Copied to Clipboard!
default-banner
BACK TO 
A ham and cheese quiche recipe with kimchi inside the quiche.

Kimchi Ham and Cheese Quiche Recipe

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    10 mins

  • Cooking

    45 mins

Other/ Fusion Fusion Dairy Eggs Pork Bread Vegetable Breakfast Lunch Less Than 60 mins

Add a spicy tangy kick to brunch with this ham and cheese quiche recipe with kimchi! This secret ingredient pairs perfectly with the quiche and a drizzle of chili crisp oil.

 

Ham and cheese is a classic combination for brunch, especially in a soft, creamy, and light item like quiche. Adding kimchi to the iconic combo transforms it with layers of spice and acidity, imbuing the quiche with unique flavors that will make it a fantastic centerpiece for any brunch occasion! To add even more layers of flavor, complexity, and texture, garnish each slice with a drizzle of Lee Kum Kee Chiu Chow Chili Crisp Oil, which adds garlic and umami to round out the flavor profile of this ham and cheese quiche recipe.

What You Will Need

Ingredients

  • 1 prepared pie crust
  • 1 cup chopped ham
  • ½ cup shredded cheddar
  • ½ cup shredded Monterey Jack cheese
  • ½ cup chopped kimchi
  • 5 eggs
  • 1 cup half-and-half
  • Green onions, sliced, for garnish

Seasoning

  • Salt & pepper, to taste
  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for finishing drizzle

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil

How to make it

  1. Preheat the oven to 375°F and place the pie crust into a 9-inch pie dish.
  2. Press the chopped kimchi firmly between layers of paper towels to remove as much excess moisture as possible.
  3. Sprinkle the ham, cheddar, Monterey Jack, and pressed kimchi evenly over the bottom of the pie crust.
  4. In a bowl, whisk together the eggs, half-and-half, salt, and pepper. Slowly pour the custard over the filling, then gently tap the pie dish on the counter to help the mixture settle and distribute evenly throughout the quiche.
  5. Bake for 40–45 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes, then slice. Drizzle with Lee Kum Kee Chili Crisp Oil and garnish with green onions. Enjoy!
     

    Find more Asian breakfast recipes on our recipes page!

You May Also Like

Two servings of Loco Moco from Lee Kum Kee’s recipe

Loco Moco Recipe

  • Difficulty
Time 75 mins   
Like 0
Prepared Buffalo chicken hashbrown potatoes on a serving platter, alongside the Lee Kum Kee Sriracha Chili Sauce used to make them

Buffalo Chicken Hashbrown Potatoes Recipe

  • Difficulty
Time 35 mins   
Like 0
Recipe Avocado Fish Wrap

Avocado Fish Wrap

  • Difficulty
Time 30 mins   
Like 3