salt and pepper – just remember the biltong and cheese are already salty
400 ml sliced beef biltong
1 large onion – chopped and caramelized in a little butter
fresh herb of your choice
Preheat the oven to 180 C.
FOR THE CRUST: Place all the ingredients in a food processor and blitz until it just comes together. Spray a loose bottom quiche pan with Spray ‘n Cook and press the almond mixture into the pan. Chill in the fridge for a few minutes.
FOR THE FILLING: Mix all the ingredients, except the biltong and pour into the pastry case. Now scatter the caramelized onion and over the custard mixture. Bake in a preheated oven to golden perfection. Serve with fresh rocket and sliced tomato!