CHEDDAR, CORN AND BILTONG QUICHE
SERVES: 6
Pastry:
200 g (2 cups) cake flour
salt
25 ml (½ cup) butter, slightly softened
125 ml (½ cup) grated cheddar cheese
Filling:
125 ml (½ cup) grated cheddar cheese
1 x 400 g can whole kernel corn, drained
125 ml (½ cup) thinly sliced biltong
65 ml (¼ cup) chopped flat leaf parsley
salt, freshly ground pepper and nutmeg
125 ml (½ cup) cream
250 ml (1 cup) milk
3 eggs
Place the flour, salt and butter into a bowl.
Rub with your fingers until the mixture resembles fine bread crumbs.
Add the cheddar cheese and work the mixture into a coarse dough, which holds when pressed together.
Tip the crumble into a quiche dish that has been sprayed with non-stick spray.
Press the dough into the dish evenly over the bottom and up the sides.
Chill for 30 minutes.
Sprinkle the cheddar cheese over the bottom of the pastry.
Add the biltong on top of the cheese.
Add the flat leaf parsley.
Add the whole kernel corn.
Whisk together the cream, milk and eggs and season well.
Pour this custard over the corn and bacon filling.
Bake the quiche in a preheated oven at 180˚C for 35 minutes or until the quiche is set, golden and puffy.
Serve hot or cold.
Photo: Lorraine Rowland Tibshraeny
