Kefta & Swiss Chard Quiche

Ingredients

• 1Pre-made or homemade pie crust (9-inch)
• 300 gGround lamb or beef
• 1Small onion, grated
• 2 gFresh parsley, chopped
• 1 tspGround cumin
• 0.5 tspSweet paprika
• 0.5 tspSalt (for kefta)
• 500 gFresh Swiss chard, chopped
• 2 tbspOlive oil
• 3Garlic cloves, minced
• 4Large eggs
• 200 mlHeavy cream
• 200 mlWhole milk
• 100 gGoat cheese, crumbled
• 75 gGruyère cheese, grated
• 1 tspSalt (for custard)
• 0.5 tspBlack pepper

Instructions

1. 1

   Prepare crust: Preheat oven to 190°C (375°F). Place pie crust in a 9-inch quiche dish.

2. 2

   Make kefta meatballs: Combine ground lamb, grated onion, parsley, ground cumin, sweet paprika, and salt for kefta. Roll into tiny meatballs about the size of a chickpea.

3. 3

   Brown meatballs: Heat olive oil in a skillet over medium-high heat. Add meatballs and cook for 3–4 minutes until browned. Remove and set aside.

4. 4

   Cook Swiss chard: In the same skillet, add chopped Swiss chard and minced garlic. Cook until the chard is tender and any liquid has evaporated, about 5 minutes. Season with salt and pepper. Let cool slightly.

5. 5

   Make custard: Whisk together eggs, heavy cream, whole milk, salt for custard, and black pepper.

6. 6

   Assemble quiche: Spread cooled chard over the pie crust. Scatter meatballs and crumbled goat cheese over the chard. Pour custard over everything. Sprinkle grated Gruyère cheese on top.

7. 7

   Bake: Bake for 35–40 minutes until the custard is set but the center still jiggles slightly. The top should be golden.

8. 8

   Cool and serve: Let cool for 10 minutes before slicing. Serve warm or at room temperature.