Eat That You May Live

Passport & Plate - Eggless Pepperoni and Mushroom Quiche

Jamaica | Friday, March 14, 2014 | 5 photos

Ingredients
Pastry::
2 cups all-purpose flour
2/3 cups chilled, salted butter
2 tablespoons cold water

Filling::
1 cup milk
1/2 cup ricotta cheese
3/4 cup cheese (mozzarella/cheddar mix)
1 bell pepper, chopped
1/2 cup pepperoni, thinly sliced pre-cooked
1/2 cup (crimini) mushrooms, sliced and chopped, pre-cooked
salt and pepper to taste

 

How to prepare this recipe
Directions:

Preheat oven to 375F (190C). Get ungreased muffin pans.
In food processor or by hand blend flour and butter until dough just begins to clump.
Add in water and blend just until dough is soft, and a bit sticky.
Knead by hand.
Roll out on lightly floured surface until about 1/4 inch thick
Cut 12, 4 inch circles with cup or bowl.
Press each circle in muffin tins until all the way up each side, to form little bowls.
Mix ricotta and milk well.
Add salt and pepper to taste.
Evenly distribute cheese mix, pepperoni, mushrooms and bell peppers between crusts.
Pour milk and cheese mix over fillings until crust is about 3/4 full.
Bake for 30 minutes. (Until crust is light brown and filling is firm).
When cool, loosen with a spoon.

 

The story behind this recipe
It was the summer after high school and I found myself very.. hungry. Having been working at a Jamaican-Mexican restaurant for a couple of months and sampling every item on the menu, my tastebuds were ready for something new. I had either walked or driven by it every day on my way to and from school –a quaint creperie, sandwiched between an all-day breakfast café and a niche-y art gallery. I thought I knew practically every restaurant in Kingston. When I finally discovered it, my first thought was to order a humongous sweet crepe, but upon my visit, my undying affection for cheese and mushrooms led me to the day’s special –Quiche. I had only heard of it before and an inner voice said ‘take it!’ I also refused the accompanying side salad. The first bite was otherworldly and by the last, I was thanking the head chef and begging for her recipe. I noticed a ‘help wanted’ sign and without thinking, I applied for the job on the spot. On my first day I asked when we would be making quiche. When the day finally arrived, I was the keenest; and when the oven dinged, I felt like a proud mother. I made mini quiches for my family and friends the next day, to have them experience the flaky crust, spiced cheesy custard with callaloo and some crispy, salty-sweet bacon. I’ve adapted the recipe over time and found a cheat to use more cheese and no eggs. It’s just as delicious as the original. My first quiche experience widened my vision and helped to start my journey into different cuisines and the culture behind them. And so, I’d like to share it with you.