New Recipes Kale, Lentil & Sundried Tomato Quiche - ★Cooking Recipes★

Brought to you by Canadian Lentils.
Directions for: Kale, Lentil & Sundried Tomato Quiche

Ingredients

1 deep dish pie crust, packaged/frozen

cup (80 mL) Swiss cheese, grated

2 Tbsp (30 mL) sundried tomatoes, chopped (in oil or dry and rehydrated)

cup (180 mL) cooked green lentils

3 large eggs

cup (180 mL) 10% cream

cup (125 mL) baby kale or arugula, chopped

1 whole green onion, sliced thinly (reserve some for garnish)

dash salt and ground black pepper

Directions

1. Prepare the pie crust as instructions indicate on the package. Try to achieve a light golden colour. Once baked, cool the crust fully. Preheat the oven to 350F for the next round of baking.

2. Evenly sprinkle cheese on the bottom of the cooled crust, then the sundried tomatoes, followed by the lentils.

3. In a medium bowl, whisk the eggs and cream together. Mix in the kale and green onion then season with salt and pepper. Pour the mixture into the pie crust, covering the other ingredients.

4. Bake at 350F for 20-25 minutes or until the centre of the quiche is cooked. If the crust is becoming too dark, cover the crust with tin foil.

5. Garnish with green onions and enjoy!

See more: Beans, Cheese, Eggs/Dairy, Tomatoes, Vegetables, Vegetarian