Cheesy Lentil and Pepper Quiche Recipe

I have almost used up my previously baked lunch items for Nye and I was recommended the Lentil Quiche Recipe from The Baby-led Weaning Cookbook by Gill Rapley & Tracey Murkett.


I've adapted the original recipe to what I had available in my fridge so here's my version.  I had enough left over pastry from the 9inch dish to make a mini quiche which I have photographed.


This recipe has no salt as it is for for Nye but you could use Salted Butter or add some to the mix to taste.

Cheesy Shortcrust Pastry:

• 200g (7oz) - Plain Flour]
• 100g (3 1/2oz) - Unsalted Butter
• 100g (3 1/2oz) - Grated Cheese
• 3 tbsp - Cold Water

- Lightly grease the baking tin (I used a 9inch sq tin so I can cut it easily into fingers)
- Rub the butter and flour together until the mixture looks like fine breadcrumbs then add the cheese and lightly mix.
- Slowly add the water and stir in with a knife until the mixture comes together.
- Knead the pastry on a lightly floured surface until it forms a stiff dough.
- Roll it out to fit your chosen baking tray
- Blind bake in oven  @ 190°C (375°F/Gas Mark 5) for 10-12 minutes




Lentil Quiche Filling:

• Unsalted Butter for frying
• 1 Garlic Clove, finely chopped
• 2 spring onions, finely chopped
• 175g (6oz) - Red lentils, rinsed in cold water and drained
• 600ml (1pint) - Milk
• 2 sprigs Fresh Thyme
• 2 eggs
• 75g (2 1/2oz) - Cheese, grated
• 1 sweet red/orange/yellow pepper, sliced

- Heat the butter in a pan and fry the garlic and spring onions until soft.

- Add the lentils and stir.

- Add the milk and Thyme and bring to the boil.

- Reduce the heat, cover and simmer for 30-40 minutes (most of the liquid will be absorbed)

- Check and stir the mixture every 5 minutes.  It is done when the lentils are soft.  

- Preheat oven to 190°C (375°F/Gas Mark 5)

- In a bowl/jug beat the egg and stir in half the cheese.

- Fish out the Thyme Sprigs and add the egg mix to the lentils and stir until mixed (be careful the pan is not too hot or it will scramble!)

- Pour the mixture into the pre-cooked pastry case and bake in the oven for 45 minutes.