Cuban spinach quiche

One of Carla's grandmother's original Cuban recipes.

Carla's comments:

My mother prefers this recipe without the scotch bonnet peppers.. ..but this dish only has a hint of it and is a nice fiery way to enjoy a quiche! If you prefer the Jamaican version of this recipe, just add a bit more Tropical Sun scotch bonnet pepper sauce.

Cuban spinach quiche

Servings:	Serves 8
Calories per serving:	559
Ready in:	2 hours, 5 minutes
Prep. time:	1 hour, 35 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	24th December 2013

Best recipe review Cuban Omelette 4/5 I'm surprised it doesn't contain callaloo 😄 The Judge

for the crust

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 cups flour ( my grandmother would use 1 cup barley flour and 1 cup all purpose flour)
• 8 tablespoons of cubed cold unsalted butter,
• ¼ tsp. salt
• 1 tablespoon double cream
• 1 egg, lightly beaten

for the filling

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 large yellow onion, minced
• ½ red bell pepper minced
• ½ tsp. Tropical Sun scotch bonnet pepper sauce or habanero chile, stemmed, seeded, and minced
• 8 oz sharp cheddar cheese, grated
• 4 oz cooked or canned spinach, drained and finely chopped
• 125 ml milk
• 6 free range eggs
• salt and ground black pepper, to taste

Mise en place

• Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

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 a least 1 hour.
2. Roll dough until ¼″ thick; using a 4″ round cutter, cut out 8 circles and transfer each circle to a muffin tin cup, forming pleats on the sides so it fits in the cup. Refrigerate until ready to use.
3. Heat butter in a 2-qt. saucepan over medium-high heat; add garlic, onion, pepper, and chile sauce, and cook, stirring until softened, about 10 minutes. Transfer to a bowl; stir in 6 oz. cheddar, spinach, milk, and eggs. Season with salt and pepper. Divide evenly among muffin cups, and sprinkle tops with remaining cheddar.
4. Bake until golden brown and set, about 30 minutes.

Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

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