Cheddar, Corn & Biltong Quiche

Ingredients

Pastry

  • 200g (2 C) cake flour
  • salt
  • 25 ml (½ C) butter, slightly softened
  • 125 ml (½ C) grated cheddar cheese

Filling

  • 125 ml (½ C) grated cheddar cheese
  • 1 x 400 g can Rhodes Whole Kernel Corn, drained
  • 125 ml (½ C) thinly sliced biltong
  • 65 ml (¼ C) chopped flat leaf parsley
  • salt, freshly ground pepper and nutmeg
  • 125 ml (½ C) cream
  • 250 ml (1 C) milk
  • 3 eggs

Method

  1. Place the flour, salt and butter into a bowl.
  2. Rub with your fingers until the mixture resembles fine bread crumbs.
  3. Add the cheddar cheese and work the mixture into a coarse dough, which holds when pressed together.
  4. Tip the crumble into a quiche dish that has been sprayed with non-stick spray.
  5. Press the dough into the dish evenly over the bottom and up the sides.
  6. Chill for 30 minutes.
  7. Sprinkle the cheddar cheese over the bottom of the pastry.
  8. Add the biltong on top of the cheese.
  9. Add the flat leaf parsley.
  10. Add the Rhodes Whole Kernel Corn.
  11. Whisk together the cream, milk and eggs and season well.
  12. Pour this custard over the corn and bacon filling.
  13. Bake the quiche in a preheated oven at 180˚C for 35 minutes or until the quiche is set, golden and puffy.
  14. Serve hot or cold.

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