Green Quiche with American Lamb

Savory ground lamb, lots of greens, and a heavy handful of dill push this quiche into spanakopita territory. Feta melts into the custard, scallions keep things sharp, and a shower of sesame seeds on top nods to your favorite Greek bakery pie. It’s rich but bright, sturdy enough for dinner, and somehow even better cold from the fridge the next day.

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American Lamb and Greens Quiche

Servings: 6–8

Prep Time: 25 minutes

Cook Time: 45–50 minutes

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Ingredients

• For the crust:
  • 1 store-bought or homemade 9-inch pie crust, fitted into a pie plate and chilled
• For the lamb and aromatics:
  • 1 tablespoon olive oil
  • 6 oz ground lamb
  • Kosher salt and freshly ground black pepper
  • 1/2 cup diced yellow onion
  • 2 scallions, thinly sliced (whites and greens separated)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon red pepper flakes (optional)
• For the greens:
  • 2 ounces baby spinach
  • 1/2 cup chopped tender kale or Swiss chard
  • Kosher salt and freshly ground black pepper
• For the custard:
  • 5 large eggs
  • 1 cup half & half
  • 1 tablespoon Dijon mustard
  • Pinch of kosher salt
  • Freshly ground black pepper
• For assembly and topping:
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • Zest of 1/2 lemon
  • 2 teaspoons sesame seeds

Instructions

1. Par-bake the crust: Preheat oven to 400°F. Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment and bake 5–7 minutes more, until lightly golden. Reduce oven temperature to 375°F.
2. Brown the lamb: Heat olive oil in a large skillet over medium-high heat. Add ground lamb, season generously with salt and pepper, and cook, breaking it up with a spoon, until browned and cooked through, 6–8 minutes. Transfer to a bowl with a slotted spoon, leaving about 1 tablespoon fat in the pan. Cook lamb to an internal temperature of 160°F.
3. Build the flavor: In the same skillet, add diced onion and scallion whites. Cook until soft and lightly golden, 4–5 minutes. Stir in garlic, oregano, cinnamon, and red pepper flakes; cook 30 seconds until fragrant.
4. Add the greens: Add spinach and kale or chard in batches, allowing each addition to wilt before adding more. Cook until greens are tender and any excess moisture has cooked off. Season with salt and pepper. Remove from heat and let cool slightly.
5. Make the custard: In a bowl, whisk together eggs, half & half, Dijon mustard, a pinch of salt, and black pepper until smooth.
6. Assemble: Spread the cooked lamb evenly over the par-baked crust. Top with the greens mixture. Sprinkle feta, dill, scallion greens, and lemon zest evenly over everything. Pour the custard over the top.
7. Add sesame and bake: Lightly brush the exposed crust edge with a little of the egg custard. Sprinkle sesame seeds evenly over the custard surface and crust edge. Bake for 25–30 minutes, until the custard is set. If gently shaken, it should have a slight wobble in the center.
8. Rest before slicing: Let rest at least 20 minutes before slicing. The quiche will continue to set as it rests.

USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest

Homemade | homemadecooking.com

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