Lentil Quiche
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 232 kcal | (11 %) | ||
| Protein | 7.5 g | (8 %) | ||
| Fat | 12.3 g | (11 %) | ||
| Carbohydrates | 23 g | (15 %) |
Ingredients
- For the topping
- 400 milliliters Vegetable broth
- 100 grams Lentils
- 1 Red Bell pepper
- 1 bunch scallions
- salt
- freshly ground pepper
- For the dough
- 200 grams Pastry flour
- 1 generous pinch Baking powder
- salt
- ground paprika (sweet)
- 100 grams Margarine
- 1 egg
- For the filling
- 250 grams Crème fraiche
- 2 cornstarch
- 2 eggs
- salt
- peppers
- ground paprika
Preparation steps
For the topping, rinse lentils and drain. Cook lentils in boiling broth until tender, about 35 minutes. Pour lentils through a sieve and allow to drain. Rinse pepper, wipe dry and cut into quarters, then remove seeds and ribs and cut into thin strips. Rinse scallions, wipe dry and cut into thin rings. Mix lentils, peppers and scallions. Season with salt and pepper.
For the dough, mix flour, baking powder, salt and paprika in a bowl. Cut margarine in small pieces. Add margarine and egg to flour and knead quickly until dough is smooth. On a floured surface, roll out dough in a circle, about 30 cm diameter (approximately 12 inches). Grease quiche dish, about 28 cm (approximately 11 inches) diameter, then line with dough. Spread lentil topping evenly over dough. For the filling, mix crème fraîche, cornstarch and eggs. Season with salt, pepper and paprika and pour over lentil topping. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 35-40 minutes.
