Basil Quiche


Variant used:

Mrs H.S Ball's Lite Chutney


1 roll ready-made shortcrust pastry
2 Tbs butter
½ cup onion, finely chopped
½ cup Mrs Ball's Lite Chutney
2 Tbs balsamic vinegar
½ cup Peppadew®, thinly sliced
¾ cup biltong, sliced and roughly chopped
2 Tbs fresh basil, finely chopped
1 cup cheddar cheese, grated
2 large eggs
275ml milk or cream (or a mixture of both)
Salt and freshly ground black pepper

Preparation Method

Preheat the oven to 160°C.

Roll the pastry out on a floured surface. Cut out circles to fit your quiche tins (either individual or for the large one). Line the tins and prick the bottom. Bake blind for 12 minutes.

In a frying pan, heat the butter and fry the onion until softened. Add balsamic vinegar and chutney, and combine well. Season with salt and pepper.

Divide the onion mixture between the baked quiches and spread evenly.

Mix biltong, Peppadew®, basil and cheese together. Spoon over the onion mixture.

Whisk eggs and milk together. Divide between the quiche dishes to evenly cover the biltong mixture, until ¾ full. Bake for 15 minutes or until the egg has set. Serve warm or cold.

*Chef's tip:For an extra-nutritious summer meal, serve with a fresh selection of your favourite salads.

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