Biltong Dish

Ingredients

THE CRUST

500ml (2 cups) You First almond flour

125ml (½ cup) finely-grated Parmesan cheese

Pinch of cayenne pepper

THE FILLING

500ml (2 cups) double thick plain yoghurt

250ml (1 cup) cheddar cheese, grated

5 eggs

Freshly-ground salt and pepper

375ml (1 ½ cups) thinly-sliced beef biltong

1 large onion, chopped

30ml (2 Tbsp) butter

Small handful of fresh thyme leaves

TO SERVE

Large handful of fresh wild rocket leaves

Handful of thinly-sliced biltong

Directions

Preheat the oven to 180°C.

To make the crust; place all the ingredients in a food processor and blitz until the crust comes together. Grease a loose-bottomed quiche pan and press the crust mixture into the pan. Let it chill in the fridge for 10 to 15 minutes.

While the crust chills, place the onions and butter into a saucepan, over medium heat. Cook for 8 minutes, stirring until caramelized, taking care not to burn.

To make the filling; mix together all the filling ingredients and pour into the pastry case. Bake for 20 to 25 minutes until it is golden brown. Serve topped with fresh wild rocket and leftover sliced biltong.

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