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

**Jubes**'s Note:

A recipe originally from "Cathy's Kitchen" EnergyAustralia. This recipe is gluten-free as written - it does not contain flour

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Serves: 8

Yield: 1.0 large q ...

• 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.

Reviews

[Jenny's Happy Food]

This recipe is so delicious! It is amazing and I never would have put the ingredients together but WOW! What a great quiche! Thank you Jubes!
I made the recipe as directed and it was perfect.

[Mom2Rose]

Aussie#56 Swap: This recipe is out of this world! All the ingredients compliment each other well!!

[Pesto lover]

I made this as part of a Sunday brunch and it was wonderful. I will be making it again soon, as all of the ingredients are family favorites. Thanks for sharing the recipe.