Lamb, Spinach and Feta Quiche Lamb, Spinach and Feta Quiche

Lamb, Spinach and Feta Quiche

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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

Serves 3 to 6

  • 350g cooked roast lamb, finely sliced
  • 200g fresh spinach shoots, washed
  • 2 tablespoons olive oil
  • 2 cloves of garlic, crushed, optional
  • salt and pepper
  • 1 teaspoons dried thyme
  • 3 eggs
  • 250ml low-fat crème fraiche
  • 100g feta, crumbled
  • 1 pack ready-made short-crust pastry
  • 2 tablespoon pine nuts
  • 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 (27cm) 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.

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