How to make a Vietnamese quiche with fillings of chả trứng hấp (Vietnamese meatloaf)! This is my fusion combination of a quiche with Vietnamese meatloaf. The fillings include thin bean thread noodles, pork, mushrooms, peanuts, and more. So flavorful and pairs so deliciously with a flaky crust!
📝 Ingredients
Servings: 4
⏱ Time: ~1 hr 15 min
For different servings, multiply ingredients accordingly.
🥧 Meat Filling
- ½ lb ground pork
- ⅓ cup wood ear mushrooms, minced
- 1–2 oz dried bean thread noodles, chopped
- ¼ cup yellow onions, diced
- 1 tbsp green onions, thinly sliced
- 1 tbsp garlic, minced
- 2 tbsp crushed peanuts
- ½ tbsp chicken bouillon powder
- ½ tbsp fish sauce
- ½ tbsp sugar
- 1 tsp MSG
- 1 tsp black pepper
- 4 eggs
✨ Topping & Garnish
- 2 egg yolks (for brushing on top)
- Puff pastry (for crust)
- Scallion oil
- Fried shallots
- Fish sauce
👩🍳 Directions
- In a large bowl, combine all meat filling ingredients and mix well to form the pork mixture.
- Line a pie tin or small baking dish with puff pastry to create the crust base.
- Add the pork mixture evenly into the crust and bake at 350°F for 45 minutes or until set.
- Once set, brush the top with egg yolks and return to the oven for an additional 5–10 minutes until golden and cooked through.
- Remove from oven and garnish with scallion oil, fried shallots, and a drizzle of fish sauce. Serve warm!
Tamonde 