Spinach and Lentil Quiche

A great quiche for a vege feasting session ! either warm or cold

Ingredients

For the pastry

175g/6oz wholemeal or plain flour, plus extra for dusting
salt
75g/2¾oz butter, plus extra for lining your flan case
A little water or white vinegar
a little sugar
(or ready rolled pastry)

For the filling

1 tablespoon olive oil
1 or 2 chopped onions
2 teaspoon ground coriander
2 teaspoon ground cumin
175 g split lentils
350 cc boiling water
350 g spinach chopped
3 eggs beaten
200ml Double cream or creme fresh
1 teaspoon lemon juice
salt and pepper
Seasoning
2 tablespoons sesame seeds
freshly ground nutmeg for the top
50g shredded parmesan cheese for the top
sliced tomato for decoration on the top

Method of operation:

Measure out the flour and mix in the salt, place in the food processor and zuzz with the butter till is nicely mixed, then add a little water at a time until a stiff ball forms, then remove, wrap in cling and chill for 30 minutes. Sometimes you can add a little white vinegar instead of water and a little sugar always goes down well.

Meanwhile pre-heat the oven to 190 degrees C. Next mix the lentils with the hot water and cook on a medium heat till soft or 30 mins has passed – do not burn on bottom of pan !

At the same time, line a 8-9 inch flan tin with butter and either roll out the dough and lay in the tin, or merely flatten the dough out in the tin and punch and spread it as you can to fully line the flan tin. Ensure some dough is overlapping the edges all the way round by about half to one inch. Now prick the bottom of the tin/pastry with a fork or knife and place in the oven for around 10 minutes until stiffened but not brown.

In a separate pan soften the onions in the oil and then add this to the lentils. In the same pan cook off the spinach once chopped, in a little water until soft – 5-6 minutes. Drain this and add to the lentils – mix and add the other ingredients – coriander, cumin, milk, cream, beaten eggs etc etc. (apart from the tomato, parmesan and nutmeg).

Throw this into the flan dish on top of your cooked pastry, and then on top add the tomato slices in a circle and one in the middle, parmesan and nutmeg. Place in oven for 30 – 40 minutes – initially place on top a foil ring until ten minutes before finishing and then remove to let the flan brown.