Step-by-Step Guide to Make Ultimate Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Super Quick Homemade Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk using 15 ingredients and 26 steps. Here is how you can achieve that.

My family loves buckwheat flour, so I wanted to make a well-filled quiche with a buckwheat flour crust. Since this is chock-full of fillings, it's best to use a tart mold without a removable bottom. Recipe by Ayakasakura

Ingredients and spices that need to be Get to make Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk:

1. For the tart crust:
2. 120 grams Buckwheat (soba) flour
3. 60 grams Cake flour
4. 1 Egg
5. 3 tbsp Olive oil
6. 2 tbsp Water
7. For the appareil:
8. 150 ml Soy milk
9. 2 Eggs
10. 1 dash Salt and pepper
11. For the fillings:
12. 500 grams Kabocha squash
13. 2 Onions
14. 6 Half-strips of bacon
15. 1 tbsp Vegetable oil

Instructions to make to make Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk

1. Prepare the tart crust. Combine the buckwheat flour and cake flour in a bowl and mix well with a whisk.
2. Mix in the beaten egg in two separate batches.
3. Stir in the olive oil.
4. When the dough becomes crumbly, add water and use a spatula to bring it all together.
5. Once the dough comes together, put it into a bag and chill it in the refrigerator for about 30 minutes.
6. Prepare the filling as the dough chills. Cut the kabocha squash into 5 mm slices.
7. Place the kabocha squash in a heatproof dish, cover with plastic wrap, and heat in the microwave for 4-5 minutes.
8. Thinly slice the onion.
9. Heat the oil in a frying pan and stir-fry the onions.
10. Thinly slice the bacon.
11. Once the onions have cooked through, add the bacon and stir-fry.
12. Add the microwaved kabocha squash and stir-fry until the moisture evaporates.
13. Once the ingredients have cooked through, transfer to a bowl and set aside to cool.
14. Remove the chilled dough from the refrigerator.
15. Cut the plastic bag open, leaving the dough inside. Cut open another plastic bag, then place it over the dough. With a rolling pin, roll out the dough over the plastic to prevent sticking. (You can also do this sandwiched between sheets of plastic wrap.）
16. Roll the dough to a size larger than your tart mold. Remove the top sheet of plastic and flip the dough over the mold.
17. Press the dough into the mold. Remove the other sheet of plastic and trim off the excess dough.
18. Bake for 15 minutes in an oven preheated to 210°C.
19. To prepare the appareil, beat the eggs.
20. Beat them well.
21. Add the soy milk, salt, and pepper, and combine evenly.
22. Once the crust as baked, fill with the fillings.
23. Once filled, pour the appareil on top. Lastly, top with the cheese.
24. Bake for 30 minutes in an oven preheated to 180°C, and it's done!
25. It will be easier to cut once it cools.
26. Once cooled, it will be easy to remove from the mold. When serving from the following day onward, wrap in foil and heat in the toaster oven for 10-15 minutes for a freshly baked taste.

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