Savory Sweet Potato and Salmon Quiche with Spinach
This delightful quiche combines the earthy sweetness of roasted sweet potatoes with the richness of salmon and the freshness of baby spinach. Encased in a light, crispy phyllo pastry, this quiche offers a harmonious blend of flavors. Perfect for a brunch or a light dinner, it tastes equally splendid fresh out of the oven or served at room temperature. Serve with a crispy, dressed salad to round off this nutritious and satisfying meal.
4
Servings
300
Calories
11
Ingredients
Ingredients
sweet potatoes
250g (peeled, cut into 2cm pieces)
olive oil flavored cooking spray
as needed (for spraying)
green onions
4 (thinly sliced)
garlic clove
1 (crushed)
Baby Spinach
2 cups (washed)
phyllo pastry sheets
3 sheets (for lining the pan)
red salmon
210g (drained, skin and bones removed, flaked)
reduced-fat feta cheese
1/2 cup (crumbled)
eggs
4 (whisked)
milk
3/4 cup (for whisking with eggs)
dressed salad leaves
as needed (for serving)
Instructions
1
Preheat the oven to 220°C (428°F). Prepare a baking tray lined with baking paper. Arrange the sweet potato pieces in a single layer, then spray lightly with olive oil cooking spray and season with salt and pepper. Roast in the oven for about 20 minutes, until tender and golden brown.
2
In a non-stick frying pan over medium heat, spray a little olive oil cooking spray. Sauté the green onions and garlic for 1-2 minutes. Add the baby spinach and cook until just wilted. Remove from heat and set aside.
3
Reduce the oven temperature to 180°C (356°F). Prepare a 20cm (8-inch) round springform pan by spraying lightly with cooking spray. Working quickly, spray one sheet of phyllo pastry with oil and fold it in half to form a rectangle. Place it in the pan to line the base and sides. Repeat with the remaining sheets, layering them at angles to cover the sides completely.
4
Evenly distribute the roasted sweet potatoes over the pastry-lined base. Layer the sautéed spinach mixture over the sweet potatoes. In a separate bowl, flake the salmon with a fork, then scatter it and the crumbled feta cheese over the spinach mixture.
5
In a jug, whisk together the eggs and milk, seasoning with salt and pepper to taste. Pour the egg mixture evenly over the quiche filling.
6
Bake the quiche in the oven for approximately 40 minutes, or until it is set and the top is slightly golden. Allow the quiche to cool in the pan for about 10 minutes before releasing the sides of the pan. Slice the quiche and serve it warm or at room temperature, accompanied by dressed salad leaves.
Nutrition Information
12.5g
Fat
27.5g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Sweet Potato and Salmon Quiche with Spinach?
It is a nutritious dish combining roasted sweet potatoes, flaked red salmon, and baby spinach inside a crispy phyllo pastry crust.
How many servings does this quiche recipe make?
This recipe yields 4 servings.
What is the calorie count for one serving of this quiche?
Each serving contains approximately 300 calories.
What type of pastry is used for the crust?
The recipe uses 3 sheets of phyllo pastry.
How should I prepare the sweet potatoes?
Peel the sweet potatoes and cut them into 2cm pieces before roasting.
At what temperature should I roast the sweet potatoes?
Roast the sweet potatoes at 220 degrees Celsius (428 degrees Fahrenheit).
How long do the sweet potatoes need to roast?
They should roast for about 20 minutes until tender and golden brown.
What kind of salmon is recommended for this recipe?
The recipe calls for 210g of red salmon, drained, with skin and bones removed.
How much protein is in each serving?
Each serving provides 22.5g of protein.
What is the fat content per serving?
The quiche contains 12.5g of fat per serving.
How many carbohydrates are in a serving?
There are 27.5g of carbohydrates per serving.
What type of cheese is used in the filling?
The recipe uses 1/2 cup of crumbled reduced-fat feta cheese.
How much spinach is required?
You will need 2 cups of washed baby spinach.
What size springform pan is needed?
A 20cm (8-inch) round springform pan is required.
How do you prepare the spinach and onions?
Sauté sliced green onions and crushed garlic for 1-2 minutes, then add the spinach and cook until just wilted.
What is the baking temperature for the quiche?
The quiche is baked at a reduced temperature of 180 degrees Celsius (356 degrees Fahrenheit).
How long should the quiche bake in the oven?
Bake for approximately 40 minutes or until the top is golden and the filling is set.
How should the phyllo pastry be layered in the pan?
Spray each sheet with oil, fold it in half, and place it in the pan, layering them at angles to cover the base and sides.
How many eggs are used in the custard mixture?
The recipe requires 4 whisked eggs.
How much milk is added to the eggs?
Whisk 3/4 cup of milk into the eggs before seasoning.
Should the quiche be served immediately after baking?
It is best to let it cool in the pan for 10 minutes before releasing the sides and slicing.
Can this quiche be eaten cold?
Yes, it tastes equally splendid fresh out of the oven or served at room temperature.
What is a good side dish for this meal?
It is recommended to serve the quiche with dressed salad leaves.
Is this dish suitable for brunch?
Yes, it is described as perfect for a brunch or a light dinner.
What kind of oil should be used?
Olive oil flavored cooking spray is recommended.
How many green onions are needed?
The recipe calls for 4 thinly sliced green onions.
How is the garlic prepared?
Use one crushed garlic clove for the sauté.
How do you assemble the filling layers?
Layer roasted sweet potatoes first, followed by the spinach mixture, flaked salmon, and crumbled feta, then pour the egg mixture over everything.
Is this a one-dish meal?
Yes, the recipe is categorized as a One Dish Meal.
How many sweet potatoes are required by weight?
You will need 250g of sweet potatoes.