Kimchi Bacon Cheddar Quiche with Quinoa Crust

Napa cabbage kimchi and sharp cheddar cheese is one of my favorite combinations – kimchi’s zingy fermented flavors and rich full-bodied cheddar, together create an amazing food synergy. Besides being gluten-free and high in protein and fiber, the quinoa crust has a delightful crunchy-chewy texture, counterbalancing the creamy cheesy custardy filling. In addition to kimchi and cheddar, I add bacon and scallions too. So there is no shortage of flavor in this pie!

kimchi 2

Quinoa Crust

  • 2/3 c. dry white quinoa
  • 1 large egg, beaten
  • 1/4 c. parmesan, grated
  • salt and pepper
  • butter for greasing

Cook quinoa according to package instructions. Let cool. Mix quinoa with egg, cheese, salt and pepper. Butter a 9″ pie plate. Press quinoa mixture into the pie plate. Use the back of a spoon to press the quinoa all the way up the sides of the pie plate. Blind bake in a 375° oven for about 12 minutes until the quinoa becomes a firm crust. Let cool.

Quiche Filling

  • 5 large eggs
  • 1/2 c. milk
  • salt and pepper
  • 4 slices bacon, cut into lardons, cooked and drained on paper towels
  • 2 scallions, sliced
  • 1 c. cabbage kimchi, well chopped
  • 1 c. sharp cheddar, shredded


  1. Beat eggs with milk, season with salt and pepper.
  2. Add bacon, scallions, kimchi, and cheddar.
  3. Pour egg mixture into the quinoa crust.
  4. Bake the quiche in a 375° oven for about 35 minutes until the egg mixture is set.
  5. Let stand 5 minutes before slicing.