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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.1
  • Total Fat: 9.1 g
  • Cholesterol: 132.1 mg
  • Sodium: 394.4 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.6 g

View full nutritional breakdown of Lentil Quiche calories by ingredient
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Lentil Quiche

Submitted by: MOMMYONTHEGO

Introduction

Hearty and healthy. I found it on Allrecipes.com. Hearty and healthy. I found it on Allrecipes.com.
Number of Servings: 8

Ingredients

    * 1 cup chopped onion
    * 2 tablespoons olive oil
    * 1/2 cup dried lentils
    * 2 cups water
    * 2 cups broccoli florets
    * 1 cup chopped fresh tomatoes
    * 4 eggs, beaten
    * 1 cup milk
    * 1 teaspoon salt
    * ground black pepper to taste
    * 2 teaspoons Italian seasoning
    * 1/2 cup shredded Cheddar cheese (optional)

Directions

Cut it into 8 servings. If you are serving it with something else one serving will be lots, but on its own you will likely want to eat two servings.

1. 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.
2. 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.
3. 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.
4. 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.


Number of Servings: 8

Recipe submitted by SparkPeople user MOMMYONTHEGO.






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Member Ratings For This Recipe

  • Omitted last 4 ingredients in this recipe & used 1 tbsp garlic, 1 tbsp chile peppers, 1 tsp basil, 1 tsp oregano, 1 tsp rosemary leaves, & 1 tsp parsley flakes. Will use less lentils next time (think I used too many), more broccoli, & will use ricotta cheese. - 6/3/08

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  • I am going to have to try this! I have some of the orange lentil that I bet would be just gorgeous in this :) - 3/1/08

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