Skip to content
Looking for something?

Lentil, Broccoli and Cheese Quiche

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

19.8g

Energy (kJ)

1337kJ

Energy (kcal)

320kcal

Carbohydrate incl. fibre (g)

22.6g

Carbohydrate excl. fibre (g)

15.4g

Sugar (g)

4.5g

Fibre (g)

7.2g

Fat (g)

17.6g

Saturated fat (g)

7.2g

Unsaturated fat (g)

9.2g

Monounsaturated fat (g)

7.4g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

170mg

Sodium (mg)

258mg

Salt (g)

0.65g

Vitamin A (IU)

3403IU

Vitamin C (mg)

87.0mg

Calcium (mg)

284mg

Iron (mg)

3.45mg

Potassium (mg)

720mg

Total

118.7g

8025kJ

1920kcal

135.8g

92.6g

26.9g

43.2g

105.3g

42.9g

55.4g

44.5g

10.9g

0.1g

1019mg

1550mg

3.88g

20418IU

521.8mg

1705mg

20.69mg

4322mg

  • 250 ml milk
  • 4 eggs beaten
  • 125 g cheddar cheese grated
  • 250 g fresh tomatoes chopped
  • 500 g broccoli florets
  • 500 ml water
  • 125 ml dried lentils
  • 30 ml olive oil
  • 1 onion chopped
  • Knorr Chicken Stock Pot
  • salt & Pepper to taste
  • 5 ml thyme chopped
  • 5 ml parsley chopped
  • 1 Preheat the oven to 180°C.
  • 2 Place the onion and olive oil into a 27cm round deep quiche dish.
  • 3 Bake for about 15 minutes, or until onion is tender.
  • 4 Place the lentils, water and KNORR Chicken Stock Pot into a saucepan and bring to the boil.
  • 5 Cook for about 20 minutes, or until lentils are tender.
  • 6 Drain most of the water off, and then place the broccoli florets on top of the lentils.
  • 7 Cover with a lid and cook for about 5 minutes.
  • 8 This will dry the lentils and cook the broccoli.
  • 9 Transfer the lentils, broccoli and tomatoes to the round dish with the onions and stir to evenly distribute each item.
  • 10 Stir in the cheese.
  • 11 In a medium bowl, whisk together the eggs, milk, salt, pepper, thyme & parsley.
  • 12 Pour over the ingredients in the dish.
  • 13 Bake for 45 minutes in the preheated oven, or until the centre is firm when the quiche is jiggled.
  • 14 Cool for a few minutes before slicing and serving.
  • 15 Serve with a light green salad.