You can never go wrong with a versatile quiche. Particularly not when it contains South Africa’s national flavour: Biltong.

Ingredients

• 200g (2 C) cake flour
• salt
• 25 ml butter, slightly softened
• 125 ml grated cheddar cheese
• Rhodes Quality Whole Kernel Corn

Method

1. Place the flour, salt and butter into a bowl.
2. Rub with your fingers until the mixture resembles fine bread crumbs.
3. Add the cheddar cheese and work the mixture into a coarse dough, which holds when pressed together.
4. Tip the crumble into a quiche dish that has been sprayed with non-stick spray.
5. Press the dough into the dish evenly over the bottom and up the sides.
6. Chill for 30 minutes.
7. Sprinkle the cheddar cheese over the bottom of the pastry.
8. Add the biltong on top of the cheese.
9. Add the flat leaf parsley.
10. Add the Rhodes Quality Whole Kernel Corn.
11. Whisk together the cream, milk and eggs and season well.
12. Pour this custard over the corn and bacon filling.
13. Bake the quiche in a preheated oven at 180C for 35 minutes or until the quiche is set, golden and puffy.
14. Serve hot or cold.