A healthy recipe with a Japanese twist on the classic quiche. We've experimented with a few unique flavours here, including dashi stock and okonomiyaki sauces to finish with an ultra moreish quiche that keeps the belly full for hours.
Ingredients 1/4 Japanese pumpkin
4 cups water
1 tsp dashi stock powder (found in most Asian grocery stores)
1 tsp coconut oil
1 tbsp full cream milk
Japanese okonomi sauce
Chop the Japanese pumpkin into 2-3cm cubes and place into a medium pot with water and dash stock powder. Boil until soft. Remove and place into a small frypan with coconut oil. Place on a low heat until oil is hot.
Break eggs into a bowl, add garlic salt and milk and whisk with chopsticks. Pour into the saucepan on low heat for around 5-10 minutes or until the egg starts to look slightly cooked around the edges.
Next, turn the grill on low-medium heat and place frying pan underneath until brown on top. (Usually 5-10 minutes) Check your pan is suitable to be placed under the grill, and watch out for the handle - keep this away from the flame.
Add sauces next in a zig zag pattern and sprinkle oregano over the top. Usually the okonomi sauce goes first, followed by the mayonnaise.
Complete! By using the low flame stove and grill combo, you should end up with a super fluffy and delicious quiche.