Sweet Potato and Salmon Quiche

Submitted by Mandy

"From Mouthwatering Munchies"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 250 g sweet potatoes, peeled, cut into 2cm pieces
• olive oil flavored cooking spray
• 4 green onions, thinly sliced
• 1 garlic clove, crushed
• 2 cups Baby Spinach
• 3 sheets phyllo pastry
• 210 g red salmon, drained, skin and bones removed
• 1⁄2 cup reduced-fat feta cheese, crumbled
• 4 eggs
• 3⁄4 cup milk
• dressed salad leaves, to serve

directions

1. 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.
2. 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.
3. 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).
4. 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.
5. Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad.
6. 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.

Reviews

[AllergyGirl]

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.

 

[jessi_mcg]

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.