Korean-Inspired Quiche (with Kimchi) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp sesame seeds</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g kimchi, drained and roughly chopped</li><li class="ingredients-single-item">1 tbsp kimchi juice (reserved from draining)</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">100g shiitake mushrooms, sliced (or button mushrooms)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp gochujang (Korean chili paste, or sriracha as alternative)</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">150g mature cheddar cheese, grated</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">2 spring onions, sliced</li><li class="ingredients-single-item">1 tbsp toasted sesame seeds, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Food processor (optional, for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Working with cold ingredients and handling the dough minimally prevents the butter from melting, which is essential for creating those beautiful flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the sesame seeds, then gradually add the ice-cold water, mixing with a knife until the dough just comes together. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan). Roll out the chilled pastry on a lightly floured surface until it's about 3-4mm thick and large enough to line your quiche dish. Carefully transfer the pastry to the dish, pressing it gently into the corners without stretching it. Trim any excess pastry, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base with a fork, line with baking paper, and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the pastry is just beginning to color. The blind baking ensures your pastry base cooks properly without becoming soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. Heat the sesame oil in a frying pan over medium heat. Add the onions and cook for 3-4 minutes until softened. Add the garlic and mushrooms and continue cooking for another 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the chopped kimchi and gochujang to the pan, stir well and cook for 2 minutes to meld the flavors. The heat helps to soften the kimchi's intense flavor while maintaining its distinctive character. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs, cream, and the reserved tablespoon of kimchi juice until well combined. Season lightly with pepper (you may not need salt as kimchi is already quite salty). Fold in half of the grated cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce oven temperature to 180°C (160°C fan). Spread the kimchi mixture evenly over the base of the part-baked pastry shell. Pour the egg mixture carefully over the kimchi filling, then sprinkle the remaining cheese and half of the spring onions on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 25-30 minutes, or until the filling is set but still has a slight wobble in the center. The quiche will continue to set as it cools, so taking it out while it still has a gentle wobble ensures a perfectly silky texture. If the edges are browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool for at least 15 minutes before serving. This resting time allows the filling to set properly and makes it easier to cut clean slices. Garnish with the remaining spring onions and toasted sesame seeds. Serve warm or at room temperature for the best flavor experience. This quiche keeps well refrigerated for up to 3 days and can be gently reheated in a moderate oven.</li></ol>