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List of ingredients for Cuban spinach quiche

* 2 cups Flour ( my grandmother would use 1 cup Barley Flour and 1 cup All purpose flour)
* 8 tablespoons of cubed cold Unsalted butter,
* tsp. Salt
* 1 tablespoon double cream
* 1 Egg, lightly beaten
'''for the filling'''

* 2 tablespoons Unsalted butter
* 3 Cloves garlic, minced
* 1 large yellow Onion, Minced
* Red bell pepper Minced
* tsp. Tropical Sun scotch bonnet pepper sauce or Habanero chile, stemmed, seeded, and Minced
* 8 oz sharp Cheddar cheese, Grated
* 4 oz cooked or canned spinach, drained and finely chopped
* 125 ml Milk
* 6 free range eggs
* Salt and Ground black pepper, to taste

* Make the crust: Combine Flour, Butter, and Salt in a Food processor, and pulse until Pea-size crumbles form. Add Cream and Egg, and pulse until Dough forms. Shape Dough into a disk, and wrap in Plastic wrap. Chill for a least 1 hour.
* Roll Dough until ″ thick; using a 4″ round cutter, cut out 8 circles and transfer each circle to a Muffin tin cup, forming pleats on the sides so it fits in the cup. Refrigerate until ready to use.
* Heat Butter in a 2-qt. Saucepan over medium-high heat; add Garlic, Onion, Pepper, and Chile Sauce, and cook, stirring until softened, about 10 minutes. Transfer to a bowl; stir in 6 oz. Cheddar, spinach, Milk, and Eggs. Season with Salt and Pepper. Divide evenly among Muffin cups, and sprinkle tops with remaining Cheddar.
* Bake until golden Brown and set, about 30 minutes.
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