Preheat the oven to 180°C.
Place the onion and olive oil into a 27cm round deep quiche dish.
Bake for about 15 minutes, or until onion is tender.
Place the lentils, water and KNORR Chicken Stock Pot into a saucepan and bring to the boil.
Cook for about 20 minutes, or until lentils are tender.
Drain most of the water off, and then place the broccoli florets on top of the lentils.
Cover with a lid and cook for about 5 minutes.
This will dry the lentils and cook the broccoli.
Transfer the lentils, broccoli and tomatoes to the round dish with the onions and stir to evenly distribute each item.
Stir in the cheese.
In a medium bowl, whisk together the eggs, milk, salt, pepper, thyme & parsley.
Pour over the ingredients in the dish.
Bake for 45 minutes in the preheated oven, or until the centre is firm when the quiche is jiggled.
Cool for a few minutes before slicing and serving.
Serve with a light green salad.