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:)
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
½ cup milk
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.
Layer sweet potato, then baby spinach, salmon then feta cheese into the baked shell. Pour over egg mixture.
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:)