August 31, 2011 §
This is a premier… The outcome of this quiche was kind of unpredictable. I had never really cooked anything with lentils before, plus the combination of Quiche with lentils was something I had never ever seen in my life! I had some dried lentils in the cupboard, a pot of creme fraiche, carrots, and leek in the fridge and since I also had ready made quiche dough, this is what I made~
(makes one 18cm Quiche)
- Ready made quiche dough
- 150g lentils
- 1 carrot chopped into small cubes
- 1 leek chopped
- 1 onion chopped into small cubes
- 1 tablespoon olive oil
- 120ml creme fraiche
- 2 tablespoons milk
- 4 tablespoons parmesan cheese
- 1 egg
Soak dried lentils over night in water. Drain water the next day. In a small pot, cook your lentils in 1/2 l water with 1/2 teaspoon salt for about 20 minutes. Drain the lentils. They should be about 2/3 cooked. In the same pot, heat the olive oil on medium high heat and add the onions first. Then add in the carrots and leek and sprinkle 1/4 teaspoon of salt over the vegetables. Fry everything for about 5 minutes, or until the onions seems to have softened.Pour in the drained lentils and let simmer with 1 tablespoon of water over low heat for another 2 minutes.
Preheat the oven to 180°C. Prepare your quiche pan, lay out the dough and poke some holes into the bottom with a fork.
In a bowl, mix the ingredients for the filling with 1/2 teaspoon of salt and freshly ground pepper. Pour half of the lentils into the dough, cover with half of the filling. Pour the remaining half of lentils and filling into the dough and grate some parmesan cheese over the top.
Bake in the oven for 20 minutes. Make sure the bottom is cooked well. You don’t want soggy dough…