Bio-Bud Lentils Quiche with Spinach, Feta and Sweet Potato Crust
½ cup Bio-Buds Lentils, blanched
1 tsp canola oil
½ cup sliced onion
1 bag of fresh baby spinach
4 large eggs, plus 2 large egg whites
½ cup 1% low- fat milk
¼ tsp crushed red pepper
¼ tsp freshly ground black pepper
¼ tsp kosher salt
1.50 oz feta cheese, crumbled (approx. 1/3 cup)
2 medium sweet potatoes, peeled and cut into 1/8 inch thick slices
1
Preheat oven to 350⁰ F. Coat a 9-inch pie plate with the cooking spray.
2
Place the sweet potatoes in a slightly overlapping, circular pattern, until they cover the entire bottom and sides of the pan.
After layering your pan, coat the top of the potatoes with cooking spray.
Place in the oven to bake. Bake for 20-25 minutes.
3
While the sweet potatoes are baking you can cook the vegetables and prepare the egg mixture.
4
Remove sweet potatoes from oven, when finished, and let cool. Increase the temperature of the oven to 375⁰F.
5
Warm a large non-stick skillet over medium heat, add oil, and then onions.
Sautée onions for 3 minutes. Add the spinach to the onions and leave to cook for 3 additional minutes.
Set aside to cool.
6
Whisk the eggs, egg whites, milk, salt, black and red pepper together in a separate bowl.
We are now ready to assemble the quiche.
7
Spread the cooked spinach on top of the baked sweet potato crust.
Pour the egg mixture over the spinach and sprinkle the top of the mixture with the crumbled feta cheese and your blanched Bio-Bud Lentils.
The pan is now ready to go back into the oven for 35 minutes, or until the mixture is golden brown and set.
8
After removing, let the quiche sit for at least 5 minutes before cutting.
This recipe uses spinach, but other vegetables like mushrooms, and or sweet peppers can be used too.
Slice, serve and enjoy!
CategoryRecipes for Sprouted Lentils
Ingredients
½ cup Bio-Buds Lentils, blanched
1 tsp canola oil
½ cup sliced onion
1 bag of fresh baby spinach
4 large eggs, plus 2 large egg whites
½ cup 1% low- fat milk
¼ tsp crushed red pepper
¼ tsp freshly ground black pepper
¼ tsp kosher salt
1.50 oz feta cheese, crumbled (approx. 1/3 cup)
2 medium sweet potatoes, peeled and cut into 1/8 inch thick slices
Directions
1
Preheat oven to 350⁰ F. Coat a 9-inch pie plate with the cooking spray.
2
Place the sweet potatoes in a slightly overlapping, circular pattern, until they cover the entire bottom and sides of the pan.
After layering your pan, coat the top of the potatoes with cooking spray.
Place in the oven to bake. Bake for 20-25 minutes.
3
While the sweet potatoes are baking you can cook the vegetables and prepare the egg mixture.
4
Remove sweet potatoes from oven, when finished, and let cool. Increase the temperature of the oven to 375⁰F.
5
Warm a large non-stick skillet over medium heat, add oil, and then onions.
Sautée onions for 3 minutes. Add the spinach to the onions and leave to cook for 3 additional minutes.
Set aside to cool.
6
Whisk the eggs, egg whites, milk, salt, black and red pepper together in a separate bowl.
We are now ready to assemble the quiche.
7
Spread the cooked spinach on top of the baked sweet potato crust.
Pour the egg mixture over the spinach and sprinkle the top of the mixture with the crumbled feta cheese and your blanched Bio-Bud Lentils.
The pan is now ready to go back into the oven for 35 minutes, or until the mixture is golden brown and set.
8
After removing, let the quiche sit for at least 5 minutes before cutting.
This recipe uses spinach, but other vegetables like mushrooms, and or sweet peppers can be used too.
Slice, serve and enjoy!