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.
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