This is a ground lamb quiche built on a shortcrust base with a cumin-and-coriander spiced filling, a standard egg-and-cream custard, and crumbled feta on top. It takes about 90 minutes start to finish and feeds six. The honest reason to make it: ground lamb is often cheaper per pound than lamb chops, and this recipe uses pantry spices you probably already have.
Why this recipe works
Two things actually matter here. First, letting the cooked lamb mixture cool before it goes into the pastry shell — hot filling starts cooking the custard unevenly before the quiche even hits the oven, which gives you rubbery patches instead of a smooth set. Five minutes off the heat is enough. Second, chilling the pastry-lined tart pan before baking keeps the fat cold so the crust holds its shape and doesn’t slump down the sides. Both steps cost you nothing and make a real difference in the final texture.
Shopping notes
- Ground lamb: If your store doesn’t carry it or it’s expensive, an 80/20 ground beef works fine with these spices. The flavor is milder but the dish still holds together well.
- Feta cheese: Block feta packed in brine is saltier and creamier than pre-crumbled. If you use block feta, taste the custard before adding extra salt. Goat cheese is a direct swap — use the same amount.
- Heavy cream: Half-and-half works and cuts the richness. The custard will be slightly less firm, so add an extra minute or two to the bake time and check for a clean set in the center.
- Shortcrust pastry: Store-bought frozen shortcrust or a refrigerated pie crust both work. Skip the garnish — not worth the extra dish — unless you have parsley sitting on the counter already.
Keeping and reheating
Cooled quiche keeps in the fridge, covered, for up to four days. For longer storage, slice it first, wrap individual pieces in plastic wrap, and freeze for up to two months — frozen slices reheat more evenly than a whole frozen quiche. To reheat from the fridge, put slices in a 325°F (160°C) oven for 12–15 minutes until warmed through. The microwave works in a pinch but softens the crust noticeably. From frozen, thaw overnight in the fridge before reheating in the oven.
What can go wrong
- Soggy bottom crust: This usually happens when the filling is too wet. Drain any excess fat from the lamb after browning — ground lamb can release quite a bit. Tilt the skillet and spoon it off before adding the spices.
- Custard doesn’t set in the middle: Ovens run differently. If the top is browning fast but the center still jiggles like liquid after 40 minutes, tent the quiche loosely with foil and give it another 5–8 minutes. The center should wobble slightly like set jello, not slosh.
- Feta sinks to the bottom: Scatter the feta after you’ve poured in the custard, not before. It floats just enough to stay distributed through the filling rather than pooling at the base.
- Crust shrinks away from the pan sides: This happens when the pastry warms up before baking. If the dough feels soft when you’re pressing it in, put the whole pan back in the fridge for 10 minutes before filling it.
- Lamb tastes bland: Ground lamb varies in fat content. Leaner lamb needs a bit more salt than fattier cuts. Season the meat mixture and taste it before it goes into the shell — you can’t adjust seasoning once the quiche is assembled.
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.
Notes
Nutrition
Your questions, answered
Can I use a regular pie dish instead of a tart pan?
Yes, a standard 9-inch pie dish works fine. The sides are deeper than a tart pan, so you may need to add 5 extra minutes to the bake time to get the custard fully set in the center.
How do I know the ground lamb is fully cooked before it goes in the quiche?
Ground lamb should reach an internal temperature of 160°F (71°C) — no pink remaining and the juices run clear. Since it gets a second cook in the oven, the stovetop step just needs to get it fully browned and cooked through, not perfect.
Can I make this ahead and bake it the next day?
You can assemble the quiche up to the point of pouring in the custard, cover it, and refrigerate overnight before baking. Keep the egg-and-cream mixture separate in a jar in the fridge and pour it over just before it goes in the oven.
My store only has ground beef or ground pork — which is a better swap for lamb?
Ground beef is the closer match in fat content and holds up better with the cumin and coriander. Ground pork works too but is milder and slightly sweeter, so consider adding a pinch more cumin to compensate.
Can I leave out the heavy cream and use milk instead?
Whole milk will work but the custard sets softer and may weep a little liquid after slicing. If milk is all you have, use three eggs instead of two to help the custard firm up properly.
What to cook next
- Mediterranean Lamb Feta Pie
- Savory Lebanese Lamb Pastries
- Saffron Lamb Rice Pilaf
- Cumberland Sausage Mince Pie
