Kimchi Bacon Quiche

Method

1. Preheat the oven to 200°C for 10 min. Meanwhile, take the pastry out of the fridge.

   oven

2. Lightly butter a 18 cm tart tin, line it with the pastry and press it firmly into the base and corners, then trim, leaving 5 mm above the rim. Prick the base all over with a fork and chill for 10 min.

   Add in this stepButter (for the tin) 5 gReady-rolled shortcrust pastry (chilled) 140 g

3. Cover the pastry with baking paper, fill with dried beans or rice and bake in the oven at 200°C for 15 min. Remove the paper and beans and bake for another 5 min, until the base is pale golden.

   oven

4. Cut the bacon into 1 cm strips. Squeeze the kimchi firmly to remove its juice and chop it into 1 cm pieces. Fry the bacon in a 20 cm frying pan over medium heat for 3 min to render the fat, then add the kimchi, sugar and gochugaru and stir-fry for 3 min. When the kimchi looks glossy and its edges catch slightly, turn off the heat, stir in the sesame oil and let it cool a little.

   Add in this stepBacon 80 gWell-fermented napa cabbage kimchi 80 gSugar ½ tspGochugaru (Korean chili flakes) ½ tspToasted sesame oil ½ tsp

   medium heat

5. Thinly slice the scallions and set a little aside for garnish. Beat the eggs in a bowl and mix in the cream, milk and the rest of the scallions. Do not add salt; the kimchi and bacon are salty enough.

   Add in this stepEggs 2Heavy cream (double cream) 100 mlWhole milk 80 mlScallions (spring onions) 12 g

6. Turn the oven down to 180°C. Spread the kimchi and bacon over the pastry, scatter over half the mozzarella, pour in the custard to 3 mm below the rim and top with the remaining cheese. Bake for 27 min, until the cheese is golden and the centre barely moves when you nudge the tin.

   Add in this stepGrated mozzarella 40 g

   oven

7. Rest on a wire rack for 10 min, then finish with the reserved scallions and sesame seeds.

   Add in this stepScallions (spring onions) 3 gToasted sesame seeds ½ tsp