Korean quiche

Korean food typically doesn’t have much cheese in it but I LOVE Korean style seasonings so this is my first attempt at a Korean Quiche. It is great for using up all of those veggies that are a day past perfectly ripe.  The recipe that I adapted is the Quiche Lorraine recipe at www.hellmanns.com and is one that uses mayo to help keep it creamy.   

Preheat oven to 375 (can be cooked in a convection toaster oven in the summer)

For the meat / veggie filling

• 1 onion cut into small chunks (I like sweet onions but use what you have)
• 1 lb ground meat (I used ground turkey)
• Veggies (I used mushrooms and kale this go round) several cups worth
• 1 tbsp oil (I use either avocado or olive)

For the sauce

• 2 tbsp sugar
• 4 tbsp soy
• 2 tbsp garlic
• 2 tbsp ginger juice
• 2 tsp sesame seed oil

For the egg filling

• 3/4 heavy cream or half and half
• 1/2 Hellman’s Real Mayo (I use the avocado one)
• 3 large eggs beaten
• 1/2 cup of what ever shredded cheese you like (I used 3 cheese Italian)

Heat the oil in a pan, add the onions and turn to a medium heat. You want the onions to slowly cook until they are translucent. Remove onions from pan and add you meat.  Cook until completely browned. Add the sauce and the rest of the veggies. Cook until all of the veggies are tender (around 5 minutes) and most of the liquid is gone, turning frequently.   

While veggies are cooking mix  egg filling and beat with a fork or a small whisk until completely blended. 

Pour the meat/ veggie filling into a large pie pan and let cool slightly before adding the egg filling.  

Place pie pan in preheated oven and cook 40 minute or until a knife inserted in the middle comes out clean. Remove from oven and let cool slightly and serve. 

Great as lunch leftovers.