Lentil and mushroom flan

Current rating: 5 (1 ratings)
Serves 6
Prep 10
Cook 55
A versatile recipe that goes just as well with an indulgent dinner as it does in a work lunchbox. High in fibre, iron and a good source of protein, the fluffy filling seasoned with the bold savoury flavours of mushroom and thyme is nutritious, filling and delicious.

Description

A versatile recipe that goes just as well with an indulgent dinner as it does in a work lunchbox. High in fibre, iron and a good source of protein, the fluffy filling seasoned with the bold savoury flavours of mushroom and thyme is nutritious, filling and delicious.

Ingredients
  • ½ cup white plain flour
  • ½ cup soy flour
  • ¾ cup low-fat cottage cheese
  • 2 tbs olive oil
  • 1 cup So Good Lite soy milk
  • 1 medium red onion, finely sliced
  • 2 cloves garlic, cut into thin slivers
  • 8 sprigs of fresh thyme
  • 150g button mushrooms, sliced
  • 1 cup cooked brown lentils
  • 2 eggs, lightly beaten

Weight, measurement and temperature conversions

View nutrition information per serve

Method
  1. Place the flours, cottage cheese and 2 tbs of oil in a food processor and pulse to combine. Add 1 tbs of So Good Lite and pulse until the pastry forms a ball. Wrap in plastic wrap and rest in the fridge while preparing the filling. Preheat the oven to moderately hot 200°C.
  2. Heat a little oil in a frypan, and cook the onion and garlic over medium heat until golden. Add the thyme, mushrooms and lentils and cook over high heat for 5 minutes, or until softened.
  3. Whisk together the eggs and remaining So Good Lite. On a lightly floured board roll out the pastry into a 30cm round. Press into a 22cm flan tin and bake blind for 10 minutes.
  4. Spoon the mushroom mixture into the shell. Place the flan on a baking tray, pour in the egg mixture and bake for 35 minutes, or until set.

Tips

  • To bake blind, top pastry with baking paper and place half a cup of dry beans or ceramic beads on baking paper and bake.
  • To make a gluten free flan, simply replace the white plain flour with gluten free plain flour to make a gluten free pastry.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • To bake blind, top pastry with baking paper and place half a cup of dry beans or ceramic beads on baking paper and bake.
  • To make a gluten free flan, simply replace the white plain flour with gluten free plain flour to make a gluten free pastry.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information

Per serve
 
283
18
 
2.2
25
6.0#
199
747
182
5.0