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Sweet potato and salmon quiche
Sweet potato and salmon quiche
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Bake delicious tart with creamy camembert ahead for a convenient treat.
Ingredients:
  • 2 sheets frozen shortcrust pastry, just thawed
  • 400g sweet potato, peeled, cut into 2cm pieces
  • 250ml (1 cup) thickened cream
  • 150g portion hot-smoked salmon, skin removed, flaked
  • 1 leek, thinly sliced
  • 62.50 ml chopped fresh dill
  • 100g camembert, thinly sliced
Instructions:
  • Preheat oven to 170C. Grease a 4cm-deep, 23cm round fluted tart tin with olive oil. Line with pastry, trim excess. Cover with baking paper, fill with pastry weights or rice. Bake for 10 minutes, then remove paper and weights. Bake for another 10 minutes until light golden.
  • Place the sweet potato in a microwave-safe bowl and cover it. Microwave on high for 7 minutes or until just tender. Let it sit for 5 minutes to cool.
  • In a bowl, vigorously whisk together the eggs and cream. Gently fold in the salmon, leek, and dill. Season to taste.
  • Layer the sweet potato slices on the pastry base, followed by pouring over the egg mixture. Place the camembert on top. Bake for 50 minutes or until the filling is just set. Serve the dish warm or at room temperature.

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