Cheese And Lentil Quiche

Cheese And Lentil Quiche

(6 servings)    Printable Version
  • 3 large eggs
  • 1 and 1/2 cups whipping cream
  • 1 cup cooked and drained lentils
  • 1 10-ounce package frozen mixed vegetables - thawed and drained
  • salt - to taste
  • pepper - to taste
  • chopped fresh cilantro - for garnish

  • For The Pastry Shell:
  • 1 and 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 10 Tablespoons shortening
  • 1/2 cup shredded Cheddar cheese
  • 4 to 5 Tablespoons ice water
To make the pastry shell:

Sift together the flour and salt. Cut in the shortening until the mixture resembles small peas. Gently stir in the cheese. Add the water in small amounts - using just enough to form the pastry into a ball.

Roll the dough out onto a floured surface; fit flattened dough into a 10-inch pie pan. Flute the edges and pierce the entire bottom surface with the tines of a fork. Loosely press a piece of foil into the bottom and up the sides of the pastry shell. Weight down the foil with dry beans or baker's beads. Bake at 350 degrees for 15 minutes. Remove from oven. Take out the foil and weights. Set aside.

For the filling:

In a large mixing bowl, beat the eggs until frothy. Add the whipping cream and beat until well combined. Stir in the lentils and mixed vegetables. Season with salt and pepper to your liking.

Pour this mixture into the pastry shell and bake at 350 degrees for 45 minutes or until filling is set. Sprinkle cilantro over the top. Serve warm or cold.


Filled with lentils and mixed vegetables, this quiche is great for brunch. Keep the leftovers and try it cold for lunch, dinner or even a picnic.

Mr Breakfast would like to thank kidpancake for this recipe.

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