I love making quiches, because the leftovers are great for lunchboxes the next day and it really is a power-packed meal – milk, eggs, greens and protein! Quick, easy are seldom words used to describe a baked dish, so often I find people are intimidated by recipes for baking.
Ingredients
For the crust
500 ml almond flour
125 ml finely grated Parmesan cheese
A pinch of cayenne pepper
1 egg
For the filling
500 ml Full fat yoghurt
250 ml strong cheddar cheese – grated
5 eggs
salt and pepper – just remember the biltong and cheese are already salty
150g sliced beef biltong
1 large onion – chopped and caramelized in a little butter
Fresh herb of your choice (Basil is my favourite!)
Method
Preheat the oven to 180 C.
For the crust
Place all the ingredients in a food processor and blitz until it just comes together. Spray a loose bottom quiche pan with oil and press the almond mixture into the pan. Chill in the fridge for a few minutes.
For the filling.
Mix all the ingredients, except the biltong and pour into the pastry case. Now scatter the caramelized onion and biltong over the custard mixture. Bake in a preheated oven to golden perfection. Serve with fresh rocket and sliced tomato!
