Lentils – Tomatoes – Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 packet shortcrust pastry
- 1 tablespoon olive oil
- 1 leek, washed, finely chopped
- 1 clove garlic, finely chopped
- 175 g lentils, red
- 2 teaspoons thyme, dried
- 600 ml milk
- 2 egg (s) (size M)
- 75 g cheese (Gruyère)
- 3 tomato (s), ripe, cut into thick slices
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C. Line a tart or quiche pan (23 cm) with the dough.
- Fry the garlic and leek in a pan over medium heat until tender. Add the lentils, mix with the leek and garlic, then stir in the thyme and milk. Bring to the boil and simmer on a low flame for approx. 40 - 50 minutes. Stir occasionally. The mixture should be very thick. Let cool down.
- Whisk the eggs and add to the lentils with 50 g of cheese. Pour the mixture into the prepared form and cover with tomato slices. Scatter the rest of the cheese on top and bake for 45 minutes until the filling has turned color and has set. Let cool for a few minutes before serving.
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