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Pasta shells - 75 g
Eggs - 2
Milk - 200 ml
Cheddar cheese - 50 g (grated)
French mustard - 1/2 tsp
Salt - 1/4 tsp
Black pepper - pinch
Caraway seeds - 1/4 tsp
Small onion - 1 (peeled and very thinly sliced)


  • Preheat the oven to 180 / 350 F/Gas Mark. Cook the pasta shells in boiling salted water until just tender. Drain thoroughly.
  • Meanwhile, beat the eggs with the milk, cheese, mustard, salt, pepper and caraway seeds.
  • Place the drained pasta in a small, greased ovenproof dish; pour on the milk mixture, and scatter the sliced onion over the top.
  • Bake in the oven for 25 minutes until just set.
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