Curry Quiche

Fit the pie crust into a 24-26 cm pie dish. Prick the pie crust with a fork evenly and refrigerate for 30 min. Put a piece of aluminum foil over the pie crust and fill with pie weights. Oven at 210℃ (410℉) for 12 min.

Slice the onion and cut the carrot into thin strips. Boil the spinach until bright green and cut into 2 cm pieces. Heat the oil in a pan over medium heat and add the onion and carrot. Cook until wilted. Add the spinach and stir-fry. Turn off the heat. Add the chopped S&B Golden Curry Mix, then stir until sauce mixes are completely melted. Turn on the heat again and simmer over low heat.

Whisk together the dairy cream, eggs and cheese in a large bowl. Add [2] and stir together.

Pour the curry mixture into the unfolded pie crust. Bake in an oven at 180℃ (356℉) for 30-40 min.