Kimchi & Cheddar Quiche
Kimchi and cheddar cheese are a great match, bringing a lovely balance of spice, tang, and creaminess to this simple quiche.
Ingredients
Quiche pastry
- 185 g plain white flour
- 100 g cold butter cubed
- 1/2 tsp salt
- 3 tbsp ice cold water
Quiche filling
- 5 large eggs
- 1.5 tbsp gochugaru
- 200 ml milk or cream
- 100 g mature cheddar cheese grated
- 200 g kimchi
- 3 spring onions finely sliced
- 1 tsp sesame seeds
- salt & pepper to taste
Instructions
- Make the quiche pastry to the recipe over on RecipeTin Eats. Remember that the dough needs to be rested in the fridge for at least an hour. Alternatively, use a shop-bought crust.
- Preheat your oven to 200°C (180°C fan)
- Beat the eggs together with the milk/cream, gochugaru, salt and pepper.
- Evenly scatter the kimchi, half of the sliced spring onions, and half of the cheese in the quiche crust.
- Pour in the egg mixture and push down the kimchi to make sure everything's as submerged as it can be.
- Scatter the rest of the spring onion and cheese on top as well as the sesame seeds.
- Bake for 35 minutes until set - it should jiggle a little, but if it's still liquidy in the centre give it a few more minutes.
- Eat hot or cold!