Japanese Quiche with Green Salad
Japanese-inspired twist on a classic French brunch item with side salad
Ingredients
Crust
- 1 1/4 cups all purpose flour (156 g)
- 1/2 tsp salt (3 g)
- 1/2 cup cold butter (113 g)
- 3 tbsp iced water (45 ml)
Filling
- 1 cup Parmesan cheese (85 g)
- 1 cup kani (238 g)
- 50 g leeks
- 1/2 bar crumbled cream cheese (113 g)
Savory Custard
- 6pcs large eggs
- 1/2 cup NESTLÉ® All Purpose Cream (125 ml)
- 1/2 cup NESTLÉ® Fresh Milk (125 ml)
- 1/2 tsp MAGGI® Professional Chicken stock (1.5 g)
- 1/2 tsp wasabi powder (2.5 g)
Salad
- 1000 g lettuce mix
- 150 g cucumber
- 100 g tomato / carrots
Dressing
- 3 tbsp sesame seeds (27 g)
- 3 tbsp Japanese mayo (45 ml)
- 3 tbsp corn oil (45 ml)
- 1 1/2 tbsp MAGGI® Professional Liquid Seasoning (22.5 ml)
- 1 tbsp rice vinegar (15 ml)
- 2 tsp mirin (10 ml)
- 1 tbsp brown sugar (11 g)
- 1/2 tsp toasted sesame oil (2.5 ml)
- 1 tsp MAGGI® Professional Magic Sarap (2.7 g)
Preparation
-
1Quiche. Prepare the crust. Mold into individual tart pans. Blind bake until light brown.
-
2Prepare the Savory Custard. Combine the eggs, NESTLÉ® All Purpose Cream, NESTLÉ® Fresh Milk, MAGGI® Professional Chicken Stock, and wasabi powder. Mix well and strain. Set aside.
-
3Prepare the filling. Layer the cheddar, kani, crumbled cream cheese and leeks in the parbaked tarts. Pour the prepared savory custard to almost the brim of the tarts. Bake at 375-degree C. for around 10 - 15 minutes or until slightly jiggly center. Set aside to cool.
-
4Salad. In a bowl, toss the salad greens, cucumber, and tomato / carrots.
-
5Dressing. Combine all the ingredients in a bowl and mix well to combine. Adjust seasoning if necessary.
-
6Assemble. Place the quiche on one side of a platter. Arrange salad on top or on the side of the quiche and drizzle with prepared dressing.
