Preheat oven to 160°C.Roll the pastry out lightly and use a cookie cutter or something similar to cut circles out of the pastry to fit mini quiche or muffin tins. Line the tins with the pastry. Bake blind for 10 minutes.Heat the butter and sauté the onion until soft. Spoon a little into each pastry case. Top with biltong and cheese.Mix the eggs and milk together in a jug. Pour into the pastry cases until they are almost full. Bake in a preheated oven for 12 to 15 minutes or until set.Text and image: IdeasTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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