What's for Dinner?: Gluten-Free Veggie Quiche

Well, I've been teasing about this recipe for over a week now, so I suppose I should go ahead and just post it already. :-) I used to love Quiche Lorraine, and my mom made a very tasty one. Since my gluten-free days, I've tried quiche with no crust, quiche with a cheese crust (line pie plate with Muenster cheese -- SO GOOD, but SO FATTY!), and now -- quiche with a lentil crust! I think it could still use some tinkering, but I'll post what I did and see if anyone else has any breakthroughs. I made this two times, and I used a variety of veggies in the quiche. Anything in your frig will work, so it's a good leftover/clean-out-the-veggie-drawer kind of meal. Without further adieu...

Gluten-Free Veggie Quiche

3/4 c. lentils, cooked
1/2 c. mozzarella or cheddar cheese, shredded (I didn't measure this, so more or less or taste)
veggies of your choice (cherry tomatoes, scallions, carrots, spinach, garlic)
6 eggs, beaten (I used 3 whole eggs and 3 egg whites -- you may need more depending on how big your pie plate is.)
salt-free herb seasonings, salt & pepper to taste

Spray Pam on your pie plate. Layer in order: lentils, cheese, veggies, and eggs (add seasonings when you whip up eggs). Bake for approx. 45 min. at 350 degrees until eggs are set and top is browned.

It's no Quiche Lorraine, but it's WAY healthier. Great for my vegetarian friends, too! If you make this and have any suggestions, please comment -- I'd love feedback.

As a little something extra, here's a recipe for a yummy Vanilla Frappuccino from Hungry Girl (sign up for her daily email -- they're great!). Josh and I tried this when we watched a movie a few nights ago (Deja Vu -- we recommend it if you like a classic action/romance flick!)

HG's Vanillalicious Cafe Freeze

5 oz. light vanilla soymilk or skim milk
3 tsp. Fat Free French Vanilla Coffee-mate powder; dissolved in 1 oz. warm water
2 flat tsp. instant coffee (The original called for 1 tsp., but we liked more coffee flavor!)
1 oz. Torani Sugar-Free Vanilla Syrup
3 packets Splenda (We used a little stevia instead.)
1 cup ice; crushed
2 tbsp. Fat Free Reddi-whip

Place everything in the blender (except the Reddi-whip). Blend on high until all the ice chips are incorporated. Pour into a glass and top with whipped topping. So tasty (and only 2 points if you're counting!).

Enjoy!