Bobotie Quiche

I love this recipe as it is a different take on a classic bobotie and is great for serving as a light dinner or even an afternoon savoury tea. You could try it with chicken mince as well. Be sure to use short crust pastry and not puff pastry and make sure the mince mixture is nicely dry and almost has a “skin” on top before pouring the egg mix over 

 Ingredients:

• 1 x 400g store-bought short crust pastry, defrosted
• 1 slice white bread
• 1 cup milk
• 1 Tbs oil
• 1 onion, finely chopped
• 500 gram beef or lamb mince
• 1 sachet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
• 25ml Selati white sugar
• 25ml vinegar
• 2 Tbs chutney
• ½ cup raisins
• ½ cup water
• 2 eggs

Method:

1. Preheat oven to 200°C.
2. Use the pastry to line the base and edges of a 26cm oven proof quiche dish, trimming off any excess from the edges. Prick with a fork and bake in a preheated oven for 25 minutes until golden brown.
3. Soak bread in 125ml milk. Heat oil in a pan and gently fry onion until soft.
4. Add the mince and fry until well browned.
5. Stir in the sachet of KNORR Authentic Chicken Curry Cook-in-Sauce.
6. Squeeze the milk out of the bread and crumble the soggy bread into the mince, keep the remaining milk aside.
7. Add white sugar, vinegar, fruit chutney, raisins and water to the mince, stir well and allow to simmer for 10-15 minutes until the mince is cooked and the mixture is quite dry.
8. Pour mince mixture into the base.
9. In a small bowl lightly beat eggs with remaining milk, and pour the egg mixture over the mince.
10. Place the quiche into oven and allow to bake for 20 minutes until the egg mixture has set and is beginning to turn golden.
11. Serve with crispy green salad.