Kimchi Bacon Quiche (Fermented Kimchi Egg Custard Pie)
This fusion quiche traps the sharp tang of well-fermented kimchi and the smoky depth of bacon inside a silky egg custard. Squeezing the kimchi dry before adding it concentrates its fermented intensity while preventing a soggy filling. Bacon and onion are sauteed until their moisture evaporates, then combined with a custard of eggs, heavy cream, and milk. When sliced, each wedge reveals a mosaic of red kimchi shreds and bacon bits suspended in the golden custard. Melted mozzarella weaves through the filling, binding every layer, while the buttery pie crust provides a crisp, flaky foundation. A two-stage bake, starting at 190 degrees Celsius and dropping to 175, browns the surface while keeping the interior creamy rather than rubbery. Black pepper is the only seasoning needed, since the bacon and kimchi supply all the salt and heat. Served warm from the oven, a single slice makes a complete brunch plate.
Adjust Servings
Instructions
- 1
Preheat the oven to 190C, fit the crust into a tart pan, and dock the base with a fork.
- 2
Squeeze and chop kimchi, then saute bacon and onion until lightly browned and moisture is reduced.
- 3
Whisk eggs, cream, milk, and pepper in a bowl to make the quiche custard.
- 4
Spread the kimchi-bacon mixture over the crust, add cheese, then pour in the custard.
- 5
Bake at 190C for 15 minutes, then at 175C for 20-25 minutes until the center is just set.
- 6
Rest for 10 minutes before slicing for clean, stable pieces.
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Nutrition (per serving)
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