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
- 1⁄4 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
- 1⁄2 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
- 1⁄2 cup milk
- 6 eggs Kosher salt and freshly 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 1 hour.
- Unwrap dough, and, using a rolling pin, roll dough until 1⁄4″ 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.
- 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.