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Lentil and mushroom flan

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.


    • 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


    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.


    • 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.

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