A delicious red lentils quiche
Red Lentils quiche
A delicious red lentils quiche, easy to do and my little ones love it so much.
- 1 tbsp olive oil or unsalted butter for frying
- 1 garlic clove, finely chopped or crushed
- 1 medium leek, finely chopped
- 300 gr shortcrust pastry
- 175 gr red lentils, rinsed in cold water and drained
- 600 ml vegetable drink as oat or spelt (or full fat milk)
- pinch dried thyme
- 3 eggs
- 100 gr cheese, grated
Heat the oil or unsalted butter in a pan, add the leek and fry until soft. Add the garlic - check it out, don't burn it.
Add the red lentils and stir. Add the milk and dried thyme and bring to boil.
Reduce the heat, cover and simmer gently for 30 minutes, checking and stirring every 5 minutes until the red lentils are soft and the mixture is nice and thick.
Remove from the heat and set aside.
While the red lentils are cooking, prepare your pastry case: line a 23cm pie tin with pastry and bake it 'blind' if you like.
Preheat the oven to 190ºC/Gas Mark 5. In a bowl, beat the eggs and stir in half the cheese.
Add the cheese and eggs to the red lentils mixture and stir to mix
Pour the mixture into the pastry case. Sprinkle with the remaining cheese
Bake in the oven for about 40 minutes, until the egg is cooked through (test with a shewer or knife) and the surface is golden brown.
Serve warm or cold, with vegetables, some salad or gazpacho (as the image here). And it's great for picnics!