Lunch

Self-Crusting Lentil Quiche is for Lunch.

Self-Crusting Lentil Quiche takes 45 minutes to prepare.

Self-Crusting Lentil Quiche takes 30 minutes to cook.

Self-Crusting Lentil Quiche makes 6 servings.

The ingredients for Self-Crusting Lentil Quiche are:

1/2 cup dried green/brown lentils
1/2 tsp savory
1 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp lemon juice
freshly ground pepper
3 eggs
1 cup milk (I use soy milk but could use skim milk)
1/4 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/2 cup spelt flour
1/2 tsp baking powder
1 cup cheddar cheese grated
2 tomatoes, thinly sliced
2 tbsp freshly grated parmesan cheese

Here is how you make Self-Crusting Lentil Quiche:

Rinse lentils. Place in medium saucepan with 2 cups (500 mL) water and savory. Simmer, covered for 25 minutes. Drain.In skillet, saute onions and garlic in oil over medium heat for 5 minutes or until tender. Remove from heat and add lemon juice and black pepper to taste.In large bowl, beat together eggs, milk, salt and herbs. Stir in flour and grated cheese, but don't overmix.Combine lentils with cooked onion mixture. Stir into batter. Pour into 9" greased metal pie, cake or flan pan (at least 1.25" / 3.25 cm high). NOTE: must be a metal pan.Top with tomato slices, then sprinkle with parmesan cheese.Bake 25 to 30 minutes at 425 F (220 C) or until centre is firm when pressed.Serves 6 for lunch or 4 for dinner.Number of Servings: 6Recipe submitted by SparkPeople user BETHONTHERED.

The nutritional information for Self-Crusting Lentil Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 230.0

• Total Fat: 12.5 g
• Cholesterol: 126.7 mg
• Sodium: 227.8 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 3.5 g
• Protein: 12.6 g

The dietary needs meet for Self-Crusting Lentil Quiche is Vegetarian