Kimchi Bacon Quiche (Fermented Kimchi Egg Custard Pie)
Quick answer
This fusion quiche traps the sharp tang of well-fermented kimchi and the smoky depth of bacon inside a silky egg custard.
What makes this special
- Squeezed well-fermented kimchi concentrates its tang into the silky egg custard of Kimchi Bacon Quiche.
- Squeezed kimchi concentrates fermented umami into the egg custard
- Two-stage bake starts at 190°C then drops to 175°C for golden crust and tender center
Key ingredients
Core cooking flow
- 1 Preheat the oven to 190C and press the 1 pie crust firmly into the tart pan, especially along the corners.
- 2 Squeeze the 180 g well-fermented kimchi very dry, then chop it into small pieces.
- 3 Add the chopped kimchi to the pan and cook for about 2 minutes, just until t...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Season
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.
- 4Heat
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.
- 5Step
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.
- 6Heat
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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