Delicious Quiche with Shiitake Powder

Use frozen puff pastry sheets to make it simple. Supercharge the Umami taste with Shiitake powder♪ Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. "Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020 Our presentation: https://youtu.be/__vQxdQmKnY

Ingredients (4 people) (120 mins)

  • 1 Tbsp Shiitake powder
  • 80 g bacon
  • 200 g zucchini
  • 1/2 (100 g) onion (sliced)
  • 2 tsp olive oil
  • to taste Salt and pepper
  • 2 eggs
  • 100 ml milk-A
  • 100 ml fresh cream-A
  • A pinch of nutmeg powder-A
  • 1/4tsp salt-A
  • to taste Coarsely grounded black pepper-A
  • 2 frozen puff (pie) pastry sheets
  • As needed Egg wash
  • 45 g gruyere cheese
  • 15 g parmesan cheese
  • to taste Italian parsley (finely chopped)

Steps

1

(*Frozen puff pastry sheet baking method) Put 1 sheet on top of the other, dust them with some powder, and spread it out so that it's a bit bigger than the baking tray. Use a fork to make holes at the bottom and on the sides.
2

Lay a weight on top of the sheets and bake in an oven pre-heated to 200℃ for 20?30 minutes, then remove the weight, apply egg wash, and bake for another 5 minutes.
3

Cut the bacon into 1cm strips and boil it beforehand. Cut the zucchini into strips of about 4cm long and 3mm thick.
4

Slice the onion in the same direction as it's fibers.
5

Heat up olive oil in the frying pan and fry the bacon and onion, then the zucchini, lightly seasoning them with Shiitake powder, salt, and pepper. Lay aside to cool.
6

Break the eggs and beat them in a bowl, then add A, and mix lightly without making them bubble. Strain the mixture once.
7

Spread the ingredients equally on the baked puff pastry sheets and pour in the egg liquid mixture.
8

Top up with gruyere and parmesan cheese and bake in the oven at 220℃ for about 15 minutes.
9

Once baked, let it cool down in the baking tray.
10

Once cool, cut it into appropriate sizes and garnish with Italian parsley.

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