While it’s not quite eggs and ham, this brunch option is plenty green. Our quiche crust gets its unique hue from yomogi powder, which you can purchase here.
What is yomogi?
Also known as Japanese mugwort, yomogi is a native herb packed with antioxidants and vitamins. For centuries, traditional Asian medicine used yomogi to treat common health issues like inflammation or improve blood circulation. In modern times, yomogi is brewed as tea or added into confectionaries and soups.
What does yomogi taste like?
Yomogi tastes somewhat grassy and earthy because of its wild forest floor origins. It’s a little bit sweet, a little bit bitter, and very aromatic. As a result, the vegetarian filling of this quiche contains mushrooms, leeks, and goat cheese to complement the crust.
For best results, bake the quiche filling on the top rack of your oven to prevent over-browning the surface. Remove it from the oven when it is just set, as it will continue to cook as it cools.
This recipe and the yomogi powder used are featured in our Baking: “Amai” Care Package.
- 175g all purpose flour
- 5-6g yomogi (mugwort) 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
- 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.
- 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.
- 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.
- Preheat the oven to 180°C or 350°F.
- 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.
- 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).
- 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.
- Turn down the oven to 160°C/325°F.
- 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.
- Separately, sear the inside ends of the leeks on both sides and arrange into the tart
- 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.
- Carefully place into the oven, and cook for approximately 40 minutes, or until the egg mixture is set and slightly jiggly in the center.
- Let cool for 15 minutes before serving and store any leftovers in the refrigerator for up to 3 days.
Recipe available in our Baking: "Amai" Care Package
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 at www.meshibliss.com and @
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