BILTONG & CHEESE MINI QUICHE
🧂 Ingredients
- Iroll puff pastry, thawed
- 4 large eggs
- ½ cup milk or cream (cream = richer texture)
- 4 cup cheese (cheddar, mozzarella, or gouda - grated)
- ½ cup biltong, finely chopped or shredded
- ½ cup mushrooms, sliced
- ½ cup red and yellow peppers, diced
- Handful of spinach
- Salt and black pepper, to taste
- Optional: chopped chives, onion, or a pinch of paprika
🧑🍳 Recipe Steps:
- Preheat oven to 190°C (375°F). Lightly grease a muffin tray.
- Roll out the puff pastry slightly and cut circles large enough to line each muffin cup.
- Press into the cups, letting the pastry come just above the rim. Prick the base lightly with a fork.
- Prepare the filling: Cut the biltong, mushrooms, peppers and spinach.
- In a bowl, whisk together eggs, milk (or cream), salt, and pepper.
- Add the fillings evenly inside each cup (vegetables, grated cheese, chopped biltong).
- Sprinkle a little extra cheese on top if you like a golden crust.
- Bake for 20-25 minutes or until the filling is set and tops are golden brown.
- Cool slightly before removing from the tin. Serve warm or at room temperature.
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