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List of ingredients for Cuban callaloo quiche


* 2 cups Flour ( my grandmother would use 1 cup Barley Flour and 1 cup All purpose flour)
* 8 tablespoons cubed cold Unsalted butter,
* ¼ teqaspoon 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
* ½ Red bell pepper Minced
* ½ teaspoon Scotch bonnet sauce or Habanero chile, stemmed, seeded, and Minced
* 8 oz sharp Cheddar cheese, Grated
* 4 oz cooked or canned Callaloo, drained and finely chopped
* 125 ml Milk
* 6 Eggs Salt and Ground black pepper, to taste

===Method===
* 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 ¼″ 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, Callaloo, 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.
{{RecipeCourtesyOfCubanCuisine
#flour #dough #cubancallalooquiche #onion #cheddar #butter #eggs #unsaltedbutter #callaloo #sauce #egg

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Cuban_callaloo_quiche

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