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Lamb, Spinach and Feta Quiche

Recommend this recipe

This cheap and healthy Lamb, Spinach and Feta Quiche is a change up from your usual supermarket chiller-fare. Packed full of flavour and really easy to make, it’s a great way to use up your left-over roast Lamb. Cook it for a mid-week meal and you can use have it cold for lunch the next day – saving you money and time.

Preparation: 15 mins

Cooking: 30 mins

Ingredients

Serves 3 to 6

350 g cooked roast lamb, finely sliced
200 g fresh spinach shoots, washed
2 tablespoons olive oil
2 cloves of garlic, crushed, optional
salt and pepper
1 teaspoons dried thyme
3 eggs
250 ml low-fat crème fraiche
100 g feta, crumbled
1 pack ready-made short-crust pastry
2 tablespoon pine nuts

Method

Preheat the oven to Gas Mark 6/180 C°.
Pour the spinach into a high-sided frying pan or wok containing 2 tablespoons of hot oil. Add garlic, if using. Cook on a medium heat until all of the water has evaporated. Season, drain in a colander and press firmly to remove as much water as possible.
Sprinkle the lamb with thyme. If using raw meat, cook on a high heat in a large frying plan containing 1 tablespoon of oil. Season.
Beat the eggs with the crème fraiche in a bowl. Add the spinach, lamb and half the feta. Stir and adjust the seasoning if needed.

Line a large tart dish (27 cm) with the pastry. Pour the filling in evenly, then sprinkle with the remainder of the feta and pine nuts.
Bake in the oven for 30 min.
Serve hot, with by 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.

Chef's tip

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

Recommend this recipe