Spinach and Feta Hash Brown Quiche
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Spinach and Feta Hash Brown Quiche

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 366kcal
Author The Consumption


  • 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


  • 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


Slice and freeze any leftovers.
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