Kimchi & Cheddar Quiche
Kimchi and cheddar cheese are a great match, bringing a lovely balance of spice, tang, and creaminess to this simple quiche.
- 185 g plain white flour
- 100 g cold butter cubed
- 1/2 tsp salt
- 3 tbsp ice cold water
- 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!