Our Recipes, re-invented from cooking shows
Asian-Inspired Salmon and Bok Choy Quiche
Prep. Time:
Baking Time:
Total Time:
45 mins
50 mins
95 mins
Serves:
Serves 8
A sophisticated fusion quiche featuring flaky sesame pastry, tender salmon, and crisp pak choi with subtle Asian flavors.
Chef's Tips
Toasting sesame seeds: Toast seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant.
Salmon selection: Choose center-cut salmon fillet for even cooking. Remove any pin bones before cubing.
Make-ahead: Pastry can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.
Bok choy prep: Wash thoroughly as dirt can hide in the stems. Separate stems from leaves for even cooking.
Storage: Leftover quiche keeps covered in refrigerator for up to 3 days. Reheat gently in 300°F oven.
Flavor Variations
Spicier version: Add ½ teaspoon sriracha or chili garlic sauce to the egg mixture
Herb addition: Stir in 2 tablespoons chopped fresh cilantro or chives with the green onions
Cheese swap: Try sharp white cheddar or aged gouda instead of Gruyère
Ingredients
SESAME PASTRY CRUST
1¼ cups all-purpose flour
2 tablespoons sesame seeds, toasted
½ teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
1 large egg yolk
2-3 tablespoons ice water
FILLING
4 large eggs
¾ cup heavy cream
¼ cup whole milk
8 oz skinless salmon fillet, cut into ¾-inch cubes
2 medium heads bok choy (about 1 lb), white stems diced, green leaves chopped separately
3 green onions, white and light green parts sliced thin
2 tablespoons low-sodium soy sauce, divided
1 teaspoon toasted sesame oil
½ teaspoon fresh ginger, minced
1 small garlic clove, minced
3 oz Gruyère cheese, freshly grated
¼ teaspoon white pepper
½ teaspoon kosher salt (or to taste)
1 tablespoon vegetable oil for cooking
Instructions
PASTRY:
Prepare the dough: In a large bowl, whisk together flour, sesame seeds, and salt. Add cold butter cubes and use your fingertips or a pastry cutter to work butter into flour until mixture resembles coarse breadcrumbs with some pea-sized pieces.
Form the dough: Make a well in the center and add egg yolk. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll and blind bake: Roll dough on a floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with a fork. Line with parchment paper and pie weights. Refrigerate 15 minutes, then blind bake at 375°F for 15 minutes. Remove weights and parchment, bake 5 minutes more until lightly golden. Cool completely.
FILLING:
Season the salmon: In a small bowl, toss salmon cubes with 1 tablespoon soy sauce and sesame oil. Let marinate while preparing vegetables.
Cook the vegetables: Heat vegetable oil in a large skillet over medium-high heat. Add bok choy stems and cook 2-3 minutes until slightly softened. Add garlic and ginger, cook 30 seconds until fragrant. Add bok choy leaves and remaining 1 tablespoon soy sauce, cook 1-2 minutes until leaves are wilted but still bright green. Transfer to a plate and cool completely.
Cook the salmon: In the same skillet, cook marinated salmon cubes for 2-3 minutes, turning once, until just cooked through but still tender. Remove from heat and cool.
ASSEMBLE AND BAKE
Make custard base: In a large bowl, whisk together eggs, cream, milk, white pepper, and salt until well combined.
Layer the filling: Sprinkle half the Gruyère over the bottom of the cooled pastry shell. Layer the cooked bok choy, salmon, and green onions evenly. Top with remaining cheese.
Add custard and bake: Pour the egg mixture over the filling, ensuring it reaches all corners. Bake at 350°F for 30-35 minutes, until center is just set and top is lightly golden. A knife inserted in center should come out mostly clean.
Cool and serve: Let cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Here's the thing about Asian cooking: everyone's intimidated by the ingredient list. You see "toasted sesame oil" and "white pepper" and think "where am I supposed to find that stuff?" Then you spend $40 at three different stores just to make one quiche.
We get it. That's why we created this starter kit. We provide enough ingredients for you to make this elegant Asian-inspired quiche twice - and you'll have the building blocks for countless other Asian dishes.
This isn't about overwhelming you with 15 mysterious ingredients. It's about giving you the essential four that actually make Asian cooking taste... well, Asian.
What's in your kit:
- 4 tablespoons toasted sesame seeds (the nutty crunch that changes everything)
- 4 tablespoons light soy sauce (proper Asian soy, not the thick stuff)
- 2 teaspoons toasted sesame oil (a few drops = instant Asian authenticity)
- ½ teaspoon white pepper (the secret spice nobody talks about)
$14.45 shipped. Two sophisticated quiches. Your first step into authentic Asian cooking.
You'll still need eggs, cream, salmon, bok choy, and basic pantry items, but those are easy to find anywhere.
