Thursday, 29 October 2015

Pilchards Mexican Quiche

Pilchards Mexican Quiche
1 x 400g can Saldanha Pilchards in Hot Chilli Sauce
2 tbsp oil
2 large onions, thinly sliced
½ x 380g can evaporated milk
2 extra large eggs, beaten
1 cup cheddar cheese, grated
Salt and black pepper to taste
½ cup dried beans
1 x 400g packet unsweetened short crust pastry, thawed OR 1 cup flour mixed with ½ cup melted butter and ½ tsp salt
1.Roll out the pastry and line a greased pie plate OR mix the flour, butter and salt together and line the greased pie plate.
2.Place a sheet of baking paper on top of the pastry and fill with dried beans, bake blind at 200˚C for 10 minutes.
3.Heat the oil and fry the onions until soft.
4.Place the pilchards and sauce into a mixing bowl and mix in the onions, evaporated milk, eggs and ¾ of the cheese.
5.Season to taste and spoon into the baked pastry shell.
6.Sprinkle the remaining cheese on top.
7.Bake in a preheated oven at 200°C for 20 minutes or until golden brown and set.
8.Serve with a crisp green side salad.
Takes about 45 minutes.
Serves: 4 - 6

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