Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, macrobiotic quiche with plenty of fibre. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Macrobiotic Quiche with Plenty of Fibre is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Macrobiotic Quiche with Plenty of Fibre is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have macrobiotic quiche with plenty of fibre using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic Quiche with Plenty of Fibre:

1. Make ready For the filling
2. Make ready 1 Tofu, drained
3. Get 1 tbsp White miso (or use 1/2 amount of normal miso)
4. Get 1 tsp Kudzu starch (or katakuriko)
5. Get 10 grams Hijiki seaweed (dried)
6. Get 1/2 Carrot and lotus root (5 cm long section)
7. Make ready 1 packet Mushrooms
8. Prepare 1 dash Salt and pepper
9. Take 1/2 Japanese leek
10. Take 2 tbsp Olive oil
11. Make ready 1 dash Salt and pepper
12. Prepare 1 dash Oil for greasing your tart tin
13. Get For the tart pastry
14. Prepare 100 grams Flour
15. Take 1 tbsp Water
16. Make ready 3 tbsp Olive oil
17. Make ready 1 dash Salt

Steps to make Macrobiotic Quiche with Plenty of Fibre:

1. Mix the flour, water, oil and salt in a food processor. Add the oil little by little.
2. Wrap the pastry dough in cling film and leave to rest for at least 30 minutes. Grease your tart tin with olive oil.
3. Rinse the hijiki seaweed well and soak in plenty of water to rehydrate. Cut the vegetables (carrot, lotus root, mushrooms, leek) into about 1 cm cubes. Preheat the oven to 180℃.
4. Blitz the crushed kudzu, white miso and tofu in a food processor until creamy.
5. Stir-fry the vegetables with olive oil. Salt and pepper.
6. Sandwich the pastry dough with 2 pieces of cling film. Roll out the dough with a rolling pin into a circle larger than your tart tin circumference and a thickness of 2-3 mm.
7. Peel off the upper sheet of cling film and flip over onto the tart tin, so that the dough lands inside with the cling film side up.
8. Prick the base of the pastry to let the steam escape. Put stir-fried vegetables from Step 5 and pour in the cream from Step 4.
9. Bake in the oven preheated to 180°C for about 40 minutes.
10. Ready to serve and ENJOY!

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