We South Africans love our biltong. There really is nothing better than a thinly sliced piece of salty meat with just enough fat to create an incredible taste and texture.
When I sent my hubby to the butcher this afternoon to purchase the biltong, I made the mistake of telling him I want the exact quantity I need for this recipe. I should’ve known that an hour later I had to get back in the car and drive to that same butcher for some more. We had eaten it all.
I usually make a quiche for lunch or a light supper, but this particular one is quite filling, so no need for a lot of extras.
150 g butter
250 g flour
45 ml water
100 g crumbled feta cheese
100 g grated cheddar
200 g sliced beef biltong
4 chopped spring onions
Handful of chopped fresh dill
250 ml cream
- Mix the butter, flour and water to form a dough. Let in cool in the fridge for about an hour before pressing it down on the base of your dish. Blind bake the crust until golden brown.
- Place the feta and half the cheddar on your crust and lay the biltong evenly on this.
- Scatter the dill and spring onions on top of the biltong and add the rest of the cheddar.
- In a separate bowl, mix the eggs, cream and milk and add some black pepper. Should you want to add salt, be cautious as the biltong and feta cheese make this quite salty already.
- Add the egg mixture to the other ingredients. Bake for about 40 minutes or until eggs are done.
- Serve with a sprig of fresh dill and a green salad.