-
-
My review
Lentil Quiche
WONDER79
"This is a tasty, protein-filled vegetarian meal. The recipe is really quite quick. Get the onions in, put the lentils on, then prep the rest of the ingredients. Once you've got the quiche in the oven, you've got 45 minutes of spare time!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 165 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat the oven to 375 degrees F (190 degrees C). Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake for about 15 minutes, or until onion is tender.
- Place the lentils and water into a saucepan, and bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain most of the water off, then place the broccoli florets on top of the lentils. Cover and cook for about 5 minutes. This will dry the lentils, and cook the broccoli.
- Transfer the lentils, broccoli and tomatoes to the pie plate with the onions, and stir to evenly distribute each item. Stir in cheese at this time if using. In a medium bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning. Pour over the ingredients in the pie plate.
- Bake for 45 minutes in the preheated oven, or until the center is firm when the quiche is jiggled. Cool for a few minutes before slicing and serving.
Nutrition Facts
Per Serving: 165 calories; 9.1 g fat; 12.4 g carbohydrates; 9.7 g protein; 103 mg cholesterol; 392 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 129175 Ratings
-
-
-
-
-
Most helpful positive review
12/9/2007
As written, I'm not overly impressed with the taste/results of this recipe, but I can tell that with very little adjustment and change, it will be an excellent addition to my standard collection...
Most helpful critical review
3/25/2012
It was between a three and a four. I really wanted to love this as all of the ingredients are in my faves. I doubled it and put it in a casserole dish and it was very quick and easy so it does h...
Most helpful
Most positive
Least positive
Newest
12/9/2007
As written, I'm not overly impressed with the taste/results of this recipe, but I can tell that with very little adjustment and change, it will be an excellent addition to my standard collection...
5/11/2007
This quiche was delicious and easy and quick to make. I put it in two deep dish pie crusts and cooked/fried the onions in oil and seasoned with granulated garlic and salt before adding to quich...
2/24/2007
I love quiche, and had never tried Lentil's so I gave this a try. I used egg beaters liquid egg for the eggs, skim milk for the milk and low fat chedder cheese. The quiche came out nicely and ...
1/13/2010
This is by far one of the best quiche recipes I've every had...I love that there is no pastry!! After reading the other reviews I also increased the spices....Using fresh herbs - parsley, corian...
12/13/2007
I really liked this quiche. I omitted the onion and tomato, cut the salt in half, and added a dash of garlic powder. I used 2 cups of frozen cut broccoli, since thats what I had on hand. I also ...
10/6/2007
I love this recipe because I have all the things in my pantry or fridge. I did not put the broccoli on top of the lentils to steam and I only cooked the lentils for ten minutes. That really cut ...
2/3/2007
this may be the best quiche i've ever had. the vegetables filled 2 9-inch crusts (not deep dish), but i needed a little extra egg and milk. i just threw tons of spices in there, like oregano, ba...
12/19/2006
Good....I substituted brocolli for corn and it tasted fabulous! Used a bit of blue cheese, feta and no cheddar and it was great....Remember to let it cool!