A healthier, low-carb and high protein quiche. This protein-packed South African inspired quiche has a low-carb Almond Flour crust and is filled with delicious beef Biltong strips, eggs, double thick yoghurt & cheddar cheese. Serve with fresh rocket.




  • Baking
  • Beef
  • Health
  • Latest
  • Light Meal
  • Summer


  • Banting
  • South African

Cooking Methods

  • Baking

Prep Time

20 minutes

Cooking Time

30 minutes


500ml (2 cups) You First almond flour
125ml (½ cup) finely-grated Parmesan cheese
Pinch of cayenne pepper
1 egg
500ml (2 cups) Food Lover’s double thick plain yoghurt
250ml (1 cup) Food Lover’s cheddar cheese, grated
5 eggs
Freshly-ground salt and pepper
375ml (1 ½ cups) thinly-sliced beef biltong
1 large onion, chopped
30ml (2 Tbsp) butter
Small handful of fresh thyme leaves
Large handful of fresh wild rocket leaves
Handful of thinly-sliced biltong


Preheat the oven to 180°C.

To make the crust; place all the ingredients in a food processor and blitz until the crust comes together. Grease a loose-bottomed quiche pan and press the crust mixture into the pan. Let it chill in the fridge for 10 to 15 minutes.

While the crust chills, place the onions and butter into a saucepan, over medium heat. Cook for 8 minutes, stirring until caramelized, taking care not to burn.

To make the filling; mix together all the filling ingredients and pour into the pastry case. Bake for 20 to 25 minutes until it is golden brown. Serve topped with fresh wild rocket and leftover sliced biltong.