Claire Corlett

Fish Food, Fish Tanks, and More
Sweet Potato & Smoked Salmon Egg Quiches

Sweet Potato & Smoked Salmon Egg Quiches

What’s up everybody. This is Ahmed Dirie with Tackle the Kitchen. You know, a couple weeks ago we made these amazing Crustless Mini Egg Quiches. Today, we’re going to take this up a couple notches and add in some proteins
and some complex carbs and basically make a well rounded post workout meal. We’re going to bake these in oven-safe glass containers and start with a layer of grated sweet potato, and then another layer of smoked salmon, and then one more layer of this time, whisked
eggs with vegetables and then topped up with some cheese and seasoning. As always, it should only take you about 5 or 10 minutes to prepare followed by another 25 minutes in the oven. I’m already in the kitchen. So, let’s do this! OK, so here’s what you’ll need for this recipe. In all honesty, the bigger the dish you’re cooking with, the more you can add to this
recipe. Basically, get snazzy. Pre-heat the oven to 350 degrees and we’ll
get right to the vegetables. Cut up the green onions into small pieces.
The same goes for the bell peppers. Cut them up small and yes, you might as well get all
your colors in. Grate enough sweet potatoes so you can create a thick layer in your dish. Cut up the smoked salmon so it also fits.
Next, we’re going to add our eggs. Make sure to add enough eggs to the vegetables that
you’ve that already cut up and then start whisking it all together.
Add a couple pinches of salt and a couple more pinches of pepper.
And we’re done that! Now, let’s get to the fun stuff.
Start with your first layer of grated sweet potatoes and make it super thick.
Your second layer should be a good serving of smoked salmon. Then, pour in the whisked eggs and vegetables. When you’re done pouring it in, top it all
off with some grated cheese and cajun seasoning. Bake it in the oven for 25 minutes.
When it’s ready, you know exactly what to do next. Enjoy one and seal the rest for later.

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