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Vegetable Quiche in a Japanese Cast Iron Pan

Quiche in a Japanese Cast Iron Pan | ORYOKI Recipe

Connoisseurs of fine cuisine already know: Cast-iron skillets offer an unparalleled cooking experience, but above all, an unforgettable culinary delight. The most significant advantage of cast-iron cookware lies in its fantastic heat retention and conductivity. Cast iron is particularly well-suited for dishes that require a high temperature for cooking, frying, and baking over an extended period. The absorbed heat is retained for a long time and evenly transferred to the food.

Baking with cast iron is rightfully gaining popularity in European households, as it is not only suitable for baking bread but also for preparing exquisite dishes such as quiche. Those who own a suitable cast-iron skillet can now dispense with the use of an additional baking dish.

In our recipe, we use the Sukiyaki cast-iron skillet, manufactured in Kamasada, Japan. Its name is derived from the traditional dish Sukiyaki, a hot pot meal that is enjoyed in Japan in a manner similar to the well-known fondue in Germany. Whether cooking, frying, or baking, with its 25cm diameter, it's a true all-rounder in both home and professional kitchens.

Vegetable quiche in Japanese cast iron pan

No. of persons4-6 personsNo. of persons
Total Timeca. 90 minutesTotal Time
Level of difficultymiddleLevel of difficulty
Dishmain mealDish
Calories600kcal per portionCalories
Kitchenware Kitchenware
Vegetable quiche in cast iron pan
List of ingredients
1 red pepper
1 yellow pepper
100ml olive oil
1 aubergine
1 small sweet potato
1 small zucchini
2 onions
2 Bay leaves
300g Shortcrust pastry
8 Thyme branches
160g ricotta
7 Cherry-tomatoes
2 eggs
250g Crème fraîche
salt and pepper
Kochende Miss Oryoki
Vegetable quiche
Vegetable quiche
Step 1

Preheat the oven to 230 degrees and start roasting the vegetables. Cut around the stem of the bell pepper with a knife and lift it out along with the seeds. Rinse off any remaining seeds with water and place both bell peppers in a small baking dish. Drizzle them with some oil and place them on the top rack in the oven.

Step 2

Cut the eggplant into approximately 4cm cubes and mix them together with 4 tbsp olive oil, some salt, and pepper in a bowl. Then, spread them in a baking dish and place it on the rack below the bell peppers.

Step 3

Peel the sweet potato and cut it into approximately 3cm pieces. After about 12 minutes, add the sweet potato cubes to the eggplant dish and stir everything gently. Meanwhile, cut the zucchini into bite-sized cubes and add them to the dish after another 12 minutes.

Step 4

While the vegetables are roasting, heat 2 tablespoons of olive oil in a frying pan. Now, sauté the onions with the bay leaves and a pinch of salt for 25 minutes, stirring occasionally, until they become brown and soft. Then, turn off the stove, set the onions aside, and discard the bay leaves.

Step 5

After about 10-12 minutes, the bell peppers should be brown, and the remaining vegetables cooked. Remove everything from the oven and reduce the temperature to 160 degrees Celsius. Cover the bell peppers with aluminum foil and let them cool before peeling and tearing them into coarse strips.

Step 6

Roll out the shortcrust pastry into a circle about 3mm thick. It should be large enough to line the bottom and sides of your cast-iron skillet. Lightly grease your cast-iron skillet and carefully place the pastry in it. Gently press the pastry into the corners and let the excess hang over the edge.

Step 7

Line the cast-iron skillet with a sheet of parchment paper and fill it with baking beans, making sure to cover the bottom and sides. Blind bake the crust at 160 degrees for about 30 minutes. Remove the parchment paper and baking beans, then bake the shortcrust pastry for an additional 10-15 minutes or until it turns golden brown.

Step 8

Allow the crust to cool slightly and begin to evenly distribute the caramelized onions and roasted vegetables on top. Sprinkle about half of the thyme leaves over the filling.

Step 9

Whisk the eggs and crème fraîche with a pinch of salt and pepper in a small bowl. Pour the mixture carefully and slowly into the cast-iron skillet. Next, distribute chunks of ricotta over the quiche and place halved cherry tomatoes, cut side up, on top. Finally, sprinkle the remaining thyme over the finished quiche.

Step 10

Place the cast-iron pan in the oven for 35-40 minutes until the filling sets and takes on a golden color. Remove the pan from the oven and let it rest for at least 10 minutes. Then, you can take the quiche out of the pan and serve. Enjoy your meal!

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