By lentilsorg Breakfast French Baking
July 13, 2015
Quiche is a cold-weather breakfast favourite. This version is equally delicious as it is nutritious - you'll never make quiche without lentils again!
20 Minutes
25 Minutes
45 Minutes
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