Whole Kabocha Quiche

Kabocha squash is a popular ingredient in Japanese cuisine and is known for its sweet flavor and creamy texture.

This is vegetarian and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Whole Kabocha Quiche

Cooking Method: Baking, Sautéing Cuisine: French, Japanese Courses: Lunch, Main Dish, Vegetarian Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 6 Calories: 1920

Best Season: Fall

Ingredients

Servings

• 1 crust Whole wheat pie crust
• 500 gram Kabocha squash
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 4 large Eggs
• 1 cup Milk
• 1 cup Gruyere cheese
• 1 teaspoon Fresh thyme
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and press it into a 9-inch (23 cm) pie dish.
3. Cut the kabocha squash into small cubes and steam until tender.
4. In a skillet, sauté the onion and garlic in olive oil until softened.
5. In a bowl, whisk together the eggs, milk, gruyere cheese, thyme, salt, and black pepper.
6. Add the cooked kabocha squash, sautéed onion and garlic to the egg mixture and mix well.
7. Pour the mixture into the prepared pie crust.
8. Bake in the preheated oven for 40-45 minutes, or until the quiche is set and golden brown.
9. Allow the quiche to rest for 10 minutes before serving.
10. Slice and serve warm.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 25g9%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.