One of the beauties of big feasts on holidays like Easter and Passover (which are right around the corner!) are LEFTOVERS! I LOVE leftovers. I usually do all my food prep for the week on Sundays, so leftovers are pretty much a staple of my life. Since we have some special holidays coming up, I thought it would be fun to play with the idea of creating new dishes from leftovers! I previously posted a recipe for the best ever braised lamb shank, so now I am going to re-purpose this lamb into a gorgeous quiche for the next day!
Quiche is one of my favorite dishes. You can eat it for breakfast, lunch, or dinner, and serve it hot, cold, or room temperature – it’s so versatile. You can fill it with pretty much any ingredient you want, as long as the base of eggs, milk, and cream stays the same. When I thought to do a quiche with leftover lamb, I wanted to combine complementary ingredients, but also use what I already had on hand. This is another thing I am working on – being less wasteful, and more mindful. I really love the idea of creating something new from what we already have!
I previously posted a recipe for braised lamb shank featuring Superior Farms, which was delicious. Since the end result came out so flavorful, I thought it would be a perfect stand up protein to use as the base of a quiche. I absolutely love the combination of feta and lamb so that was an easy decision, but I also wanted to add some pops of color. Asparagus, leeks, and tomato were a perfect addition to the tart. If you have some herbs laying around like tarragon or rosemary, one of those would also make a great addition.
For those of you that don’t know, Superior Farms is passionate about being a sustainable company, committed to their ranchers, flocks, and environment. They have a long-standing pledge to the well being and care of their flock, so I think it’s really important that we buy local and support farmers and ranchers like this. Buying American lamb, especially from ranchers like the ones at Superior farms will make all the difference – both environmentally and on the table.
Another thing I loved about this quiche – it lasted the entire week!!! It’s a great dish to make ahead of time!
One more tip I have when making quiche is, don’t overcook it!! When you remove it from the oven, the center should still have a little bit of a jiggle. I usually stick a fork in it after about 35 minutes, and if it comes out clean I remove it.
(This is a sponsored post on behalf of Superior Farms. All opinions are completely my own, based on my own experience.)
Lamb Leftovers: Lamb, Feta, and Vegetable Quiche
Yield 6 servings
1, 9-inch deep dish frozen pie crust (or homemade)
3 oz. chopped feta cheese
Handful of sweet grape tomatoes, left whole
About 6 pieces of uncooked asparagus
1 leek, minced
4 oz. leftover lamb, minced
3 large eggs
1 cup 2% milk
½ cup heavy cream
1 tsp. salt
olive oil, to sauté with
Pre-heat oven to 375 degrees F. Pre-bake the pie crust - Cover it with either parchment paper or foil, and fill with pie weights or dry beans. Place it in the oven for 15 minutes, then let it cool. Turn the oven temp back down to 350 degrees F.
In a sauté pan, heat a little olive oil. Place the leeks in the pan and sauté with salt and pepper, for about 5 minutes, or until they begin to turn golden. Remove from the heat and set aside.
Prepare the custard filling – Whisk together the eggs, milk, cream, and salt until well combined.
Remove the pie weights and foil or parchment from the crust. Line the bottom with half of the feta cheese. Then, pour the custard into the pie crust. Then, pour in the leeks and lamb. Top gently with the asparagus, tomatoes, and the rest of the feta. You can also get creative and use other veggies that you have on hand!
Bake the quiche at 350 degrees F for 35-40 minutes; the quiche should still jiggle a little in the center. I have found 35 minutes is the perfect amount of time for me.
Cool the quiche for at least 20 minutes, then serve! You can serve it cold, at room temperature, or warm!