Ingredients for Feta Sweet Potato And Spinach Crustless Quiche Gluten Free
- 1 tablespoon olive oil
- Red Onion
- Garlic Clove
- Sweet Potatoes
- Baby Spinach Leaves
- 1/2 cup (120ml) milk
- Eggs
- 150g crumbled feta cheese
- 1/4 teaspoon ground nutmeg
- Fresh Ground Black Pepper
- 2 tablespoons grated parmesan cheese
- Pine Nuts
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How to Make Feta Sweet Potato And Spinach Crustless Quiche Gluten Free
- Preheat oven to 180°C (350°F). Grease a 25-27cm diameter flan dish.
- Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook for 1 minute until fragrant.
- Add 2 medium sweet potatoes, peeled and diced (about 500g), and cook for 10 minutes, stirring occasionally, until golden brown.
- Add 2 cups (100g) fresh spinach and cook for 1 minute, or until wilted.
- Remove from heat and let the mixture cool slightly.
- Stir in 150g crumbled feta cheese.
- Transfer the sweet potato and spinach mixture to the prepared flan dish.
- In a large jug, whisk together 6 large eggs, 1/2 cup (120ml) milk, 1/4 teaspoon ground nutmeg, and salt and pepper to taste.
- Pour the egg mixture evenly over the vegetable mixture in the flan dish.
- Sprinkle with 2 tablespoons grated parmesan cheese and 2 tablespoons pine nuts.
- Bake for 35-40 minutes, or until the quiche is puffed and golden brown.
- Let stand for 5-10 minutes before slicing and serving. Garnish with fresh herbs (optional). Serve warm with a side salad, vegetables, or crusty bread (if desired).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
19g
Fat
31g
Carbs
6g
