Biltong-en-bloukaas quiche met Jason's Hill Shiraz

Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes

Ingredients:

For the Pastry Crust:

  • 1 ¼ cups (160g) all-purpose flour
  • 100g cold unsalted butter, cubed
  • ¼ tsp salt
  • 3-4 tbsp cold water

For the Filling:

  • 200g biltong, sliced into small strips or chunks
  • 150g blue cheese, crumbled
  • 4 large eggs
  • 1 cup (240ml) heavy cream or full cream milk
  • 1 medium onion, finely chopped
  • 1 tbsp olive oil or butter
  • ½ tsp freshly ground black pepper
  • Pinch of salt (adjust carefully due to salty biltong and cheese)
  • Fresh thyme or rosemary (optional, finely chopped, about 1 tsp)

Instructions:

1. Prepare the Pastry Crust:

  • In a large bowl, combine the flour and salt.
  • Add the cold cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized lumps.
  • Gradually add cold water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overwork the dough.
  • Form the dough into a ball, wrap in cling film, and refrigerate for at least 15 minutes.

2. Preheat the Oven:

  • Preheat your oven to 180°C (350°F).

3. Prepare the Filling:

  • In a frying pan, heat olive oil or butter over medium heat. Sauté the chopped onion until soft and translucent (about 5 minutes). Set aside to cool slightly.
  • In a mixing bowl, whisk together the eggs and cream until combined. Add black pepper, a small pinch of salt, and fresh herbs if using.

4. Roll out the Pastry:

  • On a lightly floured surface, roll out the chilled pastry dough to fit a 23cm (9-inch) tart or quiche tin with a removable base.
  • Carefully line the tin with the pastry, pressing it into the edges and trimming any excess.
  • Prick the base with a fork to prevent bubbling.

5. Blind Bake the Crust:

  • Line the pastry with baking paper and fill with baking beans or rice.
  • Bake in the preheated oven for 10 minutes.
  • Remove the paper and beans, then bake for another 5 minutes until the base is lightly golden.

6. Assemble the Quiche:

  • Evenly spread the sautéed onions over the pastry base.
  • Scatter the sliced biltong and crumbled blue cheese evenly on top.
  • Pour the egg and cream mixture over the filling.

7. Bake the Quiche:

  • Bake for 25-30 minutes until the filling is set and slightly golden on top.
  • Insert a knife or skewer into the center to check doneness — it should come out clean.

8. Cool and Serve:

  • Let the quiche cool for about 10 minutes before slicing.
  • Serve warm or at room temperature with a fresh green salad.