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Lentil Quiche
SUBMITTED BY:
WONDER79
PHOTO BY:
Sarah
"This is a tasty, protein-filled vegetarian meal. The recipe is really quite quick. Get the onions in, put the lentils on, then prep the rest of the ingredients. Once you've got the quiche in the oven, you've got 45 minutes of spare time!"
RECIPE RATING:
Read Reviews
(42)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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)
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DIRECTIONS
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.
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.
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.
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.
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REVIEWS
Reviewed on May 11, 2007 by amy
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amy
May 11, 2007
This quiche was delicious and easy and quick to make. I put it in two deep dish pie crusts and cooked/fried the onions in oil and seasoned with granulated garlic and salt before adding to quiche to speed things up a bit and give it a good flavor. I left out the tomato. I used 1 cup of cheese instead of 1/2 c and sprinkled parmesan cheese on top. The italian seasoning was good, but next time I will use just garlic, basil and oregano individually, as I don't care for italian seasoning very much. Basically, you can add and leave out so many things as long as you stick to the base items and it will turn out incredible. Great taste and texture, esp. if you don't like the egginess of regular quiche! 5 STARS!!! THANKS!!!
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4 users found this review helpful
This quiche was delicious and easy and quick to make. I put it in two deep dish pie crusts...
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Reviewed on Feb. 24, 2007 by Toni
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Toni
Feb. 24, 2007
I love quiche, and had never tried Lentil's so I gave this a try. I used egg beaters liquid egg for the eggs, skim milk for the milk and low fat chedder cheese. The quiche came out nicely and I have added this recipe to my vegetarian recipe folder.
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4 users found this review helpful
I love quiche, and had never tried Lentil's so I gave this a try. I used egg beaters liquid...
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Reviewed on Feb. 3, 2007 by
Emily
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Emily
Feb. 3, 2007
this may be the best quiche i've ever had. the vegetables filled 2 9-inch crusts (not deep dish), but i needed a little extra egg and milk. i just threw tons of spices in there, like oregano, basil, parsley, rosemary, thyme, and sage. the lentils filled out the taste well.
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3 users found this review helpful
this may be the best quiche i've ever had. the vegetables filled 2 9-inch crusts (not deep...
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Reviewed on Oct. 4, 2004 by BUGSMITE
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BUGSMITE
Oct. 4, 2004
took at least 15 more minutes to bake then stated
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3 users found this review helpful
took at least 15 more minutes to bake then stated
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Reviewed on Dec. 13, 2007 by
JustLearning86
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JustLearning86
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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2 users found this review helpful
I really liked this quiche. I omitted the onion and tomato, cut the salt in half, and added a...
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Reviewed on Dec. 19, 2006 by DIANAS6
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DIANAS6
Dec. 19, 2006
Good....I substituted brocolli for corn and it tasted fabulous! Used a bit of blue cheese, feta and no cheddar and it was great....Remember to let it cool!
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2 users found this review helpful
Good....I substituted brocolli for corn and it tasted fabulous! Used a bit of blue cheese,...
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Reviewed on Apr. 27, 2008 by
Kelly Krocker
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Kelly Krocker
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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1 user found this review helpful
I like to cook vegetarian meals at least 3 times a week. This meal was ok. It lacked some...
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Reviewed on Dec. 9, 2007 by
Angela
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Angela
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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1 user found this review helpful
As written, I'm not overly impressed with the taste/results of this recipe, but I can tell...
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Reviewed on Oct. 6, 2007 by A1SAUCE3
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A1SAUCE3
Oct. 6, 2007
I love this recipe because I have all the things in my pantry or fridge. I did not put the broccoli on top of the lentils to steam and I only cooked the lentils for ten minutes. That really cut down on time. I think I like this recipe best of all because it taste great the next day. Be sure too add the cheese!
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1 user found this review helpful
I love this recipe because I have all the things in my pantry or fridge. I did not put the...
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Reviewed on Jan. 9, 2007 by tamsweeps
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