Sweet Potato And Salmon Quiche Recipes

SALMON QUICHE

Steps:

• Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
• Filling: Empty salmon with liquid in mixing bowl.
• Beat in cottage cheese and egg yolks; cream together.
• Stir in flour, salt, pepper, chives and lemon juice.
• Beat egg whites until stiff (not dry); fold into salmon mixture.
• Turn into prepared crumb crust.
• Bake at 350F for~40 minutes.
• Serve hot.

ASIAN SALMON & SWEET POTATO TRAYBAKE

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
• Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
• Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
• Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
• When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

ROSEMARY SWEET POTATO QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
• Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.
• Slice sweet potatoes into 1/4- to 1/2-inch rounds.
• Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.
• Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
• Bake in the preheated oven until quiches are set in the middle, about 40 minutes.

SWEET POTATO QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees. Unwrap and lay room temperture pie crust into a deep 9-inch pie dish. I do not arrange the edges because I like the rustic look, but you can totally pinch and fold to make it look pretty. Pierce the bottom and sides several times with a fork. Bake for 8-10 minutes or until it is just barely starting to cook and brown. Remove and set aside.
• Prepare sweet potatoes and onion by placing them in a large bowl and tossing with extra virgin olive oil and freshly cracked pepper. Spread in a single layer on a rimmed baking sheet and bake at 350 degrees for 20-25 minutes, or until potatoes are fork tender.
• Combine crumbled bacon, chopped parsley, beaten eggs, half & half, chopped rosemary, fine sea salt and 1 1/2 cups finely shredded Gruyere cheese in a large mixing bowl, stirring well to combine.
• Transfer sweet potato and red onion mixture to prepared pie crust. Arrange ingredients as easily as possible so you get a taste of everything in each in bite.
• Pour egg mixture over sweet potatoes and red onion until just reaching the top of the pie crust.
• Place into the oven and bake for 25-35 minutes, or until center is set. Top with remaining 1/2 cup Gruyere cheese while still warm. Serve immediately or refrigerate and re-warm at 350 degrees for 10 minutes.
• If you've tried this recipe, please come back and let us know how it was!

CRUSTLESS SWEET POTATO QUICHE

Steps:

• Preheat the oven to 425 degrees. Slice the potatoes 1/2 inch thick Lightly oil the potato slices and arrange around two 9 inch ceramic pie pans. Form them into a crust shape. Allow the potatoes to overlap as they will shrink considerably. Sprinkle one of the pinches of salt on both pans of potatoes. Bake for 25 minutes or until softened. Heat EVOO in a large pan until hot. Add the sliced mushrooms to the pan and lightly sprinkle with sea salt. Sauté until browned, stirring occasionally. Add minced garlic for 1 minute stirring constantly. Remove from heat. Beat the 12 eggs and 4 egg whites in a large bowl. Add the plant-based milk, white pepper and nutmeg. Chop the baby spinach into thick ribbons and mix with the parsley leaves. Take the pie pans from the oven. Arrange the potatoes to fit the bottom of the pan. There may be some holes in the "crust". Add the spinach to the potatoes. Pour the egg mixture over the spinach and sweet potatoes. Arrange the mushrooms on the top of the eggs and sprinkle on the goat cheese. Place in oven for 30 minutes,or until eggs are set Place pans on wire racks to cool for 10 minutes Cut quiche into 6 slices and serve.

SWEET POTATO AND SALMON QUICHE

Steps:

• Preheat oven to 220°C Line a baking tray with baking paper. Place sweet potato, in a single layer, on tray. Spray with oil and season with salt and pepper. Roast for 20 minutes or until tender and golden.
• Heat a non-stick frying pan over medium heat. Spray with oil. Add onions, garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Remove from heat.
• Reduce oven to 180°C Spray a 20cm (base) round springform pan with oil. Spray 1 pastry sheet with oil and fold in half crossways. Place pastry sheet in pan to line base and sides. Repeat with remaining pastry (see note).
• Spoon sweet potato over pastry base. Spoon over spinach mixture. Place salmon in a bowl and flake with a fork. Spoon salmon and feta over spinach mixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling.
• Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad.
• Note: Lining with filo pastry: Working quickly, spray 1 sheet with oil (cover remaining sheets with damp tea towel). Fold in half to form a rectangle. Place in pan. Repeat with remaining sheets, layering crossways to completely cover side of pan.

SALMON AND POTATO QUICHE

Steps:

• Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
• Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
• Put the potatoes in a saucepan; add enough water to cover.
• Bring to a boil, lower heat and cook until tender; drain.
• In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
• Sprinkle to cooked potatoes over the bottom of pie shell.
• Spoon the scallions over the potatoes.
• In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
• Spoon mixture over the onions and potatoes.
• In another mixing bowl, add the cream and eggs; whisk until well blended.
• Pour into pie shell.
• Bake in a 350° oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
• Cut into pie wedges and serve.

SPINACH, ONION AND SALMON QUICHE WITH SWEET POTATO CRUST

Steps:

• Preheat oven to 400.
• Prepare Spinach: If using frozen, thaw spinach in a microwave-safe bowl for about 5 minutes; set aside to cool and then drain and squeeze dry. If using fresh, stir fry baby spinach in a skillet with a teaspoon of olive oil.
• Prepare Sweet Potato Crust: Peel and slice sweet potato with a mandolin to 1/8-inch slices. Spray pie dish with olive oil mister. Layer sweet potatoes, overlapping around bottom of pie dish and up the sides. Spray again with olive oil. Bake at 400 for 15 minutes; set aside until cool and lower oven temp to 350. (Potato slices shrink and move a little while baking, you may have to rearrange them, but they don't have to be perfect.)
• While sweet potato is baking, add a tablespoon of olive oil to a cast iron skillet and cook chopped onion about 5 minutes until translucent and slightly browned.
• Add spinach to onion, and stir to heat through. Then add remaining ingredients to spinach mixture, except for eggs and milk. Stir to combine and spoon into pie dish carefully on top of sweet potato crust. Pour beaten eggs on top of spinach mixture.
• Bake at 350 for 20 to 25 minutes or until firm in center.