Biltong and blue cheese quiches

8 servings Prep: 20 mins, Cooking: 35 mins
Rate this recipe
Serve with a simple garden salad.

By Food24 December 15 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

375.00 ml flour — cake
5.00 pinch salt
90.00 g butter — cold, grated
45.00 ml water — iced
5.00 ml lemon juice
125.00 g blue cheese — crumbled
80.00 g biltong — slices, crumbled
2.00 eggs
1.00 eggs — yolk only
2.00 ml salt
150.00 ml cream
150.00 ml milk
15.00 ml butter — melted
10.00 ml biltong — sliced, to garnish
Tap for ingredients
Tap for ingredients


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.


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.