BILTONG QUICHE
CRUST
125g soft margarine
150g barbeque flavoured potato chips , crushed
15ml milk
3 egg-whites, whipped
FILLING
250ml milk
15ml grated onion
15g butter or margarine
4t slightly heaped flour
2 xl eggs separated
1c milk cheddar cheese, grated
1c finely grated biltong
freshly ground black pepper to taste
CRUST::: Rub butter into potato crisps, stir in mild and egg whites. Press into a lightly greased quiche dish. Set Aside.
FILLING:: Place milk and onion into a sauce pan, heat to just below boiling point. Remove from heat, set aside. Melt butter in a separate saucepan, stir in flour, cook oneminute, stirring..Remove from head, add strained milk..stir well, Return to heat bring to the boil, stirring all the time till mixture is thick and smooth. Cook one minute. Beat into beated egg yolks in a bowl. Stir in cheese and bilting, reserving 30ml biltong for the top. Add pepper to taste.
Whip egg whites till firm peaks form, fold into biltong mixture. Pour filling into prepared crust, make level. bake at 180C about 20 mins or until firm.
Remove from oven, sprinkle reserved biltong over quiche. Serve warm with a mixed salad.
