Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 1 1/2 cups (225 g) well-drained kimchi, finely chopped
- 1 tablespoon unsalted butter
- 4 large eggs
- 1 cup (240 ml) whole milk
- 3/4 cup (180 ml) heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons toasted sesame oil
- 1 tablespoon kimchi juice (optional but recommended)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon gochugaru (optional)
- 1 1/2 cups (150 g) sharp cheddar, shredded (divided)
- 2 scallions, thinly sliced
Do This
- 1) Heat oven to 375°F (190°C). Fit crust into a 9-inch pie dish; chill 10 minutes.
- 2) Blind bake: line with parchment, fill with pie weights, bake 15 minutes; remove weights and bake 5 minutes.
- 3) Sauté chopped kimchi in butter over medium heat 4–5 minutes to cook off excess moisture; cool slightly.
- 4) Whisk eggs, milk, cream, Dijon, sesame oil, kimchi juice, salt, pepper (and gochugaru if using).
- 5) Lower oven to 350°F (175°C). Layer most cheddar + kimchi + scallions in crust; pour in custard; top with remaining cheddar.
- 6) Bake 35–40 minutes until edges are set and center barely jiggles (or reads 165°F / 74°C).
- 7) Cool 15–20 minutes, then slice and serve warm.
Why You’ll Love This Recipe
- Big flavor, easy method: kimchi brings tangy heat and umami without extra fuss.
- Crowd-friendly surprise: familiar cheddar + custard with a bold twist.
- Great texture: flaky crust, creamy center, and pockets of melty cheese.
- Flexible: perfect for brunch, lunch, potlucks, or a simple dinner with salad.
Grocery List
- Produce: scallions
- Dairy: sharp cheddar cheese, eggs, whole milk, heavy cream, unsalted butter
- Pantry: pie crust, Dijon mustard, toasted sesame oil, kosher salt, black pepper, gochugaru (optional), kimchi (jarred)
Full Ingredients
Crust
- 1 (9-inch) unbaked pie crust (store-bought or homemade), fitted into a 9-inch pie dish
- Parchment paper (for blind baking)
- Pie weights or dried beans (enough to fill the crust)
Kimchi & Cheddar Filling
- 1 1/2 cups (225 g) kimchi, very well-drained and finely chopped
- 1 tablespoon unsalted butter
- 4 large eggs
- 1 cup (240 ml) whole milk
- 3/4 cup (180 ml) heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons toasted sesame oil
- 1 tablespoon kimchi juice (optional but recommended for extra tang)
- 1/4 teaspoon kosher salt (use a light hand; kimchi and cheddar are salty)
- 1/2 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon gochugaru (optional, for extra heat)
- 1 1/2 cups (150 g) sharp cheddar cheese, shredded and divided (1 cup for inside, 1/2 cup for topping)
- 2 scallions, thinly sliced (white and green parts)
Optional for Serving
- Extra sliced scallions
- Toasted sesame seeds
Step-by-Step Instructions
Step 1: Prep the oven and crust
Place a rack in the middle of the oven and preheat to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, then crimp the edges. Chill the crust in the refrigerator for 10 minutes (this helps prevent shrinkage while baking).
Step 2: Blind bake for a crisp bottom
Line the chilled crust with parchment paper, making sure it reaches up the sides. Fill with pie weights or dried beans.
Bake at 375°F (190°C) for 15 minutes. Carefully lift out the parchment and weights, then bake the crust for 5 minutes more to dry the bottom slightly. Set aside while you prepare the filling.
Step 3: Drain, chop, and sauté the kimchi
Drain the kimchi very well (this is important for a custard pie). If you can, gently squeeze it over a bowl to remove extra liquid. Measure out 1 tablespoon of the kimchi juice and set it aside (optional, but it boosts the tang).
Finely chop the kimchi. In a skillet over medium heat, melt 1 tablespoon butter. Add the chopped kimchi and cook, stirring often, for 4–5 minutes until it smells a little sweeter and some moisture has cooked off. Transfer to a plate to cool for a few minutes.
Step 4: Whisk the savory custard
In a medium bowl, whisk together 4 eggs, 1 cup whole milk, and 3/4 cup heavy cream until very smooth.
Whisk in the Dijon mustard, toasted sesame oil, and the reserved 1 tablespoon kimchi juice (if using). Add 1/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and gochugaru if you want extra heat.
Step 5: Assemble the pie
Reduce the oven temperature to 350°F (175°C).
Sprinkle 1 cup (100 g) of the shredded sharp cheddar over the bottom of the par-baked crust. Scatter the sautéed kimchi evenly over the cheese, then add most of the sliced scallions (save a pinch for garnish if you like).
Slowly pour the egg custard into the crust. Top with the remaining 1/2 cup (50 g) cheddar.
Step 6: Bake until set and golden
Bake at 350°F (175°C) for 35–40 minutes, until the edges are set and the center has only a slight jiggle when you gently tap the dish. If you use an instant-read thermometer, aim for 165°F (74°C) in the center.
If the crust edge is browning too quickly, loosely cover the rim with foil for the last 10–15 minutes of baking.
Step 7: Cool, slice, and serve
Let the pie cool on a rack for 15–20 minutes before slicing. This resting time helps the custard firm up so you get clean slices.
Serve warm (not piping hot) for the best flavor. Finish with extra scallions or a sprinkle of toasted sesame seeds if you’d like.
Pro Tips
- Drain kimchi well: excess liquid can make the custard watery. Sautéing also concentrates flavor and reduces moisture.
- Use sharp cheddar: a stronger cheese stands up to the kimchi’s tang and spice.
- Don’t overbake: pull it when the center still slightly jiggles; it will finish setting as it cools. Overbaking can cause a grainy custard.
- Protect the crust: if the edges brown early, foil the rim and keep baking until the center sets.
- Slice smarter: wipe your knife between cuts for neat slices with distinct layers of kimchi and cheese.
Variations
- Kimchi, Cheddar & Bacon: add 4 slices (about 120 g) cooked bacon, crumbled, sprinkled over the kimchi before adding custard.
- Extra veggie version: add 1 cup (75 g) lightly sautéed mushrooms or 1 cup (140 g) diced zucchini (cook off moisture first).
- Spicier and funkier: replace 1/2 cup (50 g) of the cheddar with shredded pepper jack, and use the full 1/4 teaspoon gochugaru.
Storage & Make-Ahead
Cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a sheet pan in a 325°F (165°C) oven for 12–15 minutes, or until warmed through. For best texture, avoid microwaving (it can make the crust soft), but it works in a pinch.
Make-ahead option: blind bake the crust up to 1 day ahead and store at room temperature, covered. You can also sauté the kimchi up to 2 days ahead and refrigerate. Assemble and bake the day you want to serve for the freshest crust.
Nutrition (per serving)
Approximate, based on 8 slices: 380 calories, 14 g protein, 22 g carbohydrates, 28 g fat, 1 g fiber, 720 mg sodium.
