
Gluten-free potato, pea and mint quiche
(at time of publication)
Ingredients
- 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
Instructions
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 155cal
-
Kilojoules 650kJ
-
Protein 8g
-
Total fat 7g
-
–Saturated fat 3g
-
Carbohydrates 15g
-
–Sugars 2g
-
Dietary fibre 3g
-
Sodium 170mg
-
Calcium 100mg
-
Iron 1.5mg
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