Food Network: Smoked Salmon Quiche with Crispy Potato Crust

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Smoked Salmon Quiche with Crispy Potato Crust
Recipe courtesy Emeril Lagasse, 2005

Ingredients
3 1/4 cups grated, cooked potato or frozen hashbrown
potatoes, thawed and squeezed dry
2 tablespoons melted butter, plus 1 tablespoon whole butter
1 tablespoon Essence, recipe follows
1/4 cup finely grated Parmesan
2 medium leeks, halved and thinly sliced, about 1 cup
1/2 teaspoon minced garlic
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
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions
Preheat oven to 425 degrees F. Lightly grease a 9-inch
deep-dish glass pie plate.

In a bowl, combine the potatoes, 1 tablespoon of the melted butter and Essence,
and toss to combine. Add the Parmesan 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 (also referred to as
Bayou Blast):
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

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch
Published by William and Morrow, 1993.