Tuesday, 13 December 2011

Bok Choy and Bacon Quiche

It's getting harder to be excited about the stodgy winter vegetables, and though I've been on a root veggie kick lately, I'm starting to count down to the delicate greens of spring..Enter the bok choy, or pak choy! It's actually a member of the cabbage family and is in its peak season in winter. But unlike the rest of the winter veg, it quite reminds me of a spring vegetable with its tender leaves and juicy crunchy stalks.

Another thing it reminds me of, is home; it's one of the most common vegetables in asian dishes. This time though, I'm sharing something more exciting than the usual stirfry or soup. Quiche!

Basic Quiche Ratio
(I realised if I go by weight, this actually also fits in with Michael Ruhlman's ratios)
3 eggs, beaten
1 1/2 cup of a mix of whole cream and milk (preferably grassfed and not ultra-pasteurised)
about 1/2 cup of grated cheese, e.g. swiss or feta (There's no cheese in this one though, and apparently, according to Julia Child, we should skip cheese if there's bacon already)

See Sambal Asparagus and Gruyere Crustless Quiche for custard ratios for crustless quiche. Either way though, there's always more liquid than eggs. Quiche should be luscious and custardy, not like a hardened frittata!

Bok Choy and Bacon Quiche
Makes an 8" quiche, 1 1/2" high
3 large eggs
1 1/2 cup of whole (full-fat please!) grassfed single cream
2 large shallots
6-8 slices of bacon from happy outdoor-bred pigs
4-5 bunches of baby bok choy
pinch of grated nutmeg
lots of freshly ground black pepper, and sea salt to taste

1. Preheat oven at 180 degrees celsius.
2. Get your pastry ready first. So that while it's in the oven for the 20 min pre-baking and out of it to cool down, you can get the filling ready!
3. Chop up your bacon and shallots, and slice thinly your bok choy, the stalks included, that's the nice juicy bit.

4. Saute the bacon till crispy, drain and set aside. In the remaining bacon fat, saute the shallots till softened and translucent, then add the bok choy to wilt. Season.

5. Scatter the cooked bacon, shallots and bok choy as evenly as you can over the pastry shell.

6. Whisk together the eggs and cream, season, and then pour it over the ingredients, into the pastry shell. I like to do this at the oven because I know myself and I know I'm sure to spill the filling while carrying it over.

7. Bake at 180 degrees celsius for about 35-40 min, or until puffed (it will deflate once out of the oven though) and golden. Remove from oven, let cool before removing from the tart case and slicing.

Sweet caramelised shallots, savoury bacon, and a rich velvety custard-- no wonder the quiche lorraine works. But this has added greens in it to make you feel slightly better about yourself what with all the other Christmassy treats. And bok choy works great here, kind of like the more commonly used spinach but with a sweet peppery crunch.

Yes, school has ended and I'm finally getting into the holiday mood! I'll be escaping the Christmassy tunes of a white Christmas for the rest of this week though; I'm off backpacking in Spain for a bit of sunshine and flamenco and seafood and paprika and chorizo and all things wonderfully spanish and delicious (:


  1. Shu Han, this looks fabulous and so... unique - love the idea of bok choy along with your other yummy ingredients! Thanks!

  2. A beautiful farewell meal ... the bok choy IS looking so fresh and crisp in our markets ... I think I will make this for dinner tonight!

    Safe and happy travels in Spain! Feliz Navidad!

  3. I fell in love with the picture of the quiche while still in the oven, really a good job!

  4. This quiche wins my recipe of the week award. I even have some bok choy in the fridge!

  5. angie: thanks angie! the greens in it make it sound less decadent (:

    manu: thanks!

    farine: thank you (:

    susan: yes, and it's pretty much one of the only few tender greens you can still get aroudn this time of the year ): thanks for the well wishes! (i have to go google that last phrase)

    munaty: unortunately though, it doesn;t stay all puffed up liek that ):

    stephen: i win!! hahaha.

  6. well my goodness... what a divine looking quiche... absolute joy!... I am always looking for new quiche ideas and this is wonderful!

  7. oh my goodness!!!! I am surrounded by deliciousness as soon as I enter the site! This quiche looks amazing! thank you for the commenting on my post- mainly because it led me hear! looking forward to reading more :)

  8. I could get VERY excited about this gorgeous quiche! it's beautiful and sounds absolutley delicious - LOVE this :)
    Mary x

  9. Laura@howtocookgoodfood13 December 2011 at 14:08

    I just love book Chou, one of my all time fave veggies. This dish is a brilliant mix of good flavours. Great!

  10. Ooh, that picture on top is so drool-worthy!

  11. Hi Shuhan, you quiche looks amazing - one of the best I've seen actually (love the first pic especially!) and I love the addition of bok choy. That's such a delicious vegetable. I love it in noodle soups with shredded pork or something like this. Did you ever try swiss chard? That also works really well in quiches, frittatas and omelettes. Do you not find all butter crusts too rich? I made one once and although it was delicious I really felt like it was too much - these days I switch out 50% of the butter for vegetable shortening.

  12. Wow, a Asian twist of Quiche! never thought of adding bak choy in Quiche, brilliant idea!

  13. This recipe is so close to my heart: I often combine Asian ingredients with French cuisine (but have never tried bok choy in a quiche!). I also skip the cheese in a tart or quiche if it's rich enough. Your quiche is beautiful and something tells me it tastes even better than it looks ;-) Thank you for the wonderful idea.

  14. I love bok choy, it's one of my most frequently purchased vegetables... and this is such an interesting way to use it!

  15. love the fusion here - now i know what to do with the remaining bok choy - i always buy a bunch and since there's only two of us, i always have an odd number (too little for two meals but too much for one meal) left. looks super delicious!

  16. Dear Shu Han

    YOur illustration of this unusual quiche is impressive especially the photos. I would have never thought of using bok choy being a meat lover but I think the bacon would definitely have saved the day and I can imagine how delicious this is. Well done.

  17. Hola soy Elena de cordoba (andalucia) me ha gustado mucho tu blog,me hago seguidora,un saludo

  18. This looks wonderful, I just love the first photo.

  19. dom: thanks dom! i find almost everything goes well in a quiche (:

    sommer: thanks, yay hope you have fun hopping around!

    mary: yes I get excited at quiches too!(:

    laura: bok choy is especially a favourite in the winter months for me too!

    charles: yup I love swiss chard too! it reminds me a little og bok choy too, crunchy sweet stalks and soft leaves. I actually like the stalks more with chard (: hmm, I don't like the idea of using vegetable shortening or magarine in food because I prefer using whole real ingredients, but I'm keen to try this version that I've found, that calls for 50% lard! apparently flakier and also less rich! will let you know how it goes ;)

    sonia: thanks, I do like boy choy just simply done the asian way though!

    leaf: I don't purchase it often enough, I always get seduced by the less common vegetables I see at the market, but yes, I need to get it more!

    janine: oooh haha if it were me i wouldprobably not have enough bok choy leftover, for me veggies are always the more the merrier!

    chopin: haha the bacon is there to convince the veggie haters ;)

    ellen: I had to google translate that haha! I just came back from spain what a nice surprise to hear from a spanish visitor, thanks for dropping by (:

    sue: thank you!

  20. the pictures given look yammi. I want to eat some.