The Foodist: Sweet Potato Crusted Quiche with Salmon, Goat Cheese and Leeks
Sweet potato shell quiche with salmon, leeks and goat cheese
This quiche recipe is a delight. It is made with a fantastic crust made of grated sweet potatoes and held together with egg and a rich and flavorful egg custard with leeks, salmon, and goat cheese. Best of all, it’s gluten free and is a great clean out your refrigerator recipe.
INGREDIENTS
Crust
2 large sweet potatoes about 2lbs, peeled and grated on a large-holed box grater
1 1/2 teaspoons kosher salt
1 teaspoon pepper
pinch crushed red pepper flakes
1 large egg
Filling
1 leek white and green parts washed and thinly sliced
2 tablespoons butter
8 large eggs
4oz salmon fillet, flaked
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup heavy cream
3 ounces goat cheese crumbed
DIRECTIONS
Crust
Preheat oven to 450 degrees F.
Grease the bottom and side of a 9-inch springform pan with cooking spray. Cut parchment paper in a circle the diameter of the bottom and another to fit the sides of the pan (one circle and one long rectangle). Line the pan with the parchment, then spray the parchment with more cooking spray. You can also just use a standard 9-inch pie pan and serve it right out of the pan (so you can skip the parchment step). The springform pan just makes a more dramatic presentation.
Place the grated sweet potatoes in a large piece of cheesecloth or a clean kitchen towel. Gather corners together and squeeze out any moisture.
In a medium bowl, whisk together 1 egg, 2 teaspoons salt, 1 teaspoon black pepper & a pinch of crushed red pepper flakes. Add the squeezed sweet potatoes and mix to totally combine.
Press the sweet potato mixture into the bottom and up the sides of the prepared pan. Place on a rimmed cookie sheet and bake for 30 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
Filling
Turn oven down to 350 degrees F.
Meanwhile, heat the butter over medium high heat. Add the leeks, along with a pinch of salt and pepper and cook until softened, about 6-8 minutes. Cook the salmon until just barely pink. Transfer to cutting board and let cool slightly. Using a fork, shred salmon into small pieces. Let all cool slightly before adding to the egg mixture.
For the egg mixture, whisk together the eggs, salt, pepper, cream until totally smooth. Add the cooled leeks, salmon, and 1/2 the goat cheese. Stir to combine. Pour the filling into the prepared crust. Sprinkle the rest of the goat cheese on top.
Bake 30 minutes, until the center is mostly set. Allow to rest 20 minutes before serving. Serve at room temperature. Enjoy!
Variations
I’ve used blue cheese with salmon. Try it. You’ll be surprised 👍👨🍳
Add spinach, asparagus, mushroom, capers… make it to your liking.
Notes
Be sure to squeeze any excess moisture out of the grated sweet potato before mixing it with the other crust ingredients.
Storage – Keep any leftover sweet potato crust quiche in the refrigerator for 3 to 4 days. Store slices in an airtight container or cover with foil if using a regular cake pan.
Reheating – Reheat by the slice in the microwave at half power until warmed through. Or, heat in the oven at 350 degrees F for about 15 minutes.
Freezing – Let the quiche cool completely. Wrap it in a layer of plastic wrap, then in a layer of foil. To reheat, remove the plastic wrap and foil, then bake the frozen quiche for 20-30 minutes at 350F, or until warmed through. Cover the quiche with foil halfway through baking if needed to prevent the crust from browning too fast.
