- Mix the spelt flour, tahini paste, softened butter, a teaspoon of salt, 50 ml of lukewarm water and make a dough. Place the dough, wrapped in cling film, in the fridge for half an hour and then roll out and transfer to a pie tin. Leave the edges of the dough to a height of about 2 cm. Prick the bottom of the pastry with a fork and bake for 10 min at 150C.
- Finely chop the onion and fry in a frying pan. Add the chopped peppers, let soften for a while, then stir in the garlic and spices. Stir in the lentil chips, tomatoes, spinach and salt. Pour in half a litre of water and boil briefly.
- Finally, add salt, pepper, parmesan cheese and pour over the crust. Bake for about an hour at 180C. We can decorate with tomatoes, basil or spring onions.
Recipes
Quiche with sprouted lentils
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Number of portions
4 people
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Preparation time
30 minutes
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Cooking time
70 minutes
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Total time
100 minutes
Ingredients
- CORPUS:
- 200 g spelt flour
- 2 teaspoon tahini paste
- 125 g butter
- 1 teaspoon salt
- 50 ml tepid water
- FILLING:
- 200 g Sprouted red lentil crunchy flakes
- 400 ml peeled tomatoes in a can
- 2 handfull baby spinach
- 150 g yellow peppers
- 50 g grated parmesan cheese
- 70 g tomato puree
- 1 střední onion
- 2 clove garlic
- 1 spoon olive oil
- 1 teaspoon curry and turmeric
- 1/2 teaspoon cinnamon and cumin
- to taste pepper and salt
Procedure
Recipes
