Basil Quiche

with Peppadew and Cheesy Biltong



  • 1 roll ready-made shortcrust pastry
  • 2 TBLS butter
  • ½ cup onion, chopped finely
  • ½ cup Mrs Ball's Lite Chutney
  • 2 TBLS balsamic vinegar
  • ½ cup pepperdew, thinly sliced
  • ¾ cup biltong, sliced and chopped roughly
  • 2 TBLS basil, finely chopped
  • 1 cup grated cheddar
  • 2 large eggs
  • 275ml milk or cream or a mixture of both


1. Preheat the oven to 160°C. Roll the pastry out on a floured surface. Cut out circles to fit your quiche tins (either individual or for the large one). Line the tins and prick the bottom. Bake blind for 12 minutes. 2. In a frying pan, heat the butter and fry the onion until softened, add the balsamic vinegar and chutney and mix well. Season with salt and pepper. 3. Divide the onion mixture between the baked quiches and spread evenly. 4. Mix biltong, pepperdew, basil and cheese together and spoon over onions. 5. Whisk eggs and milk together and divide between the quiches dishes to evenly cover the biltong mixture until each is almost full. 6. Bake in the preheated oven for 15 minutes or until egg has set. 7. Can be eaten hot or cold.

Chef's tip:For a complete meal for summer, serve with a selection of your favourite salads.