Smoked Salmon Quiche with Crispy Potato Crust

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Savoring Salmon

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
55 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 20 min
Cook: 55 min
Total:: 1 hr 35 min

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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

Directions

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.

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Comments & Reviews

recipe Smoked Salmon Quiche with Crispy Potato Crust
ROCHELLE LEAVENWORTH, WA 01-02-2009
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FANTASTIC
Rated: 5 stars out of 5

I made mine heathier which may have helped with the richness. I used just a tablespoon of smart balance in the potatoes and... sauteed the onions and garlic in canola oil. Used fat free half and half instead of cream, low fat cream cheese and threw in another egg. I agree with cooking longer. Mine took a total of 50 minutes and you must let it set for the 20 minutes to set up. This was just wonderful and not too rich at all. Read more
recipe Smoked Salmon Quiche with Crispy Potato Crust
AUBREE Seattle, WA 03-16-2008
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Sooooo good
Rated: 5 stars out of 5

I've made this recipe quite a few times and just love it. You only need 1 leek and 4oz of salmon. Also, for those who think... it is too creamy, cook it longer. I've found that the texture isn't quiche-like unless I cook it for 50mins vs 30mins. Use your best judgement-if it's not solid in the middle it's not done enough. The flavor is divine, perfect for brunch or dinner. Pair it with a good salad.Read more
recipe Smoked Salmon Quiche with Crispy Potato Crust
null null, null 09-30-2007
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Would make a good dip but not an entree.
Rated: 1 stars out of 5

It looked good on TV, but when I tried it, my family and I agreed that it was just too rich. It was like eating an entree... portion of salmon flavored cream cheese. Just too heavy. If you want quiche, this really isn't quiche. If you can make the filling only, it would be good as an appetizer (a dip).Read more
recipe Smoked Salmon Quiche with Crispy Potato Crust
Michelle Lithonia, GA 08-28-2007
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Add shrimp
Rated: 5 stars out of 5

A Creamy Delight
recipe Smoked Salmon Quiche with Crispy Potato Crust
ROBERTA Hobe Sound, FL 06-22-2007
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Do not make this for anyone you like!
Rated: 2 stars out of 5

I should have known better when reading the recipe, too much cream, too much cream cheese and too few eggs. This was not a... quiche, this was a cream fest! The crust was good...but the filling was much too creamy and not quiche-like. I love Emeril, but, truly, recommend that you don't make this recipe unless you make the crust, and then use a more quiche like filling. Never again!!!Read more
recipe Smoked Salmon Quiche with Crispy Potato Crust
Timandra Freeland, WA 06-17-2007
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Bloody well brilliant
Rated: 5 stars out of 5

Not only is this recipe remarkable in its original form... but I used left-over grilled salmon and it was also absolutely... spot-on. Very easy to pull together - my only regret is that it was a little hard to tell how a "cooked" potato should be used instead of the bagged hashbrowns.Read more