Lentil Sausage Quiche

During our visit with Laura this year, she wanted to try out a recipe for lentil sausage quiche. Being a fan of neither lentils nor sausage, I cringed inside. But since I never make quiche (which I love) because of Paul’s inability to consume eggs, I went along with the idea.

She gently but firmly told me I could not help her because I don’t follow recipes. “Remember the coconut red bean soup?” she chided. “It didn’t have beans or coconut in it.”

“That,” I replied, “was because we didn’t have beans or coconut.”

“Yes, but even though the soup was good, it wasn’t the recipe I wanted. Today, I actually want lentil sausage quiche and if you help, who knows what we’ll end up with?”

She had a point. I stepped back and let her at it. I was, however, vindicated when I noticed her putting something in with the eggs and milk. “What’s that?” I asked, peering over her shoulder.

“It’s some leftover cream cheese I have to use up.”

“Is that in the recipe?” I was curious and the recipe was in German so who knew?

“Um. No. But I have to use it up,” she laughed.

Gotcha! Apples. Tree.

Well Laura’s a darn good cook and the lentil sausage quiche was a-mazing. The cornmeal crust was perfect and  we all had seconds. It was so good that I had to share it with you. Laura translated and here are the instructions. 

Lentil Sausage Quiche

150 g lentils

3 bay leaves

2 cups water

200 g Merguez sausage

80 g hard cheese, grated

1 large leek

1 cup milk

4 eggs

Salt and pepper

Lentils

Pick through lentils and remove any debris, rocks, or shriveled lentils. Rinse under running water.

Transfer the rinsed lentils to a saucepan and pour in the water. Add bay leaves.

Bring just to the boil and cook for 45 minutes (or according to package instructions). Add water if needed to make sure the lentils are just barely covered.

Strain the lentils and remove bay leaves.

Sausage

Heat 1 tbsp of olive oil over medium high heat. Cook sausages for 10 minutes.

Slice lengthwise.

Preheat oven to 200˚ C or 400˚F.

Leeks

Slice white portion of leeks into thin rings.

Heat 1 tbsp oil over medium heat and fry the leeks.

Quiche mixture

Mix together lentils, grated cheese, and leeks. Season with salt and pepper

Whisk together milk and egg. Beat.

Assemble quiche

1. Place lentil/cheese/leek mixture in crust
2. Arrange sliced sausages on top.
3. Pour milk/egg over lentil mixture.
4. Bake 35-45 minutes.

While the lentils are cooking, fry the sausages.

Slice sausages lengthwise so you can make a pretty design on the quiche.

Saute the leeks.

Mix together leeks,lentils, and cheese.

Give it a stir.

Whisk together milk and eggs.
This is where Laura snuck in the extra cheese. Cheeky girl.

First, put lentil mixture in crust. Then arrange sausages in pleasing design.
Finally, pour the egg/milk mixture over top.