PILCHARDS MEXICAN QUICHE

1 x 400 g can Pilchards in Hot Chilli Sauce
2 tablespoons oil
2 large onions, thinly sliced
½ x 380 g 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 400 g packet unsweetened short crust pastry, thawed OR 1 cup cake flour mixed with ½ cup melted butter and ½ teaspoon salt.

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.

Recipe posted by Adam Cloete
Photo: Adam Cloete
Note: Ek het pasta bygesit om die tert bietjie groter te maak.