SERVES: 8–10

1 tb extra virgin olive oil
100 g fatty biltong
1 onion, chopped
2 garlic cloves, finely chopped or grated
1 tsp coriander seeds, crushed
6 eggs, lightly beaten
250 g creme fraiche or sour cream
50 g grated cheddar, plus extra to sprinkle
Lemon wedges and herbs (like basil and parsley) to serve on top

CHEESE CRUST
250 g plain flour
40 g finely grated parmesan
1 pinch salt
100 g unsalted butter, melted and cooled
3–4 tb water
1 tsp coriander seeds, crushed
1⁄2 tsp freshly cracked black pepper

Preheat oven to 180°C.

For the crust, place the flour, spice, cheese and a pinch of salt in a bowl and mix to combine. Add the butter and water and stir to combine then bring together and knead gently to form a dough. The mixture wont be very wet. Press into a 23 cm fluted tart tin so that the crust is even all over. Use a cup measure to press the base to it is even and to press the sides so the crust comes up at a 90 degree angle. Trim the top with a sharp knife and chill the pastry for at least 1 hour. Place the tart shell in the oven for 15– 20 minutes until it is light golden then remove and set aside.

For the filling, cut all the fat from the biltong and chop then place the fat in the pan with the oil. Place over medium heat and cook, rendering out the biltong fat. Continue to cook for a few minutes then remove any chunks of fat that don’t render down, leaving the fat and oil in the pan. Add the onion and season with salt and pepper then cook for 3–4 minutes until softened. Add the garlic and coriander seed and cook for another minute. Chop the biltong into small pieces then add to the pan. Stir to coat and remove from the heat. Sprinkle half the cheese in the cooked tart shell then add the biltong mixture. Spread around the tart. Beat together the eggs, creme fraiche and season with a little salt. Place quiche shell on a tray to catch any spilling in the next step. Pour over the biltong and cheese mixture then scatter over the remaining cheddar. Place into the oven and bake for 30 minutes or until just set. Serve warm with a squeeze of lemon and top with some fresh herbs.