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Smoked Salmon Quiche with Crispy Potato Crust Recipe

Smoked Salmon Quiche with Crispy Potato Crust

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on June 22, 2007

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    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!!!

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  • on June 17, 2007

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    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.

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  • on May 24, 2007

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    I used a traditional crust, but the potato crust sounds great. I'll try that next time. It was really good.

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  • on May 13, 2007

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    First time I've tried one of Emeril's receipes - I now understand "Bam!" It was delicious - the filling is divine. I used fresh grated russet potatoes and squeezed them out in a clean dish towel - the crust edge was nicely browned and crispy but I would have liked the entire shell to be more crispy. I will probably use my own famous pastry crust next time but will defintely include the Essence in it. I served it with oven roasted asparagus bundles tied in maple/pepper bacon strips, streusel topped coffee cake and fresh fruit in an apricot brandy syrup. It was perfect. Will definitely make this again and again.

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  • on March 11, 2007

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    What a delicious combination of flavors. I used more salmon than it called for, and also used refrigerated hashbrowns instead of frozen. My husband and I absolutely loved it. Great recipe Emeril!

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  • on January 20, 2007

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    I loved the potato crust and I loved the salmon/egg mixture, but I had trouble appreciating them both at once. I would make both again, only next time I would make the filling using a pie crust and the potato crust with a simpler egg/cheese/onion filling.

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  • on December 12, 2006

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    I've made this for family, for parties, friends...everyone raves about it. I've used goat cheese instead of parmesan because I it's all I had...wonderful, though a little more custardy. I've used both cooked fresh potatoes and frozen and they're both excellent. I've also substituted shallots for leeks and dried dill for fresh because I didn't have them, and it's still the best quiche I've ever had! Though I've never made a recipe by Emeril that I haven't like, this is one of my favorites.

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  • on June 22, 2006

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    OH my lord this was fantastic. Just the right amount of salmon flavor and the potatoes sent it over the top.

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  • on May 20, 2006

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    This recipe is simply amazing. On a weekend evening, I was looking for something with smoked salmon, this looked simple and caught my eye. It's absolutely delicious, everyone I had try it loved it. =

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  • on February 10, 2006

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    WE HAVE A BOAT ON LAKE MICHIGAN AND HAVE DONE A LOT OF SALMON FISHING, OUR FAVORITE SEAFOOD. I MADE THIS QUICHE TO TAKE TO A WEEKEND GETAWAY WITH FAVORITE BOATING BUDDIES. WE SEEM TO ALWAYS HAVE A FRIENDLY COOKOFF EVERYTIME WE GOT TO THEIR HOUSE. BOTH GUYS ARE GREAT COOKS BUT I WON THE DAY WITH THIS RECIPE. THIS SUMMER I WILL DOUBLE THE RECIPE AND SERVE IT FOR ONE OF OUR DOCK PARTIES.

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