• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

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

  • 8servings
  • 50minutes
  • 236calories

Add to MenuAdd to Calendar

Source: australian.food.comReport recipe

Rate this recipe:

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. 2 teaspoons 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. 2 1/2 cups baby spinach leaves, I used

  6. 150grams (measure firmly packed)

  7. 1 cup milk

  8. 6 eggs

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

  10. 1/2 teaspoon nutmeg

  11. fresh ground black pepper

  12. 1/4 cup grated parmesan cheese

  13. 2 tablespoons 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback