wheat bran to the dough when kneading. For this very simple quiche with lotus root and shiitake I used also tried using okara in the egg base instead of tofu, which is also rich in fibers and protein and it gives a drier texture, a bit that of a fish cake that I really loved. So simple and delicious!

Shiitake and spinach quiche

This is the end of winter, but it is still chilly and though the spring greens are quite attractive, sometimes a good all winter quiche with spinach and shiitake is a perfect dinner. And because I find that a short movie is easier to understand the technique than long sentences I am trying again to make videos of the cooking process. Tell me how you like it. I’m craving to know your opinion to improve from your feedbacks! 

Spinach and shiitake quiche: 

For the quiche crust

– 160g of flour

– 20g of wheat bran

– a pinch of salt

– 1 egg

– 40g of butter

– a bit of water eventually  

In a bowl mix all the ingredients and knead until the dough is soft. Add water or a bit of flour to adjust the hydration level. In a floured top roll the dough to the size of your pie dish. 

For the filling

– 3 eggs

– 20cl of milk

– spinach to your liking 

– shiitake to your liking

– salt, pepper

Wash and blanche the spinach. In a bowl beat the egg, the milk and yhe salt and pepper. Set in the dough. Wash and slice the shiitake. Add the spinach and shiitake.

Bake at 170deg for 30min (the cooking time depends on the depth of the filling) or until golden.

Have a nice week!!!! 

No-name recipe

It’s neither a clafoutis nor a quiche nor a cake. It has the fluffiness of a cake, the moisture of a quiche and the edges of a clafoutis. This is simply what I have cooked last night for dinner. With my parents at home I try to come back earlier from work and t gives me the opportunity to cook food that I usually don’t cook because it takes too much baking time. I wanted to prepare a cake with plenty of vegetables but what I often don’t like in cakes is that they are too dry and so not too pleasant to eat. But clafoutis have no pretty shape. And a quiche for 4 won’t fit in my little oven in Tokyo. So I opted for a new option that fixes all the problems, and the result was awesomely delicious!!! The base is that of a cake with flour, baking powder and eggs, in which I have added a huge piece of silky tofu and olive oil. It gives this unique texture to the cake that make it moist and soft. I added some vegetables: 2 tomatoes diced, 1 new onion sliced, a handful of shiitake sliced, and for those who like, some grilled bacon. Except for the tomatoes, I grilled the vegetables in a little of olive oil to soften them. Add all to the mix, plus salt and pepper and bake for 30-40min or until all golden. I served it with a little green salad and sprouts.

Have a nice end of the week!!! 

Back to the kitchen!!!

After a break away from my kitchen and obviously from Tokyo-Paris sisters, I’m pleased to be back and cook for A. and me. I hope you have enjoyed Prunellia’s posts while I was away and the website renewal just before I left (we’re still open to hear what you think!). I’m starting back in the kitchen with a very simple classic leek and Japanese mushrooms quiche. Nothing difficult, a classic I could say, just added a twist of fresh lemon juice with the mushrooms, and thought afterwards that I should have added a lemon zest in the piecrust sablé dough. So I’m going to give you this recipe without having tried it for resl myself but I’m sure it is delicious since the lemon would fit perfectly the sablé dough and the olive oil. I wish you a happy continuation for this week!

Leek and Japanese quiche with a lemon twist: 

a recipe for 2 as a single main dish or for 4 as a starter

– 200g of flour of your choice

– 4 eggs

– 3tbs of olive oil

– 1/2 lemon

– salt, pepper

– 3 leeks

– oyster mushrooms, shimeji… 

Pie crust: in a bowl mix the flour, 1 egg, the olive olive oil, salt pepper, and the zest of the 1/2 lemon. Knead until smooth, with the olive oil it shouldn’t take long. Roll to the size or your pie dish. It’s nice to have it a bit thick and that the pie dish is a bit high.

Filling: wash and cut the leeks in little half or quarter trunks and set in the dough an homogeneous layer. Beat the 3 eggs with salt, pepper and the juice of the 1/2 lemon. Add on top of the leeks. Wash and cut the mushrooms and set on top. Bake for 25min at 180deg, or until just golden. Serve and eat write away!

Tip: it is never easy to cut leeks cleanly so think of how many pieces you’re going to cut and arrnage them to avoid cuts as much as possible. 

Leek quiche with brown rice piecrust

What to do with a handful of cooked brown rice? Not enough to serve it alone, but too much to throw it away. What to do with a bunch of leeks? Well, it’s very simple, just make a quiche with brown rice in the piecrust, and leek as topping. The brown rice in the piecrust brings in some very crusty texture which goes very well with softness of the leeks. From the nutritive point of view, the brown rice also brings in a lot of fibers and proteins. The perfect tasty-healthy-yummy dinner for another evening without A..

Brown rice piecrust quiche:

– 1/2 cup of cooked brown rice, optimally leftovers  

– 2/3 cup of flour of your choice  

– 2tbs of olive oil

– salt, pepper 

– a bit of water

In a bowl, mix the flour, the olive oil, the salt and pepper and a bit of water . Start kneading and then add brown rice. Continue to knead an add if necessary a bit of water or a bit of flour in order to obtain the right texture for the dough, which is neither too dry neither too wet. Set the dough with your hands in a greased  pie dish. No you’re ready and you can put anything you want in the quiche. In my case, I used simply leeks that I steamed before hand, with 2 beaten eggs, salt and pepper.  And then in a preheated oven at 180° I baked a quiche for 20 minutes or until golden.

Even when A. is away on business trip, I continue to cook just for myself. I can’t help continue cooking new stuff. I actually take it as a good opportunity to try new recipes because the only person I can disappoint myself.

Last week…

Yes! This is the last week before we take a few holidays for the end of the year. So much to do at work before then that days will be really too short and I already expect getting back home late and having little time to cook properly. So my shopping basket at the farmers market was full of easy to prepare and versatile seasonal products. A lot if simple Japanese food ahead with the lotus roots, the carrots, the sweet potatoes and the sato imo. But before that, I prepared a spinach and tofu quiche with a whole wheat flour and wheat bran dough. I used olive oil for the dough rather than butter, and soya milk, drained moendofu and fresh spinach for the filling. With eggs it gets firmer, but they are not necessary. I didn’t steam the the spinach before using them, but steaming them would make them softer. I personally like when they’re a bit crispy. Have a very good week!

Quiche!

I think this recipe base is becoming my all-time favorite for the quiche: it’s simple and it mixes Japanese and French flavors perfectly. The quiche is a traditional dish in France, simple to prepare and accomodate with everyone taste. The twist comes from the ingredients I use in the egg base: bonito flakes (katsuobushi) and soya sauce. It gives a subtle flavor of dashi and Japan. For the dough you can use whatever flour you like or have around. I change all the time: white wheat, whole wheat, spelt, buckwheat, rice… A combination of the above mentioned is good too. I usually prepare a sable dough because I like it better, but brise dough works well too. Veggies are only seasonal fresh veggies and this time I pocked some end of summer mushrooms: shiitake (well you can fond them all year round!) and bunashimeji, a white smooth version of shimeji. That’s it!

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