INGREDIENTS

INSTRUCTIONS

Yesterday I posted a bread base for pies and quiches. I should have
posted the whole recipe for lentil-spinach quiche I made... doh!
Anyway here it is now. Adapted from "Sarah Brown's Vegetarian
Cookbook".  Base: Cut crusts off some wholemeal bread slices. Smear a
little  butter or oil spray on your pie dish (sorry to use the BAD
ingredients, but the crusts don't get crisp without it and the whole
recipe is still VLF). Then press slices of bread firmly into the  base,
overlapping them to cover the whole base and sides of dish.  Filling:
Gently fry onions and spices for 3-4 minutes (dry, or with  small
amount of water). Add lentils to pan with the boiling water.  Boil, and
then simmer, covered, for 10-15 minutes until the lentils  turn to a
stiff puree. While lentils are cooking, wash the spinach,  drain it
well and cook it in it's own juices in a covered pan for 6-8  minutes
until just done (or microwave it). Drain and chop. Mix into  the
lentils with the lemon juice and seasoning. Spread the filling  over
the prepared base. Cover loosely with foil and bake for 25-30  minutes
until bread crust becomes crispy. The recipe suggests  sprinkling
sesame seeds over the top after baking, but it was fine  without these.
Notes: Adding some cooked whole lentils (not pureed) adds to the
texture. Another option - omit the spinach and use 1 tsp tumeric
instead of the coriander and cumin. Then add 2 tsp wholegrain mustard
and 1 tbsp peanut butter. Posted to fatfree digest by Robyn Frankland
<r.frankland@mailbox.uq.edu.au> on Jun 03, 1998

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