Lentils.org

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Lentils.org

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Kale, Lentil & Sundried Tomato Quiche

Prep Time: 20 Minutes

Total time: 45 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

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

  1. 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).
  2. On bottom of cooled crust, sprinkle cheese and sundried tomatoes, followed by lentils.
  3. 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.
  4. 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.
  5. 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