Another quiche recipe? This time packed with South African flavors!

Why another quiche recipe, you would ask and it would be a legitimate question to ask, because here at My Easy Cooking, I have made so many quiches over the past years, that it is really hard to keep track. I have tried every flavor and filling possible, some was delicious and others still need a bit of tweaking.
For me, a successful quiche recipe must have a delicious buttery crust and a “cheesecake-like” filling. I know quiches are all about eggs, but that is just how I like it…. With South Africa being the center of attraction due to the greatest sport event happening here in 36 days, I wanted to feature some South African flavors in this quiche recipe. If you ever plan on visiting South Africa, make sure that you try Mealies (Corn) or Mealie pap and also some Chakalaka. I have done a post on corn or mealies and mieliepap before, but I want to share with you a little information about chakalaka.
Chakalaka is a spicy African relish that originated in the townships of Johannesburg. It is is enjoyed with bread, pap, meat, samp and stews and to counter the heat, chakalaka is often served with sour milk or amasi. For a recipe to make your own delicious Chakalaka, hop over to Cooksister, she has just the recipe for you.
Why am I telling you all about  corn, mealies and chakalaka? Stick around, all shall be revealed as  this delicious recipe unfolds. South African ingredients in a typically French dish? You’ve gotta love it……fusion food right here in Nina’s Kitchen!

Corn and Country Ham Quiche  (makes 1 big quiche or 6 individual ones)

Ingredients

For the crust

250ml( 1 cup) cake flour
125ml(1/2 cup) mealie meal ( or dry polenta)
200gr butter – cold and cut in cubes
1 tsp curry powder
1 cup grated mature cheddar cheese

Place all the ingredients except the butter in a food processor and while the machine is running, add the butter, a little cube at a time, until all the butter is worked into the flour and the pastry starts to clump together. Stop pulsing and  throw the pastry out on a floured surface and press together with your hands and cover with cling wrap. Refrigerate for at least an hour. On a floured surface, roll out the pastry to the size of your quiche pan, mine is about 29cm(11-12 inches). Alternatively use your fingers and press the pastry down to fill the quiche tin. Refrigerate while you make the filling. Yes, you read correctly…no pre-baking!

Filling

2 cups corn  – cooked ( you can use frozen)
1 large onion – chopped finely.
a little vegetable oil
250ml sour cream or plain cream cheese
5 eggs
1 cup mature cheddar cheese – grated
salt pepper
1/2 tsp smoked paprika
1 small log of cream cheese – Chakalaka flavor 
6 thin slices of country ham
fresh thyme

Heat the oil in a pan and saute the onions until soft, but not brown. Beat the eggs and sour cream together and add the corn, cheddar, thyme, salt, pepper and sauteed onions. Pour the mixture into the pastry base and crumble the cream cheese over the top. Fold each slice of ham in 4  form “roses” and stick into the mixture to stand out . Bake at 180 C until the middle of the quiche feels firm to the touch. Serve with more Chakalaka and a green salad.

Just because I can, I am sending a 2nd  recipe over to the Monthly Mingle, hosted by Meeta. The deadline is 10 May, so you still have a couple of days left….

If you want to read more of my love affair with quiche recipes, stay a while and read some more..


I am also sending this yo Gourmet Fury who is having a veggie Feast wih Corn as the star ingredient.




Broccoli, Feta and Peppadew Quiche

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