METHOD Step 1: Prepare the crust 1. In a bowl, mix flour and salt. 2. Add cold butter and rub into the flour until the mixture resembles coarse crumbs. 3. Gradually add ice water, 1 tablespoon at a time, mixing until a dough forms. 4. Shape the dough into a ball, wrap it in plastic, and chill for 30 minutes. 5. Roll out the dough on a floured surface and fit it into a greased 9-inch tart pan. Prick the base with a fork. 6. Pre-bake the crust at 180°C (350°F) for 10 minutes until slightly golden. Step 2: Prepare the filling 1. Heat butter or oil in a pan over medium heat. 2. Sauté onions and garlic until fragrant, about 2 minutes. 3. Add callaloo, thyme, salt, black pepper, and Scotch bonnet (if using). Cook for 3-4 minutes until wilted. Remove from heat and let cool. Step 3: Assemble and bake 1. In a bowl, whisk eggs and cream until combined. 2. Stir in the cooked callaloo and half of the cheese. 3. Pour the mixture into the pre-baked crust and sprinkle the remaining cheese on top. 4. Bake at 180°C (350°F) for 25-30 minutes or until the quiche is set and golden brown on top. 5. Let cool for 5-10 minutes before slicing. SERVING SUGGESTION Serve warm with a side salad, roasted breadfruit, or festival for a delicious Easter meal! Jenee Cooke Human Ecology and Hospitality Services Department Mico University College THURSDAY, APRIL 10, 2025 2 COOKBOOK THE GLEANER | Cheesy Callaloo Quiche This Cheesy Callaloo Quiche combines flaky pastry with a creamy, cheesy filling made with fresh callaloo and local spices. Perfect for Easter brunch or a light dinner. FOR THE PASTRY CRUST: • 200g (1 ⅔ cups) all-purpose flour • 100g (½ cup) cold butter, cubed • ¼ tsp salt • 2-3 tbsp ice water FOR THE FILLING: • 200g (2 cups) fresh callaloo, finely chopped • 150g (1 ¼ cups) shredded cheddar cheese (or a mix of cheddar and mozzarella) • 3 eggs • 200ml (¾ cup) heavy cream or evaporated milk • 1 small onion, finely chopped • 2 cloves garlic, minced • ½ tsp black pepper • ½ tsp salt • ½ tsp thyme (fresh or dried) • ¼ tsp Scotch bonnet pepper (optional, finely chopped for heat) • 1 tbsp butter or oil for sautéing
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