Lamb, tomato and basil quiche

I make a quiche as a way of using up leftovers.  In this case I had cold sliced lamb I cut into pieces of about half an inch across.  After lining my dish with shortcrust pastry, I put strips of cheese to cover the bottom, then the pieces of lamb sprinkled with rock salt.  I added halved Vittorio tomatoes, and finally torn basil leaves.  This time I whipped up two eggs with half a cup of semi-skimmed goats’ milk to pour over it, and baked it for 45 minutes in a 170 fan oven, covering it with foil for the final 10 minutes.  It tasted as good as it looked.

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