butternut, biltong, feta and peppadew quiche
Ingredients (81 portions)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | g | Self raising flour |
| 250.00 | g | MARVELLO Full Fat Margerine |
| 125.00 | ml | Cheese, Cheddar grated |
| 100.00 | g | KNORR Roasted Butternut Gourmet Soup 4 x 960 g |
| 300.00 | ml | Water |
| 20.00 | g | KNORR White Roux 1 x 20kg |
| 30.00 | ml | MEADOWLAND Classique 10 x 1L |
| 5.00 | pc | Eggs (class extra) |
| 50g Beef Biltong | ||
| 30.00 | g | Feta cheese |
| 8.00 | pc | Peppadews |
| 15.00 | g | Coriander, fresh (Cilantro) |
Preparation
1 Rub the butter into the flour and cheese until it forms a crumbly dough. Press into a greased quiche dish. Bake at 180 until lightly brown
2 Mix the soup powder and water, and bring to the boil. Add the white roux and stir continuously, stir in the cream.
3 Remove from the heat and whisk briskly while stirring the eggs.
4 Pour into the baked quiche dish arrange the rest of the ingredients on top and bake at 150 for 25 minutes
5 Allow to cool and serve
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