Whole Kabocha Quiche

Whole Kabocha Quiche
A family meal that will convince your partner to come home earlier than usual.

Ingredients: 2 servings

Kabocha, small
Ground pork
100 g
Brown cap mushrooms
Salt and pepper
a small amount
☆ Beaten egg
☆ Processed soy milk
100 ml
☆ Coarsely ground black pepper
to taste
Olive oil
1 tablespoon
Shredded cheese or pizza cheese
to taste


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.

Story Behind this Recipe

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.