Pilchards Mexican Quiche
45 MINUTES
SERVES 4-6
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.