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Name: Lentil-Spinach Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 12 fl Boiling water; 1 ts Ground cumin; Sliced wholemeal bread;; 6 oz Red split lentils; 1 tb Lemon juice; 1 ts Ground coriander seed; 12 oz Spinach; 1 lg Onion chopped; Salt and pepper

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INGREDIENTS

12 fl Boiling water
1 ts Ground cumin
Sliced wholemeal bread;
6 oz Red split lentils
1 tb Lemon juice
1 ts Ground coriander seed
12 oz Spinach
1 lg Onion ; chopped
BASE
FILLING
Salt and pepper

Servings

INSTRUCTIONS

Yesterday I posted a bread base for pies and quiches. I should have posted the whole recipe for lentil-spinach quiche I made... doh! Anyway here it is now. Adapted from "Sarah Browns Vegetarian Cookbook". Base: Cut crusts off some wholemeal bread slices. Smear a little butter or oil spray on your pie dish (sorry to use the BAD ingredients, but the crusts dont get crisp without it and the whole recipe is still VLF). Then press slices of bread firmly into the base, overlapping them to cover the whole base and sides of dish. Filling: Gently fry onions and spices for 3-4 minutes (dry, or with small amount of water). Add lentils to pan with the boiling water. Boil, and then simmer, covered, for 10-15 minutes until the lentils turn to a stiff puree. While lentils are cooking, wash the spinach, drain it well and cook it in its own juices in a covered pan for 6-8 minutes until just done (or microwave it). Drain and chop. Mix into the lentils with the lemon juice and seasoning. Spread the filling over the prepared base. Cover loosely with foil and bake for 25-30 minutes until bread crust becomes crispy. The recipe suggests sprinkling sesame seeds over the top after baking, but it was fine without these. Notes: Adding some cooked whole lentils (not pureed) adds to the texture. Another option - omit the spinach and use 1 tsp tumeric instead of the coriander and cumin. Then add 2 tsp wholegrain mustard and 1 tbsp peanut butter. Posted to fatfree digest by Robyn Frankland on Jun 03, 1998

NOTES

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Lentil-Spinach Quiche

12 fl Boiling water
1 ts Ground cumin
 Sliced wholemeal bread;
6 oz Red split lentils
1 tb Lemon juice
1 ts Ground coriander seed
12 oz Spinach
1 lg Onion chopped
 BASE
 FILLING
 Salt and pepper

Yesterday I posted a bread base for pies and quiches. I should have posted  the whole recipe for lentil-spinach quiche I made... doh! Anyway here it is  now. Adapted from "Sarah Browns Vegetarian Cookbook".    Base: Cut crusts off some wholemeal bread slices. Smear a little butter or  oil spray on your pie dish (sorry to use the BAD ingredients, but the  crusts dont get crisp without it and the whole recipe is still VLF). Then  press slices of bread firmly into the base, overlapping them to cover the  whole base and sides of dish.    Filling: Gently fry onions and spices for 3-4 minutes (dry, or with small  amount of water). Add lentils to pan with the boiling water. Boil, and then  simmer, covered, for 10-15 minutes until the lentils turn to a stiff puree.  While lentils are cooking, wash the spinach, drain it well and cook it in  its own juices in a covered pan for 6-8 minutes until just done (or  microwave it). Drain and chop. Mix into the lentils with the lemon juice  and seasoning. Spread the filling over the prepared base. Cover loosely  with foil and bake for 25-30 minutes until bread crust becomes crispy. The  recipe suggests sprinkling sesame seeds over the top after baking, but it  was fine without these.    Notes: Adding some cooked whole lentils (not pureed) adds to the texture.  Another option - omit the spinach and use 1 tsp tumeric instead of the  coriander and cumin. Then add 2 tsp wholegrain mustard and 1 tbsp peanut  butter.  Posted to fatfree digest by Robyn Frankland <r.frankland@mailbox.uq.edu.au>  on Jun 03, 1998

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Nutrition

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Serving Size: 1 Serving (665g)
Recipe Makes: 1 Servings

Calories: 150
Calories from Fat: 24 (16%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 433.2mg		15 %
Potassium 2171.4mg		57 %
Total Carbohydrate 28g		8 %
	Dietary Fiber 10.6g	42 %
	Sugars, other 17.4g
Protein 11.9g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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