Bacon, Leek & Kimchi Quiche with Vintage Farmhouse Cheddar

Bacon, Leek & Kimchi Quiche with Vintage Farmhouse Cheddar

Bacon and Kimchi are a match made in heaven. Leeks have a gentle sweetness that works anywhere you usually use onions. They're especially delicious contrasted with salty foods, and work perfectly in this hearty quiche. Serve alongside mixed greens.


Serves 4

  • 1 x 500g Chilled or Frozen Shortcrust Pastry Block, defrosted if frozen
  • Flour, for dusting
  • 2 leeks, trimmed & thinly sliced
  • 4 rashers streaky bacon, coarsely chopped
  • 50g grated vintage cheddar
  • 4 eggs, whisked
  • 125ml (1/2 cup) cream
  • 100g The Cultured Collective Classic Kimchi, finely diced
  • 1tsp Olive oil
  • Handful of parsley, finely chopped
  • salt and black pepper to taste


  1. Preheat oven to 200ºC. Roll the pastry out thinly on a lightly floured surface. Use to line a 23cm loose-bottomed fluted flan tin (at least 3cm deep). Prick the base all over with a fork and chill in the fridge for 30 minutes.
  2. Line the pastry case with a sheet of baking paper and fill with ceramic baking beans (or rice) and bake for 15 minutes. Remove the lining paper and beans and bake for a further 5-10 minutes until the pastry is pale golden.
  3. Reduce the oven temperature to 190°C (170°C fan oven) Gas Mark 5.
  4. Fry the bacon in a drizzle of oil in a frying pan until crisp, then scoop out and set aside.
  5. In the same pan, gently cook the leeks with a pinch of salt for 10 minutes until soft. 
  6. Cool slightly, then tip the leeks into a bowl with the bacon, eggs, cream, kimchi and cheddar, salt and black pepper. Mix well and pour into the tart case. Sprinkle with parsley. 
  7. Bake for 30 minutes or until set.


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