Made with AI
Lamb and Spinach Quiche
Ingredients
- ready-made shortcrust pastry250 g
- lamb mince400 g
- spinach, wilted and chopped200 g
- medium onion, diced1 piece (about 110g)
- olive oil2 tbsp (about 28ml)
- large eggs3 pieces (about 150g)
- crème fraîche200 ml
- Emmental cheese, grated100 g
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Roll out the ready-made shortcrust pastry and line a 23cm (9-inch) tart tin. Trim the edges and prick the base with a fork. Chill in the fridge for 15 minutes.
- 3
Line the pastry with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden. Set aside.
- 4
Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- 5
Add the lamb mince to the pan and cook for 6-8 minutes, breaking it up with a spoon, until browned. Season with salt and pepper.
- 6
Stir in the wilted and chopped spinach. Cook for another 2 minutes, then remove from heat and let cool slightly.
- 7
In a mixing bowl, whisk together the eggs and crème fraîche. Stir in the grated Emmental cheese and season with salt and pepper.
- 8
Spread the lamb and spinach mixture evenly over the baked pastry base.
- 9
Pour the egg, crème fraîche, and cheese mixture over the filling, spreading it evenly.
- 10
Bake in the preheated oven for 30-35 minutes, or until the quiche is set and golden on top.
- 11
Allow to cool for 10 minutes before slicing and serving. Enjoy your Lamb and Spinach Quiche!
