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キッシュ（ベーコンとほうれん草のキッシュ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

とろけるチーズ(土台用) : 80g
パイ : 100g
thick cut bacon : 100g
ほうれん草 : 80g
玉ねぎ : 80g
塩こしょう : 適量
卵 : 2個
(A) fresh cream : 50g
(A) Milk : 50g
とろけるチース(仕上げ用) : 約30g
粉チーズ : 10～15g

Time required

20minutes

Procedure

1) キッシュの生地を作る 00:17
Crumble the pie into a heat-resistant bowl, add the melted cheese (for the base) and mix.
Heat at 600w for 1 minute.
Stir in the melted cheese and spread it out in the tart mold.
Using a glass with a flat bottom, press the dough to make a spreading container.
Keep at room temperature until use.
2) 具材の下準備をする 01:47
Cut thick-sliced bacon into approximately 1.5cm cubes.
Cut the onion into 1.5cm cubes as well.
Trim the roots off the spinach and cut into thirds.
Add oil (not listed) to a frying pan and fry the bacon.
Season with salt and pepper, add onions and sauté.
Add spinach and stir-fry.
3) 卵液を作る 22:22
Place (A) in a heat-resistant bowl and heat at 600W for 1 minute and 30 seconds.
Beat the eggs in another bowl.
Add eggs to warmed (A) and mix well with a whisk.
4) オーブンで焼く 03:38
Place step 2 on the iron plate and pour step 3.
Chirashi melted cheese (for finishing) and sprinkle grated cheese.
Place in the oven and bake at 240°C for about 10 minutes.
Remove from the iron plate and remove from heat.
Remove from the mold and complete the cutting.

Point

・I used an 18cm tart mold with a removable bottom.
I used a commercially available pie.
・The pie doesn't have to come together when you're making the base.
・It will turn out better if you bake the egg mixture in a warm state rather than in a cold state.
・You may add spices such as nutmeg (not listed) to your preference.
・Preheat the oven to 250℃ before starting step 3.
・You can arrange the ingredients by changing the types based on the amount.
・Since the melted cheese has a strong salty taste, it is best to use less salt and pepper in step 2.