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Ingredients
50g red split lentils
8 nairn’s wheat-free Cheesey oat cakes, finely crumbled
25g sesame seeds
50g ground almonds
freshly cracked black pepper
1 medium organic egg plus 1 egg yolk

For the filling:
1tsp olive oil
1 onion, peeled and chopped
4 rashers back bacon, chopped
1 red pepper, deseeded and chopped
100g broccoli florets, blanched
1 large carrot, peeled and grated
2 medium organic eggs, beaten
200ml natural yogurt (low fat if preferred)
50g strong flavoured cheese such
as Roquefort or Chevre, crumbled
1tbsp freshly shredded basil


Serves: 4-6 Preparation time: 1h
GL per portion: 6 if serving 6
(9 if serving 4)
1 Preheat oven to 190°c/375°F/Gas 5.
Rinse the lentils, place in a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 15 mins, stirring occasionally.
Drain and return to pan.

2 Stir in the oat cakes, sesame seeds, almonds and pepper to taste. Beat the egg and egg yolk together and bind with the mixture. When cool, press into the base and sides of a 20.5cm/8 inch loose bottomed spring form tin and bake for 10mins.


3 Heat oil in a non stick frying pan and sauté the onion and bacon for 5mins.
Then place in the base of the quiche and add the pepper, broccoli florets and carrot.

4 Beat the eggs, yogurt and black pepper together and pour over the filling.
Sprinkle with the cheese and bake for 25-30 mins or until the filling is set.
Sprinkle with basil and serve.