Lentil – Spinach – Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g spinach leaves, fresher
- 1 onion (s)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 1 pinch (s) salt
- some pepper
- 2 tablespoon sage, fresher, chopped
- 100 g lentils, red
- 200 g sour cream
- 3 egg (s)
- 1 port. Puff pastry, rolled out
- 70 g ham, raw
- 100 g oat cream cheese (roll)
Print Recipe
Pin Recipe Instructions
- Clean, wash thoroughly and drain the spinach.
- Peel the onion and garlic and cut into cubes. Then sauté in heated oil until translucent, add the spinach and let it collapse over low heat. Then drain in a sieve, squeeze out and roughly chop. Season with salt, pepper and sage.
- Cook the lentils in boiling water for about 6 minutes according to the package instructions, then drain and rinse in cold water.
- Mix the sour cream and eggs together. Cut the ham and goat cheese roll into slices. Place the puff pastry in a quiche dish and pierce several times. Then spread the spinach, lentils and ham on top. Pour the egg cream over it and spread the goat cheese over it. Fold the edges of the pastry loosely over the filling.
- Bake the quiche in the preheated oven over medium heat for about 35 to 40 minutes (until it is lightly brown on top).
- Serve hot.
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