• Servings

    6
  • 200 g pardina lentils cooked
  • 2 eggs
  • 1 medium size onion
  • 100 g Emmental cheese, grated
  • 1 red pepper
  • 4 tbsp olive oil
  • 1 small courgette
  • 1 l cream (optional)
  • puff pastry

Method

  • Step 1
    Dice all the vegetables, thinly.
  • Step 2
    Heat the olive oil in a large pan, sautée the onion, add the red pepper, and the zucchini. Once al the vegetables are well done, set aside.
  • Step 3
    Whisk the eggs in a large bowl. Add the grated cheese, salt, pepper and nutmeg. If desired add the fresh cream. Mix well and incorporate the lentils and prepared vegetables. Mix thoroughly.
  • Step 4
    Roll out the puff pastry dough and line a 20 cm. round detachable baking pan.
  • Step 5
    Place the lentils mixture in the pastry covered pan.
  • Step 6
    Preheat oven a 170ºC Bake for about 40 minutes, or until the quiche is light brown.
  • Step 7
    Remove from the oven. Carefully remove from the baking pan. Serve hot.

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