Tomato Lamb Quiche

A few weeks ago I had a great quiche for lunch at healthy fastfood shop EXKi. They had their tomato-theme month and were serving a quiche with minced lamb meat and, keep it simple, tomato. The only other ingrediënt I could distinguish were onions, so I was convinced this couldn’t be too hard to copy at home. I have no idea what is really in the EXKi version of the recipe, but here is how I copy-cooked it at home.

Tomato lamb quiche: quiche base (I buy mine in the supermarket, I have no idea how hard it is to make it yourself), 3-4 roma tomatoes, 1 onion, 350 gr minced lamb meat (if you don’t like the distinct taste of lamb, you can also use beef or pork), 1 tsp honey mustard, 1 tsp honey, fresh thyme, oregano, 3 egg yolks, 150 ml milk, 50 ml cream, 2 tablespoons goat cheese (or cream cheese).

Chop the onion and fry in butter. Keep on a low fire and allow the onions to become brown. Add the mustard and caramelize with honey.

Whip the egg yolks and add milk, cream, cheese and onions. Season to your likings.

Cook the meat and season with a good amount of  thyme.

Place the quiche base in a round tin and sting bottom with a fork. Poor in the egg-milk-onions and add the meat. Cut tomatoes into slices (remove the seeds if there are too many) and place on top.

Cook in a pre-heated oven at 200°C for 40 minutes or if you have a crisp function on your oven, use this one (crisp function doesn’t require any greasing and reduces the cooking time with about 50%).

Serve with a side dish salad.

 

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