Quiche Cubano

On a fairly recent trip to Colombia, we stopped overnight in Miami to rest before the BIG trip. We both so desperately wanted to make our way down to South Beach and see the sights, as I’ve never been. 

 

BUT flights were late, we were tired, and just couldn’t muster the energy before our early morning flight down to Cartagena.
We ended up noshing on tapas at a nearby Spanish Tapas and Wine Bar. That suited me just fine. It still left us with a hankering of a Cuban of some sort.

Lo and behold, as soon as I arrived home from Colombia, my task was to create the flavor of Cuba in my own home: Quiche Cubano. 

 

With a crispy crust, smoky Swiss, mustard, cumin, oregano, pickles, and pancetta, this was definitely a winner!

Quiche Cubano 

Crust:
2 cups all-purpose flour
8 Tbs. cold butter, chopped into 1″ pieces
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water

 

In the bowl of a large food processor, pulse together the flour, butter, egg, and vinegar until crumbly.

 

Drizzle in the water 1 Tbs. at a time to reach more of a beady consistency.

Transfer the beady dough to a pile on parchment paper.

Form into a disc and then top with additional parchment to roll out into an 11″ round.
Transfer to a 9″

 pie plate and fold under and flute the edges for decor. Keep cold.

 

Preheat the oven to 425 degrees.

 

Cuban Filling:
5 large eggs
8 oz. smoked Swiss cheese, cut into chunks
1 Tbs. stoneground mustard
1 purple sweet potato, sautéed and seasoned with salt and pepper, chopped
1 cup cornichon pickles, thinly sliced
juice and zest of 1 fresh lime
4 oz. pancetta, chopped
1 small onion, diced
2 tsp. vegetable oil
1 tsp. dried oregano
1 tsp. cumin seeds
fresh ground pepper, sea salt

 

In a large skillet, over medium heat, warm the oil and add the diced onion and chunked sweet potato. 

 

Cover and cook until soft. Add the pancetta and cook until crispy.

Transfer to a large bowl with the eggs and whisk together, adding plenty of salt and pepper, cumin, and oregano.

Stir in the lime juice and mustard.

Add the cooked veggies and pancetta to the egg mixture and combine with the cheese.

Fill the chilled pie crust with the mixture.

Top with thinly sliced pickles and bake for about 45 minutes, until bubbly and golden brown.

 

Cool completely before slicing.

 

It’s not exactly a Cuban sandwich, but all the flavors are there, and it is incredibly delightful nonetheless.