Looking for a few last-minute recipes to serve this Easter? We’ve got you covered! Check out two delicious dishes, courtesy of Lee Kum Kee, below.

Savory Egg and Bacon Tartlets

egg and bacon tartlets recipe
Lee Kum Kee

Servings = 4

Prep Time = 35 Minutes



  • Pre-heat oven to 400 degrees F

  • Bake tartlets at 400 degrees F for 10 minutes or until crust and golden yellow

  • In a pan, fry bacon in 1 Tbsp. of olive oil until fragrant. Add onion and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Stir-fry for 1-2 minutes. Stir in hard-boiled eggs

  • Spoon the fried filling into baked tartlet cases

Spinach and Bacon Quiche with Oyster Sauce

quiche recipe

Servings = 2-4

Prep Time = 1 Hour 50 Minutes


  • 6 Tbsp. flour

  • 2 oz. butter (chilled and diced)

  • 1 egg yolk

  • ½ Tbsp. iced water

  • 2 tsp. olive oil

  • 2 tsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce

  • 2 oz. spinach leaves (shredded)

  • 1 oz. onion (chopped)

  • 1 oz. bacon (diced)

  • 2 eggs (beaten)

  • ½ cup whipping cream

  • 1 Tbsp. ground nutmeg

  • Pinch of salt


  • Preheat oven to 350 degrees F

  • Knead butter into the flour. Add egg yolk and iced water to form a dough. Chill for 30 minutes

  • Roll out the dough and line a 6-inch quiche case. Cover with a greased foil tightly. Chill for another 30 minutes

  • Bake pastry in oven in 350 degrees F for 10 minutes. Remove foil and bake for 8 minutes or until golden

  • Stir-fry bacon and onion in 2 tsp. of olive oil until golden. Stir in spinach and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Cool and mix with beaten egg, cream, nutmeg and salt

  • Pour the egg mixture into the pastry and bake in oven at 350 degrees F for 20-30 minutes until golden and set