Calaloo Quiche

Directions

1. Pastry
2. Preheat oven at 400 F
3. 1. Sift flour and salt into bowl and rub in fat into flour. Add cold water gradually, mix with a fork to distribute evenly to form a soft ball.
4. 2. Place on a lightly floured board, lightly flour rolling pin and roll pastry to 5mm (1/8) thickenness Cut to shape or line tin and Bake in a hot cver until light Brown
5. Filling
6. 1. Steam the calaloo over medium heat until it and cool and drain on pepper towels.
7. 2. Scatter the calaloo in the partically baked tart shell.
8. 3. Beat together the eggs, milk, cheddar cheese and season with salt and pepper. Pour the egg mixture into the pastry Shell.
9. 4. Bake until the filling is set and golden brown and the pastry is golden (35-40 minutes). Serve warm or room temperature.