Kale, Lentil & Sundried Tomato Quiche – Lentils.org

Ingredients

• 1 deep dish pie crust, packaged/frozen
• 1/3 cup (75 mL) grated Swiss cheese (or your favourite cheese)
• 2 Tbsp (30 mL) chopped sundried tomatoes (in oil or dry & rehydrated)
• 3/4 cup (175 mL) cooked green lentils
• 3 large eggs
• 3/4 cup (175 mL) 10% cream
• 1/2 cup ( 125 mL) chopped baby kale (or arugula)
• 1 green onion, sliced thinly (reserve some for garnish)
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) ground black pepper