This Ackee and Bacon Quiche recipe uses ackee in a modern way and you will be surprised by just how tasty it is.
Makes 1 x 20cm quiche. Serves 6-8 people.
- 450g plain flour, plus more for rolling
- 225g chilled butter, cut into pieces
- up to 60ml iced water
- 200ml full fat milk
- 120ml canned coconut milk
- 3 medium eggs
- 1tbsp Dijon mustard
- Dash of freshly grated nutmeg
- Sea salt
- 2 tbsp olive oil
- 2 tbsp chopped onion
- 1/2 scotch bonnet chilli, deseeded and very finely chopped
- 2 garlic cloves, very finely chopped
- 225g bacon rashers, finely chopped
- 2 tbsp sliced spring onion
- 1 bunch fresh thyme, chopped
- 50 g tomato, finely chopped
- 2 tbsp finely chopped pepper
- freshly ground black pepper
- 100g Parmesan cheese, finely grated
- 1 can JCS Ackee, drained (Buy Now)
Preheat the oven to 180C/Gas mark 4
To make the pastry case, using a fine-mesh, sift together the flour and the salt into a large bowl. Gently rub the butter into the flour with your fingertips until crumbly. Add just enough iced water to form a dough and knead until it comes together. Form into a ball, then, on a floured surface, roll the pastry dough into a round about 35cm diameter. Transfer to a 20cm flan tin and press the pastry with raw rice on a greaseproof paper and blind bake for 20 minutes. Remove the paper and rice and set on a wire rack to cool until ready to fill.
- Meanwhile, to make the custard, put the milk, coconut milk, eggs, mustard and nutmeg in a medium bowl and whisk together thoroughly. Season with salt and pepper. Set aside until ready to bake.
- To make the filling, heat the oil in a frying pan over a medium heat. Toss in the onion, scotch bonnet and garlic for about 5 minutes until softened. Add the bacon and sauté for 5 minutes. Spoon off the excess fat, then stir in the spring onion, thyme, tomato and pepper and cook for 5 minutes or until the vegetables are tender. Add the ackee, season with salt and pepper and mix in the Parmesan. Leave to cool.
- To assemble the quiche, place the ackee and bacon filling in the case and smooth the top. Pour the custard over the filling, distributing it evenly with a fork. Return the quiche over the filling and back for 45 minutes or until the custard has set. Leave to cool slightly before serving.