Lentil and tomato quiche

Ingredients for 6 servings:

• 1 pack of shortcrust pastry
• 1 tbsp olive oil
• 1 stalk(s) leek, washed, finely chopped
• 1 clove(s) garlic, finely chopped
• 175 g lentils, red
• 2 tsp thyme, dried
• 600 ml milk
• 2 eggs (size M)
• 75 g cheese (Gruyère)
• 3 tomatoes, ripe, cut into thick slices

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 190°C. Line a 23 cm tart or quiche dish with the pastry. Fry the garlic and leek in a pan over medium heat until softened. Add the lentils, mix with the leek and garlic, then stir in the thyme and milk. Bring to a boil and simmer on low heat for about 40-50 minutes, stirring occasionally. The mixture should be very thick. Allow to cool. Beat the eggs and add to the lentils along with 50 g of cheese. Pour the mixture into the prepared dish and cover with tomato slices. Sprinkle with the remaining cheese and bake for 45 minutes, until the filling has browned and set. Allow to cool for a few minutes before serving.