This delicious dill, pea, and feta vegetarian quiche wrapped in a gluten free lentil sweet potato pastry was submitted in the Canadian Lentils Recipe Challenge. It won best in ‘Freestyle’ category.
The Canadian Lentils Recipe Challenge Contest
I just love a good food challenge! When Canadian Lentils announced their 2014 Lentils Recipe Revelations Contest, I immediately started to brainstorm. It seemed like virtually every idea I came up with had been done in some way or form. Is there any more room for original thought anymore?
Suddenly it dawned on me…why not try making a quiche crust out of lentils? I know there are people out there (including my sister) that favour gluten free diets and many of them are super creative. A quick Google search revealed crustless quiches, lentil crust quiches, and sweet potato crusts but there were no combinations. Right then and there I decided to take both of these ingredients and combine them to make a lighter, crumbly sweet potato and lentil quiche ‘pastry’crust.
Steps Towards Better Health
This entire recipe was designed with my sister in mind. Her special dietary needs (low gluten/low refined sugar/low GI diet) have been a large part of her life for the last two years. She’s making a lot of progress and I’m so proud of her. This Feta, Pea and Dill Quiche with Lentil Sweet Potato Pastry recipe is dedicated to her. Love you sis!
My Lentil Sweet Potato Quiche Crust
To begin the Lentil Sweet Potato Pastry I washed 125 g of red lentils and boiled them in double that amount of water until they formed a thick paste. Then I shredded one half of a sweet potato with my food processor’s large shredder disk, and for the other half I used the small shredder disk.
How to Make Vegetarian Quiche Without Pastry
As the lentils cooled, I wrapped the shredded sweet potato in cheese cloth and twisted until juice came out. To make the sweet potatoes mixture dry enough I had to really squeeze hard. The mixture was a bit sticky, so I lined the sides and bottom of the pan with buttered parchment paper. I pressed part of the mixture into the bottom of the pan then around the sides. Because there was still a large amount of water in the sweet potato, I ended up baking the crust for around an hour. After the first 20 minutes I covered the edges with foil to prevent them from getting too dark.
Full of Great Vegetarian Quiche Fillings
Since the Lentil Sweet Potato Pastry had a lot of flavour on it’s own, the best filling would consist of subtle ingredients that wouldn’t stand out too much. Peas and feta are a classic combination, delicious on their own while still allowing the lentil and sweet potato crust to shine.
They Declared this Quiche a Winner!
Unfortunately my sister doesn’t live nearby so she didn’t get to try the quiche. My family did (with much trepidation) and they were were really surprised at the lightness of the crust and the quiche flavours. Previously ‘meatless’ dinners have not been a crowd favourite around here but this one was a winner. Either they have grown up a bit and their tastes have changed or they just plain enjoyed this unique dish. Or both.
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Great Lentil Dishes from Dish ‘n’ the Kitchen
Feta, Pea and Dill Quiche with Lentil Sweet Potato Pastry
Feta, Pea and Dill Quiche with Lentil and Sweet Potato ‘Pastry’
- FOR THE LENTIL AND SWEET POTATO ‘PASTRY’
- 125 g lentils double the water
- 2 cups water
- 1 medium sweet potato; 1/2 grated small and 1/2 grated large
- 1 tsp each Salt
- 1 tsp fresh ground Pepper
- 2 tbsp dried dill
- 2 tbsp coconut oil
- 1/4 cup almond meal
- butter, for the pan
- FOR THE QUICHE FILLING
- 5 eggs
- 2 tbsp Greek yogurt
- 60 ml cream
- 1 tbsp dill
- salt and pepper
- 1 1/2 cups frozen peas; thawed and dried
- 1 cup crumbled feta
MethodFOR THE LENTIL AND SWEET POTATO ‘PASTRY’
- In a small saucepan, boil the lentil in water until it becomes a thick paste. Chill.
- Place grated sweet potatoes in cheesecloth and squeeze to get water out. You may have to do this several times.
- Place all ingredients a bowl and mix well.
- Preheat oven to 400.
- Rub the butter on the inside of springform pan. Cut a baking paper circle to fit the bottom of the pan and one or two long rectangles for the sides. Stick rectangular paper to sides making sure one edge overlaps the bottom of the pan (you will have to do this with the pan sideways). Place bottom into the pan and snap closed.
- Place paper liner into the bottom of the pan and grease the paper with butter.
- Press mixture into pan starting at the bottom and then on the sides. Make sure to press down firmly.
- Place springform pan on baking sheet and place in preheated oven.
- Bake for 40-60 minutes until it is nice and dried out. You may need to put foil on the edges so they don’t burn.
- In a bowl whisk the eggs, yogurt, cream, salt, pepper, and dill together.
- Add the peas and feta then pour into baked crust.
- Place on a baking sheet.
- BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
- NOTE: You may need to put foil on the edges so they don’t burn.