Macrobiotic Quiche with Plenty of Fibre Recipe

Name: Macrobiotic Quiche with Plenty of Fibre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tofu, drained; 1 tbsp White miso (or use 1/2 amount of normal miso); 1 tsp Kudzu starch (or katakuriko); 10 grams Hijiki seaweed (dried); 1/2 Carrot and lotus root (5 cm long section); 1 packet Mushrooms; 1 dash Salt and pepper; 1/2 Japanese leek; 2 tbsp Olive oil; 1 dash Salt and pepper; 1 dash Oil for greasing your tart tin; 100 grams Flour; 1 tbsp Water; 3 tbsp Olive oil; 1 dash Salt

Servings: persons

1 Tofu, drained
1 tbsp White miso (or use 1/2 amount of normal miso)
1 tsp Kudzu starch (or katakuriko)
10 grams Hijiki seaweed (dried)
1/2 Carrot and lotus root (5 cm long section)
1 packet Mushrooms
1 dash Salt and pepper
1/2 Japanese leek
2 tbsp Olive oil
1 dash Salt and pepper
1 dash Oil for greasing your tart tin
100 grams Flour
1 tbsp Water
3 tbsp Olive oil
1 dash Salt

1
Mix the flour, water, oil and salt in a food processor.
2
Add the oil little by little.
3
Wrap the pastry dough in cling film and leave to rest for at least 30 minutes.
4
Grease your tart tin with olive oil.
5
Rinse the hijiki seaweed well and soak in plenty of water to rehydrate.
6
Cut the vegetables (carrot, lotus root, mushrooms, leek) into about 1 cm cubes.
7
Preheat the oven to 180C.
8
Blitz the crushed kudzu, white miso and tofu in a food processor until creamy.
9
Stir-fry the vegetables with olive oil.
10
Salt and pepper.
11
Sandwich the pastry dough with 2 pieces of cling film.
12
Roll out the dough with a rolling pin into a circle larger than your tart tin circumference and a thickness of 2-3 mm.
13
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.
14
Prick the base of the pastry to let the steam escape.
15
Put stir-fried vegetables from Step 5 and pour in the cream from Step 4.
16
Bake in the oven preheated to 180C for about 40 minutes.

504

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1 Tofu, drained, 1 tbsp White miso (or use 1/2 amount of normal miso), 1 tsp Kudzu starch (or katakuriko), 10 grams Hijiki seaweed (dried), and more.

Yes, Macrobiotic Quiche with Plenty of Fibre 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!

Macrobiotic Quiche with Plenty of Fibre

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions