沖繩水雲法式鹹派
Mozuku Quiche

焗爐預熱至200℃。

裝飾用的蔬菜先切成容易入口的大小，再放入焗爐裏焗，然後取出備用。

將萬用酥皮放入撻模焗盤中。

將春菊放在滾水中煮熟後，切成3cm的大小。洗一洗水雲後，把水雲切成3cm的大小。

將煙肉和洋蔥切細絲，將鴻喜菇分成小份。

將雞蛋拌勻後，在加入牛奶、鹽和胡椒拌勻。

在平底鑊中加油，將煙肉、洋蔥和鴻喜菇炒熟。

在③的萬用酥皮上放入⑦的食材和1/3的春菊，再倒入⑥的蛋液。

將撻模焗盤放到200℃中的焗爐焗15分鐘，然後順序加入剩下的春菊、水雲和芝士，再放入焗爐中焗約10分鐘。

最後放上②的蔬菜。

Preheat the oven to 200℃.

Cut the vegetables for decoration into bite-size pieces, bake, take out of the oven, and set aside.

Line a puff pastry sheet on a baking pan.

Boil the shungiku and cut into 3 cm lengths. Rinse the mozuku and cut into 3 cm lengths.

Cut the bacon and onion into small pieces, and break the shimeji mushrooms into small bundles.

Crack the eggs and mix with the milk, salt and pepper.

In a frying pan, add oil and fry the bacon, onion, and shimeji mushrooms.

Place ⑦ and 1/3 of the shungiku into the pan lined with the puff pastry sheet in step ③, and pour ⑥ in.

Bake in the oven at 200℃ for 15 minutes, then top with the remaining shungiku, mozuku, and cheese, in that order, and place back in the oven and bake for another 10 minutes.

Place the vegitables from ② on the top to finish off.