Bobotie Quiche

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Dating as far back as the 1600’s and first documented in Ancient Rome, this dish was brought to South Africa and adopted by the Cape Malay community in the early 1700’s. It has been a popular and well-known meal in the Cape of Good Hope since that time. This traditional dish is made with a mixture of mutton and pork as well as curry powder resulting in a slightly spicy tang.
The fact that I’ve made Bobotie before over HERE and HERE should tell you something about how I feel about this delicious dish. It takes comfort food to a whole new level, especially in the chilly Winter months.
Bobotie Quiche
The only variation to the way I’ve prepared my version is the easy 3 ingredient pastry casing which I’ve lined the baking dish with.
For the pastry you will need
500ml all purpose flour
125g salted butter
1 tub plain smooth cottage cheese
Place flour in a bowl and add the butter. Rub with fingers until mixture resembles fine breadcrumbs. Add the tub of smooth plain cottage cheese and combine well till a soft dough is formed. Press into a 23cm round spring form pie dish and blind bake on 210 degrees Celsius for 15 minutes.
Bobotie Quiche
For the Bobotie
1 Packet of beef mince (500g)
30ml butter
1 onion chopped
15ml mild curry powder
5ml turmeric
15ml cumin
1 stick of cinnamon
¼ cup seedless raisins
45ml chutney
30ml sugar
2 slices of crustless white bread
125ml milk
3 bayleaves
For the egg custard:
3 eggs
150ml milk
Bobotie Quiche
Soak the bread in 125ml milk until completely saturated. Squeeze as much milk out of bread and mash with a fork. Set aside.
Saute onions in butter till transparent. Add curry powder, turmeric and cumin and fry off for 2 minutes. Add mince and stir with a fork to remove clumps. Add seasoning. Remember to taste as you go along. Add more seasoning and spices if you like. Add chutney, sugar, cinnamon stick, raisins and bread and allow to simmer for 15-20 minutes. Taste again and adjust flavours as you prefer. Transfer meat into the baked pastry casing.
For the custard:
Mix the milk with the eggs.
Pour over the mince mixture and place the bay leaves on top. Bake at 190 degrees Celsius for 20 minutes or until the egg has set. Grill for 2 minutes to brown.

  • vernon


    a touch of class to bobotie

  • Zirkie


    I loooooove bobotie! Great idea, Inge!

    • Inge

      Thanks Zirkie

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