Kumara Crusted Spinach Quiche

Updated: Oct 1, 2018

GF - DF - SF

Makes 6-8 servings


1 large orange Kumara, sliced thinly

1 red onion, finely chopped

400g spinach, roughly chopped

2 garlic cloves, minced

Extra-virgin Olive oil for cooking

Salt and pepper to season

5 free-range eggs

3/4 cup almond milk

1/4 tsp nutmeg

Optional: add cheese on top


Preheat your oven to 200'degrees. In a large frying pan heat the olive oil over a medium heat. Once hot add the onions and garlic and cook until softened, then add the spinach. Season with salt and pepper and cook until soft and wilted. Layer the Kumara slices on the bottom of your quiche dish, making sure there are no gaps. Then cut some slices in half to cover the the outside edge, this will allow them to sit flat. Pour in the spinach mixture and spread evenly. In a medium sized bowl add the eggs, milk and nutmeg and whisk them together. Pour the egg mixture over the top of the spinach and allow it to spread. Cover the quiche with tin foil and bake for 25-35 minutes, until the Kumara is soft. Serve warm and then store in the fridge.


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