Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 11.44 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 400grams sweet potato, peeled, cut into 2mm-thick rounds
- 5milliliter olive oil cooking spray
- 120grams baby rocket leaves
- 7 Woolworths free range eggs
- 1 1/4 cups lite milk
- 125grams whole cooked beetroot, drained, cut into thick wedges
- 1 red onion, cut into thin wedges
- 80grams Greek-style feta, crumbled
Description
After a delicious gluten-free and vegetarian dish? This healthier beetroot and feta quiche recipe uses sweet potato for the crust.
Method
Step 1 of 2
Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (3.5cm deep) round pie dish. Line base and side with baking paper. Layer potato, slightly overlapping, over base and side of dish. Lightly spray potato with oil. Bake for 10 minutes or until potato has softened.
Step 2 of 2
Scatter half the rocket over base. Whisk eggs and milk together in a medium bowl. Season with pepper. Pour egg mixture over rocket. Arrange beetroot and onion over top. Bake for 35 minutes or until egg mixture has set. Cool for 20 minutes. Top with feta and remaining rocket, season with pepper and serve.
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