Spicy cod roe quiche
Welcoming dish looking pretty with pink spicy cod roe.
Processed seafood used
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本格辛子明太子900g
株式会社マルイチ高橋商店(宮城県)
詳しくはこちら
Processed seafood used
-
Brio Brio Bakery & CaféNaoko Shiode
Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.
- Servings
- Serving 4
- Cooking time
- 30 min
- Total servings
- Serving 4
- Cooking time
- 30 min
Ingredients
- Spicy cod roe
- 2 pieces
- Egg
- 150g
- Milk
- 150g
- Ricotta cheese
- 50g
- Parmesan cheese
- 20g
- Ham (cut it to 1cm cubes)
- 30g
- Boiled spinach (cut it to 1cm width)
- 40g
- Salt
- 1/2 tsp
- 3 inch frozen tart shell (ready to use)
- 4 pieces
Directions
- Beat eggs and mix all ingredients other than spicy cod roe.
- Pour mixture into tart shells. Loosen spicy cod roe and place it onto tart evenly.
- Preheat oven to 200℃ and bake quiche for 20 minutes.