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    You are in: Home / Australian / Sweet Potato and Salmon Quiche Recipe
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    Sweet Potato and Salmon Quiche

    Average Rating:

    2 Total Reviews

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    • on January 21, 2011

      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.

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    • on October 29, 2008

      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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    Nutritional Facts for Sweet Potato and Salmon Quiche

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.1
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 3.2 g
    Cholesterol 220.2 mg
    Sodium 269.9 mg
    Total Carbohydrate 24.4 g
    Dietary Fiber 2.8 g
    Sugars 3.2 g
    Protein 21.7 g

    The following items or measurements are not included:

    reduced-fat feta cheese

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