Ingredients with Measurements:
- 1 9-inch pie crust
- 1 can of ackee (drained and rinsed)
- 1/2 lb saltfish (soaked overnight and boiled)
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- 1/4 tsp black pepper
- 1/4 tsp salt
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Frying pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork. Set aside.
3. In a frying pan, sauté the onion and bell pepper until soft.
4. Add the boiled saltfish to the pan and cook for 5 minutes.
5. Add the ackee to the pan and cook for an additional 2 minutes.
6. Spread the saltfish and ackee mixture evenly in the pie crust.
7. Sprinkle the shredded cheddar cheese on top of the mixture.
8. In a mixing bowl, whisk together the eggs, milk, black pepper, and salt.
9. Pour the egg mixture over the saltfish and ackee mixture in the pie crust.
10. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
11. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 19g
Saturated Fat: 8g
Cholesterol: 170mg
Sodium: 710mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Instead of a pie crust, you can use a pre-made tart shell or make your own crust using flour, butter, and water.
- If you can't find ackee, you can substitute with scrambled eggs.
- Instead of saltfish, you can use smoked salmon or cooked bacon.
- You can use any type of cheese you prefer, such as mozzarella or feta.
Variations:
- Add diced tomatoes or spinach to the saltfish and ackee mixture for extra flavor and nutrition.
- Use a mix of different cheeses, such as cheddar and parmesan.
- Make mini quiches using a muffin tin instead of a pie dish.
Tips and tricks:
- Be sure to soak the saltfish overnight and boil it before using to remove excess salt.
- Drain and rinse the ackee before using to remove any excess brine.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the quiche cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quiche in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with fresh herbs, such as parsley or chives, sprinkled on top.
Garnishes:
Garnish with sliced avocado or cherry tomatoes for added color and flavor.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with parmesan cheese
Troubleshooting advice:
- If the quiche is not setting, bake for an additional 5-10 minutes until the center is firm.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the quiche is too salty, rinse the saltfish thoroughly before using and reduce the amount of salt in the recipe.
Food safety advice:
- Be sure to cook the saltfish thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Ackee and saltfish is a traditional Jamaican dish that is often served for breakfast. It is believed to have originated from West Africa and was brought to Jamaica by enslaved Africans.
Flavor profiles:
The quiche has a savory and slightly salty flavor from the saltfish, which is balanced by the creamy and slightly sweet ackee. The cheddar cheese adds a rich and nutty flavor to the dish.
Serving suggestions:
Serve the quiche for breakfast, brunch, or as a light lunch or dinner. It pairs well with a variety of sides and can be enjoyed hot or cold.
Related Categories
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Region: Jamaican
Taste: Savory, Salty, Tangy, Herbaceous, Spicy