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
  1. Preheat oven to 425 degrees and set out the cream cheese to soften.
  2. 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.
  3. 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.
  4. Cook for 25 minutes or until the edges start to brown slightly. Set it on a rack to cool completely.
  5. Reduce the oven temperature to 350.
  6. 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.
  7. 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.
  8. 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