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Biltong and blue cheese quiches

Recipe from: 4/1/2006 12:00:00 AM
Preparation time: 20
Cooking time: 35
 
Beef
 
 
 

Ingredients

 
  • 375
    ml
    pastry: cake flour
  • 5
    pinch
    salt
  • 90
    g
    cold butter, grated
  • 45
    ml
    iced water
  • 5
    ml
    lemon juice
  • 125
    g
    Filling: blue cheese, crumbled
  • 80
    g
    thin biltong slices, roughly crumbled
  • 2
    eggs
  • 1
    egg yolk
  • 2
    ml
    salt
  • 150
    ml
    cream
  • 150
    ml
    milk
  • 15
    ml
    melted butter
  • 10
    ml
    extra biltong slices to garnish
Servings: Change Serving
 
 

Method

 
Pastry: Sift the flour and salt in a large mixing bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Blend the water and lemon juice and add 30 ml of the mixture to the flour mixture.
Stir rapidly with a spatula until the ingredients are just combined. Sprinkle with more liquid if necessary.
Press the dough together, cover and chill in the fridge for 30 minutes. Preheat the oven to 180°C. Roll out the pastry thinly on a floured surface and use to line 8 small quiche tins.
Prick the base of the pastry cases with a fork and bake blind for 15 minutes.

Filling: Scatter the cheese and biltong evenly over the bottom of the 8 pastry cases.
Whisk together the eggs, egg yolk, salt, cream and milk until just blended. Stir in the melted butter and pour the mixture over the cheese and biltong in the pastry cases.
Bake for 15-20 minutes or until a knifepoint inserted in the middle comes out clean. Garnish with extra biltong slices and serve immediately.

 

Read more on: bake  |  beef
 

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