Lentil QuicheServes 8
1 cup chopped onion
2 cloves garlic or 1 tsp. garlic puree
2 tbsp. olive oil
1/2 cup dried lentils
2 cups water
2 cups broccoli florets, chopped very small
1 cup drained petite diced tomatoes
2 tsp. Italian seasoning
1 tsp. salt, divided
4 eggs, beaten
1 cup milk or soy milk*
black pepper to taste
Preheat oven to 375. Place lentils and water in sauce pan. Bring to a boil and cook until the lentils are tender, about 20 minutes. Meanwhile, saute onion in olive oil until tender. Place in a 9" deep-dish pie pan and set aside. When the lentils are done, drain most of the remaining water off, then place the broccoli on top of the lentils. Cover and cook for 5 more minutes. (This dries the lentils and cooks the broccoli.)
Add lentils and broccoli, tomatoes, Italian seasoning, 1/2 tsp. of the salt, and pepper to taste to the onions in your pie pan. Stir to combine thoroughly.
In a bowl, beat the eggs and then whisk in milk, the remaining salt, and more pepper to taste. Pour over vegetables in the pie pan and stir and tap gently to mix ingredients with the eggs.
Bake for 45 minutes or until the center is firm. Let cool a few minutes before slicing.
* If you use soy milk, double the amount of salt in the egg mixture, to 1 full tsp. Soy milk tends to be sweeter than milk.
Party Preparation
For the party, I made these in individual serving bowls for a buffet. I mixed the lentils, herbs & spices, and vegetables in a bowl, then placed about a half cup in each little dish, or about 2/3 full. Then I mixed up the eggs and milk and poured 1/4 cup in each dish. Place the dishes on a cookie sheet and bake at 375 for 20-25 minutes.
