Callaloo and Bell Pepper Quiche with Cheddar (Jamaican)

Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.

Crust:
2 cups all-purpose flour, unbleached
8 Tbsp. unsalted butter, cubed and chilled
¼ tsp. sea salt
1 Tbsp. heavy cream
1 egg, lightly beaten

Filling:
2 Tbsp. unsalted butter
3 cloves garlic, minced
1 large yellow onion, minced
½ red bell pepper, stemmed, seeded, and minced
½ Scotch bonnet or habanero chile, stemmed, seeded, and minced
8 oz sharp cheddar cheese, grated
4 oz cooked or canned callaloo or spinach, squeezed dry and finely chopped
½ cup milk
6 eggs
sea salt
black pepper, freshly ground

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 1 hour.

Unwrap dough, and, using a rolling pin, 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.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Make the Filling:
Heat butter in a 2 qt saucepan over medium-high heat; add garlic, onion, pepper, and chile, and cook, stirring until softened, about 10 minutes. Transfer to a bowl; stir in 6 oz cheddar, callaloo, milk, and eggs. Season with salt and pepper. Divide evenly among muffin cups, and sprinkle tops with remaining cheddar. Bake until golden brown and set, about 30 minutes.

Makes 8 servings.