RECIPE: Yomogi Quiche – Kokoro Care
While it’s not quite eggs and ham, this brunch option is plenty green. Our quiche crust gets its unique hue from yomogi powder, which you can purchase here. Wha
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Cooking tools:
- Food processor
- Kitchen scale
- Mixing bowl
- Plastic wrap
- Refrigerator
- Oven
- Pie dish
- Tart pan
- Fork
- Parchment paper
- Baking weights
- Pan
- Stove
- Paper towel
- Measuring cup
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Rolling pin
- Cooling rack
- Spatula
Ingredients
- 175g all purpose flour
- 5-6g yomogi (mugwort) powder
- ½ tsp salt, in both dough and egg custard
- 100g unsalted butter
- ~3 tbsp ice water
- 100g oyster mushrooms, chopped
- 1 tbsp olive oil, to saute
- 1 tsp thyme
- 1 large leek, white potion thickly sliced (3-4cm)
- 4 large eggs
- 200ml heavy cream
- Dash of black pepper
- 20g fresh goat cheese/chèvre
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