BILTONG AND BLUE CHEESE QUICHES
200 g Biltong
Wedge of Blue Cheese
6 Eggs
250 ml cream (or coconut milk), you can use fresh milk
Handful of Italian Flat Leaf Parsley
Seasoning
Dice biltong finely, crumble blue cheese, chop parsley. Beat eggs and cream together, add rest of ingredients and mix, season with salt and pepper. Spray and cook a muffin pan, using a soup ladle, pour mixture into muffin pan. Bake in a preheated oven at 180 deg C until set +/- 15 minutes, yields 12. Decorate with sliced biltong & crumbled blue cheese.
Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam
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