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A Tasty Mess

Lamb Leftovers: Lamb, Feta, and Vegetable Quiche

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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
  • pepper
  • olive oil to sauté with

Method
 

  1. 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.
  2. 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.
  3. Prepare the custard filling – Whisk together the eggs, milk, cream, and salt until well combined.
  4. 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!
  5. 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.
  6. Cool the quiche for at least 20 minutes, then serve! You can serve it cold, at room temperature, or warm!