Thursday, 14 April 2016

Boerewors And Onion Quiche

Boerewors And Onion Quiche

  • 300 ml Cheddar cheese, grated
  • 250 ml cake flour
  • 125 g Stork Bake Margarine
  • 500 g Boerewors
  • 250 ml BBQ Marinade
  • 15 ml Margarine
  • 1 Onion, chopped
  • 1 Clove garlic, crushed
  • 1 Handful of rocket
  • 2 Eggs
  • 1 sachet KNORR Creamy Garlic Vegetable Bake
  • 250 ml Milk
  • 250 ml Cream

  • Pastry: In a bowl mix together 1 cup of cheese, flour and margarine until a soft dough forms.
  • Press into a large, greased pie dish or 2 small dishes.
  • Filling: Marinade boerewors in the BBQ Marinade.
  • Cook on braai (or under the grill), then slice.
  • In a pan fry onion and garlic in a little margarine, and allow the onion to caramelize slightly.
  • Arrange onion, boerewors and rocket on the base of the pie dish.
  • In a jug mix together the eggs, contents of the sachet of KNORR Creamy Garlic Vegetable Bake, milk and cream, pour over filling.
  • Top with reserved cheese.
  • Bake in a preheated 180°C oven for about 1hour 15 minutes or until quiche is firm in the centre.
  • Hint: To save some time, use your leftover, marinated boerewors for this delicious South African twist on an ordinary quiche.

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