Hot & Spicy Mackerel Callaloo Quiche
Category:
Easy
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Preparation time
Ingredients
For 6 Person(s)
Recipe
- 1 1/4 cup(s) flour
- 2 1/2 tablespoon(s) Grace Soft Margarine
- 1/4 teaspoon(s) salt (optional)
- cold water to bind
- 1/2 teaspoon(s) lime juice
- Pie Filling
- 4 medium eggs
- 1 1/2 cup(s) cheese, grated
- 1 can(s) Grace Mackerel In Hot and Spicy Tomato Sauce
- 2 cup(s) cooked callaloo
- 1 1/2 cup(s) evaporated milk
- 1 medium onion, finely chopped
- 1 small sweet peppers, sliced
- 1 teaspoon(s) salt
- 2 teaspoon(s) white pepper
- 1 teaspoon(s) paprika
Hot & Spicy Mackerel Callaloo Quiche Directions
- To Make Dough Use a pastry blender to cut fat into flour. Make a well in the center and mix water and lime juice, use to bind dough, knead lightly into a "ball".
- Place dough in refrigerator to relax for 1 hour.
- Roll dough out to 1" thickness.
- Slightly flour rolling pin and roll dough lightly in one direction (this will ensure that the dough is not tough after baking).
- Use the rolling pin to lift dough from floured area and roll on the other side.
- Place dough into a pie dish neatly and cut away excess from edges.
- Prick dough with a fork (to release excess air).
- Place pie dish in a pre-heated oven and bake at 205 degrees C/400 degrees F for 8-10 minutes.
To Make Filling: - Slightly whisk eggs and add cheese (leaving some to garnish the top of the pie).
- Add flaked Grace Mackerel Steaks in Hot Tomato Sauce, steamed callaloo, evaporated milk, onion, Grace Hot Pepper Sauce, sweet peppers, salt and white pepper and mix well.
- Scrape filling into the pie crust and spread evenly.
- Add remaining cheese to the top of the pie, then sprinkle with paprika.
- Place pie in a pre-heated oven and bake at 180 degrees C / 350F degrees for 35-45 minutes.
