Custard
1/2 cup of melted butter
2 tablespoons of oregano
1 package of cream cracker biscuits (200g)
Salt to taste
Filling
3 cups of agrião leaves
1/4 cup of oil
1/4 cup of milk
1/2 teaspoon of salt
300g firm tofu
5 crushed garlic cloves
4 eggs
Accessories
Form with a 20cm diameter
Custard
1/2 cup of melted butter
2 tablespoons of oregano
1 package of cream cracker biscuits (200g)
Salt to taste
Filling
3 cups of agrião leaves
1/4 cup of oil
1/4 cup of milk
1/2 teaspoon of salt
300g firm tofu
5 crushed garlic cloves
4 eggs
Accessories
Form with a 20cm diameter
Custard
Preheat the oven to medium temperature
Pulse the biscuits in a blender
Mix the biscuits, melted butter, oregano, and salt
Line the bottom and sides of the form with the custard
Bake for 5 minutes
Remove, but keep the oven on
Filling
Sauté the garlic in oil until it starts to brown
Add the agrião leaves and sauté until they're tender
Remove and blend in a blender with the tofu, milk, and salt
Beat the eggs lightly in a bowl and add the tofu mixture
Mix well and pour over the baked custard
Bake for 30 minutes or until the filling is firm.
