• 1/4 cup plus 2 Tbs. butter, cubed
• 1-1/4 cups self-raising flour
• 3 Tbs. whole wheat flour
• 2 large egg yolks, reserve the whites
• 1/3 cup chilled water, to mix
• 3/4 lb. boneless lean lamb
• 8 sun-dried tomatoes, in oil
• 1 Tbs. olive oil
• 1 medium onion, roughly chopped
• 2 large eggs
• 1 cup plain yogurt
• 1/8 tsp. freshly ground black pepper, or to taste
• 2 Tbs. green pesto sauce
• 1/3 cup grated pecorino cheese, or grated Parmesan

Preheat oven to 375°F. Cut the butter into the flours. Mix in the egg yolks and enough water to bind the mixture together to form a soft dough. Cover with plastic wrap and chill for 20 minutes. Dice the tomatoes and cut the lamb into strips. Heat the oil in a skillet, add the onion, and cook for 2-3 minutes. Add the lamb and cook until browned. Blend the eggs into the yogurt and season. Whisk the egg whites until stiff and gently fold into the mixture.

Roll the dough out to 1/4 inch thickness onto a lightly floured surface, and use to line a 9 inch quiche pan. Trim the edges. Spread the pesto over the bottom of the pastry and add the onion and lamb. Pour the egg mixture over the top and sprinkle the grated cheese over to finish. Bake for 30-35 minutes, or until golden.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 513, fat 30.1g, 52% calories from fat, cholesterol 281mg, protein 25.0g, carbohydrates 37.1g, fiber 4.2g, sugar 11.1g, sodium 534mg, diet points 12.4.

Dietary Exchanges: Milk: 0.2, Vegetable: 2.1, Fruit: 0.0, Bread: 1.3, Lean meat: 2.4, Fat: 4.4, Sugar: 0.0, Very lean meat protein: 0.2

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