All the ingredients here happen to be healthy — but that wasn't really the goal. They were simply chosen to make something delicious, and it turned out that way as a result. "What's healthy is delicious." That's the kind of best-of-both-worlds ingredients gathered here. The eggs, for instance, come from Ikororan in Ishikari — eggs from free-range hens raised in as natural an environment as possible. Since they're never given compound feed, there's no unpleasant odor, and the flavor is rich and deep — healthy eggs from hens that are never medicated and get plenty of natural exercise.

One of the defining features of Hokkaido Quiche is the use of grapeseed oil. Extracted from grape seeds, this oil is cholesterol-free and healthy. It's also odorless and light, frying up wonderfully crisp. This quiche skips butter in favor of grapeseed oil, giving it that light, crisp finish. For the cheese, Hokkaido-grown mozzarella forms the base, blended with Parmigiano Reggiano, gouda, and edam to build a deep, rounded flavor.

There are five varieties of quiche: "House-Made Pancetta and Spinach Quiche," "Shiretoko Salmon and Nakasatsunai Spinach Quiche," "Five-Mushroom and Tomato Quiche," "Buckwheat Quiche with House-Made Pancetta and Spinach," and "Buckwheat Quiche with Salmon." The fillings, naturally, are all Hokkaido-grown. Every one is satisfyingly hearty with a rich flavor — do give them a try.