Servings: 6-8 | Preparation time: 10 minutes | Cooking time: 35 minutes
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 tsp thyme
- Salt and black pepper to taste
- 1 tbsp vegetable oil
- Cool Runnings All-Purpose Seasoning with Pimento (to taste)
Directions
1.Preheat oven to 375°F (190°C). Roll out pie crust into a greased dish, trimming excess edges.
2. In a pan, heat oil over medium. Sauté callaloo, saltfish, tomatoes, bell peppers, and onion. Season with Cool Runnings All-Purpose Seasoning. Cook until tender, then let cool.
3. Spread mixture in crust and top with cheese. In a bowl, whisk eggs, milk, thyme, salt, and pepper. Pour over filling.
4. Bake for 35–40 minutes until set and golden. Cool slightly before slicing. Serve warm.
Callaloo and Saltfish Quiche Recipe Card
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