Ingredients
- 250 g packet microwave brown rice
- 5 eggs
- ¾ cup grated tasty cheese
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 250 g frozen spinach, thawed, drained
- 420 g can no added salt lentils, drained
- 300 g fresh ricotta cheese
- 100 g mixed baby salad leaves, to serve
- 100 g medley cherry tomatoes, halved, to serve
Method
Step 1
Lightly spray a 23 cm (top measurement) round ovenproof pie dish with oil.
Step 2
Heat rice in microwave following packet directions. Transfer to a large bowl. Cool 10 minutes. Lightly beat 1 egg and stir into rice with half the grated cheese until well combined. Press mixture evenly over base and sides of prepared pie dish. Bake in a preheated 180 °C oven (fan-forced) for 15 minutes or until firm.
Step 3
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes, until lightly golden. Add spinach and lentils. Cook, stirring, for 3-4 minutes, until excess liquid has evaporated. Cool 10 minutes.
Step 4
Whisk ricotta and remaining eggs in a large bowl until combined. Stir in spinach mixture and remaining grated cheese. Season with freshly ground pepper. Spoon mixture into rice crust. Smooth over top.
Step 5
Bake in same oven for about 35 minutes or until filling is set. Meanwhile toss salad leaves and tomatoes in a bowl. Serve flan with salad.
Tips
- Microwave rice can be replaced with 1½ cups cooked brown rice.
- Any leftover tart can be kept covered in the fridge for up to 3 days. Reheat individual servings in microwave to serve.
