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Kassler quiche

Kessler Quiche on Afternoon Express

Kassler quiche

Recipe by: Clement Pedro
Cooking: 45min
Preparation: 45min

200g Kassler chops
Tablespoon of butter
2 red onion (thinly sliced)
¼ cup caster sugar
½ sherry vinegar
2 tablespoons olive oil
250g cheddar grated
4 asparagus spears trimmed
5 eggs
100ml milk
100ml cream
4 sheets filo pastry, each about 32 x 38cm/13 x 15in
1 tsp sunflower oil

Preheat oven to 180’C. Coat your red onion in olive oil and place in the oven with the sherry and your castor sugar sprinkled over them. Roast the onion for 10-15 minutes stirring occasionally or until caramelized. Remove onions and raise the oven temperature for 200’C for the quiche. Heat a large pan and brown off Kessler chops for about 3-4 minutes and then set aside to cool.Bring a pot of water to the boil and blanch asparagus for a minute and then refresh in cold water.Place a sheet of filo pastry in the pie tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil.Thinly slice the Kassler jobs and place evenly around the pastry case with the asparagus and red onion marmalade. Beat the eggs, cream and milk together with a fork then add the cheese and plenty of seasoning. Pour the egg mixture into the pastry case and bake for 20-30 minutes.

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