Lentil Quiche with Orange Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 150 g quark
- 150 grams flour
- 150 g butter, cold
- 2 teaspoons curry
- a bit salt
- Fat for the shape
For covering:
- 2 tablespoon olive oil
- 2 onion (s), diced
- 2 clove (s) garlic, pressed
- 250 g lentils, red
- 1 piece (s) ginger, the size a walnut, chopped
- 400 g tomato (s), diced
- 500 ml broth
- 250 ml milk
- 3 egg (s)
For the sauce:
- 150 ml orange juice
- 1 ½ tablespoon butter
- 3 tablespoon sugar, brown
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- For the dough, make a kneading dough from the ingredients and line a greased springform pan with it. Pull up an edge.
- For the topping, fry the onions and garlic in oil, add the lentils and ginger. Deglaze with meat stock, season and add the tomato pieces. Let simmer for 15 minutes. Pour the mixture into the springform pan lined with batter.
- Whisk the eggs with the milk and pour over the lentils. Bake in the oven at 190 ° C for 35 minutes.
- For the orange sauce, caramelize the sugar, add the juice and butter and let it simmer a little. If the sauce is too thin for you, you can thicken it a little with cornstarch.
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