PILCHARDS MEXICAN QUICHE
Ingredients:
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
Method:
Roll out the pastry and line a greased pie plate OR mix the flour, butter and salt together and line the greased pie plate.
Place a sheet of baking paper on top of the pastry and fill with dried beans, bake blind at 200˚C for 10 minutes.
Heat the oil and fry the onions until soft.
Place the pilchards and sauce into a mixing bowl and mix in the onions, evaporated milk, eggs and ¾ of the cheese.
Season to taste and spoon into the baked pastry shell.
Sprinkle the remaining cheese on top.
Bake in a preheated oven at 200°C for 20 minutes or until golden brown and set.
Serve with a crisp green side salad.
Takes about 45 minutes.
SERVES: 4 – 6
