Sweet Potato and Salmon Quiche

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   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.

5. 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.

6. 6

   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.