Sweet Potato, Spinach & Feta Quiche
Serves
4
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
For the base:
18 oz (500 g) sweet potatoes, thinly sliced (about 5 mm thick)
18 oz (500 g) sweet potatoes, thinly sliced (about 5 mm thick)
For the filling:
14 oz (400 g) frozen spinach, thawed
7 fl oz (200 ml) oat cream
7 fl oz (200 ml) sour cream (crème fraîche)
1 egg
1 onion, sliced into rings
5 oz (150 g) feta cheese, crumbled
1.75 oz (50 g) pine nuts
pinch nutmeg
14 oz (400 g) frozen spinach, thawed
7 fl oz (200 ml) oat cream
7 fl oz (200 ml) sour cream (crème fraîche)
1 egg
1 onion, sliced into rings
5 oz (150 g) feta cheese, crumbled
1.75 oz (50 g) pine nuts
pinch nutmeg
Nutrition
(Per Serving)
Calories
554
Fats
38 g
Protein
15 g
Carbs
38 g
Instructions
- Preheat oven to 355°F (180°C). Grease 28 cm (11 in) baking dish.
- Line dish with overlapping sweet potato slices, using 2 to 3 layers. Brush with 1 tablespoon extra virgin olive oil and season with salt and pepper.
- Pre-bake for 10 minutes.
- In bowl, whisk together oat cream, sour cream, and egg. Season generously with salt, pepper, and nutmeg.
- Remove dish from oven. Spread spinach over sweet potatoes and scatter over onion rings.
- Pour cream mixture over, then top with feta and pine nuts.
- Bake for 25 to 30 minutes, until golden and set.
- Serve warm or cold.