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