Change the ingredients to your liking and enjoy! Be careful not to add too much as the quiche dough will expand when heated.
Servings of 24 pieces
Ingredients:
24 sheets dumpling skins
A little black pepper (optional)
[Quiche Dough]
90g bacon block
1/2 coarsely chopped onion
2 tablespoons milk
3 egg
1 teaspoon granules consomme
Salt
Pepper
50g cheese for pizza
[A] Spinach Quiche
Spinach, paprika
[B] Mushroom Quiche
Zucchini, shimeiji mushrooms
[C] Root Vegetable Quiche
Sweet potato, lotus root, pumpkin
Ingredients:
- Heat the onions in the microwave (600W/1 minute). Cut the spinach into 3cm width, heat in the microwave (600W/1min) and squeeze out the water. Cut the other ingredients into your preferred size (5 mm to 1 cm square), and heat the root vegetables in a microwave oven (600 W/1 to 2 minutes).
- Put all the ingredients for the quiche dough in a bowl and mix.
- Spread a thin layer of salad oil on the holes of the compact hot plate (takoyaki plate).
- Spread the dumpling skin firmly against the hole in the plate, and pour the dough from 1 about 1 tablespoon at a time.
- Place ingredients A, B, and C on top of each dough.
- Heat for 2 minutes at [HI], then set to [MED] and heat until the egg hardens. Remove it from the hole with a bamboo skewer and sprinkle with black pepper if you like.
