These savoury quiches are made with South Africa’s favourite snack…Biltong. It’s a super Breakfast Treat, but they are also excellent for brunch or dinner, especially when served with a hearty soup in winter or a salad in the summer. I find the quiches have much more flavour if you use bigger pieces of biltong and blue cheese.
Blue cheese works wonderfully well, especially when you add some caramelised onion.
Caramelizing onions, by slowly cooking them in a little butter or olive oil until they are richly browned, is a wonderful way to pull flavour out of the simplest of ingredients.
HOW TO MAKE BILTONG AND BLUE CHEESE QUICHES
Please read the recipe card below for the exact instructions
Roll the pastry out lightly and use an 8cm cookie cutter or something similar to cut 12 circles out of the pastry to fit mini quiche or muffin tin. Spray the tin with cooking spray and line the tin with the pastry. Bake blind for 10 minutes.
Heat the butter and sauté the onion until soft. Spoon a little into each pastry case. Top with biltong and cheese.
Mix the eggs and cream together in a jug. Season with salt and freshly ground pepper to taste.
Pour into the pastry cases until they are almost full. Bake in a preheated oven for 12 to 15 minutes until golden or until set.
TIPS & NOTES
Any blue cheese you like is great in this recipe. Gorgonzola, Stilton, Roquefort, will work. If you’re not a fan of blue cheese, pretty much any cheese will work. Try grated Gouda, Gruyere, or chopped Feta.
- 1 400Gr Roll Ready To Use Puff Pastry
- 100 G Thinly Shaved Or Finely Chopped Biltong
- 1 100 Gr Wedge Crumbled Blue Cheese
- 1 Tbles Butter
- 1 Large Onion, Finely Chopped
- 2 Xl Eggs
- 1 Cup Cream
- Salt & Freshly Ground Black Pepper
- Chopped Chives
- Preheat the oven to 160°C.
- Roll the pastry out lightly and use an 8cm cookie cutter or something similar to cut 12 circles out of the pastry to fit a mini quiche or muffin tin. Spray the tin with cooking spray and line the tin with the pastry. Bake blind for 10 minutes.
- Heat the butter and sauté the onion until soft. Spoon a little into each pastry case. Top with biltong and cheese.
- Mix the eggs and cream together in a jug. Season with salt and freshly ground pepper to taste.
- Pour into the pastry cases until they are almost full.
- Top with some chopped chives.
- Bake in a preheated oven for 12 to 15 minutes until golden or until set.
