Spinach and Feta Hash Brown Quiche

This Spinach and Feta Hash Brown Quiche is a whole big breakfast in one mouthful! Crispy moreish gluten free base, filling eggs and spinach, and salty chunks of feta – what more could you want in a savoury dish?

Potato is a popular alternative to pastry bases but for this recipe, I wanted it crispy and I also wanted some sweet potato goodness! You’ll adore the smells wafting from your oven as this hash brown base bakes away.

If you don’t do dairy, feel free to eliminate the feta cheese and replace it instead with mushrooms (sauté them at the same time as the spinach), halved cherry tomatoes, chunks of pre-roasted pumpkin or even some leftover meat i.e. cooked chicken, pulled pork, baked bacon.

Don’t be afraid to alter a recipe. It’s how you learn to be a better cook. You learn what flavours you like, how long different ingredients take to cook and what you can and can’t substitute in a recipe. This recipe is a great one to experiment with so have fun with making it your own!

Start by grating your potato and sweet potato and placing it into a large non-stick casserole dish.

Sprinkle over the salt, paprika and cayenne pepper and drizzle with olive oil. Mix everything together with your hands and distribute evenly around the dish.

Bake at 200 degrees celsius (392 fahrenheit) for 30 minutes. Use a spatula to mix the potato around so that it browns evenly and bake for a further 15 minutes until crispy.

While the potato mix is baking, finely dice your onion and sauté it over medium heat in a frypan. When the onion starts to become translucent, add in your frozen spinach and mix. Sauté until all of the liquid from the spinach has evaporated (about 5 minutes). Take off the heat and leave it to cool while your potato finishes baking.

When your potato mix is ready, take it out of the oven and (using a spatula) mix it around one final time. Evenly distribute the onion and spinach mixture over the top.
Chop your feta cheese into large chunks and add this on top of the spinach.

Whisk together your eggs and almond milk in a bowl and then pour it over the potato, spinach and feta cheese.

Bake for a further 20-30 minutes or until golden.

Serve on its own or with a fresh side salad. Place any leftover quiche into glass or plastic containers and freeze.

Now I know this sounds like a typical breakfast dish, but it is just as good for lunch or dinner. Serve it with a side salad or some steamed vegetables for a full plate. One of the best mindsets to break when trying to eat clean and healthy is typical “breakfast”, “lunch” or “dinner” foods. You don’t have to eat toast or cereal for breakfast, a sandwich or salad for lunch and something hot for dinner – they can be anything you want!

Break that ingrained thinking and instead just choose fresh, filling, homemade, whole foods for breakfast, lunch and dinner.

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Spinach and Feta Hash Brown Quiche

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 366kcal

Author The Consumption

Ingredients

• 2 cups grated potato
• 2 cups grated sweet potato
• ½ teaspoon salt
• ½ teaspoon paprika
• Pinch of cayenne pepper
• 2 tablespoons olive oil
• 1 brown onion
• 250 g frozen chopped spinach
• 150 g feta cheese
• 10 free range eggs
• ½ cup almond milk

Instructions

• Grate your potato and sweet potato and place into a large non-stick casserole dish.
• Sprinkle over the salt, paprika and cayenne pepper and drizzle with the olive oil. Mix everything together with your hands and distribute evenly around the dish
• Bake at 200 degrees celcius (392 fahrenheit) for 30 minutes. Use a spatula to mix the potato around so that it browns evenly and bake for a further 15 minutes until crispy
• While the potato mix is baking, finely dice your onion and sauté it over medium heat in a frypan. When the onion starts to become translucent, add in your frozen spinach and mix. Sauté until all of the liquid from the spinach has evaporated (about 5 minutes). Take off the heat and leave it to cool while your potato finishes baking.
• When your potato mix is ready, take it out of the oven and (using a spatula) mix it around one final time. Evenly distribute the onion and spinach mixture over the top
• Chop your feta cheese into large chunks and add this on top of the spinach
• Whisk together your eggs and almond milk in a bowl and then pour it over the potato, spinach and feta cheese.
• Bake for a further 20-30 minutes or until golden

Notes

Slice and freeze any leftovers.

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