Salmon Sweet Potato Quiche

My last couple recipes that I've posted haven't been meals, so this time I'm sharing a delicious and substantial quiche!

Salmon Sweet Potato Quiche

This recipe tastes and feels like your classic quiche but also offers a sweetness from the sweet potato, an exciting herbal tang from the dill, and just enough salmon and feta to offer a unique but not overpowering flavor.  Well... maybe overpoweringly yummy! (I'm sorry if overpoweringly is not a word ;)  This makes a rich and creamy final product that is sure to satisfy everyone.

This is one of my sister's top favorites, as well as one of my own.  I've made this for my family several times, and it always gets gobbled up in less than 24 hours.  One of those times I made it on Christmas morning.  It took forever to reheat it in the oven from frozen though - we ended up just nuking individual pieces.  Just as good.

I actually haven't made this recipe for a while, but since I haven't developed any new meal recipes lately, I want to share this one now.  Anyways, my sister is asking for it to be put on the meal schedule soon!

I use a frozen crust for this recipe, since the quiche is fancy enough.  I use this organic 9" pie shell by Wholly Wholesome.  It does have sugar added, but if you find another crust that works for this recipe that doesn't have sugar added, let me know, and I'd love to give it a try.

Salmon Sweet Potato Quiche

Nightshade-free

Yield: 1 quiche (9 inch diameter), 8 slices

Serving Size: 1 to 2 slices

Ingredients

• 1 frozen pie crust*, 9 inches, thawed
• ½ C peeled cubed sweet potato, about ½ inch cubed
• ½ C chopped onion (1 small onion or ½ a large one)
• 2 C spinach, roughly chopped into strips
• 6 eggs
• ½ C milk
• 2 tbsp lemon juice
• 6 oz canned pink salmon
• 1 tbsp cream cheese, room temperature
• ½ C feta cheese
• 1 tbsp chopped green onion
• 1 tsp minced garlic
• 1 ½ tbsp dried dill weed
• ½ ground paprika
• ½ tsp ground black pepper
• ½ tsp salt
• 2 tsp olive oil, for sauteing

Directions

1. Preheat oven to 400°F and remove plastic casing from the pie crust, keeping the aluminum foil case on the bottom
2. Poke holes on side and bottom of empty pie crust with a fork and bake for 10 minutes
3. Remove pie crust from oven and let cool, pushing down on the bottom crust if it puffed up
4. Reduce oven temperature to 375°F and line a small pan with aluminum foil 
5. Spread the cubed sweet potato out onto the pan and roast for 30 minutes, then rotate the pan and bake for another 15 minutes, then transfer to a plate to cool (don't turn off oven)
6. In a skillet on the stovetop, heat the olive oil over medium heat, then saute the chopped onion and chopped spinach until onion is translucent and spinach reduces in size, about 2 minutes
7. Let the sweet potato, onion, and spinach cool until nearly room temperature
8. In a large bowl, whisk the eggs, then whisk in the lemon juice and milk
9. Mix in the salmon, green onion, garlic, cream cheese, feta cheese, dill weed, paprika, salt and pepper, making sure there are no big clumps (small clumps are fine)
10. Once onion, spinach, and sweet potato are cooled, mix into the egg mixture
11. Pour egg mixture into the pie crust, then bake for 35 to 45 minutes at 375°F, until the center is completely set**

Recipe notes:

*Such as Wholly Wholesome Organic 9" Pie Shells

**Check 30 minutes in to make sure the crust isn’t burnt; if it’s getting dark, cover the edges of the quiche with aluminum foil and continue baking