Callaloo Quiche

Elevate your brunch menu with the flavors of the Caribbean with this irresistible Callaloo Quiche. A delightful fusion of French and Caribbean cuisine, this recipe combines a flaky, golden crust, creamy cheese, herbs, savory seasonings and callaloo, a leafy green vegetable popular in many Caribbean countries.

Besides being a tasty brunch option, this callaloo quiche is great for meal prepping a healthy breakfast. Just pop a slice in the air fryer, oven or microwave for a quick and effortless meal that you can enjoy at home or on the go.

Ingredients:

For the Quiche Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 3-4 tablespoons ice water

For the Quiche Filling:

• 2 cups callaloo leaves, chopped (substitute with spinach if unavailable)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup milk (or half-and-half for a richer texture)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• Salt and pepper to taste
• Pinch of nutmeg (optional)
• Fresh herbs for garnish (parsley, thyme, or chives)

Instructions:

1. Prepare the Quiche Crust:

1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Add the cold cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together into a ball.
4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Crust:

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your quiche pan or pie dish.
3. Transfer the dough to the quiche pan, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges as desired.
4. Use a fork to prick the bottom of the crust, then line the crust with parchment paper and fill it with pie weights or dried beans.
5. Bake the crust in the preheated oven for 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, or until lightly golden. Remove from the oven and set aside to cool.

3. Prepare the Quiche Filling:

1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
2. Add the chopped callaloo leaves to the skillet and cook until wilted and tender. Season with salt, pepper, and a pinch of nutmeg, if using. Allow the mixture to cool slightly.
3. In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
4. Stir in the shredded cheese and the cooked callaloo mixture until evenly distributed.

4. Assemble and Bake the Quiche:

1. Pour the egg and callaloo mixture into the pre-baked quiche crust.
2. Smooth out the top with a spatula and sprinkle with additional cheese, if desired.
3. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
4. Remove from the oven and allow the quiche to cool slightly before slicing.
5. Garnish with fresh herbs and serve warm or at room temperature.

Conclusion:

With its velvety texture and savory flavors, our Callaloo Quiche is a culinary masterpiece that embodies the essence of Caribbean cuisine. Whether served as a brunch centerpiece or enjoyed as a light lunch or dinner, this quiche is sure to delight your senses and transport you to the tropical paradise of the Caribbean. So gather your ingredients and embark on a culinary journey to savor the flavors of the islands in every delectable bite. Bon appétit!