This quiche is made with fiber-rich kiriboshi daikon (shredded dried daikon radish), carrots and soy beans - all ingredients that are good for you. The crust is homemade too, not store bought , so it's economical. My friends gave it rave reviews!
Canned cooked soybeans ("dry" pack, not immersed in liquid)
about 3 tablespoons
Put all the ★ ingredients in a bowl. Mix with a fork, since it's quite sticky.
After mixing it for a while,it will stop being floury. Gather the dough together with your hands, and roll out with a rolling pin.
Roll out into a circle and place the pastry on top of a tart pan. Roll the rolling pin over the rim of the pan to cut off the excess pastry. Chill the pastry-lined pan for a while in the refrigerator.
Put all the ☆ ingredients in a bowl and beat well with a whisk to make the egg batter.
Re-hydrate the kiriboshi daikon. Finely julienne the carrot and bacon.
Heat up the olive oil in a frying pan and sauté the step 5 ingredients. Season well with salt and pepper (see Hints).
Preheat the oven to 220°C. Take the tart pan out of the refrigerator. Mix the egg batter and sautéed ingredients together, and put into the tart pan.
Bake for 20 to 30 minutes. It it looks like the top is getting burned, cover it with a sheet of aluminium foil.
Transfer to a plate and enjoy. It has a subtle Japanese-like fragrance.
We enjoyed it with wakame seaweed salad on the side.
I put this in the quiche: Recipe ID: 1866169, "Seriously good Kiriboshi daikon sautéed in olive oil".
Please also take a look at Recipe ID: 1465111 "Spinach quiche made from scratch".
Please also take a look at Recipe ID: 1160977 "Easy! Potato quiche made from scratch"
Story Behind this Recipe
I love making quiche so I've made different kinds. I couldn't forget the kiriboshi daikon quiche I had at a quiche restaurant, so I made my own version.
The ingredients absorb quite a lot of oil when they are being sautéed, so use a generous amount of olive oil for better flavor. Since no salt is added to the egg batter,season the sautéed ingredients well, or the quiche will be bland. I think that adding hijiki seaweed to this should work well too.