Ingredients
- 8 oz (225 g) Cheddar cheese - cubed
- ¼ onion diced (optional)
- 4 medium sized free-range eggs
- 12 fl oz (340 ml) can evaporated milk
- 15 oz (420 g) can salmon - drained and flaked
- 230 mm (9’) chilled roll of shortcrust - ready made pastry
- ½ cup (120 ml) shredded Cheddar cheese
- 1 pinch salt
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 pinch dry ginger powder
- 1 pinch dried parsley
- 1 pinch dried sage
How to Make It
- Preheat the oven to 190C (375F).
- Place the cubed Cheddar cheese, optional onion, eggs, and evaporated milk into a blender. Add salt, pepper, parsley, and sage, then whisk until creamy smooth.
- Now spread the salmon over the pie crust. Scatter 60ml (¼ cup) of the shredded Cheddar cheese and then pour the egg mix over. Now cover evenly with the remaining ¼ cup of shredded cheese.
- Finally, bake in the pre-heated oven for about 30 minutes.
