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A close up of a quiche with sesame seeds on top

Kimchi & Cheddar Quiche

Kimchi and cheddar cheese are a great match, bringing a lovely balance of spice, tang, and creaminess to this simple quiche.
Prep Time 15 mins
Cook Time 1 hr 10 mins
Rest time 1 hr
Total Time 2 hrs 25 mins
Course Lunch


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


  • 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!