• PREP: 20M
  • COOK: 40M
  • SERVINGS: 6

    INGREDIENTS

For the Thai basil chilli custard
  • 3 eggs
  • 100g flour
  • 1 jar WORLDFOODS Thai basil Chilli 'Pad Ki Mao' Stir-Fry
  • 100g grated cheese
  • 2 tablespoon fresh Thai basil, chopped
For the seafood garnishing
  • 4 medium size squid
  • 4 medium size prawns, shelled and deveines
  • 12 mussels, cooked and shelled
thai_basil_chilli_padkimao_stirfry_sauce-01

    PREPARATION

  1. Preheat the oven at 180˚C.
  2. Cook separately prawns, squid and mussels (if fresh) with olive oil.
  3. Combine all ingredients of the filling and mix until smooth.
  4. Tip the mixture into a 22 cm diameter and 4cm height buttered mould. Arrange the prawns, mussels and squid evenly and decorate with mussel shells. Bake for 30 to 40 minutes, or until top is golden and edges are golden brown. Serve with salad for a complete meal.
  Tips For a faster version, replace seafood with canned tuna, crab, etc Make individual or small cocktail size quiches

Thai Basil Chilli and Crustless seafood quiche

Thai Basil Chilli and Crustless seafood quiche

Ingredients

  • For the Thai basil chilli custard
  • 3 eggs
  • 100g flour
  • 1 jar WORLDFOODS Thai basil Chilli Š—…Pad Ki MaoŠ—È Stir-Fry
  • 100g grated cheese
  • 2 tablespoon fresh Thai basil, chopped
  • For the seafood garnishing
  • 4 medium size squid
  • 4 medium size prawns, shelled and deveines
  • 12 mussels, cooked and shelled
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