Lentil Quiche

Lentil Quiche

115 Reviews 15 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Recipe by  WONDER79

“This is a tasty, protein-filled vegetarian meal. The recipe is really quite quick. Get the onions in, put the lentils on, then prep the rest of the ingredients. Once you've got the quiche in the oven, you've got 45 minutes of spare time!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat the oven to 375 degrees F (190 degrees C). Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake for about 15 minutes, or until onion is tender.
  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, broccoli and tomatoes to the pie plate with the onions, and stir to evenly distribute each item. Stir in cheese at this time if using. 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.

Share It

Reviews (115)

Rate This Recipe


As written, I'm not overly impressed with the taste/results of this recipe, but I can tell that with very little adjustment and change, it will be an excellent addition to my standard collection. Many other people said they neglected to add the tomatoes to the recipe and after trying mine, I wished I had not added them, as well. I had to sprinkle more salt over top of the result and I wish I'd included some minced garlic when cooking up the onions... just a few things I will be sure to do the next time I make this!



This quiche was delicious and easy and quick to make. I put it in two deep dish pie crusts and cooked/fried the onions in oil and seasoned with granulated garlic and salt before adding to quiche to speed things up a bit and give it a good flavor. I left out the tomato. I used 1 cup of cheese instead of 1/2 c and sprinkled parmesan cheese on top. The italian seasoning was good, but next time I will use just garlic, basil and oregano individually, as I don't care for italian seasoning very much. Basically, you can add and leave out so many things as long as you stick to the base items and it will turn out incredible. Great taste and texture, esp. if you don't like the egginess of regular quiche! 5 STARS!!! THANKS!!!



I love quiche, and had never tried Lentil's so I gave this a try. I used egg beaters liquid egg for the eggs, skim milk for the milk and low fat chedder cheese. The quiche came out nicely and I have added this recipe to my vegetarian recipe folder.

More Reviews

Similar Recipes

Easy Broccoli Quiche

Easy Broccoli Quiche

Broccoli Quiche with Mashed Potato Crust

Broccoli Quiche with Mashed Potato Crust

Tomato and Basil Quiche

Tomato and Basil Quiche

Lentil Loaf

Lentil Loaf

Argentine Lentil Stew

Argentine Lentil Stew

Lentil Rice and Veggie Bake

Lentil Rice and Veggie Bake


Amount Per Serving (8 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 392 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Tomato and Basil Quiche


next recipe:

Easy Broccoli Quiche