Spinach, Onion and Salmon Quiche with Sweet Potato Crust
- 1 medium sweet potato, peeled and sliced
- 16 oz. frozen spinach, thawed and squeezed dry
- 2 cups fresh tatsoi (optional, or substitute fresh spinach)
- 1 T. olive oil
- 1 medium onion, chopped
- 1 7.5-oz. can sockeye salmon, drained (or substitute smoked salmon)
- 1/2 cup provolone or mozzarella cheese, shredded
- 1/2 cup feta cheese
- 3/4 t. salt
- 1/2 t. dillweed
- 6 eggs, beaten slightly
- Preheat oven to 400. Thaw spinach in a microwace-safe bowl for about 5 minutes; set aside to cool and then drain and squeeze dry.
- 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 transluscent and slightly browned.
- Add spinach (and fresh tatsoi, if using) to onion, and stir to heat through. Then add remaining ingredients to spinach mixture, except for eggs. 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.
I love using a sweet potato “crust” for quiche–it keeps this dish in the “real food” category and provides a slight natural sweetness that balances the savory flavors perfectly. Quiche is also very forgiving–any combination of sauteed veggies will work as long as they aren’t too watery to allow the eggs to bind it all together in a delicious, one-dish dinner! You can also feel free to adjust the seasonings or the cheeses to your tastes.