Hot & Spicy Mackerel Callaloo Quiche


Hot & Spicy Mackerel Callaloo Quiche
Preparation time


For 6 Person(s)


  • 1 1/4 cup(s) flour
  • 2 1/2 tablespoon(s) Grace Soft Margarine
  • 1/4 teaspoon(s) salt (optional)
  • cold water to bind
  • 1/2 teaspoon(s) lime juice
  • Pie Filling
  • 4 medium eggs
  • 1 1/2 cup(s) cheese, grated
  • 1 can(s) Grace Mackerel In Hot and Spicy Tomato Sauce
  • 2 cup(s) cooked callaloo
  • 1 1/2 cup(s) evaporated milk
  • 1 medium onion, finely chopped
  • 1 small sweet peppers, sliced
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) white pepper
  • 1 teaspoon(s) paprika

Hot & Spicy Mackerel Callaloo Quiche Directions

  1. To Make Dough Use a pastry blender to cut fat into flour. Make a well in the center and mix water and lime juice, use to bind dough, knead lightly into a "ball".
  2. Place dough in refrigerator to relax for 1 hour.
  3. Roll dough out to 1" thickness.
  4. Slightly flour rolling pin and roll dough lightly in one direction (this will ensure that the dough is not tough after baking).
  5. Use the rolling pin to lift dough from floured area and roll on the other side.
  6. Place dough into a pie dish neatly and cut away excess from edges.
  7. Prick dough with a fork (to release excess air).
  8. Place pie dish in a pre-heated oven and bake at 205 degrees C/400 degrees F for 8-10 minutes.

    To Make Filling:
  9. Slightly whisk eggs and add cheese (leaving some to garnish the top of the pie).
  10. Add flaked Grace Mackerel Steaks in Hot Tomato Sauce, steamed callaloo, evaporated milk, onion, Grace Hot Pepper Sauce, sweet peppers, salt and white pepper and mix well.
  11. Scrape filling into the pie crust and spread evenly.
  12. Add remaining cheese to the top of the pie, then sprinkle with paprika.
  13. Place pie in a pre-heated oven and bake at 180 degrees C / 350F degrees for 35-45 minutes.

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