CHAMART introduces tea recipes, but this recipe has not been verified by a third party. Thus, please use the recipe as a reference.

Ingredients (for cake mold diameter 18cm)
2 heaped teaspoons of organic fukamushicha (deep-steamed tea leave) (about4-6g)
400 to 500ml hot water

Tart Crust:
1 teaspoon of organic fukamushicha (deep-steamed tea leaves)
1 box of crackers (about 120 g)
5 tablespoons of Organic tea leaf sauce 
3 tablespoons of olive oil

Quiche Filling:
1 teaspoon of organic fukamushicha (deep-steamed tea leaves)
Several slices of bacon
1 small potato
1 small pack of shimeji mushrooms
1 egg
About 50g of tofu, drained
About 50ml of milk
2 slices of melting cheese

Method:
1. Brew fukamushicha, take out the used tea leaves and drain.
Please refer to the article How to brew Sencha (steamed green tea) on this site. Put aside the tea to drink later.
2. Place 1 box of Ritz crackers (128g) into a zip-lock bag and crush them into fine crumbs using a rolling pin. Add the tea leaf sauce, olive oil, and drained tea leaves to the bag. Mix thoroughly by hand.
3. Line a tart pan with parchment paper. Press the cracker mixture firmly into the bottom and up the sides of the tart pan to form the crust.
4. Cut the potato into chunks, and the shimeji mushrooms and bacon into bite-sized pieces. Heat a frying pan with 1 tablespoon of olive oil, and sauté the potato, shimeji mushrooms, and bacon. Season with salt and pepper to taste. Allow to cool slightly.
5. In a bowl, combine the sautéed mixture with the beaten egg, drained tofu, milk, and cheese. Mix well.

6. Pour the filling into the tart crust in the tart pan. Bake in a preheated oven at 180°C (350°F) on the middle rack for about 20-25 minutes, or until the quiche is set and golden brown on top.

The quiche doesn’t have a tea flavor because it uses used tea leaves, but it is an eco-recipe.

*Even if you use the same temperature and time settings, the degree of doneness may vary depending on the oven model and its age. The oven temperatures and times mentioned in this article are only a guide, so please adjust the temperature and time settings to match your specific oven and avoid overcooking or undercooking the food.

*Tea leaves contain caffeine. The diuretic, stimulant and anticancer effects of caffeine intake are clinically recognized. On the other hand, excessive intake of caffeine may have a damaging effect on health. Especially, pregnant or breastfeeding women, and children should be careful with the amount of caffeine they intake.

Reference:
農林水産省 カフェインの過剰摂取について
https://www.maff.go.jp/index.html
公益社団法人日本茶業中央会(2013) 新版 茶の機能: ヒト試験から分かった新たな役割 第一刷 一般社団法人農山漁村文化協会
大森正司、阿南豊正、伊勢村護、加藤みゆき、滝口明子、中村羊一郎編(2017) 茶の事典 初版第一刷 朝倉書店
高野實、谷本陽蔵、富田勲、中川致之、岩浅潔、寺本益英、山田新市 (2005) 緑茶の事典 改訂3版 柴田書店

#tearecipe