Feeling like something savoury? Why not tangle your tastebuds with this Mmmnandi Mfino and Smoked Salmon Quiche.
Preheat oven to 180˚C (160˚C fan-forced). Grease a 20cm round springform cake tin.
For the pastry, process the flour, mielie meal, cheese and STORK Bake in a food processor until fine crumbs form.
Add the water and process until the dough just starts to come together.
Turn the pastry onto a lightly floured surface and knead until smooth.
Roll out on a lightly floured surface to 1.2 cm thick.
Line 1 prepared tin with pastry. Trim excess, leaving a 1cm border. Place on a large baking tray.
Refrigerate for 20 minutes.
Blind bake the tart shell by placing a piece of baking paper on top of the pastry and fill with baking beads, rice or dried beans.
Bake for 10 minutes, then remove from the oven.
Remove the parchment and beans/rice/weights, and bake for a further 5 minutes, until the pastry is a golden brown colour.
Remove from the oven and let it cool completely.
In the meantime, prepare the filling
Heat the STORK Bake in a large frying pan over medium heat.
Add the leek and cook, stirring, for 2-3 minutes or until starting to soften.
Stir in the morogo until just wilted. Set aside to cool.
Divide the Morogo mixture among the pastry cases.
Whisk the cream cheese, milk and eggs in a large jug until smooth.
Pour over the Morogo mixture.
Top with the smoked salmon ribbons and feta cheese.
Bake for 35-40 minutes or until golden and set.