4 servings Prep: 15 mins, Cooking: 40 mins
Tap for method
|1||red onion — grated|
|1 tbsp||coconut oil|
|1 cup||thick cream|
|salt and freshly ground black pepper — to taste|
|120 g||feta cheese|
|250 g||pulled lamb|
|1 handful of||cherry tomatoes — or Rosa tomatoes|
Tap for ingredients
- Heat a large pan over medium heat and fry onions in coconut oil until cooked. Set aside. Whisk eggs, cream and milk together, and season with salt and pepper.
- Grease a round pie dish with butter and start by crumbling half the feta in the pie dish. Add the egg custard and continue by adding the lamb, asparagus and tomatoes, and finishing with the rest of feta. Bake quiche at 180°C for 35–40 minutes until golden and set.
For more #SheepThrills, visit www.cookingwithlamb.com. Supported by the Red Meat Industry of South Africa.