| Prep: 30 mins | Cook: 50 mins – 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 468 | 31g | 15g | 22g |
| sugars | fibre | protein | salt |
| 2g | 3g | 27g | 0.94g |
Humming with anticipation, I pull out my beloved Catsears and Chicken Quiche from the oven. This gem among vegetable-based dishes is a dance of flavors that marries my Cuban roots and the sultry touch of Miami. As someone who lives to add a spin to classics, I’ve found my joy in this dish. It’s the perfect medley of tropical tastes and Spanish comfort food. There’s a story in every bite. 
Uniquely Veggie Fusion
Embarking on the Catsears and Chicken Quiche journey, you find a daring duo of catsears leaves and diced chicken; a harmonious blend that sings of vibrant life under the Caribbean sun while echoing the essences of traditional Spanish tapas. What strikes me the most about this dish is its similarity with local Cuban vegetable stews that has hearty meats as a staple. Indeed, this dish strikes a familiar note, but brings a new exciting texture that is distinctively ‘quiche’.
Healthy Roots
Beyond its irresistible taste, what makes me love this dish more is its health benefits. The catsears leaves are not simply a tropical filler, but a nutritious green teeming with antioxidants and known for its anti-inflammatory properties. As catsears are wild greens, they are a refreshing addition to this dish giving it a touch of the wilderness of the Caribbean islands. Accompanied by protein-packed chicken and a duo of cheeses, this quiche not only satisfies the taste buds but also caters to your daily nutritional needs.
Perfect Pairings
Our Catsears and Chicken Quiche doesn’t dance solo though – it loves a partner just as much as I do! This delectable dish pairs beautifully with a light, savory tapas salad or a refreshing tropical cocktail on the side. And if you’re indulging for brunch, why not enjoy a slice with a vibrant Spanish tortilla? The culinary dance floor is yours!
From Miami with love, I pass on this favorite of mine, trusting you’ll enjoy every bite as much as I do. Savor the dance of flavors, relish in the health benefits, and let the Catsears and Chicken Quiche take you on a Havana night’s journey – from the comfort of your own kitchen.
What You’ll Need
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 3/4 cup of unsalted butter, cold and cubed
- 4-5 tablespoons of ice water
- 2 tablespoons olive oil
- 2 cups cooked chicken breast, diced
- 1 cup of Catsears leaves (young and tender)
- 1/2 cup of grated cheddar cheese
- 1/2 cup of grated mozzarella cheese
- 1 cup of milk
- 3 large eggs
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/2 teaspoon of nutmeg
Method
Step One
Begin by making the crust: In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Add 3/4 cup of cold, cubed, unsalted butter. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs. Add 4-5 tablespoons of ice water, one tablespoon at a time, mixing until the dough just begins to hold together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step Two
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit into a 9-inch pie plate. Press the dough into the plate and trim any excess. Prick the bottom all over with a fork, then bake for 20-25 minutes or until lightly golden. Remove from the oven and set aside.
Step Three
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the 2 cups of cooked, diced chicken breast and 1 cup of Catsears leaves. Sauté for a few minutes until the Catsears leaves are wilted and the chicken is heated through. Remove from heat and set aside.
Step Four
In a large bowl, combine 1/2 cup of grated cheddar cheese, 1/2 cup of grated mozzarella cheese, 1 cup of milk, 3 large eggs, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, and 1/2 teaspoon of nutmeg. Whisk until well combined.
Step Five
Spread the chicken and Catsears mixture evenly over the baked pie crust. Pour the cheese and egg mixture over the top. Bake for 30-35 minutes or until the quiche is set and the top is lightly golden. Let the quiche cool for a few minutes before slicing and serving.
