- 1 x 9 inch pie crust (shortcrust pastry)
- 3oz or 1cup cheddar cheese
- 6oz sliced biltong (or 3 small TXbiltong bags, your choice of flavor)
- 4 eggs
- 16oz cream
- Black pepper for seasoning
Heat the oven to 375F.
Roll the puff pastry on a flour sprinkled surface, to cover a pie or tart pan of approx 9inch diameter. Leave to rest in the fridge for 20 minutes. Then line the pastry with baking paper, and top with rice or beans to blind bake for 10 minutes.
Remove from the oven, remove the baking paper and rice/beans.
Spread the cheese evenly on the base of the pastry and arrange the biltong slices on top of the cheese.
Whisk eggs and cream together. Pour over the cheese and biltong and season with black pepper. If there is any pie crust above the fill line, you may want to cut it even so it doesn’t burn.
Bake for approximately 30 to 35 minutes until the egg mixture is set.
The quiche can be served hot or at room temperature.