Red Lentil Quiche
Over a year ago
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Ingredients
- 1 sheet shortcrust pastry
- 1 leek
- 1-2 cloves garlic
- ½ cup red lentils
- 1 pint milk
- 2 eggs
- a handful cheese (cheddar gruyere etc)
- to taste salt pepper thyme or parsley
- 1-2 tomato
Accompaniment
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Description
Really easy and tasty summer dish. Great to take to a picnic and eat cold but also good straight out of the oven.
Method
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1
Fry chopped leek and garlic in oil until soft. Add lentils and milk and leave to simmer until lentils are cooked (about 30 mins).If it starts to stick add more milk. Then uncover and leave to cool.
Arrange pastry in a flat bottomed ovenproof dish. When the leek mixture is no hotter than room temperature - add eggs and cheese and mix. Season to taste with salt and pepper and herbs as you like. Fresh parsley works well.
Pour into the pastry-lined dish. Arrange slices of tomato on top for a professional look. Bake in the oven at 190 c until golden brown (35-40 mins)
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