Quiche aux légumes japonais dans un pain de campagne creusé.

I sometimes bake a quiche with pâte brisée of my own making kept in a freezer. But I wanna eat it particularly when the pastry is out of stock. On such a case I use a bread with hard crust like pain de campange.

At first I hollow out bread and then fill with quiche filling. Today I use several Japanese vegetables for it. One is a canola flower and the other is Udo. Both are typical spiring vegetables in Japan.

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