The whole pie has 948 kcal, 67 g protein, 77 g carbs, 43 g fat, and 28 g fiber.
Two squares (which are more than enough imo) have 475 kcal, 33.5 g protein, 38.5 g carbs, 21.5 g fat, and 14 g fiber.
Ingredients
3 eggs (~150 g)
60 g dry green lentils
30 g oat flour
~ 90 g onion, chopped
5 g garlic, minced
100 g goat cheese (I used chèvre from La Colline)
205 g cooked and drained spinach
Instructions
1. Boil lentils in 300 ml water on low heat for 20 to 25 minutes. Drain and cool.
2. Cook spinach in a pan until wilted. Add garlic for 30 seconds. Cool and squeeze excess water. Chop.
3. Preheat oven to 180°C conventional.
4. Mix eggs, lentils, oat flour, onion, garlic, spinach, and crumbled goat cheese.
5. Transfer to a baking paper lined pan.
6. Bake 35 to 40 minutes until firm.
7. Cool 10 to 15 minutes before cutting.
by Byssine
Dining and Cooking