Kimchi Smoked Salmon Quiche
This is what happens when my craving for kimchi and pastry comes together. It may seem a little rogue, but it came together so well if I do say so myself—a little tangy, savoury, creamy yet buttery at the same time.
If making pastry seems intimidating to you, don’t sweat it, I’ve got you. If you remember back during the COVID days, I shared my not so secret hack to making a really quick dough. The key? A tupperware box! You can see the full method here.
THE RECIPE
SERVES 6
Ingredients
Pie crust:
250g flour
100ml water
100ml olive oil, or any other neutral oil
Pinch of salt
Custard:
5 eggs (I used small eggs ~ 55g each)
35ml cooking cream
50g Gruyère cheese, grated
50g sharp/mature cheddar, grated
1 clove garlic, grated
Pinch of black pepper
A few fronds of dill, chopped
A teaspoon of fresh oregano
Gochujaru (optional)
Filling:
160g kimchi, sliced
75g smoked salmon, sliced
1 spring onion, cut into 2” pieces
Top it off with
1 tsp sesame seeds
Directions
Mix all ingredients for the pie crust and combine well to form a dough. Lay the dough out onto a pie dish, spreading it out with your fingers, making sure to form a continuous base and border.
Let the dough chill for at least 5 minutes.
Using a fork, lightly poke the pie crust at regular intervals. Blind bake for 15 minutes with some pie weights*. Remove the weights and bake again for another 15 minutes, or until it’s lightly browned.
Prepare custard by mixing all ingredients together in a bowl. Set aside.
To assemble the quiche, start by laying the sliced kimchi, smoked salmon and spring onion onto the base of your pie crust.
Top with the custard mix you prepared earlier, and sprinkle some sesame seeds over.
Bake at 200˚C for 40min, or until the custard filling has set.
To know if the custard is baked, lightly shake the pan back and forth. If the centre of the quiche jiggles, it is not ready. If the pastry seems to be browning too much before the quiche is ready, cover it with some aluminium foil.
Take out of the oven and leave the quiche to cool down for 10 to 15 minutes before serving.
Serve with dollop of creme fraiche and gochugaru.
Notes
*I don’t have pie weights, but I used granulated sugar placed on a parchment paper, and it worked perfectly fine!
Nutrition
Per serving
Calories: 440kcal
Carbohydrates: 32g
Protein: 16g
Fat: 27g*
Sugar: 0.9g
Sodium: 441mg
Fibre: 2.4g
*Take note that the fat content for this recipe is on the higher side. So as with all things, remember to eat in moderation.