I’m not sure to call this an egg custard or a crust-less quiche but this was my attempt to start on my paleo movement. I wanted more of a custard but it came out a little more solid than I’d like. I think I over cooked it but it was my first attempt with this recipe so I wasn’t sure what I’d end up with. I was aiming for chawanmushi but got more of a quiche. Regardless, the family loved it and each ate 2 servings. I have to make some adjustments.
Here’s the recipe for whatever it is I made.
½ pound of ground pork
¼ cup chopped bok choy
¼ cup furikake
¼ cup grated cheese like parmesan
Salt and pepper to taste
1 tablespoon fish sauce
In a pan with oil on medium heat, add the pork and cook until brown. Add salt, pepper, and fish sauce. Remove from pan and set aside. In another bowl, scramble the eggs and add the furikake and about 1 ½ cups of water.
In a round cake pan or bowl, add the chopped bok choy and cooked ground pork. Add the cheese followed by the egg mixture.
Steam for about 15 minutes. Test it by putting a knife in the middle. If it comes out clean, it’s done.
Notes: I used my rice cooker to steam. Sprinkle some furikake on top to decorate.
I think I like my Filipino Quiche better.