Today, I wanted to share a delicious and easy Japanese-style quiche recipe using komatsuna and shiitake mushrooms. I will also use a spring roll wrapper instead of a traditional dough or pie crust. This recipe is not only healthy and delicious, it is also easy to prepare with minimal ingredients.
Probably it's your first time hearing about komatsuna. It's also my first time seeing it in Japan. Before, I had mistaken it for spinach or horenso in Japanese terminology. Komatsuna, also known as Japanese mustard spinach, is a leafy vegetable with a slightly sweet taste and a crunchy texture even when cooked. It's a versatile vegetable that can be enjoyed raw or cooked. It's great for garnishing, stir-frying, and pickling. Komatsuna is an excellent source of calcium, Vitamin A, and Vitamin C.
My other ingredient is the shiitake mushroom. It is one of my favorite mushroom varieties and there are plenty in Japan. It is nutritionally rich and contains numerous vitamins and minerals. It is a good addition to a healthy and delicious quiche.
Here is how to make the Komatsuna and Shiitake Mushroom Quiche?
First, we need to gather all the ingredients. Here is what you need:
- Komatsuna
- Shiitake Mushroom
- Onion
- Eggs
- Milk
- Melting Cheese
- Spring roll wrapper
- Olive oil
- Dashi granules or powder
- Black pepper
- Salt
Preheat the oven and stir-fry the vegetables
Set the oven to 180°C (350°F) so it's ready to go when you're done preparing. Wash the komatsuna well and cut it into 5cm pieces. Slice the onion and shiitake mushrooms thinly. Heat the pan on medium heat and add a small amount of olive oil. Add the sliced onion and cook until it is soft and translucent. Add the sliced shiitake mushrooms and cook until they start to soften. Add the komatsuna and stir everything together until it’s all wilted and well mixed. Season with salt and pepper. Remove from heat and let it cool.
Prepare the pie dish
Grease a 22cm flan pan (or any pie dish you have) with a bit of oil. Cut each spring roll wrapper into triangles. Arrange the triangles in the pan, overlapping them to cover the entire surface. Trim any excess wrapper hanging over the edge with scissors. You can chop these scraps and add them to your quiche filling later.
Preparing the quiche mixture and bake
In a bowl, beat the eggs. Add the milk and cheese, then season with dashi powder, a pinch of salt and pepper. Stir in the cooled vegetable mixture and any chopped-up bits of spring roll wrapper. Pour the quiche mixture into the prepared pan, spreading it evenly. Bake in the preheated oven for about 30 minutes. Let the quiche cool for a few minutes before serving. This helps it set and makes it easier to cut.
Ingredient alternatives
Komatsuna: Spinach is a great alternative for they have similar texture and taste. You can also use kale.
Shiitake mushroom: You can add other mushrooms that you have at hand. If you do not like mushrooms, you can substitute it with bacon or ham.
Spring roll wrapper: You can a dough or pie crust.
Dashi: You can use vegetable or chicken stock powder, or soy sauce or you can omit this ingredient.
That's it. You can refer to the recipe card for the measurements. My family really enjoys this dish, so I make it for dinner often. Not only is it healthy, but it's also easy to make. I hope you give it a try and share your experience in the comments below.
Komatsuna and Shiitake Mushroom Quiche in a Spring Roll Wrapper
Preparation Time: 
Cooking Time: 
Servings: 4 servings
Calories per serving: 250 kcal
Cuisine: Japanese
Category: Quiche
Author: Mitsukai
Keywords: quiche, komatsuna, shiitake mushrooms, spring roll wrapper
Ingredients
- 1 small onion
- 1 bunch of komatsuna (about 100g)
- 100g shiitake mushrooms
- 2 spring roll wrappers
- 3 eggs
- 100ml milk
- 50g cheese (any type you like)
- 1 tsp dashi powder
- Olive oil
- Salt and pepper to taste
Instructions
Step 1:
Preheat your oven to 180°C (350°F).
Step 2:
Slice the onion thinly. Wash the komatsuna and cut it into 5cm pieces. Thinly slice the shiitake mushrooms.
Step 3:
Heat a small amount of olive oil in a pan over medium heat. Add the onion and cook until soft. Add the shiitake mushrooms and cook until they start to soften. Then, add the komatsuna and stir until it wilts. Season with salt and pepper. Remove from heat and let it cool.
Step 4:
Grease a 22cm flan pan with oil. Cut each spring roll wrapper into triangles. Arrange the triangles in the pan, overlapping them to cover the base and sides. Trim any excess with scissors and set aside.
Step 5:
In a bowl, beat the eggs. Add the milk, cheese, dashi powder, salt, and pepper. Stir in the cooled vegetable mixture and any leftover bits of spring roll wrapper. Mix well.
Step 6:
Pour the mixture into the prepared pan, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until the top is golden and the filling is set.
Step 7:
Let the quiche cool for a few minutes before serving. Enjoy!
Nutrition Analysis
Per serving (1/4 of quiche):
- Calories: 250 kcal
- Protein: 12g
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 4g
Frequently Asked Questions
Can I use other vegetables?
Absolutely! Feel free to substitute with vegetables like spinach, kale, or any vegetables you have on hand.
Can I make this ahead of time?
Yes, you can prepare the quiche a day in advance and store it in the refrigerator. You can serve it hot or cold.
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