Kimchi Bacon Cheddar Quiche with Quinoa Crust

Kimchi Bacon Cheddar Quiche
with
Quinoa Crust 

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

Quinoa Crust

• 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.

Quiche Filling

• 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

Kimchi & Cheddar Omelette

Korean Style Macaroni and Cheese with Beef, Kimchi, Cheddar