Biltong Quiche recipe by David Nieuwoudt paired with Cederberg Shiraz wine.
Ingredients
1 kg cake flour
5 ml mustard powder
salt
85 g butter
1 grated Cheddar cheese, plus extra for sprinkling
a handful of whole Rosa tomatoes
a handful or more of sliced biltong
a handful of grated Parmesan cheese
3 large eggs
300 ml fresh cream
Recipe
Serves 4-6
Preheat the oven to 180°C. Grease a quiche pan.
Combine the flour, mustard powder, and salt in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix in the cup of cheese. Press the mixture into the prepared pan, on the base, and up the sides.
Pack the tomatoes and biltong onto the crust, and sprinkle with Parmesan and some extra grated Cheddar cheese.
Beat the eggs and cream together and pour over the filling. Bake for 25-30 minutes until golden brown.
Wine Pairing
Cederberg Shiraz
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