Considered a delicacy by some, mopane worms can be eaten dried as a crispy snack, fried or added to stews – or as in this recipe, added to quiche! Thanks to chef students Anna Pieterse and Rorisang Sebothoma from Capital Hotel School for this creative dish in celebration of Heritage Day.
- 500g all-purpose flour
- 1 tablespoon English mustard
- 180g melted butter
- 250g Cheddar cheese, grated
FOR QUICHE FILLING
- 5 eggs
- 500g milk
- Pinch of salt and pepper
- 1 onion, chopped
- 2 cloves garlic
- 2 tablespoons butter
- 1 cup mopane worms, chopped
- 1 cup Cheddar cheese, grated
- 3 cups red cabbage, grated
- 1½ cups carrots, grated
- 1½ cups mayonnaise
- Salt and pepper to taste
- Mix together the flour, English mustard and Cheddar cheese in a bowl.
- Melt the butter. Add it to the flour bowl and mix in with your hands until thoroughly combined. It should have a crumbly dough texture.
- Divide the dough into pre-greased quiche pans or cake tins and spread out evenly. Set aside.
- To make the filling, chop the mopane worms into chunks. Blanch them for 10 minutes.
- Sauté the onion in the butter. Add the worms and chopped garlic.
- Whisk together the eggs, milk, salt and pepper.
- Place the worms in the egg and milk mix. Sprinkle some cheese on top.
- Spread on top of base and bake on the braai at 180°C for 15-20 minutes.
- Combine all the ingredients together and serve.
MEGAMASTER RECIPE TIPS
If making your quiche on a gas braai, line your cake tin with foil and cover it as well after you've put your crust and filling inside.
Your quiche will be very wobbly once cooked. Let it cool down first before removing it from the cake tin and serving.
Add coleslaw to the quiche for a bit of freshness. Want some spice? Add a few chilli flakes to your filling.