Spaghetti pieby Josh Fraser |
| Preperation time: 10 mins Cooking time: 45 mins Serves: 8 |
| Recipe Ingredients |
| 6 large eggs; 1 tbsp sun-dried tomato puree; 300ml full-fat milk; 250g mature cheddar, grated; 6 sun-dried tomatoes, chopped; 250g spinach, stalks removed; 6 spring onions,sliced; 4 tbsps fresh parsley, chopped; 200g spaghetti. |
| Recipe Method |
| Cook the spaghetti according to pack
instructions. Drain well and roughly chop. Blanch the spinach in boiling water for 1 minute and drain well. Lightly grease a 23cm flan dish. In a large bowl whisk the eggs with the sun-dried tomato puree and milk. Add the cheese, tomatoes, spinach, spring onions and parsley. Mix and stir in the pasta. Season and transfer to flan dish. Cook for about 30 minutes at gas5/190c, until the pie is set and browned on top. Serve cut into wedges. |
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