CHEESY SALTFISH & TOMATO QUICHE

Complexity: Easy

Ingredients:

  • 1 refrigerated piecrust, 8 or 9 inch
  • 4 – 5 large eggs
  • ½ cup evaporated milk
  • Pinch of black pepper
  • 1 tsp chopped fresh parsley
  • ¾ cup saltfish buljol
  • 1 – 2 small tomatoes diced
  • ½ tsp pepper sauce or cayenne pepper
  • 1 cup grated cheddar cheese
  • ½ cup grated Swiss cheese

Directions:

  1. Bake pie shell as directed in oven. Set aside and let cool.
  2. In a bowl beat eggs with black pepper. Add milk, parsley, pepper sauce and saltfish buljol. Mix well.
  3. Preheat oven to 350 degrees F.
  4. Sprinkle the bottom of the pastry shell with the tomatoes and grated cheddar cheese. Pour the egg mixture on top.
  5. Bake in 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 serving.