I’ve always liked experimenting with food, from trying new flours to swapping out traditional ingredients for fresh new finds. It was only on our recent trip to Australia though that I realized just how important swapping out ingredients can be for certain individuals and their health. In February, Sébastien and I spent a week with the Australian part of my family and our eyes were opened to the world of gluten-free cooking. My sister-in-law and one of my nieces can’t eat gluten. At first, I thought, what a challenge! Spending time together in their kitchen helped me realize that going gluten-free doesn’t have to be as difficult as one might think. We live in a world filled with so many (good) alternatives. Challenging myself to cook entire meals without gluten has also made me realize that eating gluten-free doesn’t mean depriving ourselves – not even of that delightful French specialty, quiche.
As you may have noticed, I’m spoiled to have family all over the world. I’m also spoiled when it comes to lentils. Puy lentils (from Le Puy region in France) are extremely easy to find here in Paris, so I use them all the time. I like these particular lentils so much because of their nice flavor and because they keep their shape when you cook them. That’s why they’re great for use in soups and other recipes such as quiches. Lentils in general are also a great source of protein and iron, so they are an especially good choice for vegetarians and vegans. Plus, you don’t have to soak them overnight and they’re ready in about 30 minutes.
This recipe is gluten-free, but it still uses milk and cheese. You can make it dairy-free by skipping the milk/cream in the egg mixture (just add extra fluff by beating) and the gruyère on top.
You can use any vegetables you like (broccoli, zucchini, leeks…). Simply sauté them in olive oil before adding to the egg mixture.
1 cup Puy Lentils (uncooked)
1 onion (sautéed)
¾ cup – 1 cup sautéed vegetables
1 tablespoon crème fraîcheor milk
½ cup Swiss cheese (grated)
1. Cook the lentils in cold water for about 30 minutes (until slightly tender).
2. Drain and add the cooked onion.
3. Line the bottom of a quiche recipient with parchment paper.
4. Spread the lentils/onion mixture over the paper. Your “crust” is done.
5. In a bowl, beat the eggs with the cream, salt and pepper.
6. Slowly pour this egg mixture over the lentil “crust”.
7. Add the vegetables and sprinkle with the cheese.
8. Bake at 200°C (400°F) until the eggs are cooked and the cheese is browning.
Serve hot with a side salad.