Kale, Lentil & Sundried Tomato Quiche – Lentils.org

Kale, Lentil & Sundried Tomato Quiche

  By lentilsorg      

July 13, 2015

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

  • Prep: 20 Minutes
  • Cook: 25 Minutes
  • 20 Minutes

    25 Minutes

    45 Minutes

  • Yields: 6


  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!


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


Nutrition Facts

Serving Size1 slice
Sodium390 mg
Potassium273 mg
Protein9 g
Cholesterol110 mg
Sugar3 g
Total Fat18 g
Saturated Fat7 g
Total Carbohydrates26 g
Dietary Fiber3 g