November 2008
|
Show Cart
Your Cart is currently empty. |
| Advanced Search |
| Lost your Password? |
| No account yet? Register |
| Crispy Quiche |
 Crispy Quiche Serves 4 Preparation time: 1hr GL per portion: 6 if serving 6 (9 if serving 4) Ingredients: - 50g red split lentils 8 nairn’s Cheesey oatcakes, finely crumbled 25g sesame seeds 50g ground almonds Freshly cracked black pepper 1 medium organic egg plus 1 egg yolk For the filling: - 1 tsp olive oil 4 onion, peeled and chopped 1 rashers back bacon, chopped 1 red pepper, deseeded and chopped 100g broccoli florets, blanched 1 large carrot, peeled and grated 2 medium organic eggs, beaten 200ml natural yoghurt (low fat if preferred) 50g strong flavoured cheese such as Roquefort or Chevre, crumbled 1tbsp freshly shredded basil Method: - 1. Preheat oven to 190°c/375°F/Gas 5. Rinse the lentils, place in a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 15 mins, stirring occasionally. Drain and return to pan. 2. Stir in the oat cakes, sesame seeds, almonds and pepper to taste. Beat the egg and egg yolk together and bind with the mixture. When cool, press into the base and sides of a 20.5cm/8 inch loose bottomed spring form tin and bake for 10mins. 3. Heat oil in a non stick frying pan and sauté the onion and bacon for 5mins. Then place in the base of the quiche and add the pepper, broccoli florets and carrot. 4 Beat the eggs, yogurt and black pepper together and pour over the filling. Sprinkle with the cheese and bake for 25-30 mins or until the filling is set Sprinkle with basil and serve. |
;){kind=link}