A crustless quiche made with chaya (tree spinach), eggs, and hard cheese, baked until set. This nutrient-dense Belizean dish celebrates chaya as a local superfood and pairs perfectly with mixed greens and fresh tropical fruit.
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Preheat oven to 350°F.
Wash chaya leaves and pat dry.
Sauté chaya leaves in coconut oil until wilted.
In a mixing bowl, whisk eggs.
Add remaining ingredients (cheese, salt, pepper, hot sauce) and wilted chaya to the eggs and mix to combine.
Pour mixture into a greased 9-inch pan.
Bake for 30 minutes or until set.
Let cool and cut into squares.
Cover and refrigerate up to 3 days. Reheat at 300°F for 10 minutes or serve cold.
Chaya is a tree spinach native to Belize and Mexico's Yucatan region, prized as a superfood for its nutritional density. Look for fresh chaya at Latin markets, farmers' markets, or specialty grocers; frozen chaya is also available online.
Yes. Bake completely, cool, cover, and refrigerate up to 3 days. Reheat in a 300°F oven for 10 minutes or eat cold.
Bake for 30 minutes at 350°F until the center is set and no longer jiggly. A knife inserted in the center should come out clean.
Yes. Edam and Gouda are recommended, but sharp cheddar, gruyère, or any firm melting cheese works well.
No. The 3 shakes add Belizean flavor but can be omitted or replaced with any hot sauce or habanero pepper to taste.
