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recipes |
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Lentil and Tomato Quiche |
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This is a classic Aussie vegetarian recipe from the 1970's which is still popular among many households today in the "noughties". Children who do not normally like lentils have been known to eat this dish when their parents tell them it is "cheese pie". |
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Ingredients |
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Shortcrust pastry 1¼ cups red lentils 3 tablespoons oil 1 large onion 2½ cups stock 1 clove garlic 1 bay leaf sea salt freshly ground pepper 2 tablespoons fresh chopped basil (or ½ teaspoon dried) 1 tablespoon thyme 1 tablespoon parsley ½ pound tomatoes ½ cup grated cheddar
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Quarter and thinly slice onions, chop garlic finely. Heat oil, add onion and garlic, and cook until golden. Stir in lentils. Cook for one minute. Pour in stock and bring to boil. Add bay leaf and season well. Cover and simmer gently for 45 minutes. Scald, skin, and chop tomatoes. Put into a saucepan with herbs. Cover and set over a low heat. Cook for 15 minutes so they are soft and pulpy. Gradually beat into cooked lentils. Heat oven to 200 degrees C. Roll out pastry and line a 20 centimetre flan ring. Blind bake for ten minutes and for a further ten minutes without lining (or follow instructions in shortcrust recipe or from supplier if using pre-made crust). Put the lentil mixture into the pastry shell and scatter cheese on top. Return quiche to oven for 20 minutes.
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