Kimchi Bacon Quiche (Fermented Kimchi Egg Custard Pie)

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

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.

Ingredients

servings

IngredientAmountUnit

pie crust1 sheetsheet

well-fermented kimchi180 gg

bacon120 gg

eggs3 pcspcs

heavy cream180 mlml

milk80 mlml

onion70 gg

mozzarella cheese90 gg

black pepper1 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Preheat the oven to 190C and press the 1 pie crust firmly into the tart pan, especially along the corners.

Prick the base closely with a fork so trapped steam can escape and the crust stays flatter.
2

Control

Squeeze the 180 g well-fermented kimchi very dry, then chop it into small pieces.

Cook the 120 g bacon and 70 g onion over medium heat for about 5 minutes, until lightly browned and the pan looks mostly dry.
3

Season

Add the chopped kimchi to the pan and cook for about 2 minutes, just until the red seasoning stains the bacon fat.

Spread the mixture out to cool, because adding it hot or wet can loosen the custard.
4

Heat

In a bowl, whisk the 3 eggs with 180 ml heavy cream, 80 ml milk, and black pepper.

Mix until even but not foamy, since too much air can make the baked custard puff, crack, and turn coarse.
5

Step

Spread the cooled kimchi, bacon, and onion evenly over the crust, then scatter the 90 g mozzarella on top.

Pour the custard slowly from the edge toward the center so the filling stays distributed instead of floating in clumps.
6

Heat

Bake at 190C for 15 minutes, then lower to 175C and bake 20-25 minutes more.

Remove it when the edges are set and the center still trembles slightly, then rest 10 minutes before slicing clean wedges.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Squeezed well-fermented kimchi concentrates its tang into the silky egg custard of Kimchi Bacon Quiche.
Finish cue: Bake at 190C for 15 minutes, then lower to 175C and bake 20-25 minutes more.
Avoid this: Remove kimchi moisture well to prevent a soggy quiche.