For this quiche I chose lentils "TURKISH yellow chipped", it fall apart into a puree, though very quickly. So, measure out the lentils, rinse, cover with cold water in the ratio 1:2, bring to the boil, reduce the heat and cook under cover for about 15 minutes. At the end of cooking the lentils, add salt and mix well. Be careful with the salt, keep in mind that cheese can be quite salty! If the pot is left the liquid, it is necessary to get rid of, or throwing lentils in a sieve or a bit dry in the pan over medium heat, without lid.

The lentils cool slightly, add the curd (if the curd is lumpy, it is better to break it with blender), grated cheese, egg. Mix the mass until smooth, season with pepper. The form for baking a good butter (and baking paper covered, crosswise, to prevent sticking of the pudding to form walls). Lentil-cheese-creative onuu Massa put in shape, smooth.

Bake in a preheated 200°C oven for about an hour. You can make a casserole in portions, then the cooking time reduced to 30-40 minutes. Focused on the color of the casserole, it should brown. Serve the casserole well with unsweetened yogurt, sour cream. I sprinkled it with black sesame seeds and poured rosemary oil. Complements the flow of tomato juice.