Butternut and Feta Quiche
- ivorputnam

- Jul 26, 2024
- 2 min read
Updated: Apr 23
This vegetrian gluten and dairy free quiche is one of my favorite meals especially in the summer months. It is packed with flavor.

Again it is a very easy recipe to put together in no time at all. Give it a go and let me know how you get on.
Ingredients
Lentil Crust
1 and ½ cup uncooked brown or green lentils
5 cups water
1 and 1/2 cup gluten free oats
1 tbsp tomato puree
1 tsp dried mixed herbs
1 tsp gropund coriander
Seasoning Quiche Filling
1 tbsp olive oil
2 medium red onions
1 tbsp brown sugar
1 tbsp balsamic vinegar
2 cup chopped spinach
3 cups diced roasted butternt
1 cup feta broken into bits
6 large eggs
3/4 cup plant based cream
Directions
Preheat the oven to 200 C. Grease or line a quiche dish.
Put some olive oil in a oven dish and place the diced butternt on a small tray into the oven.
Rinse the lentils under running water. Place lentils in the water and let boil for approx 25 minutes until tender and soft.
Remove lentils from the heat and let them cool down for about ten minutes.
Place the lentils with the water in a food processor and blend to a thick paste.
Add the oats, puree mixed herbs, coriander and seasoning to the processor and blend
Remove the mixture and knead into the quiche dish.
Bake for 12 minutes until it goes firm.
Lower the oven to 160 C
Add oil to the frying pan. Add chopped onion, pinch of salt and cook cook very slowly for 15-20 minutes, stirring occassionaly. Once onions have softened and browned add the brown sugar and balsamic vinegar, and cook for a further 5 - 10 nminutes. Setaside and let cool.
Spread the spinach out on the lentils base top with the caramalised onions, roasted butternt and feta chunks.
Place eggs and cream in a bowl and whisk until combined. Season to taste.
Pour into lentil pasty crust and bake for 55 minutes.
This can be served with a good salad and some garlic bread, or just a salad. Give it a go and let me know how you get on.




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