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Protein Packed Bundt Tin Quiche

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Preparation time: 100 min
Serves 10 people
4.2 Average Rating

This Protein Packed Bundt Tin Quiche is a next-level savoury bake that blends the comforts of quiche with the fun shape of a bundt tin. It’s loaded with eggs, cottage cheese, sweet potato, greens, herbs, cheese and bread cubes, all baked and turned out in a dramatic ring. Great for brunch, group meals or make-ahead lunches, it’s hearty, high in protein and crowd-friendly.

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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 Tasty cheese, grated
  • 1 tbsp fresh thyme leaves
  • 1/2 cup semi-dried tomato strips, drained
  • 200g cottage cheese
  • 9 eggs
  • 3/4 cup milk
  • 1 tbsp Dijon mustard

Method

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  1. Put sweet potato in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 5 minutes until tender. Drain. Set aside.
  2. Place leek in same microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 1-2 minutes until soft. Drain. Set aside. 
  3. Place wet spinach leaves in the 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.
  4. Brush a 24.5cm x 8.5cm non-stick fluted ring cake pan liberally with butter. Sprinkle ¼ cup of the Parmesan over the base, sides and centre piece of the pan. Shake the pan to distribute the cheese all over.
  5. 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 the base of the prepared pan and press down slightly.
  6. Top with the remaining sweet potato cubes. Dollop ½ cup of the cottage cheese over the top, then spread the remaining bread mixture over.
  7. Whisk eggs, remaining cottage cheese, milk and mustard in a jug. Season with pepper. Slowly pour the mixture over to cover all the ingredients on top. Cover and refrigerate for at least 2 hours (or overnight) for the bread to soak up the mixture.
  8. Stand the quiche at room temperature while the oven is pre-heating to 180°C fan-forced. Bake for 35 minutes. Reduce the temperature to 160°C. Cover tightly with foil and cook for a further 25 minutes or until set and golden.
  9. Allow to sit for 30 minutes before turning out onto a plate. Place a serving plate on top and invert again to serve the crunchy top facing up. Grate extra parmesan over the top and sprinkle with thyme leaves to garnish. Serve.

Video

Notes

  • Quiche is cooked when the wet egg mixture doesn’t rise to the surface when the top is pressed. 
  • Try serving with tomato chutney or drizzle with hollandaise sauce. You can buy Hollandaise sauce in supermarkets.
  • Boost the nutrition in this recipe even more by serving it with steamed broccolini. This dish is heart healthy and suitable for diabetes when a side of veg is included.
  • Leftover quiche will keep in the fridge for 2 days. Reheat in the microwave.

Nutrition Per Serve

  • 235g Serving size
  • 1475kJ 353kcal Energy
  • 23g Protein
  • 17g Total fat
  • 8g Saturated fat
  • 24g Carbs (total)
  • 7g Carbs (sugar)
  • 605mg Sodium
  • 5g Fibre
  • 3.7µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.2

6 reviews

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