Sweet Potato and Salmon Quiche

"From Mouthwatering Munchies"
 
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photo by Mandy photo by Mandy
photo by Mandy
Ready In:
50mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 220°C Line a baking tray with baking paper. Place sweet potato, in a single layer, on tray. Spray with oil and season with salt and pepper. Roast for 20 minutes or until tender and golden.
  • Heat a non-stick frying pan over medium heat. Spray with oil. Add onions, garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Remove from heat.
  • Reduce oven to 180°C Spray a 20cm (base) round springform pan with oil. Spray 1 pastry sheet with oil and fold in half crossways. Place pastry sheet in pan to line base and sides. Repeat with remaining pastry (see note).
  • Spoon sweet potato over pastry base. Spoon over spinach mixture. Place salmon in a bowl and flake with a fork. Spoon salmon and feta over spinach mixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling.
  • Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad.
  • Note: Lining with filo pastry: Working quickly, spray 1 sheet with oil (cover remaining sheets with damp tea towel). Fold in half to form a rectangle. Place in pan. Repeat with remaining sheets, layering crossways to completely cover side of pan.

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Reviews

  1. This is great. I've now made it twice. I'm gluten-free, so I made it without the crust. All I did differently was omit the filo dough, put it in a pie plate instead of a spring form pan, and then make sure to grease the pie plate well. We own a flock of chickens and are always looking for good ways to use the eggs! Thanks for sharing. Yum.
     
  2. Oh my, this is definitely a keeper! I love the rich flavor that roasting brings out in the sweet potatoes--it was so nice to get a nice bite of that between bites of creamy feta! I did use full fat feta, the sundried tomato and basil version. Yum! I used two real eggs and Egg Beaters for the rest, and though that usually creates a rubbery texture I didn't notice one. I did have some trouble with the egg mixture leaking from my springform, so next time I will probably use a pie plate and may skip the phyllo and just line the plate with sweet potato slices. Thanks so much for posting--this is so much more fun than salmon patties or casserole! Made for Zaar Tag 2008.
     
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RECIPE SUBMITTED BY

Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
 
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