BOBOTIE QUICHE

Turn this delicious national dish into a quick and easy quiche, perfect for a Heritage Day tea time celebration!

Recipe serves 4-6 Preparation time 15 minutes Cooking time 60 minutes

INGREDIENTS 1 Roll short crust pastry 1 Slice white bread 250 ml Milk 15 ml Oil 1 Onion finely chopped 500 g Beef or Lamb mince 1 sachet KNORR Authentic Chicken Curry Dry Cook-in-Sauce 25 ml White sugar 25 ml Vinegar 30 ml Mrs Balls Original Fruit Chutney 125 ml Seedless raisins 125 ml Water 2 Eggs

METHOD Preheat oven to 200°C. Defrost short crust pastry and line the base and edges of a 26 cm 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. Soak bread in 125 ml milk. Heat oil in a pan and gently fry onion until soft. Add the mince and fry until well browned.

Stir in the sachet of KNORR Authentic Chicken Curry Dry Cook-in-Sauce. Squeeze the milk out of the bread and crumble the soggy bread into the mince, keep the remaining milk aside. 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.

Remove quiche base from the oven and pour mince mixture into the base. Bake in the oven for 15 minutes. In a small bowl lightly beat eggs with remaining milk, remove quiche from oven and pour the egg mixture over the mince. Return quiche to oven and allow to bake for a further 20 minutes until the egg mixture has set and is beginning to turn golden. Serve with crispy green salad.

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