Koji-Aged Cheese and Fermented Vegetable Deep Dish Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp koji powder (optional for extra umami)</li><li class="ingredients-single-item">60ml ice water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g koji-aged cheese, grated (Gouda or cheddar aged with koji mold, or substitute with aged Parmigiano-Reggiano)</li><li class="ingredients-single-item">200g assorted fermented vegetables (kimchi, sauerkraut, lacto-fermented carrots)</li><li class="ingredients-single-item">1 medium leek, white part only, thinly sliced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">15g butter</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">6 large eggs</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1 tbsp white miso paste (adds umami depth)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">24cm deep dish pie pan or springform pan (minimum 5cm deep)</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Ceramic pie weights or dried beans</li><li class="equipment-single-item">Cheese grater</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor or large bowl, combine the flour, salt, and koji powder (if using). Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all the water – stop when the dough holds together when pinched. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Cold dough is crucial as it prevents the butter from melting before baking, ensuring a properly structured crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your fermented vegetables. If using kimchi or other spicy ferments, roughly chop them and drain excess liquid. For sauerkraut, squeeze out excess moisture. This step is vital to prevent a soggy quiche bottom. The natural acidity in fermented vegetables will provide wonderful contrast to the rich cheese and custard.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a skillet over medium heat, melt the butter and sauté the leeks until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Set aside to cool completely. Cooking the vegetables before adding them to the quiche removes excess moisture and develops their flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C. On a floured surface, roll the chilled dough into a circle about 3mm thick and large enough to line your deep dish pan with some overhang. Carefully transfer the dough to your pan, pressing it gently into the corners without stretching. Trim the excess dough leaving about 2cm overhang, then fold this under and crimp decoratively. The deep sides need good support to hold the substantial filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the bottom is just beginning to dry out but not brown. This partial blind bake ensures your crust won't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the custard, whisk together the eggs until well combined. In a separate bowl, whisk the miso paste with a small amount of the cream until smooth (this prevents lumps), then add the remaining cream, milk, pepper, and nutmeg. Combine with the beaten eggs. The miso adds a wonderful umami dimension that complements the fermented elements.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce oven temperature to 170°C. Sprinkle half of the grated koji-aged cheese over the bottom of the par-baked crust. Layer the sautéed leeks and drained fermented vegetables evenly over the cheese. Pour the custard mixture carefully over the vegetables, then sprinkle the remaining cheese on top. The layering method ensures even distribution of flavors throughout the quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the quiche for 45-55 minutes, or until the center is just set with a slight wobble when gently shaken. The custard will continue to firm up as it cools. If the crust edges brown too quickly, cover them with foil. A perfectly baked custard should reach 72-75°C internally for food safety while maintaining silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool for at least 30 minutes before slicing – this resting period is crucial for the custard to completely set and flavors to meld. Serve warm or at room temperature for the best flavor experience. The quiche will keep refrigerated for up to 3 days and can be gently reheated in a 150°C oven.</li></ol>