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

• olive oil↗2 teaspoons
• red onion, cut into thin wedges↗1
• garlic clove, chopped↗1
• sweet potatoes, peeled and cut into 1 . 5 cm cubes (kumera)↗600 g
• baby spinach leaves, I used 150grams (measure firmly packed)↗2 1⁄2 cups
• milk↗1 cup
• eggs↗6
• feta cheese, crumbled, can use low-fat fetta if desired↗200 g
• nutmeg↗1⁄2 teaspoon
• fresh ground black pepper↗
• grated parmesan cheese1⁄4 cup
• pine nuts (optional)↗2 tablespoons

Step-by-step instructions

1. 1

   Grease a large flan dish, approximately 25-27cm in diamater.

2. 2

   Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.

3. 3

   Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.

4. 4

   Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.

5. 5

   Add feta cheese, stir to combine and place into prepared flan dish.

6. 6

   Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.

7. 7

   Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.

8. 8

   Allow to stand for 5-10 minutes before slicing.

9. 9

   Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.