I’ve made this for 10 years now! Smoked Salmon has always been my favorite and quiche a close second, so together they are even more amazing. If I wasn’t cooking for the family all the time I could eat the whole thing by myself.
I first tried a smoked salmon quiche on my honeymoon. The front of the restaurant looked out onto the beach and the food was even better than the view. At home I tried to recreate it, but I didn’t know how to make a homemade pie crust and was a little intimidated. I had pre-shredded hashbrowns in my refrigerator, so I used those to make a crispy potato crust. It made it even better.
Smoked Salmon Quiche
The potatoes have a special seasoning making this quiche taste sort of like fish and chips. But everything I make is easy to alter, so if you don’t want to do potatoes, just switch them out for a regular pie crust.
Quiches are easy to make, so they are a great recipe to teach to your children. First for the base, I shredded the potatoes like hash browns. My potatoes were fresh so I had my daughter Audrey cook them for a short while to soften them up. If you are using store bought hash browns, just make sure they are defrosted and you can skip this step.
After cooking, Audrey mixed in the seasonings and Parmesan and pressed it into a pie plate. I popped it into the oven to precook before adding the filling.
While that beauty was cooling, my younger daughter Emma was really thrilled to help because she got to cut up the smoked salmon with a knife (butter knife). She felt very grown up.
The beauty of this quiche is that you don’t need a lot of fish to get the amazing smoked fish flavor. So what looks like an expensive meal, isn’t anymore expensive than if you made a common ham quiche. Heavy cream also helps with flavor!
I like to put broccoli in this quiche but you might like to try asparagus, spinach or even green beans. What ever veggie you like, throw it in. You really can’t go wrong.
The hardest thing about this is just waiting for everything to come together. I wish this thing cooked faster, but you have to give it time to set up. No one likes a soggy quiche, yuck!
- 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.
Although this meal takes a little extra time to prepare, you’ll LOVE the amazing flavor. All my children ask for seconds of this “Fish Pie” as they call it.
What do you like to put in your Quiche?