Goya Champuru Quiche
Goya Champuru Quiche is a delightful fusion of traditional Okinawan cuisine and French influence. This dish combines the unique flavors of goya (bitter melon), tofu, and eggs in a savory quiche, creating a delicious and nutritious meal.
Ingredients
- 1 goya (bitter melon), thinly sliced
- 1 block of firm tofu, drained and crumbled
- 6 eggs
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1/4 cup soy sauce
- 1 tablespoon vegetable oil
- 1 9-inch pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- Heat vegetable oil in a skillet over medium heat. Add sliced goya and diced onion, and sauté until the goya is tender, about 5 minutes.
- In a large bowl, beat the eggs and soy sauce together. Add the crumbled tofu, shredded cheese, and sautéed goya and onion mixture. Mix well.
- Pour the mixture into the pie crust and spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 18g
Supplies
Skillet Bowl Whisk 9-inch pie dish
Tools
Oven Oven mitts Baking sheet
Serving suggestions
Serve the Goya Champuru Quiche with a side of fresh salad or steamed rice for a complete meal.
Tips & tricks
For a milder flavor, you can soak the sliced goya in salted water for 15-20 minutes before sautéing to reduce the bitterness.
Cost
$12