Way back in undergrad, I had a French roommate who I’m pretty sure subsisted on 2 meals: chicken and mushrooms in crème fraiche sauce (with salad), and quiche made from store bought puff pastry (with salad). True to the stereotype of French women, she was slim despite the fact that she mainly lived off crème fraiche. I’ve used the recipe for custard she gave me for all sorts of fillings, but this one might be my favorite.
This is classic French quiche custard filled with Koreatown staples and wrapped in an American-style pie crust. Instead of more traditional fillings, I paired the mellow, creamy custard with kimchi, scallions, cilantro, and sharp cheddar. The all-butter pie crust is made with kimchi brine and gochujang instead of the standard vinegar and salt. It’s the French/Korean/American fusion you didn’t know you needed.
True to my former roommate’s rule, I always serve quiche with salad. I like a crunchy salad made from jicama, carrot, napa cabbage, and peanuts in a soy-citrus dressing (https://food52.com/recipes...) —Stephanie B.