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 |
Directions
- 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.
