Clover Fresh Milk Biltong Quiche
(29 Jun 2020)

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Clover Fresh Milk Biltong Quiche
 
3-4 sheets phyllo/puff pastry, defrosted
¼ cup Melted Butter
4 eggs, beaten
200ml Clover Fresh milk
100g biltong slices, chopped
50g peppadews, chopped
handful fresh parsley, chopped
100g Clover cheese (Tussers or cheddar), grated
Salt and Pepper
 
 
Brush the sheets of phyllo/pastry pastry with melted butter and arrange rustically in a baking dish.
 
In a bowl, mix together together the eggs, fresh milk, biltong, peppadews and parsley and cheese. Mix together to combine well and season with a pinch of salt and generous amount of pepper.
 
Pour into the phyllowp astry shell and  bake at 160 degrees for 20-30 minutes until the pastry is golden brown and the filling is set. Serve with a fresh salad.


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