CHUTNEY CHEESY BILTONG, PEPPADEW AND BASIL QUICHE

INGREDIENTS:
1 roll of puff pastry
2 Tbls butter
½ cup onion, chopped
½ cup chutney
2 Tbls balsamic vinegar
¾ cup biltong, roughly chopped
½ cup peppadew, thinly sliced
2 Tbls basil, finely chopped
1 cup grated cheddar
2 large eggs
275 ml milk/ cream

METHOD:

Blind-bake pastry at 160 degrees Celsius for 12 mins.
Fry onion in butter till soft.
Add chutney and vinegar and mix well. Season. Layer onto crust.
Mix together biltong, peppadews, basil and cheddar. Spoon over onion
mixture.
Whisk the eggs and cream together.
Pour evenly over filling.
Bake for 15 mins.

How easy is that?
Perfect for brunch.
Bon Appétit !!

Recipe Credit: Mrs. Balls Chutney

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