Lentil Vegetable Quiche

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.2
  • Total Fat: 4.5 g
  • Cholesterol: 4.4 mg
  • Sodium: 432.0 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 9.2 g

View full nutritional breakdown of Lentil Vegetable Quiche calories by ingredient
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Crustless Vegetarian quiche but full of protein. Crustless Vegetarian quiche but full of protein.
Number of Servings: 8


    Lentils, dry 70 grams (1/2 cup)
    water, 2 cups
    Yellow onion, raw chopped, 300 grams (whole med onion)
    Olive oil, extra virgin 1 TBSP
    Liquid Egg substitute, 244 grams (1 cup, 4 eggs)
    Milk, nonfat, 8 oz
    Mixed vegetables, 2 cups
    Salt, 1 tsp
    Chipotle Cheddar Cheese, 3 slices
    Granulated garlic and parsley, 2 tsp
    paprika, 1 tsp
    black pepper, 1 tsp


1. Simmer lentils in water about 20 minutes, until tender
2. Meanwhile, cook chopped onions in olive oil until soft. Preheat oven to 375.
3. Cook vegetables to minimum package directions. Sub whatever veggies you want. (I happened to have some leftovers for the first time I made this.)
4. Combine lentils, onion and veggies in the bottom of a pie or cake pan, mix to evenly distribute.
5. Mix eggs, milk, and seasonings together and pour over veggie mixture.
6. Bake for 35 minutes.
7. Add cheese slices to the top and bake for 10 more mins. (I didn't have any shredded on hand, you can sub and mix in before baking.

Number of Servings: 8

Recipe submitted by SparkPeople user DARKMORNING.

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