Ingrédients pour Crustless Gluten Free Thai Massman Curry Quiche
- 1 large sweet potato (approx. 500g)
- 2 tbsp olive oil
- 1/2 tsp salt
- Black Pepper
- Fresh Corn Kernels
- Eggs
- Coconut Milk
- Curry Paste
- Monterey Jack Cheese
- Frozen Peas
- Red Capsicum
- Green Capsicum
- Yellow Pepper
- Cooking Spray
- Lime
- Chili
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Comment préparer Crustless Gluten Free Thai Massman Curry Quiche
- Preheat oven to 200°C (400°F).
- Peel and cube 1 large sweet potato (approx. 500g) into 2cm pieces.
- Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. (Tip: For even coating, place sweet potatoes in a ziploc bag with oil, salt, and pepper before shaking thoroughly.)
- Spread sweet potato on a baking tray and bake for 15-20 minutes, or until tender and golden brown.
- While sweet potato bakes, dice 1 medium red bell pepper (approx. 150g) into small pieces.
- Sauté diced bell pepper in a non-stick pan with 1 tbsp olive oil for 5 minutes, until slightly softened.
- Set aside to cool slightly.
- In a blender, combine 1 cup (200g) frozen corn kernels, 1 can (400ml) Ayam Organic Coconut Milk, and 2-3 tbsp Ayam Thai Massaman Curry Paste (adjust to taste).
- Add 1/2 cup (50g) shredded cheddar cheese (or your preferred cheese) to the blender and blend until smooth.
- Lightly grease a 9-inch fluted pie pan with gluten-free cooking spray or baking paper.
- Pour the blended mixture into the prepared pie pan.
- Add the cooked sweet potato and bell pepper, gently stirring to mix some vegetables in and leave some on top.
- Bake for 35-40 minutes, or until the quiche is set and lightly golden. If the top browns too quickly, cover with foil.
- Remove from oven and let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
75g
Carbs
4g
