I would, but I very frankly made it up. I can tell you what was in it with some estimates!

Crust: 190g flour, 190g margarine.

Use a pastry cutter or fork to blend into dough, press dough along sides of cake/pie tin.

Stick in oven while it preheats to 350°F. Take out after five-eight minutes. It will not look done. This is just to make it less soggy when you cook the quiche.

Filling: ~4 eggs
~1 handful peas
~½ handful rice
~½ handful beef
~2 handfuls spinach
~1 handful shredded sharp cheddar cheese
dash milk

Note: I have large hands, about the size of the average man. If you have tiny hands, adjust to what looks good.

Cook peas and rice at once, in a rice cooker or on the stove in a pot.

Fry beef in pan with spices of your choice. When about halfway cooked, add spinach. Add more spinach than you think you need.

Mix all the filling bits in a large bowl. Add another egg/more milk if it’s not goopy enough. If the fillers are barely sticking together, you want it to have just a little bit more egg, so it’s got a bit runny.

Stick in crust. Put in 350°F oven for ~40 min.

The thing about quiche is that you want just enough egg to cover the filling, and the filling can be anything. It’s great for using up leftovers, which is what happened here.

Good luck!