Sweet Potato and Salmon Quiche
Elevate your brunch game with this Sweet Potato and Salmon Quiche, a wholesome and flavorful twist on a classic dish. This gluten-free recipe swaps a traditional crust for thinly sliced, roasted sweet potatoes, creating a hearty and nutrient-packed base. Packed with tender flaked salmon, creamy cheddar cheese, and a perfectly seasoned egg custard, this quiche is as visually stunning as it is delicious. A hint of paprika lends a smoky kick, while fresh dill adds a touch of elegance to every bite. Ideal for breakfast, lunch, or dinner, this versatile dish is ready in just over an hour and serves up to six people. Serve it warm or at room temperature for a satisfying meal that’s sure to impress. Perfect for meal prep, brunch gatherings, or a cozy family meal, this quiche offers an effortless blend of comfort and sophistication.
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Recipe Information
Ingredients
- 2 medium Sweet potato
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Salmon fillet (cooked and flaked)
- 4 large Eggs
- 1 cup Milk
- 0.5 cup Heavy cream
- 1 cup Cheddar cheese (shredded)
- 2 stalks Green onions (chopped)
- 0.5 teaspoon Paprika
- 2 sprigs Fresh dill (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the sweet potatoes into rounds approximately 1/8-inch thick.
Brush a 9-inch pie dish with 1 tablespoon of olive oil. Arrange the sweet potato slices in an overlapping circular pattern to form a crust along the bottom and sides of the dish.
Brush the sweet potato crust with the remaining 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bake in the preheated oven for 15 minutes, then remove and set aside.
In a mixing bowl, whisk together the eggs, milk, heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until fully combined.
Spread the flaked salmon evenly across the baked sweet potato crust. Sprinkle the shredded cheddar cheese over the salmon, followed by the chopped green onions.
Pour the egg mixture over the salmon and cheese, ensuring it is evenly distributed.
Sprinkle paprika on top for added color and flavor.
Bake the quiche in the oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 10 minutes before slicing.
Garnish with fresh dill if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 4111 mg | 179% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 27.6 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 29.7 mcg | 149% | |
| Calcium | 1342 mg | 103% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2211 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
