Asian-Inspired Chicken & Bok Choy Quiche Recipe

Why You’ll Love This this Asian-Inspired Chicken & Bok Choy Quiche

This Asian-inspired quiche brings together tender marinated chicken, crisp bok choy, and colorful vegetables in a surprisingly light dish that’ll make you forget everything you thought you knew about traditional quiche.

The overnight oyster sauce marinade works its magic on the chicken while you sleep, and the egg white base keeps things surprisingly fluffy without all that heavy cream.

That silky soy-cornstarch sauce drizzled on top ties everything together with a glossy finish that makes even my most skeptical dinner guests ask for seconds.

Ingredients List

This unique fusion quiche calls for ingredients you mightn’t expect to see together, but trust me, they create something absolutely magical.

• 1 tablespoon oyster sauce
• 1 chicken breast (boneless, skinless)
• 6 cups bok choy
• 2 red peppers
• 2 cups spinach
• 6 garlic cloves
• 1 carrot
• 1 lb bamboo shoots
• 2 cups egg whites
• 3 cups chicken broth
• 4 tablespoons soy sauce
• 4 teaspoons cornstarch
• 8 tablespoons cold water
• 1 cup crushed ice

Healthy Ingredient Considerations:

• Using egg whites instead of whole eggs dramatically cuts calories and cholesterol while keeping the protein punch
• The abundance of vegetables – bok choy, spinach, peppers, and carrots – packs this dish with vitamins A, C, and K plus folate
• Lean chicken breast provides high-quality protein without excess saturated fat
• Watch the sodium content since oyster sauce, soy sauce, and chicken broth can add up quickly, especially if you’re salt-sensitive
• The cornstarch thickener keeps things lighter than heavy cream-based sauces, though it does add some carbs

Step by Step Directions

This Asian-fusion quiche combines tender marinated chicken with crisp vegetables and a savory soy-based sauce for a unique twist on the classic dish.

Preparation Steps:

• Tenderize chicken breast and cut into bite-size pieces, then marinate in oyster sauce overnight.
• Chop 6 cups bok choy, dice 2 red peppers, and roughly chop 2 cups spinach.
• Shred 1 carrot and thinly slice 6 garlic cloves.
• In a large bowl, mix the marinated chicken (including marinade juices) with all prepared vegetables, bamboo shoots, and egg whites.
• Spray a 9×12 or 10×10 inch baking pan with nonstick cooking spray.
• Pour mixture into prepared pan, cover, and bake at 350°F for 50 minutes.
• While quiche bakes, prepare sauce by bringing 3 cups chicken broth to a boil.
• In separate bowl, stir together 8 tablespoons cold water and 1 cup crushed ice until ice nearly melts.
• Add soy sauce and cornstarch to the water mixture, then slowly pour into boiling broth while stirring constantly for approximately 2 minutes.
• Remove sauce from heat once thickened.
• Let baked quiche rest for 10 minutes after removing from oven.
• Drizzle warm sauce over quiche before serving.

Having a quality professional kitchen knife will make the chopping and slicing tasks much more efficient and precise.

Substitutions and Variations

• Broccoli or snap peas for spinach – Both add nice color and crunch, though you might want to blanch the broccoli first unless you enjoy a good jaw workout.
• Coconut aminos for soy sauce – Perfect if you’re avoiding soy, though the flavor will be slightly sweeter and less salty.
• Vegetable broth for chicken broth – Makes the whole dish vegetarian-friendly if you skip the chicken and double up on mushrooms.
• Individual ramekins instead of one big pan – Bake for about 25-30 minutes instead, and suddenly you have fancy personal quiches that look like you planned this whole thing.

Additional Things to Serve With This Dish

This quiche is hearty enough to stand on its own, but a few strategic side dishes can turn dinner into something that looks like you actually know what you’re doing in the kitchen.

• Simple jasmine rice or brown rice – The neutral base soaks up that gorgeous soy-cornstarch sauce, and to be frank, rice makes everything feel more like a complete meal.
• Quick cucumber salad with rice vinegar – Just slice, salt lightly, let sit for 10 minutes, then toss with a splash of rice vinegar and maybe some sesame seeds if you’re feeling fancy.
• Steamed edamame with coarse salt – Pop them straight from the freezer bag into the microwave, sprinkle with salt, and suddenly you have an appetizer that screams “I planned this whole Asian fusion thing.”
• Mixed greens with sesame-ginger dressing – Store-bought dressing works perfectly fine here, or whisk together some oil, rice vinegar, grated ginger, and a touch of honey.
• Miso soup from packets – Sometimes convenience wins, and those little instant miso packets make you look like you put thought into the whole meal without actually doing much work.

Cooking Tips & Tricks (Chef’s Notes)

This recipe has a few quirks that’ll save you from the kitchen disasters I’d rather not relive through secondhand stories.

• Marinate that chicken overnight, seriously – The oyster sauce needs time to work its magic, and rushing this step gives you bland, chewy chicken that tastes like regret.
• Squeeze excess water from your greens – Bok choy and spinach hold onto water like they’re storing it for winter, so give them a good squeeze in paper towels or your quiche will turn into a soggy mess.
• Don’t skip the cornstarch slurry technique – Mix that cornstarch with the cold water and ice first, then slowly stream it into the boiling broth while whisking like your life depends on it, because lumpy sauce is nobody’s friend.
• Let the quiche rest those full 10 minutes – I know you’re hungry, but cutting into this masterpiece too early means all your beautiful filling will slide out like it’s making an escape attempt.
• Make extra sauce – Trust me on this one, that soy-cornstarch sauce is liquid gold and you’ll want to drizzle it on everything, maybe even your leftover rice tomorrow.
• Use a deeper baking dish if you have one – This recipe makes a generous amount of filling, and a shallow pan might give you overflow drama in your oven.

Nutritional Facts

This Asian-inspired quiche packs serious nutritional punch while keeping calories surprisingly reasonable thanks to the egg whites and abundance of vegetables.

Per serving (serves 8):

• Calories: 145
• Protein: 18g
• Carbohydrates: 12g
• Fat: 3g
• Fiber: 4g
• Sodium: 890mg
• Vitamin A: 184% DV (from carrots and bok choy)
• Vitamin C: 89% DV (from red peppers and bok choy)
• Vitamin K: 156% DV (from spinach and bok choy)
• Folate: 32% DV (from spinach)
• Iron: 15% DV (from spinach and chicken)
• Calcium: 12% DV (from bok choy)
• Potassium: 520mg (from vegetables and chicken broth)

Nutritional highlights:

• High protein, low fat thanks to egg whites and lean chicken breast
• Excellent source of antioxidants from colorful vegetables
• Good source of cruciferous vegetables (bok choy) for cancer-fighting compounds
• Relatively high sodium due to soy sauce and oyster sauce – consider low-sodium alternatives if watching salt intake
• Gluten-free friendly with cornstarch thickener instead of flour

Fun “Did You Know?”

Five fascinating facts make this Asian-inspired quiche more intriguing than you’d expect.

First, bok choy belongs to the cruciferous family, making it a cousin to broccoli and cabbage.

Second, oyster sauce was invented by accident in 1888 when Lee Kum Sheung forgot oysters cooking on his stove.

Third, bamboo shoots can grow up to three feet in just 24 hours, making them one of nature’s fastest-growing plants.

Fourth, cornstarch creates that signature glossy finish in Chinese sauces through a process called gelatinization.

Finally, egg whites contain all nine essential amino acids your body can’t produce naturally.