The Ground Lamb Quiche is a dish that embodies the heart and soul of Mediterranean cuisine, showcasing a perfect harmony of bold flavors, creamy textures, and artisanal craftsmanship. This recipe is more than a meal—it’s a culinary homage to the classic Mediterranean fusion of spices, rich meats, and fresh ingredients, all enclosed in a buttery shortcrust pastry. With every bite, it invites you on a journey through the sun-drenched hillsides and aromatic markets of the Mediterranean region.
Lamb is a hallmark ingredient in Mediterranean cooking, revered for its robust, earthy flavor. This quiche harnesses the distinctiveness of ground lamb, blending it with the warm, exotic spices of cumin and coriander. These spices not only enhance the natural savoriness of the lamb but also provide a subtly aromatic layer that evokes the essence of dishes from countries like Greece, Turkey, and Morocco. For those unfamiliar with cooking lamb, this recipe is an approachable and delicious entry point into exploring its unique qualities.
The custard filling, made with a mixture of eggs and heavy cream, provides a silky, luxurious texture that contrasts perfectly with the savory lamb mixture. And then there’s the feta cheese, a quintessential Mediterranean ingredient that adds a tangy and creamy burst to every bite. Whether crumbled atop a salad or baked into a dish like this quiche, feta’s distinctive brininess serves as the ultimate complement to the spiced lamb. For those who prefer a milder profile, goat cheese can be swapped in for a creamier, more delicate alternative.
A key component of this dish is the flaky shortcrust shell that cradles the filling. The crust serves as the perfect vessel for the rich, layered ingredients, while adding a delightfully crisp texture and buttery taste. If you’re pressed for time, a store-bought crust will work well, but for an extra layer of love and craftsmanship, a homemade pastry crust will elevate the dish to new heights.
Quiches have long been celebrated for their versatility, and this Ground Lamb Quiche is no exception. It’s perfect for just about any occasion—serve it warm as the centerpiece of a hearty dinner paired with a crisp green salad, or slice it into room-temperature pieces for an elegant brunch or picnic. The combination of protein-rich lamb and custard ensures a satisfying, filling dish that’s both comforting and refined.
The recipe itself calls for accessible ingredients and offers room for customization, encouraging cooks to experiment with additional flavors and garnishes. For instance, a dollop of harissa paste can be added to the lamb for extra heat, while some caramelized onion or roasted red pepper can introduce a touch of sweetness. The freshness of parsley as a garnish brightens the dish visually and adds a subtle herbaceous finish.
The Ground Lamb Quiche celebrates a sublime blend of comfort, sophistication, and tradition. It’s a dish that bridges the flavors of the Mediterranean with the familiar appeal of a classic quiche. Whether you’re introducing your family and friends to Mediterranean flavors or simply cooking for your own indulgence, this quiche delivers an unforgettable culinary experience.
Savory Ground Lamb Quiche
Ingredients
Pastry Crust
- 1 sheet shortcrust pastry - store-bought or homemade
Lamb Filling
2 tablespoons olive oil - extra virgin- 1 cup yellow onion - finely chopped
- 2 cloves garlic - minced
- 500 grams ground lamb - fresh, preferably local
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 3 large eggs - free-range
- 1 cup heavy cream
- 1 cup feta cheese - crumbled
- 2 tablespoons fresh parsley - chopped
Instructions
- Preheat your oven to 180°C (350°F).
- Roll out the shortcrust pastry and fit it into a 9-inch (23 cm) tart pan, gently pressing into the edges. Trim any excess and chill for 10 minutes in the fridge.
- In a skillet over medium heat, warm the olive oil and add the chopped onion. Sauté for 5-7 minutes until the onion becomes translucent and soft.
- Add the minced garlic to the onions, and after 1 minute, introduce the ground lamb. Cook, frequently stirring, until the lamb is browned and fully cooked, approximately 10-12 minutes.
- Stir in cumin, coriander, salt, and pepper, mixing well to incorporate the spices. Remove from heat and let cool slightly.
- In a bowl, whisk together the eggs and heavy cream. Season with a pinch of salt and pepper.
- Spread the cooked lamb mixture evenly in the chilled pastry shell. Scatter the crumbled feta cheese over the top.
- Pour the egg and cream mixture over the lamb and feta, allowing it to fill the gaps and cover the fillings evenly.
- Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is a lovely golden brown.
- Remove from the oven and let it cool slightly before slicing. Garnish with fresh parsley before serving.
