Picnic

Crispy Quiche is for Lunch.

Crispy Quiche takes 60 minutes to prepare.

Crispy Quiche takes 25 minutes to cook.

Crispy Quiche makes 4 servings.

The ingredients for Crispy Quiche are:

50g Red split lentils
8 nairn’s Cheesey oatcakes, finely crumbled
25g sesame seeds
50g ground almonds
freshly cracked black pepper
1 medium organic egg plus 1 egg yolk
For the filling
1tsp olive oil
1 onion, peeled and chopped
4 rashers back bacon, chopped
1 red pepper, deseeded and chopped
100g broccoli florets, blanched
1 large carrot, peeled and grated
2 medium organic eggs, beaten
200ml natural yoghurt (low fat if preferred)
50g strong flavoured cheese such as Roquefort or Chevre, crumbled
1tbsp freshly shredded basil

Here is how you make Crispy Quiche:

Method1. Preheat oven to 190°c/375°F/Gas 5.Rinse the lentils, place in a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 15 mins, stirring occasionally. Drain and return to pan.2. Stir in the oat cakes, sesame seeds and pepper to taste. Beat the egg and egg yolk together and bind with the mixture. When cool, press into the base and sides of a 20.5cm/8 inch loose bottomed spring form tin and bake for 10mins.3. Heat oil in a non stick frying pan and sauté the onion and bacon for 5mins. Then place in the base of the quiche and add the pepper, broccoli florets and carrot.4 Beat the eggs, yogurt and black pepper together and pour over the filling. Sprinkle with the cheese and bake for 25-30 mins or until the filling is set Sprinkle with basil and serve.Number of Servings: 4Recipe submitted by SparkPeople user GSECKERS.

The nutritional information for Crispy Quiche is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 324.2

• Total Fat: 18.0 g
• Cholesterol: 197.1 mg
• Sodium: 397.6 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 4.8 g
• Protein: 16.4 g