Shinomiya’s Burdock Root Quiche
- Difficulty
- Total time
- 1 h 10 min
- Hands-on
- 1 h 10 min
- Cost
- ¥¥¥¥
- Servings
- 6
Equipment7-inch pie pan, oven, frying pan, wok, pie dish, rolling pin, aluminium foil
Tasteumami, rich
Ingredients
- 2 store-bought frozen pie crusts (without tin)
- 1 burdock root
- 150 g ground chicken
- 100 g mix of maitake, shimeji, and button mushrooms
- 1 tbsp soy sauce
- 2 tbsp butter
Filling
- 2 eggs
- 200 ml pure soymilk
- 1 tbsp white miso paste
- Black pepper, to taste
- Mozzarella cheese, to taste
Garnish
- Black pepper, to taste
Method
- 1
Defrost the frozen pie crusts and preheat your oven to 375°F/190°C. Using a rolling pin, roll the dough out until it is slightly larger in diameter than the pie pan. Place the dough in the pie pan and firmly press it into the bottom edges all the way around. Smooth the dough up the side of the pan and use the rolling pin to lightly press it onto the top lip of the pan, trimming any excess dough off the edges. Use a fork to poke holes al anong the bottom and then place in the fridge to chill.
- 2
Wash the burdock root thoroughly with a vegetable brush. (TN: A hack I learned is to use a ball of aluminum foil. It gets all the dirt out easily!) and use a peeler to shave the root into short, thin strips.
- 3
Finely dice the mushrooms.
- 4
Melt the butter in a frying pan and add the ground chicken. Once lightly browned, add the burdock root and stir-fry together.
- 5
Once the burdock roots become translucent, add the mushrooms and continue stir-frying until they are tender. Then add the soy sauce and stir-fry until all the liquid is absorbed. Then pour into a bowl, cover, and put in the fridge to chill.
- 6
Put all the ingredients for the batter in a bowl and mix thoroughly.
- 7
Pour the stir-fry mixture into the pie crust and spread evenly. Then pour the batter over the top and top with lots of cheese. Bake for approximately 30 minutes or until the surface is a deep golden brown. Sprinkle with black pepper, and you’re done!
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.