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To serve (optional):
Preheat the oven to 180°C and spray a 20 cm in diameter quiche dish with non-stick spray.
Using a frying pan, heat the oil and the butter together. Fry the onion until golden and soft.
Add the pepper and mushrooms and fry until soft. Add the garlic and mixed herbs and set aside.
Using a large mixing bowl, beat the eggs, dip, milk and flour together. Add the onion & mushroom mixture and mix through. Add the biltong and season to taste.
Pour into the prepared quiche dish and sprinkle with cheese.
Bake for 25 – 30 minutes until golden and set. Remove from the oven and leave to cool slightly.
To serve:
Serve as is or top with rocket, extra biltong slices and a drizzle of balsamic glaze.
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