Feta, Sweet Potato and Spinach Crustless Quiche (Gluten-Free) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A recipe originally from Cathy's Kitchen EnergyAustralia. This recipe is gluten-free as written - it does not contain flour 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) |
Directions:
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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