Lamb + Spinach Quiche

16 Sep 2018

I’m delighted to team up with Bord Bia in support of the European lamb campaign again this autumn. Lamb is one of the most versatile and flavourful meats you can buy. It’s rich and flavoursome and there are so many creative ways you can use lamb, whether you have an afternoon or just minutes to spare.

Personally, I am always trying to devise recipes to put together with leftover roast meats as we do a lot of roast dinners at the farm and there is always something to spare. One of my favourite go-to recipes to bang up is a simple bacon (ham), rosemary and cheddar cheese quiche or omelette, but this Greek-style European lamb quiche has come in and stolen the show.

With some of the best European lamb coming from local farms in Ireland, we really are spoilt for choice when it comes to this outdoor-raised, grass-fed ingredient.

Lamb and Spinach Quiche
PREP: 15 mins
COOK: 30 mins
To serve 3 (as a main course) or 6 (as a starter)
350 g cooked roast lamb, finely sliced
1 tablespoon olive oil
200 g fresh spinach leaves, washed
2 cloves of garlic, crushed
Salt and pepper
3 eggs
250 ml low-fat crème fraiche
1 teaspoon dried thyme
100 g Feta-style or cheddar cheese, crumbled
1 pack ready-made short-crust pastry
2 tablespoons pine nuts
METHOD
▪ Preheat the oven to Gas Mark 4, 180 C° (350°F).
▪ Heat the oil in a high-sided frying pan or wok. Add the spinach first and then the garlic and cook on a medium heat until all of the water has evaporated, approximately 1-2 minutes.
▪ Season, drain in a colander and press firmly with a wooden spoon to remove as much water as possible. Sprinkle the lamb with the thyme.
▪ Beat the eggs with the crème fraiche in a bowl. Add the spinach, lamb and half the cheese. 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 cheese and pine nuts.
▪ Bake in the oven for 30 minutes.
▪ Serve hot, with a salad, or (take out) as a starter (for 6) or as a main course (for
Scullery Notes:
This recipe is an excellent way to make the most of the leftovers from Sunday’s roast lamb. Try this delicious tart warm or cold at a picnic or as a change from sandwiches in the office.

Slan Abhaile,

Imen xx

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One Response to “Lamb + Spinach Quiche”

  1. good recpie!!! all foody lover like it

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