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Biltong and cheese quiche

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PASTRY

150 g cake flour (300 ml)
2 ml salt
5 ml mustard powder
120 g butter
50 ml ice water

FILLING

2 leeks, sliced
15 ml butter
15 ml cooking oil
30 ml chopped fennel leaves or parsley
120 g grated biltong or strips of moist beef biltong (250 ml)
150 g cake flour (300 ml)
2 ml salt
5 ml mustard powder
120 g butter
50 ml ice water
4 eggs, beaten
250 ml cream
125 ml sour cream
100 g grated Cheddar cheese (250 ml)
5 ml mustard powder
15 ml lemon juice
5 ml grated lemon rind
freshly ground black pepper to taste

TO MAKE THE PASTRY:

Sift together the flour, salt and mustard. Cut butter into small cubes, add to flour and rub in lightly with fingertips. Gradually add water, mixing to a soft dough. Turn out onto a pastry board and shape into a smooth ball. Place the dough in a plastic bag or cling wrap and refrigerate for at least 30 minutes. Toll out on a floured pastry board and line a 230-mm diameter quiche dish. Refrigerate for a further 30 minutes, then bake blind (see box below).

TO MAKE THE FILLING:

Sauté the leeks in heated butter and cooking oil until transparent. Scatter leeks on the base of the pastry case. Mix remaining ingredients and pour into pastry case. Bake at 160 C for 35-45 minutes until set.
Serves 8

TO BAKE PASTRY SHELLS BLIND:

Line the dough with greaseproof paper and fill with dried beans or rice. Bake in a pre-heated 200 C oven for 8-9 minutes. Lift out paper with beans or rice, return shell to oven and bake for a further 5 minutes.

Recipes from
Hannelie v Tonder, Willie v Heerden & Red Meat Industry

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