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Sweet potato and salmon quiche
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Crunchy sweet potato and salmon quiche with filo pastry.
Ingredients:
  • 250g orange sweet potato, peeled, cut into 2cm pieces
  • olive oil cooking spray
  • 500.00 ml baby spinach
  • 3 sheets filo pastry
  • 210g can red salmon, drained, skin and bones removed
  • 125.00 ml low-fat feta cheese, crumbled
  • 4 eggs
  • 193.13 gm milk
  • dressed salad leaves, to serve
Instructions:
  • Preheat the oven to 220°C. Line a baking tray with parchment paper. Arrange the sweet potato slices in a single layer on the tray. Drizzle with oil and sprinkle with salt and pepper. Roast for about 20 minutes until they are tender and golden.
  • In a non-stick frying pan over medium heat, spray with oil and sauté onions, garlic, and spinach for 1 to 2 minutes until spinach is wilted. Remove from heat.
  • Preheat oven to 180°C. Grease a 20cm round springform pan. Lightly spray one pastry sheet with oil, then fold it in half crossways. Line the base and sides of the pan with the pastry sheet. Repeat with the remaining pastry sheets as needed.
  • Spread sweet potato over pastry base, then layer on the spinach mixture. Flake the salmon in a bowl with a fork, and evenly spoon the salmon and feta over the spinach. In a jug, whisk together eggs, milk, salt, and pepper, then pour the mixture over the filling.
  • Bake quiche until set, about 40 minutes. Allow to cool in the pan for 10 minutes, then carefully remove the sides of the pan. Slice and serve the quiche with a side of salad.

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