Lentil & Broccoli Quiche

I'm having a bit of a lentil craze at the moment, so decided to try this Lentil & Broccoli Quiche out - delicious and healthy!!

Ingredients (makes 8 servings)1 cup chopped onion2 tablespoons olive oil1/2 cup dried lentils2 cups water2 cups broccoli floretsSpinach leaves, shredded6 mushrooms1 cup chopped fresh tomatoes4 eggs, beaten1 cup milk1 teaspoon saltground black pepper to taste2 teaspoons Italian seasoning1/2 cup shredded Cheddar cheese (optional)

DirectionsPreheat the oven to 190 degrees C. Place the onion, mushrooms and olive oil into a 9 inch deep-dish pie plate. Bake for about 15 minutes, or until onion is tender.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. Add spinach until soft.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.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.

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