Red onion, crunchy broccoli and biltong quiches for World Biltong Day

Red onion, crunchy broccoli and biltong quiches for World Biltong Day!! 🍽

Ingredients (makes 4 mini quiches):
2 packs of @JackLinksUK original Biltong
2 shortcrust pastry rolls
2 eggs
⅓ cup freshly shredded cheddar cheese
150ml cream (I used lactose-free)
½ head medium broccoli, florets only, chopped finely
1 small red onion, sliced thinly
4 tbsp olive oil
1 pinch pepper

How to:
Preheat oven to 170c fan. In a small pan on medium to low heat, fry onion with 2tbsp olive oil until clear, then add in the broccoli and the other 2tbsp of olive oil. Cook until broccoli is vibrant green and slightly softened. Turn off the heat. In another bowl, whisk cream, eggs and cheese together and then add in the biltong, and the broccoli and onion. Mix altogether until well combined. In your quiche dish (mine was about 4inch wide), lay your pastry sheet and press down to fit, trim excess. Repeat for 4 quiches or make each individually (each pastry roll should make 2 (quiche is also great cold as well or can be reheated). Pop the dish(es) into the oven and bake for 5 minutes. Remove carefully and pour filling until almost full and crack some pepper on top of each one (about a pinch in total, then pop back in oven for 16-17 minutes until golden on top and fully cooked through. Either serve hot with a side salad or on their own, or leave to cool and have later!!

I absolutely love a quiche and this is the perfect way to make individual portioned ones, plus, it’s packed with protein, because each pack of Biltong has 25g protein. Alongside the broccoli and egg — it’s a great way to get your protein. The whole time I was making this, Josh was asking me if he could eat the last pack (pictured) so it looks like tomorrow’s trip to the shop will be for more Biltong 🥰 #worldbiltongday

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