November 27, 2021

MANKAI QUICHE

Upgrade a brunch favorite for vegetarians and flexitarians, with a nutritional boost of iron and vitamins



    WHAT YOU’LL NEED:

  • 1 LB. 1.6 OZ SELF-RISING FLOUR
  • 7.1 OZ. UNSALTED BUTTER
  • 3.9 OZ. WHOLE EGGS
  • 0.2 OZ. KOSHER SALT
  • 3 FROZEN MANKAI CUBES

FILLING INGREDIENTS (ROYALE)

  • 12.3 OZ HEAVY CREAM
  • 7.1 OZ UNSALTED BUTTER
  • 10.6 OZ WHOLE EGGS
  • 5.3 OZ WHITE WHEAT FLOUR
  • 14.1 OZ HARD CHEESE GRATED (KASHKAVAL / PROVOLONE)
  • 7.1 OZ YELLOW CHEESE GRATED (AMERICAN/ CHEDDAR)
  • 14.1 OZ ONIONS AND MUSHROOMS SLICED SAUTÉED
  • 3.5 OZ SEMOLINA WHEAT
  • 8 FROZEN MANKAI CUBES

HOW TO MAKE IT:

STEP 1

Heat oven to 375ºF

STEP 2

Blind bake quiche crust 

STEP 3

Whisk filling ingredients and pack the blind baked crust 

STEP 4

Bake until quiche just about sets, cool for 10 minutes prior to cutting

Written by Hinoman LTD