Kimchi Bacon Cheddar Quiche
Napa cabbage kimchi and sharp cheddar cheese is one of my favorite combinations – kimchi’s zingy fermented flavors and rich full-bodied cheddar, together create an amazing food synergy. And since last week’s Spinach, Tomato, Goat Cheese Quiche with a Black Quinoa Crust was such a big hit, I wanted to share another quiche using the more common white quinoa for the crust. Besides being gluten-free and high in protein and fiber, the quinoa crust has a delightful crunchy-chewy texture, counterbalancing the creamy cheesy custardy filling. In addition to kimchi and cheddar, I add bacon and scallions too. So there is no shortage of flavor in this pie!
Kimchi Quiche with Quinoa Crust Recipe
- 2/3 c. dry white quinoa
- 1 large egg, beaten
- 1/4 c. parmesan, grated
- salt and pepper
- butter for greasing
Cook quinoa according to package instructions. Let cool. Mix quinoa with egg, cheese, salt and pepper. Butter a 9″ pie plate. Press quinoa mixture into the pie plate. Use the back of a spoon to press the quinoa all the way up the sides of the pie plate. Blind bake in a 375° oven for about 12 minutes until the quinoa becomes a firm crust. Let cool.
- 5 large eggs
- 1/2 c. milk
- salt and pepper
- 4 slices bacon, cut into lardons, cooked and drained on paper towels
- 2 scallions, sliced
- 1 c. cabbage kimchi, well chopped
- 1 c. sharp cheddar, shredded
Beat eggs with milk, season with salt and pepper. Add bacon, scallions, kimchi, and cheddar. Pour egg mixture into the quinoa crust.
Bake the quiche in a 375° oven for about 35 minutes until the egg mixture is set. Let stand 5 minutes before slicing.
My Other Favorite Kimchi & Cheddar Recipes
Bulgogi Panino with Kimchi, Cheddar, Scallion, Ssamjang Mayo
Korean Style Macaroni and Cheese with Beef, Kimchi, Cheddar