Sweet Potato and Salmon Quiche

What’s a girl to do when she’s got new tart/quiche pan and a whole stack of shortcrust pastry in the freezer? Earlier in the week, I made a Lime Tart, which was a complete disaster (but I’m still psyching myself up for another try lol), so to avoid another sweet gooey mess, I decided to go in the entirely opposite direction and make a quiche.

The last time I had quiche, it was in Paris, from a little boulangerie tucked away in one of the many enchanting streets that make up Montemarte. I remember marvelling over the sheer choice and beauty of these quiches, the French really do know how to bake:D Herr Moutarde and I bought some extra for travel food as we had a flight later that afternoon to Rome – yummy quiche sure as hell beats airplane food!

I found this recipe on the Taste website and was convinced by the number of positive reader comments at the bottom. I’ve made a few little changes to the recipe so for the original please check this link:)


Ingredients
1 ½ sheets of regular sized frozen shortcrust pastry or 1 if you’re using the larger size
250g orange sweet potato, peeled, cut into 2cm pieces
1 garlic clove, crushed
2 cups baby spinach
210g can red salmon, drained
1/2 cup low-fat feta cheese, crumbled
3 eggs
½ cup milk

Method
Make the quiche shell, by fitting the pastry into a greased flan tin (I used a 25cm one), and blind baking with either rice or baking weights in a 200˚C oven for 15 min, then baking a further 10 min without any weights to crisp.

Lightly toss sweet potato in olive oil or spray (any oil really, but please choose a plant/vegetable source) and bake at 200˚C for about 20 min until tender (may take longer or shorter depending on oven). Lower oven to 180˚C after the sweet potato and pastry shell are done.

Wilt baby spinach with garlic in a small amount of oil in pan.

Whisk together eggs and milk

Layer sweet potato, then baby spinach, salmon then feta cheese into the baked shell. Pour over egg mixture.

Bake in oven for ~40 min or until set (mine took about an hour…) Cool in pan for 10 min then release and slice:) Enjoy.

A really tasty recipe, I was a little apprehensive at first that it would be too fishy for me, but the combination of flavours works really well. We had it as a (very) quick lunch, while bustling around the house, multitasking:)