Lentil Quiche
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
60
Sweetness
56
Sourness
31
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Onion (chopped)2 tbsps
Olive Oil1 cup
Lentil (dried)2 cups
Water2 cups
Broccoli Floret1 cup
Tomatoes (chopped fresh)1 cup
Milk1 tsp
Salt2 tsps
Italian SeasoningDirections:
1
Preheat the oven to 375 degrees F (190 degrees C)
2
Place the onion and olive oil into a 9 inch deep-dish pie plate
3
Bake for about 15 minutes, or until onion is tender
4
Place the lentils and water into a saucepan, and bring to a boil
5
Cook for about 20 minutes, or until lentils are tender
6
Drain most of the water off, then place the broccoli florets on top of the lentils
7
Cover and cook for about 5 minutes
8
This will dry the lentils, and cook the broccoli
9
Transfer the lentils, broccoli and tomatoes to the pie plate with the onions, and stir to evenly distribute each item
10
Stir in cheese at this time if using
11
In a medium bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning
12
Pour over the ingredients in the pie plate
13
Bake for 45 minutes in the preheated oven, or until the center is firm when the quiche is jiggled
14
Cool for a few minutes before slicing and serving