This delicious quiche-like pie is packed with a host of nutritious ingredients: black lentils, collard greens and sweet butternut squash. Home-cooked black lentils have a wonderfully firm texture, but you can also substitute drained canned lentils; you’ll need one cup.
Special Diets:
Ingredients
Method
Combine lentils and 2 cups water in a small saucepan.
Bring to a boil, lower heat and simmer until tender but not mushy, about 20 minutes. Drain and cool slightly.
Preheat the oven to 375°F.
In pie crust, layer squash, collard greens and lentils.
Sprinkle with cheese.
Whisk eggs, milk, salt and pepper together in a medium bowl.
Pour egg mixture over lentil mixture.
Place pie on a large rimmed baking sheet and bake until crust and top of pie are browned and middle is just set, about 40 minutes. Cool 10 minutes before cutting into wedges.
Nutritional Info
Serving Size
Calories
280
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.