Wednesday, 8 April 2015

Ackee and Bacon Quiche.

I've been a fan of an Ackee and Bacon tart or as some call it quiche for a long time. I first discovered this combination of a staple Jamaican ingredient, ackee with a well-known British favourite, bacon around 10 years ago and craved more of this dish ever since. I have previously blogged about my Ackee and Bacon Tart last year on my blog. This recipe, is not the recipe previously shared, it's an improvement. Having flicked through several pages of Caribbean Potluck by the Rousseau sisters, this dish instantly appealed to me; the vibrant colours within the quiche was something I was previously lacking when I have made this dish. What I love about this Ackee and Bacon quiche is that it can be eaten anytime of the day, brunch, lunch and dinner, so there will certainly be no leftovers when making this quiche. I would highly recommend giving this recipe a go and perhaps even investing in Caribbean Potluck which is now my favourite Caribbean book I own. The only thing I would change with this recipe is to reduce the amount of liquids used in the custard filling from 240 ml milk to 200ml as I found the quiche a tad liquidy, but this was still delicious.
Here is how my Ackee and Bacon Quiche turned out:

Ackee and Bacon Quiche.

Ackee and Bacon Quiche.

Ackee and Bacon Quiche.

Ingredients, pre-bake.

Ackee and Bacon Quiche pre-bake.

For the Pastry Case and Custard 
Makes 1 x 20cm quiche (serves 6-8)
450g plain flour, plus more for rolling
pinch of sea salt
225g chilled butter, cut into pieces
up to 60ml iced water
240ml full fat milk
120ml canned coconut milk
3 medium eggs
1tbsp Dijon mustard
dash of freshly grated nutmeg
sea salt

For the Ackee and Bacon filling
2 tbsp olive oil
2 tbsp chopped onion
1/2 scotch bonnet chilli, deseeded and very finely chopped
2 garlic cloved, 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
1 x 540g can ackee, drained
sea salt and freshly ground black pepper
100g Parmesan cheese, finely grated.

1) Preheat the oven to 180C/Gas mark 4
2) 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.
3) 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.
4) 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. 
5) 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.



  1. oooh, this looks so good.. love ackee too so this would be perfect for me... LOVE quiche!

  2. I love quiche too, it tasted real good Dom :-) x


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