Macrobiotic Quiche with Brown Rice & Root Vegetable

Name: Macrobiotic Quiche with Brown Rice & Root Vegetable
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 ml Brown rice; 3 cm Lotus root; 100 grams Your choice of mushrooms, such as maitake, shimeji, or shiitake; 1/2 Onion; 3 cm Carrot; 1 tbsp Dried hijiki seaweed; 1 Salt and pepper; 2 tbsp Vegetable oil (your preferred type); 1 clove Garlic; 1 Bay leaf; 200 ml Soy milk (for the sauce); 2 1/2 tbsp Saikyo white miso (for the sauce); 1 tbsp Kudzu powder (for the sauce); 100 grams Whole-wheat flour (for the dough); 50 grams Srong bread flour (for the dough); 50 ml Water (for the dough); 50 ml Vegetable oil (your preferred type) (for the dough)

Servings: persons

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

1
To make the pie dough: Thoroughly mix together the dry ingredients and add water and oil alternately.
2
Work it in with your fingers.
3
Check to the moistness of the dough; if you can gather it into a ball, then it's ready.
4
Leave the dough in the fridge for at least 30 minutes.
5
If you prepare the dough up to this stage the day before, it makes things easier.
6
Line a pie dish with the pie crust and prick holes in the crust with a fork.
7
Bake the crust for 15 minutes at 200C.
8
To make the filling: Lightly rinse the brown rice and place in a sieve.
9
Rehydrate the hijiki in water.
10
Finely chop the lotus root, onion, carrot, and mushrooms.
11
This step is easier if you use a food processor.
12
Heat the mashed garlic and bay leaf in a pan along with the oil on a low heat until fragrant.
13
Add the vegetables from Step 5, turn up the heat, and stir-fry.
14
Once the vegetables have become tender, add the brown rice from Step 1 coat it in the oil.
15
Add 2.5 cups of water and salt and pepper to taste, mix and let the rice cook.
16
To make the sauce: Add the kudzu powder to the soy milk and mix in well.
17
Then add the white miso and mix well again.
18
Add the mixture to a small saucepan and cook over a low heat.
19
When the sauce starts to bubble, it's ready.
20
Pour the rice mixture over the top of the pie crust and the sauce mixture on top of that.
21
Bake for 20 minutes at 200C to finish.

754

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 400 ml Brown rice, 3 cm Lotus root, 100 grams Your choice of mushrooms, such as maitake, shimeji, or shiitake, 1/2 Onion, and more.

Yes, Macrobiotic Quiche with Brown Rice & Root Vegetable falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!