Cuban spinach quiche

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Revision as of 15:50, 24 December 2013 by Chef (talk | contribs)


Cuban spinach quiche
Electus
Servings:Serves 8
Ready in:2 hours, 5 minutes
Prep. time:1 hour, 35 minutes
Cook time:30 minutes
Difficulty:Average difficulty

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 Scotch pepper sauce.

Ingredients

Ingredients

Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe

for the crust

Ingredients

Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe

for the filling

Ingredients

Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe

Mise en place

  • Preheat the oven to 200Β° C (400Β° F - gas 6), [fan oven 180Β° C & reduce cooking time by 10 mins per hour]


Method

  1. 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.
  2. Roll dough until ΒΌ″ 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.
  3. 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.
  4. 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.