Quiche with Lamb Meat, Raisins, Pine Nuts and Feta

Ingredients

• 125 g quark
• 125 g flour
• 125 g butter
• Salt
• 2 onions
• 4 Garlic cloves
• 4 tbsp olive oil
• 600 g ground lamb (ground by butcher)
• 250 g zucchini
• 2 red bell peppers
• 1 beef tomato
• 50 g Raisins
• 2 tbsp pine nuts
• Salt
• Pepper (freshly ground)
• a pinch cumin (ground)
• 0.5 tsp cinnamon powder
• 1 tsp lemon zest (organic lemon)
• 100 g sheep cheese (feta)
• fat (for the pan)
• flour (for the work surface)
• oregano (for garnish)

Instructions

1. 1.

   Press the quark in a kitchen towel to remove excess moisture and mix with flour, butter and salt using the dough hooks of an electric mixer until a smooth dough forms. Cover and let rest for 30 minutes.

2. 2.

   Preheat the oven to 200 °C fan‑forced. Meanwhile peel and finely chop onions and garlic. Heat 2 tbsp oil in a pan and sauté the ground lamb with onions and garlic for 5 minutes, then set aside. Clean and wash zucchini and bell peppers. Dice the peppers into small cubes, grate the zucchini roughly. Add the vegetables to the lamb mixture. Wash tomatoes, blanch, peel, core, roughly chop and mix in. Add raisins and pine nuts. Season everything with salt, pepper, cumin, cinnamon and lemon zest. Finally crumble the sheep cheese and fold in. Grease the baking tin.

3. 3.

   Roll out the dough on a lightly floured surface to a round shape and place it in the tin, shaping a 3 cm high rim. Evenly spread the lamb mixture over the dough. Bake the quiche for 30 minutes. Garnish with oregano and serve warm.