Your New Go-To Low Carb, Gluten-Free Meal…
Since I’ve been on my health kick this year, I’ve been searching for new low carb meals that I can enjoy. I never thought that sweet potato, spinach and feta quiche would make its way onto my go-to meal list, but it has! I love any meal with pastry is my ultimate guilty pleasure. So never in a million years did I think that I would get on board with a replacement for pastry. However, this quiche is super delicious, really healthy and a great option to have during this summer. In fact, it’s also gluten-free, which I know a couple of my friends will be excited to hear.
I shared this recipe on my Instagram Stories and you guys demanded a recipe! So here it is. It’s perfect for a lunch dish to snack on during the week or a light meal to have on a summer’s evening.
3-4 sweet potatoes (depending on how big your pie dish is)
1 white onion
2 handfuls of spinach
200g feta cheese
SWEET POTATO, SPINACH AND FETA QUICHE.
Firstly, pre-heat the oven to 200 C. Peel and dice your sweet potato into rounds around 1 cm width. In a well-oiled pie dish (make sure it’s nice and covered) cover the dish with the rounds, including up the sides. Don’t worry about the holes, your filling will cover these. Once done, place the dish into the oven for 20 minutes.
Next, chop the onion and place into a frying pan. Cook for 2- 4 minutes until softened. Chop up the leek and add this into the pan, for 3- 6 minutes, again until softened. Add the spinach for a minute, season and put the mixture to one side.
Once the sweet potatoes have done their time in the oven, take out but keep the oven on. Place the mixture onto the sweet potato, spreading the mixture out. In a separate bowl, beat the eggs and then pour onto the quiche. Crumble the feta on the top, season and return the quiche to the oven for 25 minutes, until the mixture is cooked through. Once cooked, take out of the oven and leave to cook for one minute before cooking. Serve with a fresh salad.