I made a quiche quite a while back now, using a potato/flour mix to make a crust – see here. I had planned to do the same for this quiche, but the big bag of sweet potatoes in my pantry caught my attention and I thought I would give those a try instead. I was pleasantly surprised with the result, it tasted quite yummy. Of course it isn’t going to be like the pastry you get on the high in fat quiches, but it is definitely a nice alternative.

Salmon and Broccoli Quiche

Slimming Eats Recipe

Serves 4 (decent sized slices, so you could even stretch this to serve 6 and cut syns down even more)

Extra Easy – 1.5 syns per serving

 

Ingredients

2 large sweet potatoes

1/4 cup (32g) of plain flour (6 syns)

200g of cooked salmon fillet, flaked (or you can use a tin, but fresh is best)

few florets of lightly blanched broccoli

4 eggs

375g of fat free cottage cheese

salt and pepper to season

Frylight or Pam spray

 

Method

Bake or cook the sweet potatoes in a microwave until softened. (don’t boil, as they will absorb too much water and you need them dry)

Remove skins from sweet potato, mash with a fork and allow to cool down.

Preheat oven to 180c or 350f

Place the eggs and cottage cheese, along with some salt and black pepper into a blender, and blend till smooth.

Once your sweet potato is cold. Add the flour and mix well.

Get a quiche dish, spray with Frylight or Pam spray and add the sweet potato, flour mix and push down around the whole quiche dish until it is covered with a thin layer of the potato (like you would would pastry)

Place in the oven and bake until the sweet potato starts to go golden and feels slightly firm.

Add your salmon and broccoli to the sweet potato base and pour over the egg/cottage cheese mixture.

Bake in the oven until set (approx 20 mins)

Allow to slightly cool and slice and serve warm with your choice of side.

Filed under: below 2 syns, eggs, Extra Easy, fish and seafood, lunch