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15 min + 40 min oven time

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!

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

  1. Cut leek into rings
  2. Cut sun-dried tomatoes into short strips
  3. Chop walnuts
  4. Chop parsley finely
  5. Preheat oven to 180°C

Cook

45 min

pan 1b

Sauté leek

medium/high heat ~3 min

In a bowl, mix (soy) cream and eggs

season with salt and pepper

pan 1b

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

oven

Bake quiche

add aluminium foil on top to prevent feta from being burnt ~40 min at 180°C

waves

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