Spicy Pork & Bok Choy Quiche
Folks, if you are looking for a delicious and creative way to use up all of the spring bok choy this season, I’ve got you covered! This recipe is hands down one of my new favorite ways to prepare bok choy. The combination of pork, chili garlic sauce, a little soy sauce, bok choy and eggs is spot on. Topped with a little mellow cheese for melty goodness and this is a breakfast worth waking up for. Of course the best part about a quiche is that it works beautifully prepared for any meal you fancy. Lunch or dinner with a side salad is perfect. I think since this has a spicy umami profile going on a simple salad of cooked mushrooms or sautéed turnips and their greens would be a nice side dish. I used my favorite crust recipe that I’ve been using all this year for quiches and pot pies but feel free to use your own go-to recipe if you’ve got one. This pie crust needs to soak overnight so there’s a little planning ahead but it’s worth it!
I hope you all enjoy this quiche as much as we did. Local folks, you can pick up all the ingredients for this beauty at the Hood River Farmers market this Saturday. Everything from the veggies, eggs, chili garlic sauce, and meat will be there. Aren’t we the luckiest? Thank you farmers!
Happy quiche making everyone!
Spicy Pork and Bok Choy Quiche
Prep Time: 30 minutes Cook Time: 45 minutes Serves: 4-6
Crust- Recipe here
- 1 pound baby bok choy
- 1 tablespoon cooking fat (ghee, bacon fat, butter or oil)
- 3 garlic scapes or garlic cloves, finely chopped
- 1 pound ground pork
- 1 1/2 Tablespoons soy sauce
- 1 1/2 Tablespoons rice vinegar
- 1 1/2 Tablespoons fermented chili garlic sauce
- 1/2 teaspoon sesame oil
- 5 large eggs
- 4 ounces grated mozzarella cheese or another mellow cheese
- Yogurt and additional chili paste for serving
Preparation
- Prepare the crust following the linked recipe from above.
- Preheat the oven to 350F.
- On a lightly floured surface roll out your dough into approximately a 12-inch round. Place the dough in a lightly oiled 9-inch pie plate. Fold the overhand under and crimp the edges. Place a sheet of parchment paper over the dough and cover with pie weights or dried beans. Pre-bake the pie crust for 10 minutes.
- Meanwhile, chop the bok choy stems into a large dice. Then thinly slice the greens. Set aside.
- In a large cast iron pan over medium high heat add the cooking fat. Once hot add the garlic and cook, stirring often for 1 minute. Add your pork and use a wooden spoon to break up the meat a bit. Cook for about 5 minutes, stirring often. Add the soy sauce, vinegar, chili sauce, and sesame oil. Continue to cook until the pork is lightly browned and cooked through. Add the bok choy and cook until the greens are wilted. Remove from the heat and scoop the filling into the prepared pie curst. (If you have more filling than you need save for another use)
- In a medium bowl whisk together the eggs. Pour the eggs over the meat and veggie mixture. Sprinkle with the cheese and then place in the oven. Bake until the eggs are just set, about 45-50 minutes. Remove from the oven and let the quiche rest for 10 minutes before slicing and serving.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
Can you recommend a substitute for the fermented garlic chili sauce for those of us not near your market? Do you think maybe sambal sauce would work? I’d love to try this and love adapting your recipes (blog and books!) to our local food here in Holland.
Any chili garlic sauce from the store will be just fine!
I do have an abundance of boy choi – thank you ,
This was delicious. I didn’t realize I had run out of rice vinegar, so I substituted white wine vinegar. This definitely makes more than one can fill in a single pie shell. If you add rice to the leftover mixture, it makes a pretty decent pork fried rice.