RECIPE: Yomogi Quiche

RECIPE: Yomogi Quiche

Yomogi powder adds a savory flavor to this delicious quiche. It will become your favorite way to start the day or anytime of day! 

Servings: 8


  • 175g all purpose flour
  • 5-6g Yomogi Powder
  • ½ tsp salt, in both dough and egg custard
  • 100g unsalted butter
  • ~3 tbsp ice water
  • 100g oyster mushrooms, chopped
  • 1 tbsp olive oil, to saute
  • 1 tsp thyme
  • 1 large leek, white potion thickly sliced (3-4cm)
  • 4 large eggs
  • 200ml heavy cream
  • Dash of black pepper
  • 20g fresh goat cheese/chèvre


  1. In a food processor,pulse together the flour, yomogi, and salt until evenly incorporated. Add cold butter cubes and pulse a few times until the butter is reduced to pebble or pea-sized pieces. 
  2. Add a tablespoon of ice cold water, pulsing a few times until incorporated and repeating. After the third tablespoon, the dough should start coming together into a ball between the blades of the processor. 
  3. Once the ball of dough forms, remove from the processor and press into a thick disc, wrap up, and store in the refrigerator to chill for approximately half an hour.
  4. Preheat the oven to 180°C or 350°F.
  5. Once chilled, remove dough from the refrigerator and roll out evenly to fit into a 9 inch pie pan or 11 inch tart pan. Gently press dough inside your pan, trimming any excess dough off the edge of the pan.
  6. Using a fork, poke a few holes into the bottom and sides of the dough to aerate it before baking. Cover the dough with a sheet of parchment paper and weigh down with baking weights (alternatively, you could use uncooked beans). 
  7. Bake in the oven for approximately 20 minutes, remove from the oven, and carefully remove the parchment paper and weights. Place the quiche shell back into the oven to finish para-baking for another 10 minutes. Remove and let cool.
  8. Turn down the oven to 160°C/325°F. 
  9. As the quiche tart cools, cook the vegetables on the stove. In a large pan, saute the mushrooms in olive oil until golden brown, adding the thyme at the end to release the fragrance of the herb. Drain and cool onto a paper towel before arranging evenly in the tart.
  10. Separately, sear the inside ends of the leeks on both sides and arrange into the tart
  11. In a liquid measuring cup, whisk together eggs and cream. Season with salt and pepper and pour gently into the tart shell. Distribute the goat cheese in small pieces evenly on top of the egg mixture.
  12. Carefully place into the oven, and cook for approximately 40 minutes, or until the egg mixture is set and slightly jiggly in the center. 
  13. Let cool for 15 minutes before serving and store any leftovers in the refrigerator for up to 3 days.

Recipe and highlighted products available in our Baking: "Amai" Care Package


Yaz Gentry

About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at

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