Biltong and Cheese Quiche: The One That Never Goes Soggy

Quiche has a reputation for being fiddly. It is not. What it is, is unforgiving of two specific mistakes, and once you know what they are it becomes one of the easiest things you can put on a table.

Biltong solves one of those problems before you start. The usual quiche fillings, bacon and mushroom especially, release water as they cook. That water has nowhere to go except into your custard, which is how you end up with a soggy base and a filling that never quite sets.

Biltong has already given up about 65% of its weight as moisture during the slow-dry. It goes in dry, stays dry, and gives you concentrated beef flavour without wrecking the set.

One quiche, about an hour, serves six.

Ingredients

Makes one 23cm quiche, serves 6.

Base

• 1 sheet shortcrust pastry (or 320g block, rolled)

Filling

• 120g biltong, chopped small
• 150g cheddar or gruyère, grated
• 1 onion, finely sliced and softened in butter
• 4 eggs
• 200ml cream
• 100ml milk
• ¼ tsp nutmeg, freshly grated
• Cracked black pepper
• A handful of chives, chopped

Original works with gruyère and onion in a classic way. Paprika gives you something closer to a chorizo quiche, which is excellent with cheddar and a little chilli.

Method

1. Heat the oven to 190°C (170°C fan).
2. Line the tin. Press the pastry into a 23cm tart tin, leaving a little overhang. Prick the base all over with a fork. Chill for 15 minutes, which stops it shrinking.
3. Blind bake. Line the pastry with baking paper, fill with baking beans or rice, and bake for 15 minutes. Remove the paper and beans and bake another 5 to 8 minutes until the base looks dry and pale gold. Do not skip this. It is the difference between crisp pastry and a soggy bottom.
4. Soften the onion. While the pastry bakes, cook the sliced onion gently in butter until soft and golden, about 10 minutes. Let it cool slightly.
5. Make the custard. Whisk the eggs, cream, milk, nutmeg and pepper together. Do not over-whisk, you want it combined, not aerated.
6. Fill. Scatter the onion, biltong and most of the cheese over the base. Pour the custard over. Top with the remaining cheese and the chives.
7. Bake for 30 to 35 minutes, until set with a very slight wobble in the centre. It will firm up as it cools.
8. Rest 10 minutes before slicing. Trim the pastry overhang once it is out of the oven.

The two mistakes that ruin quiche

Skipping the blind bake. Wet custard poured onto raw pastry gives you a pale, damp base every single time. Fifteen minutes of blind baking fixes it permanently.

Overbaking. A quiche is done when the centre still wobbles slightly. If it is completely firm in the oven it will be rubbery once it cools. Pull it earlier than instinct says.

Tips from the kitchen

• No extra salt. Biltong and cheese together bring plenty. Season with pepper and nutmeg only.
• Chop the biltong small. Around 5mm. Big pieces sink through the custard and end up in a layer at the bottom.
• Cream matters. The 2:1 cream to milk ratio is what gives a silky set. All milk makes it watery, all cream makes it heavy.
• Serve warm, not hot. Quiche is at its best about 20 minutes out of the oven, or at room temperature.
• Keeps well. Three days covered in the fridge. Excellent cold in a lunchbox, which is half the point of making one.

Variations

• Biltong and feta. Swap half the cheddar for feta and add a handful of spinach.
• Crustless. Skip the pastry entirely, grease the dish well and bake for around 25 minutes. Low carb and faster.
• Mini quiches. Same filling in a muffin tin, 15 to 18 minutes. Good for a party or lunchboxes.
• Add caramelised onion jam. A spoonful spread on the blind-baked base before filling. Sweet against the salt.

The biltong that goes in it

Ours is Australian grass-fed topside, slow-dried over 7 to 14 days and flipped every few hours so it dries evenly. The window is a range because airflow direction and intensity change how quickly moisture leaves the meat, so a batch comes out when the texture is right rather than when a clock says so.

Five ingredients: beef, vinegar, salt, coriander, black pepper. No sugar, no preservatives. Every size ships as resealable 250g pouches, so a 1kg order arrives as four sealed pouches and only the one you are using is ever open. Browse the range here. Free express delivery Australia-wide on orders over $150.

One-off orders get 5% off automatically. Subscribe and it is 10% off every order for as long as you stay, no obligation, cancel anytime. And if you are not 100% satisfied, we offer a 100% money-back guarantee.

FAQ

How much biltong do I need for a quiche?

120g for a 23cm quiche serving six. That is roughly half a 250g pouch. Chop it to about 5mm so it stays suspended rather than sinking.

Why is biltong better than bacon in a quiche?

Bacon and mushrooms release water as they cook, which loosens the custard and softens the pastry. Biltong is already dried, so it adds concentrated beef flavour without adding moisture. The custard sets cleanly.

Do I have to blind bake the pastry?

Yes, if you want a crisp base. Pouring wet custard onto raw pastry produces a soggy bottom every time. Fifteen minutes with baking beans, then five to eight without, is enough.

Can I make biltong quiche without pastry?

Yes. Grease the dish well, pour the filling straight in, and bake for around 25 minutes. It is lower in carbs and quicker, though you lose the crust.

How long does biltong quiche keep?

Three days covered in the fridge. It is very good cold, which makes it a strong lunchbox option. It also freezes in slices for up to two months.