Chef Alex Espinoza Braised Aussie Lamb Quiche
- Prep time 40Min
- Cook time 20Min
- Technique Braise
- Meat Lamb
- Cut Shoulder
- Serves 6
Braised lamb quiche with fennel and orange salad
Ingredients
Crust
- 1 ¼ cup all-purpose flour
- 8 tablespoons unsalted butter, cubed and chilled
- ½ teaspoon grey salt
- ½ cup cold water
Filling
- 6 large eggs
- 6 ounces shredded cooked Australian Lamb Shoulder
- ¾ cup heavy cream
- 2 ounces goat cheese
- Pinch of ground cinnamon, coriander, and fennel
- ½ teaspoon grey salt
- 1 teaspoon minced fresh oregano
- 1 tablespoon sliced scallions
Fennel and Orange Salad
- 1 orange, cut into segments
- 2 bulbs fennel, shaved or thinly sliced
- 1 tablespoon fresh mint whole
- 2 tablespoons fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- Salt and pepper
Method
Crust:
- In a stand mixer or using your hands, mix the butter with the flour and salt until the mixture resembles meal. Add the water and mix until a smooth dough forms, but do not knead it. The dough should be uniform in texture, with no streaks of butter. Cover the dough and refrigerate for 30 minutes to rest.
- Preheat the oven to 350 degrees F.
- Butter a 9-inch fluted tart pan. Remove the dough and roll it out on a floured surface to 2 inches larger than the pan diameter. Press the dough into the prepared pan, trimming any excess. Perforate the bottom crust with a fork, cover with aluminum foil, and fill with pie weights, such as dried lentils or beans. Bake for 30 minutes, then remove the pie weights and foil and cool.
Filling:
While the crust is baking, make the filling. Preheat the oven to 270 degrees F.In a mixing bowl add the eggs and mix well with a whisk. Add the remaining ingredients and stir together. Pour the mixture into the cooled tart shell, then bake for 20 minutes or until firm and lightly browned.
Fennel and Orange Salad
While the quiche is baking, make the salad by mixing together the ingredients in a bowl. Season to taste with salt and pepper. Cover and refrigerate until service.
Plating:
Allow the quiche to cool for 5 to 10 minutes to help it set before cutting into 6 pieces. Serve with a portion of Fennel and Orange Salad
