Quiches are a brunch favourite! Once you’ve nailed down your crust recipe; it’s a matter of deciding on what you want your fillings to be as the custard is a simple ratio of half a cup of dairy (cream, milk, half and half or even sour cream) for each egg you use.
To make this ackee quiche or as I like to say Keeche, I replaced a bit of the milk with ackees. Want even more ackee? Add it as a filling too! Here I’ve used ricotta cheese and a mix of dark greens (kale, chard, spinach, collards, frisee & mizuna); but you can use whatever you like.
If you’re not up to making pie crust from scratch you can of course use store bought. This recipe makes a beautiful golden flaky pastry. I like adding a bit of turmeric and annatto for colour but they also contribute to the flavour (not overpoweringly so). To make it vegan, use vegan butter, margarine or shortening. Would make a wonderful flaky patty or savoury turnover crust.
I chopped and sauteed my greens with garlic, salt, black and red pepper in olive oil. Then added the prepared greens and ricotta to the par-baked crust. Poured over the custard then popped it in the oven at 350F. It took about 35 minutes to set and then I let it stand for about 10 minutes before cutting into it.
So delicious and devoured before I could say maybe we should share 😋
What do you think? Feel free to share your thoughts below. If you try any of the recipes be sure to snap a pic and #amazingackee across social media so I can see your posts. As always, thanks for stopping by, till next time.
[lt_recipe name=”Golden Flaky Pie Crust” servings=”1 9-inch Pie Crust ” prep_time=”5M” cook_time=”15M” total_time=”20M” difficulty=”Easy” summary=”Beautiful golden flaky pie crust perfect for savoury pies, patties, turnovers or rolls” print=”yes” image=”http:////\/\/amazingackee.com/wp-content/uploads/2017/05/Beautiful-golden-yellow-all-butter-flaky-pie-dough-can-easily-be-made-vegan-using-vegan-butter-shortening-or-margarine-no-artificial-colours-350×200.jpg” ingredients=”180g Pastry Flour;125g Unsalted butter, very cold, cut into large cubes;3g (1 tsp) Salt;3g (1 tsp) Sugar;1g (1/4 tsp) Ground Turmeric (Optional);1g (1/4 tsp) Ground Annatto (Optional);1g (1/4 tsp) Baking Powder (Optional – helps prevent crust shrinking);50 mL Ice cold water” ]Combine all ingredients except for water in food processor.;Pulse a few times till the butter resembles large peas. Drizzle over the water and pulse a few times more.;Turn the contents out onto a clean work surface and knead together lightly.;Shape into a disc and wrap in plastic and chill for at least 20 minutes before rolling out.;When ready to use, roll out and line pie pan.;Return lined pie pan to fridge and chill, meanwhile preheat oven to 425F;Line prepared crust with foil and fill with pie weights, dried beans or rice.;Bake for 15 minutes until golden around the edges. Remove foil and pie weights. It may be necessary to bake for an additional 3 to 5 minutes if the base appears to be a bit underdone.;Your crust is ready for the next step! Enjoy![/lt_recipe]
[lt_recipe name=”Mixed Green & Ricotta Ackee Quiche” prep_time=”15M” cook_time=”40M” total_time=”1 HOUR” difficulty=”Easy” summary=”Make this crowd-pleaser for your next brunch!” print=”yes” image=”http:////\/\/amazingackee.com/wp-content/uploads/2017/05/Slice-of-ackee-quiche-make-this-for-your-next-brunch-350×200.jpg” ingredients=”For custard:;4 Eggs;1 1/3 cups Half and Half (Or any dairy you prefer);1/2 cup Parboiled Ackee;1 tsp Salt;1/2 tsp Black Pepper;For filling:;Cooked greens, Ricotta cheese, Parboiled Ackee or whatever you like;1 Prebaked 9-inch pie crust;” ]Preheat oven to 350F;To make custard: blend together all ingredients;Put prepared fillings into pie crust and pour over custard;Bake for 30 to 40 minutes until set (the internal temperature should be between 165F and 185F) It will puff up slightly when done and may seem a bit wobbly in the centre but will become more firm as it cools.;Enjoy![/lt_recipe]