Salmon quiche with sweet potato crust, as prepared by Erin Anais Heist. (Erin Anais Heist | For the Juneau Empire)

Salmon quiche with sweet potato crust, as prepared by Erin Anais Heist. (Erin Anais Heist | For the Juneau Empire)

Eating Wild: Salmon quiche with sweet potato crust

I’m always looking for new ways to use salmon.

To add a little spice to my life, I’m spending the month of October adhering to The Whole 30 diet, an eating regimen that requires the elimination of all grains, legumes, sugar, alcohol and dairy. The idea being that you reset your system by removing all the foods that folks sometimes have trouble with, and then slowly add them back into your diet at the end of 30 days and pay attention to how your body responds to different foods. For me, it translates into a way to be more thoughtful about what I eat, get away from buying those random snacks (I’m looking at you Rookery cookies and Breeze In donuts) and break out of some of my usual cooking habits.

I’m always looking for new ways to use salmon, especially that squirrely leftover salmon that’s been in the fridge a little too long. One of my favorite go-tos is a sweet potato salmon chowder, and it occurred to me that I could easily translate that recipe into a delicious Whole 30 compliant breakfast quiche if I used sweet potato as a crust.

Whether you’re interested in food programs like Whole 30 or not, this recipe is a winner and one that I’ll be cooking year-round. The sweet potato and coconut stand up well to the strong flavor of salmon, and with red peppers and sauteed greens, not only is this breakfast salmon dish delicious and healthy, it’s also full of cheerful bright colors! And who doesn’t need a colorful breakfast this time of year?

Salmon Quiche with Sweet Potato Crust

Prep: 25 minutes active, 75 minutes total

Serves: 9

• 1 to 1 ½ sweet potatoes, thinly sliced

• Olive oil

• 1 Tbsp ghee or avocado oil

• ½ medium yellow onion, diced

• 1 medium red bell pepper, diced

• 2 handfuls spinach, baby kale, or both

• 10 oz cooked wild salmon, bones removed and flaked

• 5 eggs

• 1 can full fat unsweetened coconut milk

• ½ tsp salt

• ¼ tsp red pepper flakes

Crust

Preheat oven to 350 degrees. Peel sweet potatoes and slice them in rounds, as thin as you can manage. Oil the bottom and sides of a 13 inch by 9 inch pan. Line the pan with the sweet potato by layering and overlapping the rounds, first along the sides and then along the bottom, two or three slices thick. Brush with olive oil. Bake for 20 minutes. Remove the crust from the oven and set aside. Turn the oven up to 400 degrees.

Filling

Heat ghee or avocado oil over medium heat in a skillet, sauté onion until clear, about seven minutes. Add in red bell pepper, cook for two or three minutes. Add in two handfuls of greens, toss, cover and sauté until just wilted, about two or three minutes. Flake in cooked salmon, toss and set aside.

Combine eggs, coconut milk, salt and red pepper flakes in a bowl and whisk until smooth. Pour the vegetables and salmon into the egg and coconut milk mixture. Mix until well combined. Carefully pour the filling into sweet potato crust, pushing back any slumping or fallen sweet potato slices.

Bake until eggs are puffy and fully set in the center and the quiche is lightly browned, 35-45 minutes. Remove from the oven and let stand for five minutes before serving.

Serve with hot sauce and green onions.


• Erin Anais Heist is a food blogger in Juneau. Readers can contact her at foodabe.com, or on Instagram or Twitter at @erinanais. “Eating Wild” recipes publish every other week.


Erin Anais Heist lines a baking pan with sweet potato slices for a quiche in her home kitchen on Thursday, Oct. 4, 2018. (Michael Penn | Juneau Empire)

Erin Anais Heist lines a baking pan with sweet potato slices for a quiche in her home kitchen on Thursday, Oct. 4, 2018. (Michael Penn | Juneau Empire)

Erin Anais Heist pours a quiche mixture of egg, onion, red pepper, greens and coho salmon into a sweet potato crust in her home kitchen on Thursday, Oct. 4, 2018. (Michael Penn | Juneau Empire)

