Leftover Bak Kwa Shortcut Quiche

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Quiche is already one of the most versatile dishes out there, but swapping out the traditional pastry crust for a golden layer of mashed potatoes? That takes it to a whole new level.

This version is a bit rustic, a little messy, but absolutely delicious. The potatoes form a crispy, slightly creamy base that holds all the rich flavors of Bak Kwa, caramelized onions, spinach, and cheese together. It’s hearty enough to be a full meal and comes with the bonus of using up any leftover Bak Kwa from Lunar New Year (or you can easily substitute bacon).

There’s something deeply satisfying about the combination of smoky, sweet Bak Kwa, melted cheese, and eggs baked into the potato crust. The onions add depth, the spinach brings a bit of freshness, and the hint of nutmeg ties everything together with warmth.

Since we’re skipping the usual pastry crust, this quiche feels a little lighter, but still indulgent in all the right ways. And the best part? You don’t have to worry about chilling, rolling, or blind baking any dough—just press, fill, and bake.

If you love quiche but want an easy, no-fuss version, this recipe is worth a try. It’s perfect for brunch, meal prep, or even a cozy dinner. Plus, it’s a great way to use up pantry staples without sacrificing flavor.

Serve it hot out of the oven with a simple salad on the side, and you’ve got a meal that feels comforting, satisfying, and just a little bit special.

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Ingredients:

(Make one 10 inch quiche)

• Yukon Gold Potatoes, 850g

• Sea Salt, Pinch

• Spinach Frozen, 3 Cups or Fresh Spinach

• High Quality Olive Oil, 2 TBSP + More For Greasing

• Yellow Onion Finely Sliced, 1

• White Pepper, Pinch

• Garlic Finely Minced, 3 Cloves

• Dried Thyme, Pinch

• Black Pepper, Pinch

• Nutmeg Freshly Grated, Pinch

• Parmigiano Reggiano, For Grating

• Bak Kwa Homemade Finely Diced, 4 Slices Or Bacon, 8 Slices

• Cheddar, For Shredding

• Eggs, 4

• Heavy Whipping Cream, 60g

• Parsley Coarsely Chopped, A Handful

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Equipment:

• Oven

• Sauce Pot

• Cast Iron Skillet

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Directions:

1. Please visit my "Bak Kwa" page for the recipe.

2. Cook the Potatoes.

3. Wash the potatoes thoroughly and scrub them clean.

4. Place in a pot and cover with water.

5. Season with salt and stir.

6. Bring to a simmer and cook until fork-tender.

7. Prep the Spinach.

8. If using frozen spinach:

9. Blanch in simmering water for 1 minute or until thawed.

10. Drain and set aside. Reserve the blanching liquid.

11. If using fresh spinach:

12. You can skip the blanching step.

13. Optional: Prep the Bacon (if using instead of Bak Kwa).

14. In a skillet over medium heat, cook the bacon with a splash of hot water.

15. Let the water evaporate, then continue cooking until the bacon is browned.

16. Remove and dice.

17. Set aside. Use the rendered fat for the next steps.

18. Make the Spinach Mixture.

19. In a skillet over medium heat, heat some olive oil (or use bacon fat if prepared).

20. Add onion and season with salt and white pepper.

21. Sauté until lightly caramelized.

22. Add garlic, thyme, and spinach. Sauté until well combined and wilted.

23. Add a splash of blanching liquid to deglaze.

24. Set aside the spinach mixture.

25. Prepare the Potato Crust.

26. Lightly grease a clean skillet with olive oil.

27. Preheat the oven to 205°C (400°F).

28. Once the potatoes are fork-tender, drain and transfer them into the greased skillet.

29. Use the bottom of a glass or your hands to press and lightly mash the potatoes to form a crust, covering the base and sides.

30. Season with salt, black pepper, and nutmeg.

31. Grate some Parmigiano over the top.

32. Assemble the Quiche.

33. Scatter half of the bacon or Bak Kwa over the potatoes.

34. Add some shredded cheddar.

35. Spread the spinach mixture evenly.

36. Add the remaining bacon or Bak Kwa, followed by more shredded cheddar.

37. In a bowl, whisk eggs and cream together.

38. Pour evenly over the filling.

39. Smooth the top and grate more Parmigiano over everything.

40. Bake and Serve.

41. Bake for 25 to 30 minutes, or until the filling is set.

42. Garnish with chopped parsley.

43. Slice and serve immediately.

Featured on Twinkl!

The bak kwa amps up the flavors...

Rustic and yummilicious...

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Recipe Video: