• 1 KNORR Creamy Garlic Veggie Bake
• 2 Large eggs
• 250 Gram Mozzarella cheese
• 250 Millilitre Cream/milk
• 330 Millilitre Flour
• 9 Tomatoes
• 250 Millilitre Grated Cheddar cheese
Rub Stork margarine into the flour.
Add cheese and knead to form a dough.
Press into a greased 26 cm pie plate.
Whisk cream, eggs and the sachet contents together.
Layer the pastry case with thick slices of tomato and cheese allowing them to overlap slightly.
Pour the egg mixture over the tomatoes and cheese and bake at 160°C until the custard is firm - approximately 1 hour to 1 hour 15 min.
• 160 Millilitre Stork Margarine
