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Breakfast

Biltong, Leek & Asparagus Quiche

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SERVES 4
DIFFICULTY easy
PREP TIME
BRAAI TIME 30 minutes
RATING

You might think quiche is ou tannie kos meant to be served with tea, gossip and church music, but it’s not. Not only is it delicious, but it’s also an easy way to stretch your culinary buck. I love a biltong quiche, but there are literally no rules when you make a quiche – almost any filling will do, just not soggy ones.


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METHOD

  1. To make the pastry, mix together the flour, 4ml salt, butter and a splash of water.
  2. If you’re feeling naughty, add half a cup of grated Parmesan to the mix.
  3. Once your dough is ready, grease a round baking tin with butter.
  4. Take a ball of the dough and press it down with your fingers until you have an even base all round and up the edges of the baking tin.
  5. Blind bake for 5 minutes at 180°C (hood closed) to set the pastry. This will prevent the pastry from going soggy when you add the custard mixture.
  6. To make the filling, crack the eggs into a bowl, pour in the cream and milk and whisk it up until you’ve got a rich custard.
  7. Grate in a handful of pecorino cheese and mix it around loosely.
  8. Trim the asparagus stalks and cook for a couple of minutes in salted water. Drain off the hot water, and refresh the asparagus in iced water for a minute or two.
  9. Add the asparagus and chopped leeks to the custard and then take a handful of moist biltong and sprinkle on top.
  10. Pour the custard into the blind-baked pastry case.
  11. Bring the Ketla temperature up to 180°C, place the quiche on the grid, close the hood and bake for half an hour or until golden on top.
  12. When you think it’s cooked, you can do the wobble test to check if the custard has set. If the centre wobbles, it needs more time in the oven.
  13. The quiche is ready when the custard is firm but not dry.

INGREDIENTS

300 g Flour

4 ml Salt

100 g Butter

A splash of Water

3 Eggs

250 ml Cream

250 ml Milk

Pecorino Cheese, grated

A bunch of Asparagus

A couple of Leeks, chopped

A handful of moist Biltong, torn into pieces

Coarse Salt and Black Pepper, to taste

300 g Flour

4 ml Salt

100 g Butter

A splash of Water

3 Eggs

250 ml Cream

250 ml Milk

Pecorino Cheese, grated

A bunch of Asparagus

A couple of Leeks, chopped

A handful of moist Biltong, torn into pieces

Coarse Salt and Black Pepper, to taste

  1. To make the pastry, mix together the flour, 4ml salt, butter and a splash of water.
  2. If you’re feeling naughty, add half a cup of grated Parmesan to the mix.
  3. Once your dough is ready, grease a round baking tin with butter.
  4. Take a ball of the dough and press it down with your fingers until you have an even base all round and up the edges of the baking tin.
  5. Blind bake for 5 minutes at 180°C (hood closed) to set the pastry. This will prevent the pastry from going soggy when you add the custard mixture.
  6. To make the filling, crack the eggs into a bowl, pour in the cream and milk and whisk it up until you’ve got a rich custard.
  7. Grate in a handful of pecorino cheese and mix it around loosely.
  8. Trim the asparagus stalks and cook for a couple of minutes in salted water. Drain off the hot water, and refresh the asparagus in iced water for a minute or two.
  9. Add the asparagus and chopped leeks to the custard and then take a handful of moist biltong and sprinkle on top.
  10. Pour the custard into the blind-baked pastry case.
  11. Bring the Ketla temperature up to 180°C, place the quiche on the grid, close the hood and bake for half an hour or until golden on top.
  12. When you think it’s cooked, you can do the wobble test to check if the custard has set. If the centre wobbles, it needs more time in the oven.
  13. The quiche is ready when the custard is firm but not dry.

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