Mini Quiches 3 Ways

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:

1. 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).
2. Put all the ingredients for the quiche dough in a bowl and mix.
3. Spread a thin layer of salad oil on the holes of the compact hot plate (takoyaki plate).
4. Spread the dumpling skin firmly against the hole in the plate, and pour the dough from 1 about 1 tablespoon at a time.
5. Place ingredients A, B, and C on top of each dough.
6. 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.