Smokey Oat and Lentil Fat and Pastry Free Quiche



For the pastry:

  • 100g ordinary Red Lentils
  • 50g Quaker Oats
  • One clove garlic crushed (optional)
  • Half a finely chopped onion
  • Half teaspoon Smoked Paprika
  • Salt and pepper to taste

For the filling:

  • Three medium eggs
  • Dessert spoon of herbs of your choice (I like fresh marjoram)
  • Half a finely diced tomato
  • Half a finely chopped onion
Add to basket

I don’t do this … but would be great with smoked bacon, smoked salmon in fact any of your favourite “quichy” type ingredients…. Top it with cheese! Miss out the smoked paprika if it’s too smokin’! The base is fantastic and as soon as I’ve submitted this I’m going to try and make a flat base for Pizza!!!

1. Pre heat your oven to gas mark 6

2. Cook the lentils until soft ( about 10 minutes) then drain (but leave moist!)

3. Add a little “spray” oil to a hot pan then soften your onion (do it all now half for the “pastry” half for the filling). Pop the garlic in towards the end so it does not burn.

4. Mix the dry oats, soggy lentils, half the onion and garlic mix and the smoked paprika in a bowl. This gives you a sort of semi dry mix.  Don’t panic its not too dry .. it just needs a bit of dampness from the lentils. Have a little taste and season if you want.

5. Add the other half of the onion garlic mix and herbs into the eggs which you have beaten in a bowl. Season a little if required.

6. Now the bit requiring a leap of faith! Divide the oat and lentil mix into very lightly greased( spray oil!)  Muffin or tart tray. The mix should make about 6 – 8 mini quiches, but you could make one big one (8inch dish?). Using your fingers and the back of a tea spoon squidge the mixture to make a little cup shape, firm the mixture a little if you can. It now looks rather like a pastry lining but a  good deal  drier and a  great deal more oaty!

7. Now simply get your eggy filling and spoon carefully and equally into your awaiting oat and lentil mix. Frighteningly the mixture will completely disappear (have faith). Before worrying too much where your quiche has gone, sprinkle the chopped tomatoes equally on top of each “disappeared” quiche.

8. Place in the centre of the preheated oven for about 20 minutes, or until you can’t resist, have a peep and see the eggy bit has risen from the oaty bit and looks like a golden topped quiche.

9. Carefully remove each quiche from its tray (I use a spoon to get under each quiche. The “pastry” is still a little soft at this point but held together by the set egg. Allow to cool on a wire rack for 20 minutes.








170604986_4 (1)