From 'Gluten-Free Cooking' by the Australian Women's Weekly

Ingredients:

•  1 medium sweet potato (400g), chopped coarsely
• 1 large red capsicum (350g)
• 2 teaspoons olive oil
• 1 large red onion (300g), sliced thinly
• 2 cloves garlic, crushed
• 2 small zucchini (180g), sliced finely
• 1/3 cup finely chopped fresh flat-leaf parsley
• 250g spinach, shredded
• 1/3 cup (40g) seeded black olives, halved
• 200g fetta cheese, chopped
• 1/2 cup (125ml) light sour cream
• 1/2 cup (125ml) skim milk
• 4 eggs, beaten lightly

Method:

Boil, steam or microwave the sweet potato until tender; cool.

Quarter capsicum, remove and discard seeds and membranes. Char grill on a hot BBQ, skin side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes. Peel away skin, cut capsicum into thin strips.

Heat oil in large frying pan; cook onion, garlic and zucchini, stirring, until zucchini is tender. Add parsley and spinach; cook, stirring, until spinach is wilted.

Combine spinach mixture with sweet potato, capsicum, olives and cheese in a large blow; spoon into oiled shallow 26cm oven proof flan dish. Pour over combined sour cream, milk and eggs.

Place flan dish on top of your BBQ grill plates and bake with the lid closed at 180 degrees C for 45 minutes, or until quiche is set.