Jenny's Chinese Quiche

A wise man once said "A quiche is a canvas for the soul" (or maybe that was me). Anyway, we really love this Asian quiche, and we're pretty sure we invented it. At some point I also want to try a chile rellano quiche.


  • 1/2 lb pork loin + soy sauce and corn starch for marinade
  • handful of wood ear mushrooms
  • handful of shiitake mushrooms
  • 1/4 can bamboo
  • handful of fresh cilantro
  • 1 green onion
  • 2in x 1in ginger, grated
  • spoonful of garlic confit
  • 1 pie crust
  • 6 - 8 eggs
  • 1 -2 handfuls grated cheddar
  • Roasted sesame seeds
  • White pepper
  • Soy sauce
  • Sesame oil


  • Par-bake at 450 degrees F until the pie crust is firm and lightly tan, then set aside
    • Currently we prefer a spring-form pan lined with parchment paper
  • While par-baking, cut pork into pinkie-sized strips and coat with soy sauce and corn starch
  • Pan-fry pork till fully cooked and set aside
  • If mushrooms are dried, reconstitute with hot water (preferably a half day before)
  • Cut wood ear, shiitake mushrooms, and bamboo into thin long strips
  • Mince cilantro and chop down green onions into small circlets. Grate ginger
  • Combine all dry ingredients except sesame seeds and mix in eggs, white pepper, soy sauce, and sesame oil. Set a bit of cheese aside for topping.
  • Place filling into pie crust.
  • Top with cheese and sesame seeds
  • Bake at 350 for 35 min, covered with tinfoil.
  • Remove foil and bake another 10 min, or until slightly browned at top