I started making making my own kimchi a few years ago and on a whim, I added some to a quiche filling. It has become a staple in our household ever since. The version of kimchi I make almost every time has at least 3 different types of cabbages, red pepper powder, shredded carrots, scallions, garlic, ginger, nori, & sea salt. It has a bit of a kick to it, which is always welcome with eggs in just about any form. We sell this version of kimchi at the Underground Grocer farm store, so stop on down and pick some up.  

 - Mindi Murphy

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A 9-inch prebaked pie shell (see recipe below or use a good quality frozen pie shell)

1/4-1/3 cup kimchi

3-4 large eggs (chicken , duck, or a combination of both)

Milk or cream, enough to fill a 2-cup measuring cup with the eggs included

1/4-1/3 cup grated gruyere cheese (I like to mix in some grated sharp cheddar, too)

Salt and pepper, to taste

Bacon, optional

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Preheat the oven to 375 degrees.

Scatter the kimchi in the bottom of the pie shell, then evenly spread about 2/3 of the cheese on top. Whisk together the eggs and milk or cream, salt and pepper. Pour the cream mixture into the pie shell; top with remaining cheese.

Bake on a baking sheet for 30-35 minutes until puffed and brown.

 

Butter Dough

Makes two 9-inch pie shells

2 cups all-purpose flour

1 t salt

1 1/2 sticks chilled unsalted butter, diced

1/4 cup chilled vegetable shortening, diced

1/2 cup ice water (more if needed)

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Place the flour, salt, and diced butter in a food processor and pulse a few times just to break up the butter a bit. Add the shortening, turn it on, and immediately add the ice water and then pulse just 3 or 4 times. The dough should look like a bunch of small lumps, but will hold together when pressed into a ball. If it's too dry, add a few drops of water. Turn the dough out onto a lightly floured surface and press into a rough mass. Knead the dough by pushing the dough away from you with the heel of your hand and then pulling back to shape into a rough ball. Once it retains its shape and holds together, form into a ball and flatten into a thick circle. Wrap in plastic wrap and refrigerate at least 2 hours, or overnight. When ready to use, divide in half; freeze 1 if you're not going to use it right away. This dough is essentially Julia Child's recipe, except she substitutes a half cup of unbleached cake flour for a half cup of the all-purpose flour.    

P.S. the bacon is optional, but everything is better with bacon. I usually just scatter it on top of the kimchi before I pour in the egg mixture.   

 

( I have a dirty little quiche confession... Big Y carries a brand of frozen pie crust that is pretty damn good as far as frozen pastry goes: Centerville Pie Co's Famous Homestyle Deep Dish Pie Crust. I almost always keep a package in the freezer because it makes quiche accessible on a whim and it makes dinner easy when you have no idea what to make and it's already 5:00 PM. They are deep, so you'll need to double this recipe to fill it. And there are 2 of them in the package, so if you quadruple this recipe and make both, lunch for the next day is already taken care of. Pair this with a salad and you'll have plenty of time to procrastinate something else in style.)  

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