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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By VickyORRN
Severna Park, MD
on April 08, 2012
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I have served this quiche at a number of events - and even for those who claim not to be fish, seafood or smoked salmon lovers - it has always been a hit!! I always make a larger deep dish quiche - but upping the ingredients has always worked fine. Easily made ahead to reheat & serve warm or at room temperature. This recipe has been passed on many times!
By A Lactose Free Lady
Boston, MA
on November 08, 2011
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Great quiche! Love the hashbrowns!! Similar to judycopleand I used 5 eggs but because I'm lactose intolerant I used 3/4 cup of Tofutti cream cheese and 1/2 cup of Silk soy creamer. Also, I decided on caramelized red onions instead of leeks which were delicious. Judy's use of tomatoes sounds great too - I will incorporate that next time. If you're interested on how I made this quiche a dairy free meal, check out my entry on the lactosefreeladies on blogspot.
By judycopeland
on June 05, 2011
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OMG I made this for my boyfriend and he ate the entire pie! He said "this taste like I'm at a restaurant and I've ordered it on the menu." I couldnt believe it when he ate the entire pie.. He said that he would but I didnt believe him. I only ate two small slices. LOL But it was worth the small effort because it made me happy to see him enjoy my first time making a quiche!
However, based on the reviews I read I decided to make a few changes so that it was as perfect as possible and indeed it worked! ... I only added 1/2 cream but also added 1/2 fat free milk, then I added 5 eggs, one half fresh diced tomatoes, 1 shallot and 6 garlics cloves.... This was so delicious! Just perfect! :
Read all 23 reviews