Known as souttert, meaning savoury tart in Afrikaans, this quiche is made with ready-made pastry and features the classic South African flavour combination of salty-sweet, with biltong, peppadews and caramelised onion
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 55 minutes |
| Serves | 6-8 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Moderate |
| Calories | 419 |
| Fat | 22g |
| Saturates | 10g |
| Protein | 15g |
| Carbs | 41g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C or gas mark 4. Lightly grease a 25cm loose-bottomed tart or quiche tin.
Roll out the ready-made shortcrust pastry on a lightly floured surface to fit the tin. Line the tin with the pastry, letting it overhang slightly, then trim and prick the base with a fork. Line the pastry with baking paper and fill with baking weights or dried beans.
Bake for 20 minutes, then remove the paper and weights. Return to the oven for an additional 5–8 minutes, until the base is dry and lightly golden. Remove and allow to cool slightly
In a bowl, stir the caramelised onion and peppadews together. In a mixing bowl, whisk together the eggs, cream cheese, milk, mustard, cayenne pepper, salt and white pepper until smooth.
Scatter ¾ of the grated cheese across the baked pastry base. Top with the onion and peppadew mixture, followed by the sliced biltong. Gently pour over the egg mixture. Sprinkle the remaining cheese on top.
Bake for 30–35 minutes, or until the filling is golden brown and just set in the centre. Allow the quiche to cool for 10–15 minutes.
Finely chop the parlsey and scatter over the quiche before slicing and serving.
