Name: Biltong quiche
Yield: 6 servings
Cuisine: Bake
Ingredients: 160.00 g flour cake; 2.00 ml salt; 5.00 ml mustard powder; 110.00 g butter; 1.00 eggs yolk only; 10.00 ml water; 5.00 ml lemon juice; 2.00 leeks sliced; 25.00 ml butter; 30.00 ml fennel or parsley, chopped; 120.00 g biltong grated; 4.00 eggs beaten; 375.00 ml cream; 100.00 g cheddar cheese grated; 5.00 ml mustard powder; 1.00 lemon zest and juice; freshly ground black pepper to taste

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Ingredients (17)

PASTRY

160.00 g	flour — cake
2.00 ml	salt
5.00 ml	mustard — powder
110.00 g	butter
1.00	eggs — yolk only
10.00 ml	water
5.00 ml	lemon juice

FILLING

2.00	leeks — sliced
25.00 ml	butter
30.00 ml	fennel — or parsley, chopped
120.00 g	biltong — grated
4.00	eggs — beaten
375.00 ml	cream
100.00 g	cheddar cheese — grated
5.00 ml	mustard — powder
1.00	lemon — zest and juice
	freshly ground black pepper — to taste

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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.