Saturday brunch recipe: Schanze’s biltong quiche with Greek salad

The weekend is the best time for brunch dates and meet ups with family and loved ones. If going out is not your thing, then create this delicious and easy biltong quiche recipe and call your loved ones over for a fun indoor brunch date.

This quiche recipe is perfect on its own, but to make your brunch plate more filling and colourful then you can create a big bowl of fresh, quick and easy Greek salad to serve with the quiche.

Have fun, and don’t forget the mimosas!

Biltong quiche

Ingredients

• 250ml of cream
• 500g of your favourite sliced biltong
• 350g of cheddar cheese, grated
• 3 eggs
• 1 roll of puff pastry
• 1 pie foil dish
• Italian mixed herbs
• salt
• pepper

Instructions

1. Preheat the oven to 160 degrees.
2. Roll out the puff pastry and lay it in your pie dish.
3. Poke holes in the base of the puff pastry using a fork to ensure that heat permeates and that the puff pastry is cooked thoroughly.
4. Beat the three eggs and cream together.
5. Add the salt, pepper and Italian mixed herbs to the eggs and cream mixture.
6. Layer biltong and grated cheese in the pie dish on top of the puff pastry.
7. Pour the egg, cream, and spices mixture over the layered biltong and cheese.
8. Bake for 35-40 minutes, until the pastry is cooked thoroughly.
9. Serve the biltong quiche while its hot.

This recipe was provided by Schanze Thomlinson

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Greek salad

Ingredients

• 4 medium tomatoes, diced
• 1 medium English cucumber, sliced into half moons
• 1/2 small red onion, thinly sliced or diced
• 1 small green or yellow bell pepper, seeds and ribs removed, chopped
• 3/4 cup of black olives, drained and sliced
• 1 cup of crumbled feta cheese
• 1 medium avocado, diced

Instructions

1. Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt to taste and store in refrigerator until ready to use.
2. Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl.
3. Drizzle dressing
4. Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt to taste and store in refrigerator until ready to use.
5. Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl.
6. Drizzle Greek salad dressing, or any salad dressing of your choice.

This recipe was found on cookingclassy.com