No-crust quiche with lentils
Preheat the oven to 375 ° F (190 ° C).
Finely chop the onions and broccoli. Set aside.
Heat a pan and melt the coconut butter. Cook the vegetables for about 15 minutes over medium-low heat.
While the vegetables are cooking, whip the eggs, milk, salt and pepper in a medium bowl. Set aside.
Place lentils and vegetables in a small baking tin. Add the egg mixture and sprinkle with cheese.
Bake for about 45 minutes.