Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
Graham’s Quark makes a great sauce for these delicious lamb flatbreads.
Mix the coriander seeds, salt and pepper. Rub all over the lamb with a little olive oil. Leave to marinade for 30 mins in the fridge.
Heat a pan and fry the lamb steaks for about 3 mins on each side for just pink steaks. Do for longer if you prefer more well done. Take out of the pan and rest for a few mins before slicing.
Make the pittas by mixing the flour and Quark together. It should be soft not sticky, so add a pinch more flour if needed. Knead for 10mins in a mixer or for 15 mins by hand until nice and stretchy. Divide into golf size balls and roll round.
Heat your oven to the max 250°c / gas mark 9/10 with an oven tray or baking stone. Roll the balls out flat around 3mm thick. Place directly onto the tray or stone and shut the door. They should take around 3 mins to rise. Remove and carefully cut open to eat.
For the sauce, crush the garlic and chop the mint. Stir through the Quark and season. This will keep for a week in the fridge and is delicious with lots of things.
To make the salad. Slice the peppers, grate the carrot, chop the mint and mix the leaves in. Dress with lemon and oil just before serving.
For the flatbreads
For the Quark sauce