Preparation Time:20-25 minutes
Cooking Time:40-45 minutes
Total Time:60-70 minutes
400g sweet potato (peeled and sliced into thin rounds)
300g fresh broccoli (blanched in hot water for 5 minutes, then chopped)
¼ cup (32g) plain flour (approximately 6 syns if following Slimming World)
300g cooked salmon fillet (flaked; fresh is recommended, but canned salmon can also be used)
4 large eggs
¾ cup (180ml) fat-free cottage cheese
Salt and pepper (to season)
Spray oil
Preheat the Oven:
Preheat your oven to 200°C (400°F).
Prepare the Sweet Potato Crust:
Lightly spray a round quiche or pie dish with oil.
Layer the sweet potato slices in the dish, overlapping them slightly to form a “crust.”
Spray lightly with oil and bake in the oven for 15–20 minutes, or until the slices start to soften and slightly brown at the edges.
Prepare the Filling:
In a large mixing bowl, whisk the eggs and cottage cheese together until smooth.
Stir in the plain flour, then season with salt and pepper.
Add the flaked salmon and blanched broccoli, mixing well to combine.
Assemble the Quiche:
Remove the sweet potato crust from the oven.
Pour the salmon and broccoli mixture evenly over the sweet potato base.
Use a spatula to spread it out and ensure even distribution.
Bake the Quiche:
Return the dish to the oven and bake for 30–35 minutes, or until the filling is set and golden on top.
To check doneness, insert a knife into the center—it should come out clean.
Cool and Serve:
Let the quiche cool for 5–10 minutes before slicing.
Serve warm with a side salad or enjoy it cold as leftovers.
Tips and Variations:
Use fresh or frozen salmon: Fresh salmon provides the best flavor and texture, but frozen salmon works well too. Just thaw and pat dry before using.
Add other veggies: Consider adding diced bell peppers, mushrooms, or spinach to the filling for added flavor and nutrients.
Mix and match cheeses: Combine cheddar, Parmesan, and feta cheese for a rich and creamy flavor.
Make it a brunch dish: Serve the quiche with a side salad, roasted potatoes, or toasted bread for a satisfying and filling meal.
Cooking Tips:
Don’t overbake: The quiche is done when the edges are golden brown and the center is set.
Blind baking helps: Pre-baking the pastry crust prevents it from becoming soggy and ensures a crispy crust.
Let it rest: Allow the quiche to rest for 10-15 minutes before slicing and serving to ensure the filling sets properly.
Storage and Reheating:
Store in the fridge: Cool the quiche completely, then refrigerate for up to 3 days.
Freeze for later: Wrap the quiche tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat in the oven: Bake the quiche at 350°F (175°C) for 15-20 minutes, or until warmed through.