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Smoked Salmon Quiche with Crispy Potato Crust

Developed by Greg Strahm

Serves:
8
Cook Time:
30 minutes
Yield:
8 servings
Developed by Greg Strahm This recipe is a compilation of several different recipes I have tried. I have taken the things I liked best from each one and adapted into my own version. It is also Gluten Free because the crust uses hash brown potatoes instead of a standard pie crust. The potato crust also works just fine for more traditional quiche recipes as an alternative to the standard crust. You can also use your favorite commercial Creole Seasoning if you prefer not to make my seasoning mix.
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Ingredients:

  • CRUST:
  • 4 cups:
    frozen hash brown potatoes, thawed and squeezed dry
  • 4 tablespoons:
    melted butter, melted
  • 2 tablespoons:
    butter, for sauteing
  • 2 tablespoons:
    creole seasoning, recipe below
  • 2/3 cup:
    Parmigiano-Reggiano, freshly grated
  • FILLING:
  • 3:
    leeks, cleaned and thinly sliced (white only) enough to measure 2 cups
  • 6 ounces:
    cream cheese, softened
  • 1:
    lemon, juiced
  • 5:
    extra large eggs
  • 2 cups:
    heavy cream
  • 8 ounces:
    smoked salmon, coursely chopped
  • 3 tablespoons:
    chopped fresh dill
  • salt and freshly ground black pepper,to taste
  • CREOLE SEASONING:
  • 3 tablespoons:
    Hungarian paprika
  • 3 tablespoons:
    onion powder
  • 3 tablespoons:
    garlic powder
  • 2 tablespoons:
    kosher salt
  • 1 tablespoon:
    ground corriander
  • 1 1/2 tablespoons:
    celery salt
  • 1 tablespoon:
    black pepper
  • 2 teaspoons:
    cayenne pepper
  • 3 tablespoons:
    Herbs de Provence
  • 1 1/2 teaspoons:
    dry mustard

Directions:

  • CRUST:

  • 1:

    In a bowl, combine potatoes, melted butter and Creole seasoning, Parmesan and combine.

  • 2:

    Press the potato mixture into a lightly buttered 10" deep dish pie pan, spreading to evenly cover the bottom and up the sides.

  • 3:

    Place in a preheated 425° degrees F oven and bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool.

  • 4:

    Now reduce the oven to 350° degrees F.

  • FILLING:

  • 1:

    In a skillet over medium heat sauté the leeks and shallots until softened, about 3-4 minutes. . Remove from the heat.

  • 2:

    Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice.

  • 3:

    Add the eggs, 1 at a time, stirring just until combined.

  • 4:

    Add the cream, salmon, dill, salt, and pepper and mix well.

  • 5:

    Pour the cream cheese-salmon mixture into the cooled potato crust.

  • 6:

    Bake in a 350° F oven for about 30 minutes, until golden and the batter is set.

  • 7:

    Remove from oven and cool for 20 minutes before serving. Serve warm room.

  • CREOLE SEASONING:

    Mix all ingredients together and store in airtight container.