Lamb and Spinach Quiche Lamb and Spinach Quiche

Lamb and Spinach Quiche

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Quick quiches are perfect for that midweek slump.

Preparation: 15 mins 
Cooking: 30 mins

Ingredients to serve 3 to 6

  • 350g cooked roast lamb, finely sliced
  • 200g fresh spinach leaves, washed
  • 1 tbsp butter
  • 2 cloves of garlic, crushed, optional
  • Salt and pepper
  • A few sprigs of fresh thyme
  • 3 eggs
  • 250ml crème fraîche
  • 100g feta-style or cheddar cheese, crumbled/grated
  • 1 pack ready-made short-crust pastry
  • 2 tbsp pine nuts
  • Preheat the oven to 180 C°, Gas Mark 4 (350°F).
  • Melt the butter in a high-sided frying pan or wok and add the spinach and garlic, if using. Cook on a medium heat until all the water has evaporated. Season, drain in a colander and press firmly to remove any remaining water.
  • Sprinkle the lamb with the thyme leaves and season.
  • Beat the eggs with the crème fraîche in a bowl. Add the spinach, lamb and half the cheese. Season with a little salt and pepper.

Tip: This recipe is an excellent way to make the most of the leftovers of Sunday’s roast lamb.

Line a large tart dish (27 cm) with the pastry. Pour the filling in evenly, then sprinkle with the remainder of the cheese and the pine nuts. Bake in the oven for 30 minutes. Serve hot, with a salad, as a starter (6 people) or as a main course (3 people). You can also enjoy this delicious quiche warm or cold at a buffet, picnic or lunch in the office.

Recommend this recipe