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Feta & Kumara Quiche


  • 2 teaspoons olive oil
  • 1  red onion cut into thin wedges
  • 1 garlic clove chopped
  • 600g sweet potatoes, peeled and cut into 1 . 5 cm cubes (kumera)
  • 12cups baby spinach leaves, I used 150grams (measure firmly packed)
  • 1cup milk
  • 6 eggs
  • 200g feta cheese, crumbled, can use low-fat fetta if desired
  • 12 teaspoon nutmeg
  • fresh ground black pepper
  • 14 cup grated Parmesan cheese
  • 2 tablespoons pine nuts (optional)


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