this recipe is not as easy as the majority of the others I've posted on here, but it is so worth the extra work. this is my favorite quiche recipe. as with other recipes involving lentils, soaking the lentils makes a world of a difference. I soaked them all day saturday this time, but even a few hours helps.
ingrdients:
1 pie crust (I cheat and buy them pre-made, but feel free to be adventurous and make your own!)
1/2 cup dried lentils
2 cups water
2 cups broccoli florets
4 eggs, beaten
1 cup milk
1 tsp salt
ground black pepper to taste
2 tsp italian seasoning
1/2 cup shredded cheddar cheese
directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place the lentils and water into a saucepan, and bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain most of the water off, then place the broccoli florets on top of the lentils. Cover and cook for about 5 minutes. This will dry the lentils, and cook the broccoli.
3. Transfer the lentils and broccoli to the pie plate and stir to evenly distribute each item. Stir in cheese. In a medium bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning. Pour over the ingredients in the pie plate.
4. Bake for 45 minutes in the preheated oven, or until the center is firm when the quiche is jiggled. Cool for a few minutes before slicing and serving.
The picture looks like the quiche has a crust, but I don't see it mentioned. Did you use a crust?
ReplyDeleteyes, I did forget to include that. I found the original recipe online and was referring to it for ingredients, and the original recipe does not mention a crust in it. Thanks for catching that!
ReplyDeletei cannot wait to try this recipe. i have some leftover lentils that i was wondering how to use...this is perfect. oh, and i'm totally adding it to my reader recipes section on my blog!
ReplyDelete