UMI UMA | 東北の海のうまい物が集うサイト

Chef’s RECIPE@ホーム

Spicy cod roe quiche

Raw Seafood (Sashimi)

Snack or Appetizer

Sparkling Wine

Welcoming dish looking pretty with pink spicy cod roe.

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

  1. Beat eggs and mix all ingredients other than spicy cod roe.
  2. Pour mixture into tart shells. Loosen spicy cod roe and place it onto tart evenly.
  3. Preheat oven to 200℃ and bake quiche for 20 minutes.

Remarks

Popular recipes of Snack or Appetizer