Best Salmon And Potato Quiche Recipes

Sweet Potato and Salmon Quiche image

Provided by Mandy

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

250 g sweet potatoes, peeled, cut into 2cm pieces
olive oil flavored cooking spray
4 green onions, thinly sliced
1 garlic clove, crushed
2 cups Baby Spinach
3 sheets phyllo pastry
210 g red salmon, drained, skin and bones removed
1/2 cup reduced-fat feta cheese, crumbled
4 eggs
3/4 cup milk
dressed salad leaves, to serve

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.

Nutrition Facts : Calories 281.2, Fat 10.4, SaturatedFat 3.2, Cholesterol 220.3, Sodium 269.9, Carbohydrate 24.4, Fiber 2.9, Sugar 3.2, Protein 21.7

Salmon and Potato Quiche image

Provided by ratherbeswimmin

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb center cut salmon fillet
1/2 lb small red potato, peeled and finely diced
2 tablespoons butter
2 scallions, minced (white part only)
1 unbaked 9-inch deep dish pie pastry
3 tablespoons minced fresh dill
1/4 cup white wine
salt and pepper
1 cup heavy cream
4 large eggs

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.