Sake Soufflé Quiche with Fig & Pine Nuts

my dish

‘Sake Souffle Quiche with Fig & Pine Puts’ and ‘Rosy Sake Jelly with Raspberry Sauce’

As I announced in my previous post I received the second prize in Gekkeikan Masters Cooking Competition. I had to develop two dishes, one in savoury and one in sweet, by using ‘Sake‘ (Japanese Rice Wine) which should not be a Japanese dish. This is the photo of my dishes at the competition venue.

My savoury dish was Sake Soufflé Quiche with Fig & Pine Nuts and the dessert dish was Rosy Sake Jelly with Raspberry Sauce. I was originally developing this Soufflé Quiche for making it in one bigger tin and then cut into smaller size for 2 to 4 people.

Sake Soufflé Quiche with Fig & Pine Nuts

My Sake Souffle Quiche in a bigger size

However, during the process in the competition the situation had changed and I had to adjust the recipe for using smaller tins. I had to use a small portable oven on the site so baking it in smaller tins was much quicker and also had less chance of burning the top and bottom so that it was a good move for me in the end.

Here is the recipe of my ‘Sake Soufflé Quiche with Fig & Pine Nuts‘ in a smaller size.

Sake Soufflé Quiche with Fig & Pine Nuts

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