Lentil, Broccoli and Cheese Quiche

Lentil, Broccoli and Cheese Quiche

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The combination of lentils, broccoli and cheese make this quiche recipe the ideal Sunday lunch meal served with a salad.

  • Recipe serves6
  • Preparation time10 minutes
  • Cooking time70 minutes


  • 250 ml Milk
  • 4 Eggs, beaten
  • 125 ml grated Cheddar cheese
  • 250 ml Chopped fresh tomatoes
  • 500 ml Broccoli florets
  • 500 ml water
  • 125 ml Dried lentils
  • 30 ml Olive oil
  • 250 ml Chopped onion
  • 1 KNORR Chicken Stock Pot
  • Salt and pepper to taste
  • 5 ml Chopped thyme
  • 5 ml Chopped parsley


  • Preheat the oven to 180°C.
  • Place the onion and olive oil into a 27cm round deep quiche dish.
  • Bake for about 15 minutes, or until onion is tender.
  • Place the lentils, water and KNORR Chicken Stock Pot into a saucepan and bring to the boil.
  • Cook for about 20 minutes, or until lentils are tender.
  • Drain most of the water off, and then place the broccoli florets on top of the lentils.
  • Cover with a lid and cook for about 5 minutes.
  • This will dry the lentils and cook the broccoli.
  • Transfer the lentils, broccoli and tomatoes to the round dish with the onions and stir to evenly distribute each item.
  • Stir in the cheese.
  • In a medium bowl, whisk together the eggs, milk, salt, pepper, thyme & parsley.
  • Pour over the ingredients in the dish.
  • Bake for 45 minutes in the preheated oven, or until the centre is firm when the quiche is jiggled.
  • Cool for a few minutes before slicing and serving.
  • Serve with a light green salad.