Cuban spinach quiche: Difference between revisions
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[[Carla]]'s comments: | [[Carla]]'s comments: | ||
My mother prefers this recipe without the [[Scotch bonnet|scotch bonnet]] [[Peppers|peppers]].. ..but this dish only has a hint of it and is a nice fiery way to enjoy a quiche! If you prefer the Jamaican version of this recipe, just add a bit more [[ | My mother prefers this recipe without the [[Scotch bonnet|scotch bonnet]] [[Peppers|peppers]].. ..but this dish only has a hint of it and is a nice fiery way to enjoy a quiche! If you prefer the Jamaican version of this recipe, just add a bit more [[Tropical Sun scotch bonnet pepper sauce]]. | ||
===Ingredients=== | ===Ingredients=== | ||
'''for the crust ''' | '''for the crust ''' | ||
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| 1 large yellow [[Onion|onion]], [[Minced|minced]] | | 1 large yellow [[Onion|onion]], [[Minced|minced]] | ||
| ½ [[Red bell pepper|red bell pepper]] [[Minced|minced]] | | ½ [[Red bell pepper|red bell pepper]] [[Minced|minced]] | ||
| ½ tsp. [[ | | ½ tsp. [[Tropical Sun scotch bonnet pepper sauce]] or [[Habanero chile|habanero chile]], stemmed, seeded, and [[Minced|minced]] | ||
| 8 oz. sharp [[Cheddar cheese|cheddar cheese]], [[Grated|grated]] | | 8 oz. sharp [[Cheddar cheese|cheddar cheese]], [[Grated|grated]] | ||
| 4 oz. cooked or canned [[spinach]], drained and finely chopped | | 4 oz. cooked or canned [[spinach]], drained and finely chopped | ||
Revision as of 09:32, 21 May 2014
| Cuban spinach quiche | |
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| Servings: | Serves 8 |
| Ready in: | 2 hours, 5 minutes |
| Prep. time: | 1 hour, 35 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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One of Carla's grandmother's original Cuban recipes.
Carla's comments:
My mother prefers this recipe without the scotch bonnet peppers.. ..but this dish only has a hint of it and is a nice fiery way to enjoy a quiche! If you prefer the Jamaican version of this recipe, just add a bit more Tropical Sun scotch bonnet pepper sauce.
Ingredients
for the crust
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 cups flour ( my grandmother would use 1 cup barley flour and 1 cup all purpose flour)
- 8 tbsp. cubed cold unsalted butter,
- ¼ tsp. salt
- 1 tbsp. heavy cream
- 1 egg, lightly beaten
for the filling
- FOR THE FILLING: 2 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 large yellow onion, minced
- ½ red bell pepper minced
- ½ 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
- ½ cup milk
- 6 eggs salt and ground black pepper, to taste
Mise en place
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
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, 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.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.