Smoked Salmon Quiche with Cripsy Potato Crust |
Cuisine: French
Author: True Aim
Prep time: 1 hour
Cook time: 30 mins
Total time: 1 hour 30 mins
Smoked Salmon Quiche in a Cripsy Potato Crust makes an easy, but Fancy dinner.
- 3 Cups Shredded Potatoes (fresh or store bought)
- 2 Tbls Butter Divided
- ¼ Cup Parmesan
- ½ Tsp Seasoning Salt
- 1 Tsp Dried Thyme
- ½ Tsp Paprika
- ¼ Pepper
- Dash of Cayenne
- 4 oz Cream Cheese
- 1 Green Onion
- 2 Cloves Garlic
- ½ Cup Chopped Cooked Broccoli
- 4 Eggs
- 1 Cup of Heavy Cream
- 2-3 oz Smoked Salmon Chopped
- ¼ Salt
- Preheat oven to 425 degrees and set out the cream cheese to soften.
- Meanwhile, if your potatoes are fresh you'll want to cook them in 1 tablespoon of butter for 5 minutes on medium high heat adding the seasonings at the end. Allow to cool slightly and add the cheese.
- If the potatoes are store bought, melt the butter and add it to the potatoes in a large bowl with seasonings and parm. Prepare a pie plate with cooking spray and press the potatoes into it and up the sides with a fork.
- Cook for 25 minutes or until the edges start to brown slightly. Set it on a rack to cool completely.
- Reduce the oven temperature to 350.
- To prepare the filling, heat a small pan on medium high and add the butter, cooked broccoli and garlic. Cook for 3-4 minutes and then add the green onion and cook for 1-2 minutes more. Remove from heat.
- In a large bowl, whisk the eggs and heavy cream until well combined. Add the softened cream cheese and mix well. Incorporate the broccoli mixture, smoked salmon, and salt.
- Cook for 30-35 minutes or until the filling is slightly golden brown around the edges. Wait 10 minutes before serving.
Recipe by True Aim at https://www.trueaimeducation.com/smoked-salmon-quiche-with-crispy-potato-crust/
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