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Unit 207A / 12-14 Solent Circuit, Baulkham Hills, NSW 2153



Sweet Potato and Salmon Quiche

Cooking Time: 60 minutes

Serves 4

sweet potato salmon quiche

Ingredients (serves 4)

212g Ocean Delight Red Sockeye Salmon, drained
Sophia Canola Oil Cooking spray
• 250g orange sweet potato, peeled, cut into 2cm pieces
• 4 green onions, thinly sliced
• 1 garlic clove, crushed
• 2 cups baby spinach
• 3 sheets filo pastry
• 1/2 cup low-fat feta cheese, crumbled
• 4 eggs
• 3/4 cup milk
• dressed salad leaves, to serve


1. Preheat oven to 220°C. Line a baking tray with baking paper. Place sweet potato, in a single layer, on tray. Spray with Sophia Canola Oil and season with salt and pepper. Roast for 20 minutes or until tender and golden.

2. Heat a non-stick frying pan over medium heat. Spray with Sophia Canola oil. Add onions, garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Remove from heat.

3. Reduce oven to 180°C. Spray a 20cm (base) round springform pan with Sophia Canola Oil.  Spray 1 pastry sheet with Sophia Canola Oil and fold in half crossways. Place pastry sheet in pan to line base and sides. Repeat with remaining pastry (see note).

4. Spoon sweet potato over pastry base. Spoon over spinach mixture. Place Ocean Delight Red Sockeye Salmon in a bowl and flake with a fork. Spoon the Ocean Delight Red Sockeye Salmon and feta over spinach mixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling.

5. Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad.