Recipes

SALTFISH AND MUSHROOM QUICHE

Made for Chef Cheryl-Ann Shortt - Charles

Ingredients

1 refrigerated piecrust, 8 or 9 inch

6 eggs

½ cup evaporated milk

Salt and black pepper

1 tsp green seasoning

1 bottle Nice N Spicy Saltfish or ¾ cup prepared saltfish buljol

½ onion, diced

1 small sweet pepper, diced

1 – 2 small tomatoes, diced

1 cup sliced mushrooms, preferably fresh

½ tsp red pepper flakes or a dash of pepper sauce

1 cup grated cheddar cheese

Directions

  1. Bake pie shell as directed in oven. Set aside and let cool.
  2. In a bowl beat eggs with a small pinch of salt and pepper. Add milk, green seasoning and pepper flakes. Mix and set aside.
  3. In another bowl, mix together the saltfish, onions, sweet peppers and tomatoes.
  4. Preheat oven to 375 degrees F.
  5. Sprinkle the bottom of the pastry shell with ½ of the grated cheddar cheese. Add small dollops of the satlfish over the base of the cheese. You may not use all the saltfish. Refrigerate the remainder. Pour the egg mixture on top, being careful not to overfill the pie crust. Top with the remaining cheese.
  6. Bake in the preheated oven for 20 – 25 minutes. Insert a knife in the center to test for doneness. The knife should come out clean. Let rest for 5 minutes before slicing and serving.

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