Biltong and Corn Quiche

Serves 4-6


  • 400g shortcrust pastry
  • 30ml olive oil
  • 2 red onions, chopped
  • 10ml chopped garlic
  • 250ml grated cheddar cheese
  • 250ml frozen corn
  • 45ml chopped parsley
  • 50g sliced biltong
  • 4 eggs
  • 250ml milk or cream
  • salt and pepper


  1. Roll out the pastry on a lightly floured surface and line a 22cm quiche pan. Prick the base.
  2. Cover with a sheet of non stick baking paper, fill with dried baking beans and bake blind at 180°C for 10-15 minutes until pale golden brown.
  3. Remove the paper and beans and return to the oven for 5 minutes to dry out the base.
  4. Allow to cool.
  5. Heat the oil in a frying pan and cook the onion and garlic until soft.
  6. Cover the base of the pastry with the cheese.
  7. Add the cooked onions, corn, parsley and biltong.
  8. Beat the eggs and cream together and season well.
  9. Pour into the pastry case and return to the oven at 180°C for 30-40 minutes until filling is set. Remove and cool slightly before serving.