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quiche au miso de riz et épinards, bacon

Bacon, spinach and rice miso quiche

Ingredients for 4 people

  • One puff pastry
  • 50g of bacon/ham
  • 50g of spinach
  • 60g of eringi mushrooms or button, oyster mushrooms
  • 3 eggs
  • 100ml of crème fraiche
  • 30g of rice miso or barley miso
  • a little bit of salt and pepper p
  • a pie tin


1. Preheat the oven at 180°C. If you use a frozen puff pastry, let it warm up at room temperature during 15-20minutes.

2. Line the tart tin with the pastry going a little bit over the edges of the tin. Prick with a fork. Be careful to not make the pastry too thin otherwise it would break.

3. Cut the spinach, mushrooms and bacon in pieces. In a frypan heat a little bit of oil and heat on medium. Fry the vegetables and the bacon and add some salt and pepper to your taste.  

4. In a bowl, break the eggs and mix. Add the cream and the miso and mix again. Then add the cooked vegetables and the bacon once they have coolen a bit. Add salt and pepper to your taste.

5. Pour on top of the pastry. Cook in the oven 20 minutes at 180°C. Check the cooking with a knife tip if needed.

6. You can cut it in slices and enjoy it warm or wait for it to cool down before removing it from the mold

Enjoy !

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