Whole Kabocha Quiche

Name: Whole Kabocha Quiche
Yield: 2 servings
Cuisine: American
Ingredients: 2 Kabocha, small; 100 grams Ground pork; 4 Brown cap mushrooms; 1/4 Onion; 1 dash Salt and pepper; 1 ☆ Beaten egg; 100 ml ☆ Processed soy milk; 1 ☆ Coarsely ground black pepper; 1 tbsp Olive oil; 1 Shredded cheese or pizza cheese

cookpad.japan @cookpad_jp

Someone gave me a cute Bocchan variety kabocha, so I prepared it whole in a nutritious dish.
Even though there's no heavy cream in the recipe, it comes out so rich and creamy.

When removing the seeds and pith, be careful not to scrape down too far and make a hole in the bottom. Recipe by Ogawa ran

Someone gave me a cute Bocchan variety kabocha, so I prepared it whole in a nutritious dish.
Even though there's no heavy cream in the recipe, it comes out so rich and creamy.

When removing the seeds and pith, be careful not to scrape down too far and make a hole in the bottom. Recipe by Ogawa ran

cookpad.japan @cookpad_jp

Someone gave me a cute Bocchan variety kabocha, so I prepared it whole in a nutritious dish.
Even though there's no heavy cream in the recipe, it comes out so rich and creamy.

When removing the seeds and pith, be careful not to scrape down too far and make a hole in the bottom. Recipe by Ogawa ran

Someone gave me a cute Bocchan variety kabocha, so I prepared it whole in a nutritious dish.
Even though there's no heavy cream in the recipe, it comes out so rich and creamy.

When removing the seeds and pith, be careful not to scrape down too far and make a hole in the bottom. Recipe by Ogawa ran

Saved

Ingredients

2 servings

2Kabocha, small
100 gramsGround pork
4Brown cap mushrooms
1/4Onion
1 dashSalt and pepper
1☆ Beaten egg
100 ml☆ Processed soy milk
1☆ Coarsely ground black pepper
1 tbspOlive oil
1Shredded cheese or pizza cheese

Saved

Steps

1

Wrap the entire kabocha in plastic wrap, then heat for 5-6 minutes in a microwave at 500 W. Preheat the oven to 360F/180C.
2

Thinly slice the onion into wedges, mince the mushrooms, and separate clump of ground pork.
3

Heat olive oil in a pan, sauté the ingredients from Step 2, then season with salt and pepper to taste.
4

Add the ☆ ingredients to prepare the egg mixture.
5

Cut off the top of the kabocha at about 1 to 2 cm from the stem, then remove the seeds and pith.
6

Fill the kabocha with the sautéed ingredients from Step 3 until 80 percent full, pour in the egg mixture to fill the rest, using a chopstick to help the liquids percolate, then top with cheese.
7

Bake in the oven for 10 minutes, then reduce the heat to 320F/160C and bake for 15 more minutes and serve.