Chilli pilchard quiche

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 1
    packet frozen shortcrust pastry, thawed
  • FILLING
  • 4
    eggs
  • 125
    ml
    milk
  • 125
    ml
    cream
  • 1
    clove garlic, crushed
  • 250
    ml
    grated Cheddar cheese
  • 1
    bunch spring onions, chopped
  • 425
    g
    pilchards in hot chilli sauce, flaked
  • salt
  • 30
    ml
    chopped fresh parsley
 

Method

30-40 min
 
1. Preheat oven to 200 ºC. Grease a flan dish. 2. Roll out pastry on a well-floured surface. Lift with rolling pin and place in flan dish. 3. Carefully press pastry into base and up sides of dish, cutting off excess pastry with a knife. 4. Mix together eggs, milk, cream and garlic. 5. Mix Cheddar cheese (leaving some for the top), onion, pilchards, salt to taste and parsley, and spoon into pastry case. 6. Pour egg mixture over and sprinkle with remaining cheese. 7. Bake in the oven for 30 to 40 minutes until firm and golden. Serve warm with a salad.
 

Read more on: fish/seafood  |  bake
 

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