Seafood Spinach Quiche
|Milk||3⁄4 Cup (12 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Grated onion||1 Tablespoon|
|Cooked taro/Silver beet / spinach leaves||3⁄4 Cup (12 tbs), chopped|
|Cooked crab meat/Prawns||1 Cup (16 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|9 inch unbaked pie shell||1 (Of Short Crust / Flaky Pastry)|
Beat eggs with milk, add cheese, onion, chopped leaves and crab or prawns, salt and cayenne pepper.
Carefully pour into 23 cm (9 in) unbaked pie shell of shortcrust pastry.
Bake in a 220°C (425°F) oven for the first 10 minutes.
Reduce heat to 160°C (325°F) and bake for a further 25-30 minutes.