Biltong quiche

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • PASTRY
  • 160
    g
    cake flour
  • 2
    ml
    salt
  • 5
    ml
    mustard powder
  • 110
    g
    butter
  • 1
    egg yolk
  • 10
    ml
    iced water (more or less)
  • 5
    ml
    lemon juice
  • FILLING
  • 2
    leeks, sliced
  • 25
    ml
    butter
  • 30
    ml
    fennel leaves or parsley, chopped
  • 120
    g
    grated biltong or thin slices of moist biltong
  • 4
    eggs, beaten
  • 375
    ml
    cream
  • 100
    g
    grated Cheddar cheese
  • 5
    ml
    mustard powder
  • 1
    lemon, grated rind and juice
  • freshly ground black pepper to taste
 

Method

 
1. Sift flour, salt and mustard together. Coarsely grate butter and rub into flour with fingertips until it resembles coarse mealie meal. 2. Mix egg yolk, water and lemon juice and add to flour. Mix to a reasonably soft pastry. Cover with clingwrap and cool in refrigerator for 30 minutes. 3. Roll pastry out thinly on floured surface and line a quiche dish (22 cm in diameter) or 6 small dishes (11 cm in diameter) with the pastry. Slightly prick the base, cover and cool for a further 30 minutes. Bake blind on the middle rack of preheated 200 ºC oven for 10 minutes. 4. FILLING: Fry leeks in heated butter until translucent. Scatter leeks, parsley and biltong on base of tart crust. Beat remaining ingredients and pour into pastry shell. Bake 35-45 minutes at 160 ºC or until quiche has set. Serves 4-6 Note: Instead of 375 ml cream, you could use 250 ml cream plus 125 ml sour cream.
 

Read more on: bake  |  beef
 

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