250g canned sardines, drained, washed, deboned and flaked
75g big onions, thinly sliced
1 tbsp chopped garlic
1 1/2 tbsp curry powder
1 tin Nestle reduced cream
1/4 tsp salt or to taste
pepper to taste
1/2 tsp paprika
red and green chillies, sliced thinly
Lightly grease a 20cm to 21cm tart pan or quiche pan. Sift flour and salt into a mixing bowl. Rub in butter and margarine till mixture resembles coarse breadcrumbs. Stir in just enough water to bind. Knead lightly. Chill the dough for 20 to 30 minutes.
Roll out dough to fit tart pan. Trim the edges and prick the base with a fork. Chill in the refrigerator for 20 to 30 minutes.
Bring out from the fridge and line the base of the tart with grease-proof paper and fill with a layer of dried beans. Bake in a pre-heated oven at 190 to 200°C for 10 to 12 minutes. Remove paper and beans. Reduce temperature to 170°C and bake for five to 10 more minutes.
To make filling: Heat 2 tbsp oil in a frying pan. Saute garlic and big onions till soft. Add in curry powder and saute till fragrant. Mix in flaked sardines. Leave to cool slightly.
Beat (A) lightly together then pour over cooked sardines. Mix evenly to blend. Pour the mixture into the pre-baked pastry shell.
Top up with red and green chillies and sprinkle with paprika. Bake at 170°C for 35 minutes or until the filling is set and golden brown.
Serve quiche warm or chill well before serving. (I prefer it chilled.)