Okonomiyaki Quiche
Okonomiyaki Quiche (Easy Baked Japanese Savory Pancake)
Whenever I ask my kids, “What do you want for dinner?”, the answer is always the same:
“Okonomiyaki”
No hesitation. No debate. Just okonomiyaki!
So instead of standing at the stove flipping pancakes one by one, I decided to turn their favorite Japanese comfort food into a baked, sliceable version, something you can pop into the oven and walk away from. This Okonomiyaki Quiche keeps all the familiar flavors we love, but with no flipping required and much less hands-on time.
Try this savory, comforting, and perfect for busy weeknights or make-ahead lunches.
Why You’ll Love This Okonomiyaki Quiche
Oven-baked & hands-free – no pan frying
Kid-approved Japanese comfort food
Easy to slice and serve like a quiche
Great for dinner, lunch boxes, or leftovers
RECIPE
Servings: 4-5
Time: 60 min
Ingredients:
3 slices bacon or pork belly
1/2 small cabbage (about 3 cups shredded)
3 green onions, chopped
3 eggs
3/4 cup milk
2 oz grated Parmesan cheese
Salt and pepper, to taste
Instructions:
Preheat the oven
Preheat the oven for 375°F (190°C)
Prep the vegetables
Shred the cabbage
Chop the green onions
Cut the bacon or pork belly into small pieces.
Cook the filling
In a pan over medium heat, cook the bacon until lightly crisp.
Add the cabbage and green onions, and sauté until softened.
Season with salt and pepper. Let cool slightly.
Mix the custard
In a bowl, whisk together the eggs, milk, and grated Parmesan cheese.
Combine & bake
Add the cabbage mixture to the egg mixture and stir well.
Pour into a greased pie pan.
Bake for 35–40 minutes, or until set in the center.
Finish & serve
Drizzle generously with okonomi sauce and Japanese mayo before slicing.
My Kitchen Tool:
I used this Japanese grater for the cheese
Tips for Best Results
Reduce cabbage moisture: After sautéing, let the cabbage cool slightly and gently press out excess liquid for a firmer texture.
Cheese swap: Parmesan adds umami, but shredded mozzarella or Swiss also work well.
Make it kid-friendly: Cut into small slices and serve with extra mayo on the side.
Variations
Seafood version: Add chopped shrimp or squid for a classic okonomiyaki twist.
Vegetarian: Skip the bacon and add mushrooms or corn.
Extra savory: Sprinkle aonori (seaweed flakes) or katsuobushi on top.
