• Portions: 6-8

Biltong, Goat’s Cheese & Caramelised Onion Quiche

Worth the Effort

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Ingredients

For the Crust:

21⁄2 cups (315g) all-purpose flour
1 tsp salt
1 cup (225g) Stork White Baking Margarine, chilled and cubed (plus extra for greasing)
6–8 tbsp ice water

For the Filling:

1 tbsp olive oil
1 medium onion, thinly sliced into half moons
1 tbsp sweet chilli sauce or chutney
1 cup thinly sliced biltong (avoid overly dry pieces)
70g goat’s cheese, crumbled
1⁄4 cup chopped fresh parsley
4 large eggs
1 cup (240ml) milk
1⁄2 cup (120ml) cream (or full cream milk)
Salt & pepper, to taste

Step by step method

  1. Make the Crust:

  2. 1. In a large bowl, whisk together flour and salt.
  3. 2. Add the chilled Stork White Baking Margarine and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits.
  4. 3. Drizzle in ice water, starting with 6 tablespoons. Mix gently until dough begins to come together. Add more water 1 tablespoon at a time if needed.
  5. 3. Drizzle in ice water, starting with 6 tablespoons. Mix gently until dough begins to come together. Add more water 1 tablespoon at a time if needed.
  6. 4. Divide the dough in half, shape each into a disc, wrap in cling film, and refrigerate for at least 1 hour. (You’ll only need one disc—freeze the second for future use.)
  7. 5. Roll out the chilled dough on a floured surface into a 30cm circle. Transfer it into a greased pie dish, trim the edges, and crimp if desired.

  8. Caramelise the Onions:

  9. 6. Preheat the oven to 200°C. Chill the crust while prepping the filling.
  10. 7. In a pan over medium-low heat, add olive oil and sliced onions. Cook for 10–15 minutes, stirring often until softened and golden. Add a splash of water if they stick.
  11. 8. Stir in the sweet chilli sauce or chutney until slightly jammy. Remove from heat and set aside.

  12. Blind Bake the Crust:

  13. 9. Line the chilled crust with baking paper and fill with baking weights (rice or beans work too). Bake for 15 minutes.
  14. 10. Remove weights and paper, poke holes in the base with a fork, and bake for another 5–7 minutes until lightly golden and dry.
  15. 11. Let cool slightly and reduce oven temperature to 180°C.

  16. Assemble & Bake:

  17. 12. In a medium bowl, whisk together eggs, milk, cream, salt, and pepper.
  18. 13. Stir in biltong, goat’s cheese, caramelised onions, and parsley. Pour into the crust and spread evenly.
  19. 14. Bake for 45–50 minutes or until just set and slightly puffed. Cover crust edges with foil if browning too quickly.

  20. To Serve:

  21. 15. Allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.