Callaloo and Cheddar Quiches


  • 2 cups flour
  • 8 tbsp. unsalted butter, cubed and chilled
  • ¼ tsp. kosher salt
  • 1 tbsp. heavy cream
  • 1 egg, lightly beaten
  • + 8 more ingredients
    • 2 tbsp. unsalted butter
    • 3 cloves garlic, minced
    • 1 large yellow onion, minced ½ red bell pepper, stemmed, seeded, and minced
    • ½ 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
    • ½ cup milk
    • 6 eggs Kosher salt and freshly ground black pepper, to taste

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 ¼″ thick...

View full recipe at SpringPad


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