Ingredients:
2 teaspoons olive oil
1 red onion, cut into thin wedges (I used sweet onions.)
1 garlic clove, chopped
600 g sweet potatoes, peeled and cut into 1 . 5 cm cubes (kumera) (I used one large sweet potato.)
2 1/2 cups baby spinach leaves, I used 150grams (measure firmly packed) (I used kale instead.)
1 cup milk
6 eggs
200 g feta cheese, crumbled, can use low-fat fetta if desired
1/2 teaspoon nutmeg
fresh ground black pepper 1/4 cup grated parmesan cheese
2 tablespoons pine nuts (optional)
Directions:
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.
http://australian.food.com/recipe/feta-sweet-potato-and-spinach-crustless-quiche-gluten-free-463710
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