Ingredients (24-26 cm pie dish)
|Pie crust||As needed|
||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|
|Cheese (melting type)||100 g|
- 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.