Cheese and Coriander Quiche

Cheese and Coriander Quiche

An awesome cheesy taste with a creamy pepper taste

Cheese Quiche Pastry

150g cake flour

2ml salt

3ml baking powder

75g butter

50g grated cheddar cheese (½ cup)

1 egg yolk

40ml ice water


Sift dry ingredients into a bowl.
Rub in butter until mixture resembles breadcrumbs.
Mix in grated cheese.
Mix egg yolk and water. Cut into dry ingredients until the mixture binds. Do not overmix.
Chill for 15-20min.
This pastry can be successfully made in food processor.

100g cheddar cheese, grated

1 medium onion, finely chopped

2 green peppers, chopped finely

2 red peppers, chopped finely
5ml garlic paste

10ml paprika

½ bunch fresh dhunia, chopped

salt and pepper to taste


Braise onion in a little oil until golden in colour.
Add peppers and garlic and braise for a further 5min only.
Remove from heat and mix in all filling ingredients. Leave to cool.

250ml grated cheddar cheese

3 large eggs

100ml milk

125ml cream

pinch of salt

freshly ground black pepper

10ml peri peri

5ml mustard powder


– Preheat oven to 180ºC.

Roll out pastry on a lightly floured surface and line a 24cm quiche tin.
Sprinkle with grated cheese. Cover with prepared filling.
Whisk eggs, milk, cream and seasoning together and pour over filling.
Bake for 25-30min. Sprinkle with paprika after baking.
Cool before cutting.
Serve with green salad

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