| Preparation time: | 15 minutes |
| Cooking time: | 40 minutes |
Ingredients
250g shortcrust pastry
1 Tablespoon olive oil
1 onion, finely diced
1 teaspoon dried thyme or mixed herbs
250g sliced biltong
4 large eggs
375ml Cream
Salt and pepper to taste
250g Mature cheddar cheese grated
Great for a unique breakfast, a light lunch with a crunchy salad, or the perfect picnic snack, this quiche recipe is a versatile meal – with a South African twist! Dots of salty biltong are layered with creamy cheese and silky onion in an egg custard filling, baked until golden in short-crust pastry pockets.
Method
- Line a quiche tin with short crust pastry and allow to rest in the fridge for 30 minutes.
- Heat the olive oil and fry the onions and herbs until the onions are glassy.
- Place a layer of grated cheese on top of the pastry
- Layer the biltong on top of the cheese
- Sprinkle over the cook onions.
- Whisk together the eggs and the cream, add the salt and pepper remembering the biltong and cheese are already salty.
- Pour the custard over the biltong layer and sprinkle the remaining cheese. Bake at 180C for 40 minutes. Serve with a crunchy side salad
