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Vegan Red Lentil Quiche

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Warm quiche with loaded with potato slices and covered with a vegan filling made from red lentils and coconut milk. Spiced up with some Garam Masala, a delicious Indian spice blend.
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Prep Time: 40 minutes
Baking Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Eloïse Jennes


  • 1 gluten free shortcrust pastry or pizza dough store-bought
  • 150 g red lentils*
  • 400 ml coconut milk in a can** use only the coconut cream floating on top
  • 2 tablespoon olive oil
  • 3 teaspoon Garam Masala spice blend
  • 1 spring onion or onion
  • 5 small potatoes or 2 to 3 medium potatoes
  • 1 pinch of salt and pepper


  • 2 cm fresh ginger grated (with a grater or garlic press)


For the red lentil filling and the potatoes

  • Rinse the lentils under cold water. Cook them according to the instructions on the package.
  • Wash and cut the spring onion into small rings (the white part and the bottom of the green part).
  • Peel the potatoes and cut them 0,5 cm thick slices.
  • Heat a large pan with 1 tbsp. olive oil. When hot, add the Garam Masala and the ginger. Fry for 1 minute over medium heat. Add the spring onion rings and sauté for a few more minutes. Set aside.
  • Add another tablespoon olive oil to the same pan. Fry the potatoes over medium heat. Flip them every now and then.
  • In a large bowl blend the cooked lentils with the coconut cream (see notes). Add a pinch of salt and pepper.
  • Add the spring onions to the lentil preparation.

For the quiche

  • Preheat the oven to 200°C.
  • Roll out the quiche dough and place it in quiche pan. Prick the bottom with a fork. Bake for 10-15min.
  • Take the dough out of the oven. Cover the bottom of the dough with the potato slices. Cover with the lentil preparation. Bake for another 25 minutes.
  • Take the quiche out of the oven and garnish with fresh spring onions and coconut milk if desired.


*Do not substitute the red lentils with green or golden lentils.
**After purchase, let the can of coconut milk to rest for at least several hours (in the fridge or in a dry space). When you open the can, be careful not to shake it. A thick layer of coconut cream will float above coconut water. Scoop out the coconut cream and use it for the sauce. Save the coconut water for another recipe.
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