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Protein Packed Bundt Tin Quiche

Credit

Whisk Media Group

Protein Packed Bundt Tin Quiche

Name: Protein Packed Bundt Tin Quiche
Prep time: 30 min
Cook time: 1 h 10 min
Ingredients: 500g sweet potato, peeled, cut into 1.5cm cubes; 1 leek, trimmed, thinly sliced; 200g baby spinach leaves; Melted butter, for greasing; 1 cup finely grated Parmesan, plus extra to serve; 250g stale baguette, cut into 2cm cubes; 1 cup grated tasty cheese; 1 tbsp fresh thyme leaves; ½ cup semi-dried tomato strips, drained; 200g cottage cheese; 9 eggs; ¾ cup milk; 1 tbsp Dijon mustard

3.5 (13)

easy

This Protein Packed Bundt Tin Quiche takes a little extra time, but it’s worth every minute. A beautiful, high-protein dish that’s perfect for special occasions like Mother’s Day, Christmas, or weekend brunch.

Prep

30 min + standing time

Cook

1 hr 10 min

Serves

Credit

Whisk Media Group

Ingredients

500g sweet potato, peeled, cut into 1.5cm cubes
1 leek, trimmed, thinly sliced
200g baby spinach leaves
Melted butter, for greasing
1 cup finely grated Parmesan, plus extra to serve
250g stale baguette, cut into 2cm cubes
1 cup grated tasty cheese
1 tbsp fresh thyme leaves
½ cup semi-dried tomato strips, drained
200g cottage cheese
9 eggs
¾ cup milk
1 tbsp Dijon mustard

Method

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Place sweet potato in a microwave safe bowl with 2 tablespoons of water. Cover and microwave for 5 minutes until tender. Drain. Set aside.
Place leek in same microwave safe bowl with 2 tablespoons water. Cover and microwave on high for 1-2 minutes until soft. Drain. Set aside.
Place wet spinach leaves in same bowl, cover and microwave on high for 2 minutes. Stir until evenly wilted. Drain in a large sieve, use the back of a wooden spoon to press out as much liquid as you can. Cool and separate leaves to loosen clumps.
Brush a 24.5cm x 8.5cm non-stick fluted ring cake pan liberally with butter. Sprinkle ¼ cup of the Parmesan over base, sides and centre piece of pan. Shake pan to distribute cheese all over.
Place baguette, remaining Parmesan, cheese, thyme, tomato strips, leek, spinach and half of the sweet potato in a large bowl. Mix well. Spoon half of the bread mixture into base of prepared bundt tin and press down slightly.
Top with remaining sweet potato cubes. Dollop ½ cup of the cottage cheese over the top then spread remaining bread mixture over.
Whisk eggs, remaining cottage cheese, milk and mustard in a jug. Season with pepper. Slowly pour mixture over to cover all the ingredients on top. Cover and refrigerate for at least 2 hours (or overnight) for bread to soak up mixture.
Stand the quiche at room temperature while the oven is pre-heating to 180°C fan-forced. Bake for 35 minutes. Reduce temperature to 160°C. Cover tightly with foil and cook for a further 25 minutes or until set and golden.
Allow to sit for 30 minutes before turning out onto a plate. Place a serving plate on top and invert again to serve crunchy top facing up. Sprinkle extra Parmesan over the top and sprinkle with thyme leaves to garnish. Serve.

Tips & Hints:

Quiche is cooked when pressing the top doesn’t bring wet egg to the surface.
Boost the nutrition in this recipe even more by serving with steamed broccolini.
You can replace the sweet potato with cooked diced pumpkin
You could also serve with tomato chutney or drizzle with hollandaise sauce.
Leftover quiche will keep in the fridge for 2 days. Reheat in the microwave.

