Japanese Pumpkin Quiche

Posted 2015-05-03 by Wandering Foodies ⇒ follow

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

Ingredients
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

[Okonomi sauce recipe: 3 tbsp tomato sauce, 1 tsp soy sauce and 1 tbsp Worcestershire sauce. Mix.]

Method

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.