This quiche has a filling of spiced ground lamb, sautéed onion and garlic, crumbled feta, and a simple egg-and-cream custard, all baked in a standard pie crust for 45 minutes. It takes about 70 minutes start to finish and feeds six — which means you will almost certainly have leftovers, and they are genuinely better the next day once the spices have settled in.
What makes this version work
Two things matter most here. First, drain the cooked lamb well before it goes into the crust. Ground lamb releases more fat than chicken or ham, and if you skip this step the bottom of the crust turns soggy before the custard even sets. Tilt the pan and spoon off the excess, or transfer the meat to a paper-towel-lined plate for a minute. Second, let the lamb mixture cool for at least five minutes before you pour the egg-and-cream mixture over it. Hot filling starts cooking the eggs on contact, which can give you a slightly grainy custard instead of a smooth, sliceable one. Neither step adds much time, but both make a visible difference in the finished slice.
If something goes sideways
- The custard is still wobbly at 45 minutes: Ovens vary. Cover the edges loosely with foil to stop the crust browning further, then bake in five-minute increments until a knife inserted in the center comes out clean. A fan-assisted oven may need only 40 minutes; a slower oven can take up to 55.
- The crust is shrinking down the sides: This usually means the dough wasn’t rested before baking. If you’re using store-bought, keep it cold right up until you press it into the pan, and don’t stretch it to fit — let it relax into the edges.
- The top is browning too fast before the center is set: Lay a loose sheet of foil over the top from about the 25-minute mark. Remove it for the last five minutes if you want a little color.
- The filling tastes flat: Feta saltiness varies a lot by brand. Taste the lamb mixture before it goes into the crust and adjust salt then — it’s your last easy chance.
- Slices are falling apart when you cut them: The quiche needs the full 10-minute rest after baking, and ideally longer. Cutting too soon is almost always the cause. Fifteen minutes is better than ten.
Shopping notes
- Ground lamb: Not every supermarket stocks it consistently. A butcher counter is the most reliable source. If you can only find lamb shoulder chops, a butcher will usually grind them on request, or you can pulse cubed shoulder in a food processor in short bursts.
- Feta: Block feta packed in brine crumbles more cleanly and tastes less sharp than the pre-crumbled kind in a tub — skip the garnish of extra feta on top, not worth the extra dish.
- Heavy cream: Don’t substitute half-and-half here. The custard needs the fat content to set properly and hold its shape when sliced.
Storage and reheating
Cooled quiche keeps in the fridge, covered, for up to four days. The flavor genuinely improves overnight as the cumin and cinnamon mellow into the custard. To reheat a slice, use a 325°F (160°C) oven for 12–15 minutes rather than a microwave — the microwave makes the crust rubbery and can turn the egg custard watery. If you want to freeze it, wrap individual slices tightly in plastic wrap and then foil; they’ll keep for up to two months. Thaw overnight in the fridge before reheating in the oven. A whole unbaked assembled quiche can also be frozen before baking — go straight from freezer to oven at 375°F and add about 20 minutes to the bake time, checking for doneness with a knife.
Ground Lamb Quiche
Ingredients
Quiche Crust
- 1 pack pre-made pie crust or homemade if preferred
Filling
- 2 tablespoons olive oil extra virgin preferred
- 1 medium onion finely diced
- 2 cloves garlic minced
- 500 grams ground lamb high quality, preferably pasture-raised
- 1 teaspoon ground cumin freshly ground for best flavor
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 teaspoon salt to taste
- 3 large eggs organic if possible
- 1 cup heavy cream
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Instructions
- Preheat your oven to 190°C (375°F) and prepare your pie crust in a tart pan, ensuring the dough is evenly pressed and trimmed at the edges.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic to the skillet and continue to cook for another minute, releasing its aromatic profile.
- Add the ground lamb to the skillet, stirring to break it apart, and cook until browned, approximately 8-10 minutes.
- Stir in cumin, cinnamon, black pepper, and salt. Let the spices infuse for 2 minutes, then remove from heat.
- In a mixing bowl, whisk together the eggs and heavy cream until combined, then gently fold in the crumbled feta and chopped parsley.
- Spread the cooked lamb mixture evenly over the prepared crust, then pour the egg mixture over top, ensuring even distribution.
- Bake the quiche in the preheated oven for approximately 45 minutes or until the top is golden and the filling is set. A knife inserted into the center should come out clean.
- Let the quiche cool for at least 10 minutes before slicing.
Notes
Nutrition
Common questions
Can I use ground beef instead of lamb?
Yes, though the flavor will be noticeably milder. Ground beef works fine with the same spice quantities, but consider adding an extra half-teaspoon of cumin to compensate for the depth that lamb naturally brings.
Do I need to blind-bake the crust first?
Not strictly required, but it helps if you want a crisper base. A 10-minute blind bake with pie weights at 375°F before adding the filling gives the bottom crust a head start and reduces sogginess, especially important given the fat content of the lamb.
Can I make this the night before?
Yes, and it’s one of the better reasons to make this recipe. Bake it fully, cool it completely, then refrigerate overnight and reheat slices in a 325°F oven for 12–15 minutes before serving.
Is 500 grams of lamb too much filling for a standard pie crust?
It fits a standard 9-inch deep-dish pie pan or a 10-inch tart pan. A shallow 9-inch pan may be tight — if that’s what you have, use 400 grams of lamb and reduce the custard to 2 eggs and ¾ cup cream.
Can I make this without the heavy cream to lighten it up?
Whole milk will produce a set custard, but it will be softer and less cleanly sliceable. A mix of half whole milk and half sour cream is a reasonable middle ground that still holds its shape.
How do I know the quiche is fully cooked and safe to eat?
A knife inserted into the center should come out clean with no liquid egg clinging to it. The center may have a very slight jiggle when you shake the pan gently, but it should not look wet or sloshy — it will firm up fully during the resting period.
More recipes to try
- Hearty Shepherd’s Pie
- Gourmet Avocado Toast with Mediterranean Flair
- Pistachio Baklava
- Authentic Spanish Seafood Paella
