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Warming And Rich Buckwheat Quiche With Kabocha Squash And Soy Milk Recipe

Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk Recipe
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Serving : 1
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Prepare the ingredients before making Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk in your home. Then, follow these steps below to serve Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk for your family or friends.

Ingredients: Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk

  • For the tart crust:
  • 120 grams Buckwheat (soba) flour
  • 60 grams Cake flour
  • 1 Egg
  • 3 tbsp Olive oil
  • 2 tbsp Water
  • For the appareil:
  • 150 ml Soy milk
  • 2 Eggs
  • 1 dash Salt and pepper
  • For the fillings:
  • 500 grams Kabocha squash
  • 2 Onions
  • 6 Half-strips of bacon
  • 1 tbsp Vegetable oil

How to Make Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk

If you have prepared the ingredients needed, now time to start cooking. There are 26 steps you must follow to make Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk in your home by yourself.

    Step 1
  • Prepare the tart crust. Combine the buckwheat flour and cake flour in a bowl and mix well with a whisk.
  • Step 2
  • Mix in the beaten egg in two separate batches.
  • Step 3
  • Stir in the olive oil.
  • Step 4
  • When the dough becomes crumbly, add water and use a spatula to bring it all together.
  • Step 5
  • Once the dough comes together, put it into a bag and chill it in the refrigerator for about 30 minutes.
  • Step 6
  • Prepare the filling as the dough chills. Cut the kabocha squash into 5 mm slices.
  • Step 7
  • Place the kabocha squash in a heatproof dish, cover with plastic wrap, and heat in the microwave for 4-5 minutes.
  • Step 8
  • Thinly slice the onion.
  • Step 9
  • Heat the oil in a frying pan and stir-fry the onions.
  • Step 10
  • Thinly slice the bacon.
  • Step 11
  • Once the onions have cooked through, add the bacon and stir-fry.
  • Step 12
  • Add the microwaved kabocha squash and stir-fry until the moisture evaporates.
  • Step 13
  • Once the ingredients have cooked through, transfer to a bowl and set aside to cool.
  • Step 14
  • Remove the chilled dough from the refrigerator.
  • Step 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.)
  • Step 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.
  • Step 17
  • Press the dough into the mold. Remove the other sheet of plastic and trim off the excess dough.
  • Step 18
  • Bake for 15 minutes in an oven preheated to 210°C.
  • Step 19
  • To prepare the appareil, beat the eggs.
  • Step 20
  • Beat them well.
  • Step 21
  • Add the soy milk, salt, and pepper, and combine evenly.
  • Step 22
  • Once the crust as baked, fill with the fillings.
  • Step 23
  • Once filled, pour the appareil on top. Lastly, top with the cheese.
  • Step 24
  • Bake for 30 minutes in an oven preheated to 180°C, and it's done!
  • Step 25
  • It will be easier to cut once it cools.
  • Step 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.
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