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Japanese Pumpkin Quiche

by Sarah & Laura (follow)
We are a quirky duo who love to write about food and wine and all that is in between. Wandercooks.com - in the pursuit of a home-cooked meals abroad.
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Adding mayonnaise to the quiche.

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.

Preparation Time: 5 minutes
Cooking Time: 20-30 minutes
Makes: 2-4 servings

1/4 Japanese pumpkin
2 eggs
4 cups water
1 tsp dashi stock powder (found in most Asian grocery stores)
1 tsp coconut oil
1 tbsp full cream milk
Kewpie mayonnaise
Japanese okonomi sauce
Dried oregano
Garlic salt

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.

Chopped and cooked Japanese pumpkin.

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.

Chopped and cooked Japanese pumpkin.

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.

Putting quiche under the grill.

Add sauces next in a zig zag pattern and sprinkle oregano over the top. Usually the okonomi sauce goes first, followed by the mayonnaise.

Japanese Pumpkin Quiche Montage

Complete! By using the low flame stove and grill combo, you should end up with a super fluffy and delicious quiche.

Adding mayonnaise to the quiche.

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