Calaloo Quiche Recipe
This is a very nice appetizer to eat and easily bake.
NB: A richer colour may be obtained by egg glazing pastry with beaten eggs.
Servings: 6 Plante
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Ingredients
- Filling
- 1 bundle Calaloo
- pinch Salt
- 1 pinch Add pepper to taste
- 3 Eggs
- 8oz (1 cup) Milk
- 4oz (1/2 cup) Cheddar Cheese
- Short Crust Pastry Shell
- 250ml (1 cup) Flour
- 4oz (1/2 cup) Butter
- 1/4 tsp Salt
- Ice water to bind
Directions
- Pastry
- Preheat oven at 400 F
- 1. Sift flour and salt into bowl and rub in fat into flour. Add cold water gradually, mix with a fork to distribute evenly to form a soft ball.
- 2. Place on a lightly floured board, lightly flour rolling pin and roll pastry to 5mm (1/8) thickenness Cut to shape or line tin and Bake in a hot cver until light Brown
- Filling
- 1. Steam the calaloo over medium heat until it and cool and drain on pepper towels.
- 2. Scatter the calaloo in the partically baked tart shell.
- 3. Beat together the eggs, milk, cheddar cheese and season with salt and pepper. Pour the egg mixture into the pastry Shell.
- 4. Bake until the filling is set and golden brown and the pastry is golden (35-40 minutes). Serve warm or room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 200 | 64% |
| Total Fat 22.7g | 28% |
| Saturated Fat 13.51g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 354mg | 15% |
| Potassium 125mg | 4% |
| Total Carbs 18.3g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.66g | 2% |
| Protein 9.13g | 15% |
