Try this yummy quiche with a twist. Instead of the traditional crust, it has a crust made of potatoes. Fun!! Although this isn't exactly speedy, it would be great for a special brunch, luncheon or have it for a weekend dinner like we did. I think the smoked salmon gives it a wonderful flavor, but it could be made with shrimp or another type of smoked fish. If you're in our area, we found some great and relatively inexpensive smoked salmon at Blacktail Grocery in Lakeside. This recipe used four dollars worth. The original recipe was from Emeril Lagasse, but I changed it up a bit like I always do. The leftovers make a great cold lunch.
Crust:3 and 1/4 cups grated cooked potato or frozen hashbrown potatoes, thawed and squeezed dry (I used the frozen hashbrowns and they worked great)
1 tablespoon melted butter
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/8 teaspoon black pepper
1/4 cup grated Parmesan
Preheat oven to 425 degrees F. In a bowl, combine all of the ingredients listed above and toss to combine. Press mixture into a deep pie plate or quiche 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.
Filling:1 tablespoon olive oil
2 medium leeks or 1 large leek halved and thinly sliced, about 1 cup
1/2 teaspoon minced garlic
4 ounces cream cheese, at room temperatrue
2 teaspoons fresh lemon juice
1 cup heavy cream
4 - 6 ounces smoked salmon
2 tablespoons chopped fresh dill (I used 1 tablespoon of dried and it worked)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pour olive oil in a small skillet and set 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 one at a time, stirring just until comibined. Add the cream, salmon, dill, salt and pepper and mix well. Pour this 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.
*A note about leeks. If you aren't familiar with them...they are usually very sandy. I slice them, separate the rings and put them in a bowl of cold water, swishing them around so the sand falls to the bottom of the bowl. Then scoop out the leeks with your hand, dry them on a towel and continue on.