Ingredients:
- 3/4 cup of brown lentils (soak for an hour or so beforehand)- 1 bay leaf
- 2-3 cloves of garlic, crushed
- 2 large onions, finely chopped
- 1 lemon
- 4 free range eggs
- 1 cup milk
- 1 teaspoon of salt
- Freshly ground black pepper
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 cup of flour
- 1/2 teaspoon of baking powder
- 3/4 cup grated cheese
- 2 tomatoes, sliced
- Feta cheese for the topping
- Oil
Method:
1. Soak the lentils in some water for about an hour if you haven’t already (I tried to warn you in the ingredients bit, guys. Keep up …)2. Preheat the oven to 200° Celsius.
3. Lightly grease a quiche dish/pie plate.
4. Put the lentils in a medium sized saucepan, cover with water, and cook with the bay leaf for about 20 minutes or until they become tender. Drain and set aside.
5. Cook the onions and garlic in a separate pan with little bit of oil. When these have browned, remove them from heat and add the lemon juice and some cracked black pepper.
6. In a separate bowl, whisk the milk and eggs together; then add the basil, oregano, and salt and mix.
7. Add the grated cheese, flour, and baking powder to the egg mixture, taking care not to over-mix.
8. Add the lentils to the onions, then add this to the egg and cheese mixture.
9. Pour the mix into the dish and top with tomato slices. Crumble the feta cheese on top.
10. Bake for about 30 minutes or until the centre is firm.
11. Serve with seasonal vegetables or a green salad.
*The words “bacon” and “tomato sauce” were not even mentioned. True story.