Reviewed: Sep. 20, 2009

This is my new fave dish. I can't think you enought for posting it! It is quick, flavorful, and healthy. I will be making this weekly for a healthy breakfast dish. Made the following modifications: egg whites only, no salt, Greek seasoning instead of Italian, and Italian flavored canned diced tomatoes for fresh (I don't like fresh tomatoes). The dish far exceeded my expectations!

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khannon

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Reviewed: Aug. 8, 2009

This really was a delicious way to jump start our morning. I added some garlic salt, and some artichoke hearts. We also baked it in a pie crust. It was delicious!

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VeggieErinn

Cooking Level: Expert

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Reviewed: Jul. 4, 2009

This was great as is and so easy! This is great for people with allergies to gluten b/c there's no crust. Even my kids loved it.

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lfpeltz

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Reviewed: May 1, 2009

Wonderful! I made a crust for it and left out the tomatoes for own personal tastes and it was wonderful. Thank you for the recipe

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OfFbeAt aBstRactIons

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

Surprisingly my husband even liked this quiche. You can't taste the lentils much, next time I might increase them. Cheese is a must. Next time I might add some sauted garlic.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 27, 2008

I liked this quiche because it had a plethora of different fillings. I loved the idea of sneaking some lentils into it to give it more protein and tastes really great too.

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belle

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

This was just ok. The Italian seasoning was to overpowering and I used corn instead of tomatoes because I do not care for mushy Quiche.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Nov. 5, 2008

I loved the idea of quiche with lentils. I made a whole wheat pie crust with my quiche. Added red/green/yellow bell peppers and omitted the tomatoes. Added 2 more eggs and used soy in lieu of milk. I like lots of flavor, texture, and eggs. Awesome base recipe tailored to my taste. Thanks!

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Rachelita

Home Town: Houston, Texas, USA

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Reviewed: Oct. 2, 2008

Easy to make.

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Jaycee

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Reviewed: Sep. 24, 2008

This was okay, but not as good as other quiche recipes I have tried. Like others said, it had a weird texture. I felt like it was really bland-even though I spiced it up a little bit and added extra cheese. I won't make this again

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Aug. 10, 2008

I agree about the unappealing texture. I don't think lentils belong in quiche.

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VERMICIOUS

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Reviewed: Jun. 25, 2008

Didn't like it, sorry...I thought the lentils broke up the texture of the quiche too much. I like mine much firmer. Tasted okay but won't make it again.

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IrishEyes

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

I like to cook vegetarian meals at least 3 times a week. This meal was ok. It lacked some flavor and the lentils were to much. I'd rather use the lentils for soup than this quiche.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Feb. 6, 2008

I made this for thanksgiving and it was a big hit.

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ASSONANIARE

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Reviewed: Feb. 3, 2008

The recipe was a good way of using a lot of good ingredients and it has potential to be a very nice dish. I gave it three stars because the flavor was lacking, and I thought that broccoli was not the best choice (broccoli absorbs too much water). If I make it again, I would add even more cheese (I added a cup of jack and cheddar to this one); I would replace the broccoli with spinach, as some other cooks did; and I would season the lentils better while cooking,and add more salt in general. Finally, I would probably add some cheese to the top.

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SHELACIOUS

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

I have made this several times now and each time it is delicious. A great and tasty way to start the day!

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Katjelique

Home Town: Long Beach, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 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 just mixed the lentils, cheese (shredded cheddar and monterrey jack blend), and broccoli together in the pot I cooked the lentils in and then poured it into the dish. I also added a sprinkling of cheese on top. I only cooked my lentils for 10 minutes and I used a 9x11" baking dish, baked it for just under 35 minutes. Came out beautifully, I think it would also be really good with cauliflower.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 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. Many other people said they neglected to add the tomatoes to the recipe and after trying mine, I wished I had not added them, as well. I had to sprinkle more salt over top of the result and I wish I'd included some minced garlic when cooking up the onions... just a few things I will be sure to do the next time I make this!

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Angela

Cooking Level: Intermediate

Home Town: Lewistown, Pennsylvania, USA

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Reviewed: Nov. 29, 2007

This was ok but not great. I don't think I'd make it again

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Newton's Apple

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

The taste of this dish was pretty decent, but I can't think of any reason texture-wise, why I would ever put lentils in my eggs again. My lentils were plenty well cooked, I just didn't care for the combination of textures, and I don't generally have food-texture issues.

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LMVO

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Lentil Quiche

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