Quiche Lorraine with Tomatoes and Miso - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Quiche Lorraine with Tomatoes and Miso! A quick and easy dinner that is ready in under 30 minutes!
You can cook Quiche Lorraine with Tomatoes and Miso with 13 Ingredients and 7 steps. See the following guide!
Ingredients for Quiche Lorraine with Tomatoes and Miso:
- [Quiche Ingredients]:.
- 2 Potatoes(small size).
- 1 bunch Spinach.
- 50 g Bacon Block.
- 8 Petit Tomatoes(Red & Yellow).
- [Quiche Filling]:.
- 4 Eggs.
- to taste Salt & Pepper.
- 200 ml Heavy Cream(35%).
- 1 Tbsp Miso paste.
- 40 g Cheese mix for pizza.
- [Additional].
- leaves some Chervil.
Step by step how to cook Quiche Lorraine with Tomatoes and Miso:
- Cut potatoes into cubes and soak in water to remove the harsh taste before cooking. Cover the dish with plastic wrap and heat it in the microwave for 2mins(600W)..
- Boil the spinach with salt in the boiled water. Cut in 3cm after it's cooked..
- Spread the butter on heat-resistant dish..
- Quickly stir fry bacons, spinach and potatoes..
- Put all the quiche filling ingredients, mix together and add 4..
- Fill in 5 into hear-resistant dish. Cut petit tomatoes into half and decorate on the filling. Add cheese in the middle..
- Bake in oven for 25mins(180℃) or until it turns golden brown on top. Put chervil leaves on the quiche if you want and it looks more professional! Enjoy!!.