Lentil Quiche Recipe

INGREDIENTS

1 C
Freeze Dried Onion
2 Tbsp
Oil or Clarified Butter
1/2 C
Lentils
2 C
Water
2 C
Freeze Dried Broccoli
1 C
Freeze Dried Tomato Chunks
4
Eggs, Beaten (1/2 Cup Whole Egg Powder + 3/4 Cup Water)
1 C
Dehydrated Fat-Free Milk
1 tsp
Salt
2 tsp
Italian Seasoning
1/2 C
Freeze Dried Cheddar Cheese
Ground Black Pepper to taste

PREPARATION

1. Reconstitute onion, broccoli, tomato, and cheese according to direction on can.

2. Preheat oven to 375°F. Place onion and olive oil in 9" deep dish pie plate. Bake for 15 minutes or until onion is tender.

3. Place lentils and water in saucepan. Bring to boil. Cook for 20 minutes or until lentils are tender. Drain most of water off, then place broccoli on top of lentils. Cover and cook 5 minutes,

4. Transfer lentils, broccoli, tomatoes to pie plate with onions. Stir to evenly distribute each item. Stir in cheese.

5. In a medium bowl, whisk eggs, milk, salt, pepper, and italian seasoning. Pour over pie plate.

6. Bake for 45 minutes or until center is firm, or place a knife in the middle. If it comes out clean it is done.

7. Remove from oven and let sit for about 5-10 minutes before slicing and serving.

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