Erin Anais Heist pours a quiche mixture of egg, onion, red pepper, greens and coho salmon into a sweet potato crust in her home kitchen on Thursday, Oct. 4, 2018. (Michael Penn | Juneau Empire)

Salmon quiche with sweet potato crust, as prepared by Erin Anais Heist. (Erin Anais Heist | For the Juneau Empire)

Salmon quiche with sweet potato crust, as prepared by Erin Anais Heist. (Erin Anais Heist | For the Juneau Empire)

Salmon quiche with sweet potato crust, as prepared by Erin Anais Heist. (Erin Anais Heist | For the Juneau Empire)

Salmon quiche with sweet potato crust, as prepared by Erin Anais Heist. (Erin Anais Heist | For the Juneau Empire)

Erin Anais Heist fixes a sweet potato and salmon quiche in her home kitchen on Thursday, Oct. 4, 2018. (Michael Penn | Juneau Empire)

Erin Anais Heist fixes a sweet potato and salmon quiche in her home kitchen on Thursday, Oct. 4, 2018. (Michael Penn | Juneau Empire)

More in Home

Sylvia Heinz, Team Rubicon's deputy administrator for Alaska, hones her chainsaw technique on a downed tree as part of a training event for the disaster-relief organization on Douglas Island on May 25, 2022. (Michael S. Lockett / Juneau Empire)
Emergency response volunteer group sharpens skills

Chainsawing safely is no amateur job.

Reverend Father Simeon Johnson, the rector for St. Nicholas Russian Orthodox Church, left, stands in the church chapel with the recently enthroned Bishop of the Russian Orthodox Diocese of Sitka and Alaska, the Right Reverend Alexei on Wednesday, May 25, 2022. Alexei was in Juneau to discuss rennovations to St. Nicholas, the second oldest Orthodox church in Alaska. (Peter Segall / Juneau Empire)
St. Nicholas Orthodox Church prepares for a heavy lift

Alaska’s second-oldest Orthodox church.

In this July 13, 2007, photo, workers with the Pebble Mine project test drill in the Bristol Bay region of Alaska, near the village of Iliamma. The U.S. Environmental Protection Agency is proposing restrictions that would hinder plans for a copper and gold mine in Alaska's Bristol Bay region. It is the latest in a long-running dispute over efforts by developers to advance a mine in a region known for its salmon runs. (AP Photo/Al Grillo, File)
EPA proposes restrictions in fight over Pebble Mine

The EPA said the proposal would bar discharges of dredged or fill material into the water…

Senate President Peter Micciche, R-Soldotna, seen here in this June 16, 2021, file photo, announced Wednesday he will not seek relelection in the Alaska State Senate, where he has served since 2013. (Peter Segall / Juneau Empire file)
Senate president says he won’t run again

“Honor and a privilege.”

The author’s appreciation for steelhead has turned into something like reverence considering what’s happening to populations in the Lower 48 and Canada. (Jeff Lund / For the Juneau Empire)
I Went to the Woods: Silent steel

“You forget most of what ends up in the freezer, but those steelhead, they stick with you.”

This May 4, 2022, photo shows oceanographers Andrew McDonnell, left, and Claudine Hauri, middle, along with engineer Joran Kemme after an underwater glider was pulled aboard the University of Alaska Fairbanks research vessel Nanuq from the Gulf of Alaska. The glider was fitted with special sensors to study ocean acidification. (AP Photo / Mark Thiessen)
An ocean first: Underwater drone tracks CO2 in Alaska gulf

In the waters of Resurrection Bay, all eyes were on the gray water, looking for one thing only.

Devil’s Club Brewing Company was named the best craft brewery in Alaska by reviews according to Yelp. (Michael S. Lockett / Juneau Empire)
For local brewery, good Yelp isn’t hard to find

Devil’s Club Brewing Co. named best-reviewed craft brewery in state.

The archbishop of San Antonio, Gustavo Garcia-Siller, comforts families outside of the Civic Center in Uvalde, Texas Tuesday, May 24, 2022. (AP Photo/Dario Lopez-Mills)
Update: Texas gunman warned online he was going to shoot up school

Investigators shed no immediate light on the motive.

Most Read