Adapted from this recipe by Jacqui
Sinclair, food columnist for the
Jamaica Observer, for Saveur
Magazine (November 2011). The
original recipe called for
pre-cooked or frozen callaloo so I
made some adjustments. It was
also for individual quiches, but I
decided to use my forgotten ceramic
tart pan instead for a larger
quiche, and the proportions adapted
themselves well.
