Servings: 6 servings
Ingredients
- 1 refrigerated pie crust (or homemade if preferred)
- 1 cup callaloo, chopped (substitute with spinach if callaloo is unavailable)
- 1 cup salted cod (saltfish), soaked, boiled, and flaked
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell peppers (any color), diced
- 1/2 cup onion, finely chopped
- 1 cup shredded cheese (cheddar or a blend of your choice)
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
- Cool Runnings All-Purpose Seasoning with Pimento (to taste)
Directions
1. Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a greased pie dish. Trim any excess crust hanging over the edges.
2. In a pan, heat vegetable oil over medium heat. Add chopped callaloo, flaked saltfish, cherry tomatoes, bell peppers, and chopped onion. Season with Cool Runnings All-Purpose Seasoning to taste. Sauté until vegetables are tender. Set aside to cool.
3. Spread the sautéed callaloo and saltfish mixture evenly over the pie crust. Sprinkle shredded cheese on top.
4. In a bowl, whisk together eggs, milk, thyme, salt, and black pepper.
5. Pour the egg mixture over the callaloo, saltfish, and cheese in the pie crust.
6. Place the pie dish in the preheated oven and bake for approximately 35-40 minutes or until the quiche is set, and the top is golden brown.
7. Allow the quiche to cool for a few minutes before slicing. Serve warm and enjoy your Jamaican Callaloo and Saltfish Quiche with a touch of Cool Runnings spice magic!