Ingredients
Instructions
- Peel the plantains and cut them into 2-inch rounds. Place them in a saucepan with enough water to cover and season with 1 teaspoon of salt. Add the saucepan to high heat and bring to a boil. Cook until fork-tender (about 5 minutes). Drain, then crush with fork until smooth.
- Preheat the oven to 350 °F. Add the plantains to a pie or quiche dish and press them in to form a crust, covering the bottom and coming up the sides. Use the silicone spatula to spread the plantains evenly across the pan, creating a crust about 1/4 to 1/2 inch thick.
- In a large measuring cup, whisk together the heavy cream, eggs, mustard, wiri wiri pepper (if using) grated garlic and grated nutmeg until fully combined, then set aside.
- Fill the plantain crust with cheese (reserving about 1/2 cup for the top), then add the bell peppers, scallions in an even layer over top.
- Pour the milk and egg mixture you set aside earlier into the pan, covering the cheese. Then top with the remaining cheese.
- Bake for 25-30 minutes, until the center is set and a tooth pick inserted comes out clean. Remove from the oven and let cool for 20 minutes before slicing up and serving. (Metemgee)
