Sweet potato and salmon quiche

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Sweet potato and salmon quiche

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  • 0:15 Prep
  • 1:10 Cook
  • 4 Servings
  • Capable cooks

Make sense doesn’t it? Bake this tasty tart topped with creamy camembert when you have the time, so that it is ready for when you don’t.

Featured in
Egg recipes, Nutrition information

Ingredients

  • 2 sheets frozen shortcrust pastry, just thawed
  • 400g sweet potato, peeled, cut into 2cm pieces
  • 8 eggs
  • 250ml (1 cup) thickened cream
  • 150g portion hot-smoked salmon, skin removed, flaked
  • 1 leek, thinly sliced
  • 1/4 cup chopped fresh dill
  • 100g camembert, thinly sliced

Method

  • Step 1
    Preheat oven to 170C. Spray a round 4cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with olive oil. Line with the pastry and trim any excess. Cover the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 10 minutes or until light golden.
  • Step 2
    Meanwhile, place sweet potato in a microwave-safe bowl. Cover and cook on high for 7 minutes or until just tender. Set aside for 5 minutes to cool.
  • Step 3
    Whisk the eggs and cream in a bowl. Stir in the salmon, leek and dill. Season.
  • Step 4
    Arrange the sweet potato over the pastry base. Pour over the egg mixture. Arrange the camembert on top. Bake for 50 minutes or until just set. Serve warm or at room temperature.

  • Low carb
  • Lower gi

Nutrition

  • 3916 kj

    Energy

  • 63g

    Fat Total

  • 32g

    Saturated Fat

  • 3g

    Fibre

  • 37g

    Protein

  • 566mg

    Cholesterol

  • 1182.18mg

    Sodium

  • 15g

    Carbs (sugar)

  • 54g

    Carbs (total)

All nutrition values are per serve

Notes

To Freeze: Bake and cool the tart. Cover the whole tart with 1 layer of plastic wrap and 1 layer of foil. Freeze for up to 2 months.

To reheat from frozen: Remove foil and discard the plastic wrap. Cover the tart with foil again. Bake at 150C for 40 minutes or until warmed through.

Top tips: 

1) To line the tin, overlap the pastry sheets and gently roll to seal. If there are any gaps in the pastry case, the filling may leak.

2)For the edge, drape the pastry over the tin and press into the ridges. Don’t pull the pastry, or it may shrink during baking.

3) To prepare hot-smoked salmon, remove and discard the skin, then use your fingers to gently flake it into large pieces.

  • Author: Jacob Leung
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste

Source: taste.com.au

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