Quiche Kenepuru
Yield
1 quichePrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pastry
flaky |
|
| Filling | |||
| 2 | large |
eggs
|
|
| 2 | teaspoons |
mayonnaise
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
cream
|
|
| 1 | small |
onions
sliced |
|
| 3 | tablespoons |
cheese
grated |
|
| 8 | each |
mussels
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pastry
flaky |
|
| Filling | |||
| 2 | large |
eggs
|
|
| 1E+1 | ml |
mayonnaise
|
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
cream
|
|
| 1 | small |
onions
sliced |
|
| 45 | ml |
cheese
grated |
|
| 8 | each |
mussels
chopped |
*
|
Directions
Line a flan ring or pie dish with the pastry.
Beat the egg until blended, mix teaspoon he corn flour to a paste with a little of the cream, add remaining cream, salt, pepper, marjoram and mayonnaise; mix to blend.
Sprinkle the onion and cheese o n the pastry, add the chopped mussels (the pieces should be bite sized).
Pour the egg mixture over the mussels.
Bake at 400℉ (200℃) for 10 minutes, reduce ove n temperature to 325℉ (160℃) and cook until filling has set when tested with a knife blade.
Takes about 10 extra minutes.