Place sweet potato in a microwave safe bowl with 2 tablespoons of water. Cover and microwave for 5 minutes until tender. Drain. Set aside.
Place leek in same microwave safe bowl with 2 tablespoons water. Cover and microwave on high for 1-2 minutes until soft. Drain. Set aside.
Place wet spinach leaves in same bowl, cover and microwave on high for 2 minutes. Stir until evenly wilted. Drain in a large sieve, use the back of a wooden spoon to press out as much liquid as you can. Cool and separate leaves to loosen clumps.
Brush a 24.5cm x 8.5cm non-stick fluted ring cake pan liberally with butter. Sprinkle ¼ cup of the Parmesan over base, sides and centre piece of pan. Shake pan to distribute cheese all over.
Place baguette, remaining Parmesan, cheese, thyme, tomato strips, leek, spinach and half of the sweet potato in a large bowl. Mix well. Spoon half of the bread mixture into base of prepared bundt tin and press down slightly.
Top with remaining sweet potato cubes. Dollop ½ cup of the cottage cheese over the top then spread remaining bread mixture over.
Whisk eggs, remaining cottage cheese, milk and mustard in a jug. Season with pepper. Slowly pour mixture over to cover all the ingredients on top. Cover and refrigerate for at least 2 hours (or overnight) for bread to soak up mixture.
Stand the quiche at room temperature while the oven is pre-heating to 180°C fan-forced. Bake for 35 minutes. Reduce temperature to 160°C. Cover tightly with foil and cook for a further 25 minutes or until set and golden.
Allow to sit for 30 minutes before turning out onto a plate. Place a serving plate on top and invert again to serve crunchy top facing up. Sprinkle extra Parmesan over the top and sprinkle with thyme leaves to garnish. Serve.

Tips & Hints:

Quiche is cooked when pressing the top doesn’t bring wet egg to the surface.
Boost the nutrition in this recipe even more by serving with steamed broccolini.
You can replace the sweet potato with cooked diced pumpkin
You could also serve with tomato chutney or drizzle with hollandaise sauce.
Leftover quiche will keep in the fridge for 2 days. Reheat in the microwave.

Place sweet potato in a microwave safe bowl with 2 tablespoons of water. Cover and microwave for 5 minutes until tender. Drain. Set aside.
Place leek in same microwave safe bowl with 2 tablespoons water. Cover and microwave on high for 1-2 minutes until soft. Drain. Set aside.
Place wet spinach leaves in same bowl, cover and microwave on high for 2 minutes. Stir until evenly wilted. Drain in a large sieve, use the back of a wooden spoon to press out as much liquid as you can. Cool and separate leaves to loosen clumps.
Brush a 24.5cm x 8.5cm non-stick fluted ring cake pan liberally with butter. Sprinkle ¼ cup of the Parmesan over base, sides and centre piece of pan. Shake pan to distribute cheese all over.
Place baguette, remaining Parmesan, cheese, thyme, tomato strips, leek, spinach and half of the sweet potato in a large bowl. Mix well. Spoon half of the bread mixture into base of prepared bundt tin and press down slightly.
Top with remaining sweet potato cubes. Dollop ½ cup of the cottage cheese over the top then spread remaining bread mixture over.
Whisk eggs, remaining cottage cheese, milk and mustard in a jug. Season with pepper. Slowly pour mixture over to cover all the ingredients on top. Cover and refrigerate for at least 2 hours (or overnight) for bread to soak up mixture.
Stand the quiche at room temperature while the oven is pre-heating to 180°C fan-forced. Bake for 35 minutes. Reduce temperature to 160°C. Cover tightly with foil and cook for a further 25 minutes or until set and golden.
Allow to sit for 30 minutes before turning out onto a plate. Place a serving plate on top and invert again to serve crunchy top facing up. Sprinkle extra Parmesan over the top and sprinkle with thyme leaves to garnish. Serve.

Tips & Hints:

Quiche is cooked when pressing the top doesn’t bring wet egg to the surface.
Boost the nutrition in this recipe even more by serving with steamed broccolini.
You can replace the sweet potato with cooked diced pumpkin
You could also serve with tomato chutney or drizzle with hollandaise sauce.
Leftover quiche will keep in the fridge for 2 days. Reheat in the microwave.

Nutrition Information

Per adult serving (235g)

Energy: 1475kJ

Calories: 353kcal

Protein: 23g

Fat Total: 17g

Fat Saturated: 8g

Carbs: 24g

Sugars: 7g

Fibre: 5g

Sodium: 605mg

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3.5

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