Sweet Potato Crusted Spinach Quiche Oakhurst Kitchen Recipes

FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)

Feta, Sweet Potato and Spinach Crustless Quiche (Gluten-Free) image

A recipe originally from "Cathy's Kitchen" EnergyAustralia. This recipe is gluten-free as written - it does not contain flour

Provided by Jubes

Categories Lunch/Snacks

Time 50m

Yield 1 large quiche, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 red onion, cut into thin wedges
1 garlic clove, chopped
600 g sweet potatoes, peeled and cut into 1 . 5 cm cubes (kumera)
2 1/2 cups baby spinach leaves, I used 150grams (measure firmly packed)
1 cup milk
6 eggs
200 g feta cheese, crumbled, can use low-fat fetta if desired
1/2 teaspoon nutmeg
fresh ground black pepper
1/4 cup grated parmesan cheese
2 tablespoons pine nuts (optional)

Steps:

Grease a large flan dish, approximately 25-27cm in diamater.
Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
Add feta cheese, stir to combine and place into prepared flan dish.
Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
Allow to stand for 5-10 minutes before slicing.
Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.

Nutrition Facts : Calories 236.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 168.8, Sodium 444.3, Carbohydrate 19.8, Fiber 2.7, Sugar 5, Protein 12.1

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