Turn this delicious national dish into a quick and easy quiche, perfect for a Heritage Day celebration or a weekend braai!
- Recipe serves4-6
- Preparation time15 minutes
- Cooking time60 minutes
- 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 Mild Durban 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
- 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 Mild Durban 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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