Self-Crusting Lentil Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup dried green/brown lentils1/2 tsp savory1 tbsp vegetable oil1 medium onion, chopped2 cloves garlic, minced1 tbsp lemon juicefreshly ground pepper3 eggs1 cup milk (I use soy milk but could use skim milk)1/4 tsp salt1 tsp dried basil1 tsp dried oregano1/2 cup spelt flour1/2 tsp baking powder1 cup cheddar cheese grated2 tomatoes, thinly sliced2 tbsp freshly grated parmesan cheese
Rinse lentils. Place in medium saucepan with 2 cups (500 mL) water and savory. Simmer, covered for 25 minutes. Drain.
In skillet, saute onions and garlic in oil over medium heat for 5 minutes or until tender. Remove from heat and add lemon juice and black pepper to taste.
In large bowl, beat together eggs, milk, salt and herbs. Stir in flour and grated cheese, but don't overmix.
Combine lentils with cooked onion mixture. Stir into batter. Pour into 9" greased metal pie, cake or flan pan (at least 1.25" / 3.25 cm high). NOTE: must be a metal pan.
Top with tomato slices, then sprinkle with parmesan cheese.
Bake 25 to 30 minutes at 425 F (220 C) or until centre is firm when pressed.
Serves 6 for lunch or 4 for dinner.
Number of Servings: 6
Recipe submitted by SparkPeople user BETHONTHERED.
In skillet, saute onions and garlic in oil over medium heat for 5 minutes or until tender. Remove from heat and add lemon juice and black pepper to taste.
In large bowl, beat together eggs, milk, salt and herbs. Stir in flour and grated cheese, but don't overmix.
Combine lentils with cooked onion mixture. Stir into batter. Pour into 9" greased metal pie, cake or flan pan (at least 1.25" / 3.25 cm high). NOTE: must be a metal pan.
Top with tomato slices, then sprinkle with parmesan cheese.
Bake 25 to 30 minutes at 425 F (220 C) or until centre is firm when pressed.
Serves 6 for lunch or 4 for dinner.
Number of Servings: 6
Recipe submitted by SparkPeople user BETHONTHERED.
Nutritional Info Amount Per Serving
- Calories: 230.0
- Total Fat: 12.5 g
- Cholesterol: 126.7 mg
- Sodium: 227.8 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.5 g
- Protein: 12.6 g
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