Tokachi Quiche

I had the opportunity to visit Tokachi in Hokkaido in the last week of February. In my one week there, I was introduced to the wonders of Tokachi’s agricultural industry and, was impressed that many of the cafes and restaurants there make their dishes using ingredients grown locally. In fact, many of the cafes there actually have a field in front of them where they grow their own wheat/corn/beans.

One of the interviews I did in Tokachi was with Kashiwaba-san, the owner of Oak Leaf Farm. During the interview, he showed us this super cute carton they use to contain the eggs they produce. He asked if I would like to try baking something with these eggs and, when I said I would try, promptly had 2 cartons of them delivered to my hotel room. And I also had the chance to visit a cheese factory where the miso Camembert is served in JAL’s First Class. With these 2 ingredients, I decided to make a quiche.

A quiche seems like the best choice because the highlight is really the egg custard centre. I added bacon and spring onions into the filling as well. The result: A world-class quiche, if I may say so.

Ingredients: 

Miso Camembert cheese and eggs from Tokachi.

Miso Camembert cheese and eggs from Tokachi.

For the crust
1 and 2/3 cups flour, stir in a pinch of salt
125g unsalted butter, cubed
1 egg yolk, beaten with 1 tbsp cold water
3 tbsp cold water

For the filling 
4 thick rashes of bacon, cut into big chunks
4 sprigs of spring onions, finely chopped
50gm of white cheddar, cut into chunks
50gm of miso Camembert, cut into chunks
6 eggs
1/2 cup cream
2 tsp Dijon mustard
Pinch of black pepper

Steps: 

For the crust 
Rub the butter into the flour until you get a texture like wet sand. Then add the egg and water and combine everything until you get a dough. DO NOT KNEAD.

Wrap the dough in clingfilm and refrigerate for 15 minutes. Heat the oven to 180C. Take the dough out, and roll it out over a pie tin. Bake crust with a piece of baking parchment placed over the centre, weighed down by some dried bean or pie weights. Bake for 25 minutes and in the last 10 minutes, remove the parchment.

Turn the oven down to 160C.

For the filling
Cook the bacon over medium-low heat for approximately 5 minutes. Then add the spring onions in. Stir fry for about a minute or so – DO NOT LET THE SPRING ONIONS COOK FOR TOO LONG, you want them to remain green and crisp. Remove from heat and set aside.

In a mixing bowl, whisk eggs, cream and mustard. Add the bacon and spring onions and stir the mixture. Flavour with a bit of black pepper. Pour the mixture into the crust. Add the chunks of cheese (both cheddar and Camembert) into the custard centre. Bake for 30 minutes or until the top is golden brown.

Most Awesome Quiche On Earth

Most Awesome Quiche On Earth

Can I just say this? IT’S AWESOME!

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