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

  • 8servings
  • 50minutes
  • 236calories

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Source: australian.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, E, P
MineralsFluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9.85 ml olive oil

  2. 1 red onion , cut into thin wedges

  3. 1 garlic clove , chopped

  4. 600 g sweet potatoes , peeled and cut into 15 cm cubes (kumera)

  5. 591.47 ml baby spinach leaves, I used

  6. 150grams (measure firmly packed)

  7. 236 1/29 ml milk

  8. 6 eggs

  9. 200 g feta cheese , crumbled, can use low-fat fetta if desired

  10. 2.46 ml nutmeg

  11. fresh ground black pepper

  12. 59.14 ml grated parmesan cheese

  13. 29 1/28 ml pine nuts

Instructions Jump to Ingredients ↑

  1. Grease a large flan dish, approximately 25-27cm in diamater.

  2. Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.

  3. Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.

  4. Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.

  5. Add feta cheese, stir to combine and place into prepared flan dish.

  6. Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.

  7. Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.

  8. Allow to stand for 5-10 minutes before slicing.

  9. Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.

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