Recipe by

Lentils.org

Kale, Lentil & Sundried Tomato Quiche

Prep Time: 20 Minutes

Total time: 45 Minutes

Servings: 6

Quiche is a cold-weather breakfast favourite. This version is equally delicious as it is nutritious - you'll never make quiche without lentils again!

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

1 deep dish pie crust, packaged/frozen

1/3 cup (75 mL) grated Swiss cheese (or your favourite cheese)

2 Tbsp (30 mL) chopped sundried tomatoes (in oil or dry & rehydrated)

3/4 cup (175 mL) cooked green lentils

3 large eggs

3/4 cup (175 mL) 10% cream

1/2 cup ( 125 mL) chopped baby kale (or arugula)

1 green onion, sliced thinly (reserve some for garnish)

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) ground black pepper

Directions

Prepare pie crust as instructions indicate on package. Try to achieve a light golden colour. Once baked, cool crust fully. Preheat oven to 350°F (180°C).
On bottom of cooled crust, sprinkle cheese and sundried tomatoes, followed by lentils.
In a medium bowl, whisk eggs and cream together. Mix in kale and green onion then season with salt and pepper. Pour mixture into pie crust, covering other ingredients.
Bake at 350°F (180°C) for 20-25 minutes or until centre of quiche is cooked. If crust is becoming too dark, cover crust with tin foil.
Garnish with green onions and enjoy!

Nutritional Information

Serving Size: 1 slice
Per serving:
Calories 310
Total Fat 18 g
Saturated Fat 7 g
Cholesterol 110 mg
Carbohydrates 26 g
Dietary Fibre 3 g
Sugar 3 g
Protein 9 g
Sodium 390 mg
Potassium 273 mg
Folate 90 mcg

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Lentils.org

Kale, Lentil & Sundried Tomato Quiche

Prep Time: 20 Minutes

Total time: 45 Minutes

Servings: 6

Lentils.org

Ingredients

Directions

Nutritional Information

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