Curry Quiche

Ingredients (24-26 cm pie dish)

Pie crust As needed
Onion (sliced)
200 g / 7 oz
Carrot (thin strips) 100 g / 3.5 oz
Spinach (boiled, 2 cm pieces) 200 g / 7 oz
Olive oil 1 Tbsp
S&B Golden Curry Sauce Mix 92g (chopped) 3 blocks
Dairy cream 200 ml
Egg (beaten) 4
Cheese (melting type) 100 g


  1. 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.
  2. 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.
  3. Whisk together the dairy cream, eggs and cheese in a large bowl. Add 【2】 and stir together.
  4. Pour the curry mixture into the unfolded pie crust. Bake in an oven at 180℃ (356℉) for 30-40 min.