The user is planning to make a quiche for a potluck, incorporating gochujang paste. They have all the necessary base ingredients: a frozen crust, eggs, spring onions, bacon, and Emmental cheese. The user is uncertain about the best way to incorporate the gochujang into the quiche filling. Their primary concern is whether to mix the gochujang directly into the egg mixture or to cook it first. They have noticed a lack of existing recipes combining gochujang and quiche. One found recipe uses tofu and a food processor, which is not applicable here. Another recipe suggests a layer of cooked kimchi with gochujang at the bottom of the quiche. The user worries that directly adding gochujang might negatively affect the quiche's texture or structure. They are seeking advice on the proper method of incorporating the gochujang. The user specifically wants to know if cooking the gochujang with other ingredients, like the onions, is necessary.