Gluten-free potato, pea and mint quiche

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 8

Time to make: 1 hr 20 mins

Hands-on time: 10 mins

Ingredients

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Base

spray oil

3 cups peeled, cooked, cubed potatoes

1 tablespoon gluten-free baking mix

1 egg, beaten

Filling

1 cup green beans, cooked

1 cup peas, cooked

3 eggs, beaten

½ cup skim milk

75g feta cheese

¼ cup fresh mint

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Instructions

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1 Heat oven to 180°C. Lightly grease a 21cm-round flan dish with oil spray. Mash potatoes until smooth. Add baking mix and egg until well combined. Place in prepared dish, making sure sides are well covered. Bake in oven for 35-40 minutes until golden brown. Remove from oven and set aside.

2 Place beans and peas in the base of flan dish. Whisk eggs and milk and pour on top. Dot with crumbled feta and mint and bake for 25-30 minutes until golden brown.

3 Serve warm or cold. Refrigerate for up to 3 days.

Nutrition Info (per serve)

Calories 155 cal

Kilojoules 650 kJ

Protein 8 g

Total fat 7 g

Saturated fat 3 g

Carbohydrates 15 g

Sugar 2 g

Dietary fibre 3 g

Sodium 170 mg

Calcium 100 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.