Cream cheese and whipping cream, leeks and smoked salmon are what makes this such a killer quiche. And what I especially love about it is that it has a crispy potato crust. No pastry! I'll spend my time doing a lot of things but making pastry is not one of them. Not yet anyways. So this is perfect for me. And I bet it is for you too.
Smoked Salmon Quiche with Crispy Potato Crust (serves 4-6)
Source: Emeril Lagasse, Food Network
Ingredients
3 1/2 cups grated, cooked potato
2 tablespoons melted butter, plus 1 tablespoon whole butter
2 tablespoons breadcrumbs
1 tablespoon Essence, recipe follows
1/4 cup finely grated Parmesan
2 medium leeks, halved and thinly sliced, about 1 cup
1 clove garlic, minced
4 ounces cream cheese, at room temperature
2 teaspoons fresh lemon juice
3 eggs
1 cup heavy cream
6 ounces smoked salmon
2 tablespoons chopped fresh dill
salt and pepper to taste
Directions
Preheat oven to 375 degrees F. Lightly grease a 9-inch deep-dish glass pie plate.
Grate potatoes and then boil in water for 3 to 4 minutes. Drain into a colinder, rinse with water, and then squeeze the grated potato to get out the excess water.
In a bowl, combine the cooked, grated potatoes with 1 tablespoon of the melted butter and Essence, and toss to combine. Add the Parmesan and breadcrumbs and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.
Reduce the oven to 350 degrees F.
Pour the remaining tablespoon of butter into a small skillet over medium heat. Add the leeks and saute until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat.
Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice. Add the eggs, 1 at a time, stirring just until combined. Add the cream, salmon, dill, salt, and pepper and mix well.
Pour the cream cheese-salmon mixture into the cooled potato crust and bake for about 30 minutes, until golden and the batter is set. Cool quiche for 20 minutes before serving. Serve warm or chilled.
Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
2 comments:
Question - how do you have grated cooked potato? What I mean is, do you grate and then boil the potato, or do you boil and then grate? That seems messy. Or is there panfrying involved? I avoid wheat so this crust sounds fabulous.
Very good question. What you do is grate 3 large russet potatoes and then boil in water for 3 to 4 minutes.
Drain into a colinder, rinse with water, and then squeeze the grated potato to get out the excess water (like you might with boiled spinach).
Toss into a large bowl with the melted butter, breadcrumbs, Parmesan cheese and Essence. And then you're ready to press into the pie plate.
Hope this helps. It's not at all messy. There are a few steps to this recipe but it's well worth it:)
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