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15 ingredients, 26 steps, cooking Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk

Good Afternoon every body, now you can present recipe Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk with 15 ingredients and 26 steps. Next this is how to cook, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 26 stages of easy cooking Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk.

Ingredients for Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk

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

If all cooking materials Warming and Rich Buckwheat Quiche with Kabocha Squash and Soy Milk it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Step by Step Cooking 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.
    
27. Finish and Enjoy.

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