Japanese-Inspired Quiche (with Miso and Seaweed) Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the Pastry Crust:</li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">60ml ice-cold water</li> <li class="ingredients-single-item">For the Filling:</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">250ml whole milk</li> <li class="ingredients-single-item">100ml heavy cream</li> <li class="ingredients-single-item">2 tbsp white miso paste (shiro miso)</li> <li class="ingredients-single-item">3 sheets nori seaweed, torn into small pieces</li> <li class="ingredients-single-item">100g shiitake mushrooms, thinly sliced</li> <li class="ingredients-single-item">1 spring onion, finely sliced</li> <li class="ingredients-single-item">1 tbsp sesame oil</li> <li class="ingredients-single-item">100g firm tofu, diced into 1cm cubes</li> <li class="ingredients-single-item">1 tbsp soy sauce</li> <li class="ingredients-single-item">1 tbsp black sesame seeds</li> <li class="ingredients-single-item">½ tsp wasabi paste (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) quiche or tart pan with removable bottom</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Food processor (optional for pastry)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pastry crust. In a large bowl (or food processor), combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. The cold butter creates pockets of fat that, when baked, will produce flaky layers in your crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Cold water prevents the butter from melting, which is crucial for a flaky crust. Form the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line your quiche pan. Press it gently into the corners without stretching the dough. Trim the excess pastry, leaving a small overhang to account for shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is lightly golden but not fully cooked. The blind baking ensures your crust will remain crisp even with the wet filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the crust is baking, prepare your filling. Heat the sesame oil in a frying pan over medium heat and sauté the shiitake mushrooms until softened and slightly golden, about 3-4 minutes. Add the spring onion and cook for another minute. Remove from heat and allow to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a large bowl, whisk together the eggs until well beaten. In a separate bowl, whisk together the milk, cream, miso paste, soy sauce, and wasabi (if using) until the miso is fully dissolved. The miso adds a complex, savory depth that's essential to the Japanese flavor profile. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the miso-milk mixture into the beaten eggs, whisking continuously to ensure a smooth custard base. The gentle incorporation prevents air bubbles that could cause your quiche to puff up and then collapse during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Scatter the sautéed mushrooms, tofu cubes, and torn nori pieces evenly across the bottom of the par-baked crust. The nori provides little bursts of oceanic flavor throughout the quiche. Pour the egg mixture carefully over the fillings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Sprinkle the black sesame seeds over the top of the quiche. Reduce the oven temperature to 180°C (350°F) and bake for 30-35 minutes, until the filling is set around the edges but still has a slight wobble in the center. The residual heat will continue cooking the center as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the quiche to cool in the pan for at least 15 minutes before removing. This resting period helps the filling to set completely and makes it easier to slice cleanly. Serve warm or at room temperature with a small side salad dressed with rice vinegar and sesame oil for a complete Japanese-inspired meal. The quiche will keep refrigerated for up to 3 days and can be gently reheated in a 160°C (320°F) oven for 10 minutes. </li> </ol>