Welcome back everyone to another installation of Anime Recipes. Today, we are tackling how to cook food just like they do in Shokugeki no Souma Ni no Sara! It is the Burdock Root and Mushroom quiche featured in Episode 12! With a delicious, light and flaky crust, this is perfect for a brunch or breakfast deal, or just if you want to treat yourself in the afternoon.
Quiches come in lots of fashions. You can put a lot of things in them including cheeses, spinach, potatoes, meats, veggies, and more! Quiches are like savory pies. You just gotta fill em up and you are good to bake. The best part too is that they are delicious. Just be sure not to go too crazy as they are a bit on the heavy side of calories, but they are 100% worth it!
Burdock Root and Mushroom Quiche from Shokugeki no Souma: Ni no Sara
Burdock root is known for its crispy, crunchy, slightly bitter taste but it blends well with beef and pork. In fact, burdock root used to be used before hops were discovered for beer bitters! Burdock root will find itself in many dishes across all of Asia with the most popular being Kinpira Gobou. Japanese people are known for adding vegetables to recipes in order to increase their healthiness, and this is one of those times when the mighty quiche is brought in. In fact, funny story, Velcro was invented by a Swiss scientist in the 1940s who studied the seeds of burdock roots, and after studying it for a while he ended up making it.
The quiche makes it major debut in the second season of Shokugeki no Souma right before the end of the series. Right before the Stagiaire opens, Souma meets with Shinomiya who is opening a French restaurant in Tokyo and that is where this fateful dish appears. Delicious and filling, let’s delve right into how to make this delicious dish!
What you will need
You can add more veggies if you would like. Just be sure to be careful that you do not fill it too full that the liquid parts cannot fit it. You can make it bigger into a 30cm size quiche, but be sure to increase your ingredients by about 1.25 to make sure that you do not have a giant pocket of empty space on top.
How to Cook It:
1First things first, bring out your dough and let it reach room temperature. Then once it has, spray your baking dish with cooking oil/olive oil, and then very gently place it inside the dish pressing the dough against the sides of the dish. If it rips, push the dough together to cover it. Try not to be too rough with it.
2Wash the Burdock root. Then peel the outside. Next, take the same peeler and shred it with it. Place the root in a bowl with water and a 2 tablespoons of
3vinegar so it does not change colors and lose flavor.
4Slice or dice your mushrooms and place those to the side.
5Heat up a frying pan with some oil in it.
6Once it has heated up, it’s time to lightly fry the garlic till you can smell it. Once you can, add in all of the veggies and begin to stir fry them.
7Season with salt and pepper.
8Once your veggies have cooked, turn off the heat and transfer the veggies from the frying pan to the baking dish lined with the dough.
9Now for the fun part, mix the heavy cream, milk, and eggs in a bowl together until they are mixed together well.
10Place a little cheese on top of the veggies and then pour in the milk and egg mixture.
11Now, generously coat the top with cheese until it covers the top.
12Next is your choice. If you want the top to be extra cheesy, cover the quiche with aluminum foil before baking. If you prefer the top to be a bit crispy, bake it uncovered.
13Bake in a preheated oven at 200 C (~400F) for 30 minutes.
14Carefully remove it from the oven and when it has cooled down, dig in!
(Note: Raw eggs are here! Be sure to wash everything carefully with hot water and soap! )