What’s for Dinner?
Plantain & Latin Cheese Quiche
Your mouth will be watering for the sweet fiesta that is this dish…
-Courtesy of Morris Harrar, Executive Chef, Tisserie 55
For the 12″ tart shell
6.3 oz flour
0.7 oz corn starch
2.82 oz cold butter
2.82 oz eggs
0.17 oz sea salt
a bit of vinegar to prevent oxidation
Sift the flour and the corn starch together. Cut the butter in small dices and mix it by hand with the flour until you get a texture similar to corn meal. Add the eggs, the salt and the vinegar and mix until becomes a dough. Do not over mix! Cover the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour. Roll out the dough and place it into a 12″ tart shell mold. Cover with aluminum foil and fill with raw beans. Blind bake for 30 minutes at 350 degrees.
For the quiche filling
250 grams of heavy cream
salt and pepper to taste
and dry mustard
80 grams of ripe plantains.
Roast them in the oven at 350 f for 40 to 45 minutes unpeeled.
80 grams of white Latin cheese shredded
Roast the unpeeled plantains in the oven at 350 degrees for 40 to 45 minutes. Let them cool down and peel and then slice them. Mix cream, eggs, salt, pepper, nutmeg and mustard and refrigerate for at least 1 hour. Mix the egg mixture with the plantains and the cheese, pour in the par-baked shell and bake at 350 degrees for 1 to 1.5 hours depending on the oven you are using.