Steps

1. Soften 1 puff pastry sheet (18cm square) at room temperature for about 15 minutes.
   🕒 00:37
2. Finely shred 300g of Napa Cabbage into 5mm to 1cm thick pieces.
   🕒 00:47
3. Trim the stem ends from 1/4 bunch (50g) of Shimeji Mushrooms and separate them.
   🕒 00:58
4. Place the shredded Napa Cabbage and separated Shimeji Mushrooms in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 6 minutes.
   🕒 01:04
5. After microwaving, rinse briefly with water and let cool slightly. Squeeze out excess water firmly by hand. (This is the key!) This removes excess moisture from the Napa cabbage, preventing a watery quiche and allowing you to enjoy more cabbage.
   🕒 01:16
6. In a bowl, whisk together 2 eggs and 50g of heavy cream.
   🕒 01:29
7. Dice 50g of Bacon Block into 1cm cubes.
   🕒 01:43
8. Add the diced bacon, 30g of mixed cheese, 1 tsp of granulated consomme, salt to taste, coarsely ground black pepper to taste, and the squeezed Napa Cabbage and Shimeji Mushrooms to the egg mixture bowl. Mix everything well. (This is the key!) Cutting the bacon into larger pieces enhances its umami and presence, making the quiche look more luxurious.
   🕒 01:53
9. Preheat your oven to 200°C (400°F).
   🕒 02:16
10. Use an 18cm tart pan. If not using a pan with a removable bottom, grease it with butter (or vegetable oil) and lightly dust with flour. Lining the pan with parchment paper in a cross shape will make it easier to remove.
    🕒 02:23
11. Line the inside of the pan with the softened puff pastry sheet. Press down any excess pastry that protrudes over the edges and patch any gaps to create an even layer.
    🕒 02:46
12. Pour the mixed filling into the pan lined with puff pastry.
    🕒 03:19
13. Place the filled pan on a baking sheet and bake in the preheated 200°C (400°F) oven for 25 to 30 minutes.
    🕒 03:34
14. Remove the baked quiche from the oven and place it on a wire rack to cool slightly.
    🕒 03:59
15. Once slightly cooled, carefully remove from the pan.
    🕒 04:09