Chicken, Basil and Lentil Quiche

This is a really simple one, and it can be prepared beforehand and all ready to cook later. On its own it serves two, or it can be fluffed out with side salads to serve four.



400g grated potato.

25g melted butter.

1 egg.

Salt and pepper to taste.

300g shredded, cooked chicken meat.

1 400g can lentils, drained.

1 small handful basil, shredded.

1 cup grated Cheddar cheese

1 large brown onion, peeled and finely chopped.

3 eggs, beaten.

1 ½ cups full cream.

Salt to taste.

½ tsp caster sugar.

Dash Cayenne pepper to taste.



Preheat the oven to 200°C. Grate the potato and place it in a muslin kitchen cloth or a clean tea towel. Squeeze out the water until dry then place the gratings in a bowl and add the butter, egg, salt and pepper. Mix together well. Oil a 20cm au gratin dish and press the potato mixture evenly across the base and up the sides. Place in the oven and bake for 20-25 minutes.

While the base is cooking, shred the chicken meat and mix together with the lentils, basil, cheese and onion. Whisk together the eggs, cream, salt, sugar and cayenne pepper. When the base is done, remove from the oven and allow to cool. When cool, spread the meat mixture over it and pour the egg mixture on top of that.

Place the dish in the oven and bake for 15 minutes. Reduce the heat to 150°C and bake for a further 30 minutes. Remove from the oven and allow to sit for 10 minutes before serving.


Serve with: A fresh green salad.


Serves: 2.


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