Feta, Sweet Potato And Spinach Crustless Quiche (Gluten-Free) - cooking recipe

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)

Preparation

Grease a large flan dish, approximately 25-27cm in diamater.
Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
Add feta cheese, stir to combine and place into prepared flan dish.
Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180\u00b0C 35-40 minutes until puffed and golden.
Allow to stand for 5-10 minutes before slicing.
Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.