Callaloo and Cheddar Quiches

  • Serves

    serves 8


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.


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


Step 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.

Step 2

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.

Step 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.

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