Remember that time when I promised to post my callaloo quiche recipe and then a year passed and I still hadn’t posted it?  lol.  Life happens.

The following is my Jamaican twist on a beloved brunch favourite.  I received some of my inspiration from Angela Liddon’s sun-dried tomato, mushroom and spinach tofu quiche.  I’ve also given you options to make it vegan.  The recipe can be easily customized to your tastes.  I’ve given you a selection of add-ins that you can mix and match to suit your fancy.

Happy Sunday brunch!

This is not callaloo quiche. This is a quiche I made with eggs, broccoli, orange bell peppers and turkey bacon.

CRUST

• 1 chicken egg or “flax egg” (1 tablespoon ground flax + 3 tablespoons water, mixed together)
• 1 1/3 cup almond meal (can be omitted; just add more oat flour and buckwheat flour; if paleo, just use almond meal and 1 cup coconut flour, and omit the oat/buckwheat flour)
• 1 cup gluten-free oat flour or buckwheat flour (I used half and half of both)
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 tsp kosher salt
• 1 tbsp coconut oil or olive oil
• 1/2 cup quinoa, cooked (optional)
• 1-2.5 tbsp water, as needed

FILLING

Vegetarian:

• 6 eggs
• 1/2 cup coconut cream (the cream scooped off of the top of a refrigerated can of coconut milk) or non-dairy creamer
• 1 tsp sea salt
• 1/2 cup ackee (optional)

Vegan

• 1 block (14-oz) firm tofu
• 1/4 tsp tumeric
• 1 tbsp tamari
• 1/3 or 1/4 cup almond milk
• 2 tbsp nutritional yeast
• 1 tbsp tahini
• 1 tsp salt (I use black salt or kala namak to lend an “eggy” taste to the tofu)
• 1/2 cup ackee (optional)

Add-ins (Mix and Match or Omit as you please…):

Tip:  Try not to use watery vegetables, else you will get a watery quiche!

Tip:  You can’t use all of these vegetables or add-ins.  Pick a maximum of four (not including seasoning — use as much seasoning/spice as you would like).

• 1 can of callaloo, strained (if you are lucky enough to find fresh callaloo, use 1 – 1 1/2 cup packed.  You can substitute  baby spinach or regular spinach if you can’t find callaloo).
• 1/4 tsp nutmeg
• 1/4 tsp onion powder (or 1/2 red onion, sliced)
• 3 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1/2 tsp rosemary
• 2 strips of bacon (turkey, chicken, tempeh bacon or coconut bacon)
• 1 – 3 stripped of smoked salmon (if using smoked salmon, you may want to scale back on the salt…I learned the hard way)
• 4 stalks of asparagus, chopped
• 1 – 1 1/2 cup of broccoli flowerettes
• 1/2 orange or red bell pepper, chopped
• 3 cups (8-oz) sliced cremini mushrooms, sliced
• 1/4 cup of ackee
• 1/2 cup fresh chives or green onion, finely chopped
• 1/2 cup fresh basil leaves, finely chopped
• 1/3 cup oil-packed sun-dried tomatoes, finely chopped
• 3/4-1 teaspoon fine grain sea salt
• 1/4 cup Daiya (cheese cheddar or pepperjack)
• Black pepper, to taste
• Red pepper flakes, to taste
• Salt, to taste
• 1 tomato, sliced

1. Preheat the oven to 350 F and lightly grease a round 10-inch tart pan or a 9-inch glass pie dish.
2. Mix the ingredients for the crust.  Press the batter into your pan or pie dish, by starting in the centre and working your way up the edges.  Poke a few holes in the bottom so that air can escape while baking.
3. Blind bake your crust: Bake your crust for 15 mins, and then remove to cool while you prepare the filling.
4. While the crust is baking, saute your vegetables in 1 tbsp coconut oil.  I like to saute them with a little bit of salt, pepper and crushed garlic (or garlic powder) so that they taste better in the quiche.  Once cooked lightly (because they will cook more in the oven), remove and set aside.
5. If making the vegetarian version: In a large bowl, beat your eggs with the coconut cream.  Set aside.
6. If making the vegan version: Process all of the base ingredients for the filling (tofu, tahini, almond milk, tumeric, tamari, nutritional yeast and salt) in a food processor.  Add more milk if necessary until you get a smooth consistency.  Empty out into a large bowl.
7. In your large bowl with the tofu or the egg, add any or all of the add-ins you want (don’t go overboard — you should still see more quiche than vegetables).  Make sure veggies are mixed with the filling.  Adjust seasonings if necessary.
8. Pour your quiche into the blind baked crust.  Top with sliced tomatoes if preferred.
9. Bake for 40 minutes.  I like to broil my quiche on low for 5 mins towards the end of baking.  Serve hot.  Leftover quiche can be stored in the fridge or frozen for later use.

The following are pictures of quiches (vegan and vegetarian) I’ve made over the years…

Smoked salmon, mushroom and spinach quiche made with eggs.

Quiche made with tempeh bacon and eggs.

Quiche made with tofu and vegetables. I left it under the broiler for a little too long though…