Kimchi Bacon Quiche (Fermented Kimchi Egg Custard Pie)

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.

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.

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.

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.

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.

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.