Macrobiotic Quiche with Brown Rice & Root Vegetable

Macrobiotic Quiche with Brown Rice & Root Vegetable

A healthy, rich macrobiotic quiche. It's probably still even if you eat too much. You can even bake it without pie crust in a gratin dish.

Ingredients: One 18-cm pie dish

Brown rice
2 cups
Lotus root
3 cm
Your choice of mushrooms, such as maitake, shimeji, or shiitake
100 g
3 cm
Dried hijiki seaweed
1 tablespoon
Salt and pepper
to taste
Vegetable oil (your preferred type)
2 tablespoons
1 clove
Bay leaf
Soy milk (for the sauce)
200 ml
Saikyo white miso (for the sauce)
2.5 tablespoons
Kudzu powder (for the sauce)
1 tablespoon
Whole-wheat flour (for the dough)
100 g
Srong bread flour (for the dough)
50 g
Water (for the dough)
50 ml
Vegetable oil (your preferred type) (for the dough)
50 ml


1. To make the pie dough: Thoroughly mix together the dry ingredients and add water and oil alternately. Work it in with your fingers.
2. Check to the moistness of the dough; if you can gather it into a ball, then it's ready. Leave the dough in the fridge for at least 30 minutes. If you prepare the dough up to this stage the day before, it makes things easier.
3. Line a pie dish with the pie crust and prick holes in the crust with a fork. Bake the crust for 15 minutes at 200°C.
4. To make the filling: Lightly rinse the brown rice and place in a sieve. Rehydrate the hijiki in water.
5. Finely chop the lotus root, onion, carrot, and mushrooms. This step is easier if you use a food processor.
6. Heat the mashed garlic and bay leaf in a pan along with the oil on a low heat until fragrant.
7. Add the vegetables from Step 5, turn up the heat, and stir-fry. Once the vegetables have become tender, add the brown rice from Step 1 coat it in the oil.
8. Add 2.5 cups of water and salt and pepper to taste, mix and let the rice cook.
9. To make the sauce: Add the kudzu powder to the soy milk and mix in well. Then add the white miso and mix well again.
10. Add the mixture to a small saucepan and cook over a low heat. When the sauce starts to bubble, it's ready.
11. Pour the rice mixture over the top of the pie crust and the sauce mixture on top of that. Bake for 20 minutes at 200°C to finish.

Story Behind this Recipe

I wanted to recreate the flavour of traditional, naturally leavened bread and Levain's quiches. However I wanted to make the recipe dairy-free and macrobiotic as well.
Simply mixing the sauce with the rice might also taste good, but I like baked taste of the thick, golden top crust.