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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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AllergyGirl January 21, 2011

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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smellyvegetarian October 29, 2008
Sweet Potato and Salmon Quiche