Salmon and Watercress Quiche- GF/DF

Benefits: high in essential fats, non gluten and rich in anti-oxidants too!



  • 450g sweet potatoes
  • mineral/sea salt
  • 150g gluten free flour (Bobs red mill)
  • 4 tbs cold pressed virgin olive oil


  • 400g wild salmon or 2 x 213g cans of wild salmon
  • 50g watercress
  • 3 large eggs
  • 100- 200ml nut milk or use coconut cream/dairy cream if tolerated
  • seasoning


To make the crust bake the sweet potatoes until tender.

Preheat oven 200c/180 fan assisted.

When cool enough to handle cut the sweet potatoes in half and scoop out the flesh into a bowl (approximately 300g yield) and mash well.

Stir in the flour with a pinch of salt and 3 tbs of olive oil.  Bring the mixture together and it should resemble a dough, if too soft add a little more flour.

There is no need to roll out just press the mixture into the base and sides of a greased pie dish or quiche dish (23cm /9inch).  Brush the surface with the remaining oil and bake for 20mins until the edge is crisp.

Remove from oven.

Reduce oven to 180/160 fan assisted.

Turn the salmon onto a plate and break down into small chunks removing all bones and skin place evenly over the crust and scatter over the watercress.

Beat the eggs and the milk/cream together add more milk depending on how liquid the mixture becomes.  Add seasoning pour over the pastry case and bake for 30-40mins until the filling is set.

Serve warm or cold with salad.

Dairy Free, Gluten Free, Recipes