Callaloo and Cheddar Quiches

Callaloo and Cheddar Quiches
Callaloo and Cheddar Quiches
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.Landon Nordeman

Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green. It first appeared in our November 2011 issue along with Betsy Andrews's story Good Morning, Jamaica.

Callaloo and Cheddar Quiches
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
Yield: serves 8

For the Crust

  • 2 cups flour
  • 8 tbsp. unsalted butter, cubed and chilled
  • 14 tsp. kosher salt
  • 1 tbsp. heavy cream
  • 1 egg, lightly beaten

For the Filling

  • 2 tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1 large yellow onion, minced 1/2 red bell pepper, stemmed, seeded, and minced
  • 12 Scotch bonnet or habanero chile, stemmed, seeded, and minced
  • 8 oz. sharp cheddar cheese, grated
  • 4 oz. cooked or canned callaloo or spinach, squeezed dry and finely chopped
  • 12 cup milk
  • 6 eggs Kosher salt and freshly ground black pepper, to taste

Instructions

  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 1 hour.
  2. Unwrap dough, and, using a rolling pin, roll dough until 14″ 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. Make the filling: Heat oven to 425°. Heat butter in a 2-qt. saucepan over medium-high heat; add garlic, onion, pepper, and chile, 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.