Re: Real men don't eat quiche!
Posted: Wed Mar 01, 2017 11:17 pm
Smoked Salmon Quiche with Crispy Potato Crust
Ingredients:
3¼ cups Potato, grated, cooked or Hashbrowns, frozen, thawed & squeezed (really, really) dry
2 tbs. Butter, melted, + 1 tablespoon Butter, whole for greasing pan
1 tbs. Essence (recipe follows or can be bought @ Sams club premixed)
¼ cup Parmesan Cheese, finely grated
2 Leeks, medium, halved & thinly sliced (about 1 cup)(wash these well, known for soil between layers)
½ tsp. Garlic, minced
4 oz. Cream Cheese (at room temperature)
2 tsp. Lemon Juice, fresh
3 ea. Eggs
1 cup Cream, heavy
6 oz. Smoked Salmon (flaked as fine as you desire)
2 tbs. Dill, fresh, chopped
½ tsp. Salt, kosher
½ tsp. Black Pepper, freshly ground
Directions:
Preheat oven to 425 degrees F. Lightly grease a 9-inch deep-dish glass pie plate.
In a bowl, combine the Potatoes, 1 tbs. of the Melted Butter and Essence, and toss to combine. Add the Parmesan Cheese 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.
Note: It seemed that a deep dish pie plate was a bit much, regular seemed more fitting, unless you have a dedicated Quiche dish of same volume.
Reduce the oven to 350 degrees F.
Pour the remaining tbs. of Butter into a small skillet over medium heat. Add the Leeks and sauté 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 large 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.
I prefer the Hot Smoked Salmon (firm), instead of the Cold Smoked (jelly like), but each to their own. (I hate sushi)
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Note: This can be bought premixed complete at Sams Club in the spice area as Emeril's Original Essence. It’s the best tasting premixed Cajun spice I’ve ever had.
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.
Bon Appétit
Ingredients:
3¼ cups Potato, grated, cooked or Hashbrowns, frozen, thawed & squeezed (really, really) dry
2 tbs. Butter, melted, + 1 tablespoon Butter, whole for greasing pan
1 tbs. Essence (recipe follows or can be bought @ Sams club premixed)
¼ cup Parmesan Cheese, finely grated
2 Leeks, medium, halved & thinly sliced (about 1 cup)(wash these well, known for soil between layers)
½ tsp. Garlic, minced
4 oz. Cream Cheese (at room temperature)
2 tsp. Lemon Juice, fresh
3 ea. Eggs
1 cup Cream, heavy
6 oz. Smoked Salmon (flaked as fine as you desire)
2 tbs. Dill, fresh, chopped
½ tsp. Salt, kosher
½ tsp. Black Pepper, freshly ground
Directions:
Preheat oven to 425 degrees F. Lightly grease a 9-inch deep-dish glass pie plate.
In a bowl, combine the Potatoes, 1 tbs. of the Melted Butter and Essence, and toss to combine. Add the Parmesan Cheese 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.
Note: It seemed that a deep dish pie plate was a bit much, regular seemed more fitting, unless you have a dedicated Quiche dish of same volume.
Reduce the oven to 350 degrees F.
Pour the remaining tbs. of Butter into a small skillet over medium heat. Add the Leeks and sauté 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 large 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.
I prefer the Hot Smoked Salmon (firm), instead of the Cold Smoked (jelly like), but each to their own. (I hate sushi)
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Note: This can be bought premixed complete at Sams Club in the spice area as Emeril's Original Essence. It’s the best tasting premixed Cajun spice I’ve ever had.
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.
Bon Appétit