Sweet potato and salmon quiche

Cooking Fish Sweet potato and salmon quiche

Make sense doesnt it Bake this tasty tart topped with creamy camembert when you have the time, so that it is ready for when you dont.

Lables: Low carb Lower gi Peanut free Sesame free Shellfish free Soy free Tree nut free
  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.
  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.
  3. Whisk the eggs and cream in a bowl. Stir in the salmon, leek and dill. Season.
  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.

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

Adv

Autors
Preparation time
15
Cooking time
1:10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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