Leek and Lentil Quiche
In the traditional Dutch kitchen leek quiche is made with ham, but this veggie-packed version has a balanced palette of tastes thanks to the walnuts, sun-dried tomatoes and feta. By using soy cream this quiche is a good low dairy option. And no chance of food being wasted, because it always tastes great the next day for lunch!
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Ingredients
4 servings
6
2
400 g
80 g
100 g
50 g
Puff pastry sheets
Leeks
Canned lentils
Sun-dried tomatoes
Walnuts
Feta
200 ml
4
1 TBL sp
15 g
(Soy) cream
Eggs
Lemon juice
Fresh parsley
Prep
10 min
- Cut leek into rings
- Cut sun-dried tomatoes into short strips
- Chop walnuts
- Chop parsley finely
- Preheat oven to 180°C
Cook
45 min
Sauté leek
medium/high heat ~3 min
In a bowl, mix (soy) cream and eggs
season with salt and pepper
Add walnuts, sun-dried tomatoes, lentils, lemon juice and parsley
drain lentils before adding, season with salt and pepper
Grease the springform pan with some butter or oil, line it with puff pastry
Add the leek and lentil mix to the springform pan
Pour the cream mix over the veggies and crumble feta on top
Bake quiche
add aluminium foil on top to prevent feta from being burnt ~40 min at 180°C
This is a recipe from the seasonal calendar
Absolutely loved this. A very filling, nutritious and tasty dish