John Myers
Ingredients for 6 servings:
- 1 pack of shortcrust pastry from the refrigerated section
- 120 g lentils, red
- 3 sausages (Merguez) corresponds to about 200 g
- 1 stalk(s) leek
- 250 ml milk
- 4 eggs
- e.g. salt and pepper
- Thyme
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes
Preheat the oven to 200°C (180°C fan-assisted). Cook the lentils according to the package instructions with a bay leaf (about 20 minutes). Once the lentils are cooked, rinse them with cold water and set aside. Brown the merguez whole in a pan and then set aside to cool. Meanwhile, brown the sliced leeks and then stir them into the lentils. Season the mixture with pepper and salt. Of course, you can also choose the spices to your taste. Grease a 28 cm diameter tart pan with oil and place the pastry base in it. Press firmly around the edges and trim off any excess. Prick the pastry several times with a fork and sprinkle with thyme. Then fill the pastry with the lentil-leek mixture. Press the diagonally halved sausages into the filling (alternatively, you can also cut the sausages into pieces) and scatter the eggs beaten with the milk over the top. Bake the quiche for about 35 to 40 minutes until golden brown. Then let it cool for about 10 minutes. The leftovers taste great cold the next day.
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