John Myers
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Lentil Quiche with Paprika
The perfect lentil quiche with paprika recipe with a picture and simple step-by-step instructions.
filling
- 1,5 Red pepper
- 1,5 Plate lenses
- 400 ml Vegetable broth
- 1 Spring onion
Kneading dough
- 200 g Flour
- 100 g Soft margarine
- 1 Egg
- 2 tsp Sweet paprika
- 1 Msp Baking powder
- 1 pinch Salt
molding
- 2 tbsp Food starch
- 300 g Crème fraîche with or without herbs
- 2 Egg
- Salt pepper
- Top / bottom heat: approx. 180 ° C
- Hot air: about 160 ° C
- Heat the vegetable broth filling in a saucepan. Cook the lentils in it for about 35-45 minutes, then drain. Wash the peppers and spring onions and cut into thin strips / rings. Mix the vegetables with the lentils. Grease the quiche pan / baking pan and preheat the oven.
- Mix the kneading dough, baking powder and flour in a bowl. Add the remaining ingredients and process everything into a dough with a mixer. Roll out the dough on a floured work surface into a round plate and place in the quiche pan / baking pan. Spread the filling evenly on top.
- Mix the topping of the crème fraiche with the cornstarch and the eggs. Season to taste with salt, pepper and paprika. Spread the icing on the vegetable filling and then slide the mold into the oven. Let the quiche cool for 10 minutes after baking.
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