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potatoes butter Parmesan leeks garlic cream cheese lemon juice eggs heavy cream salmon dill kosher salt freshly ground black pepper
Viewed: 59 - Published at: 2 years agoIngredients
- 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
Method
- 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.
- 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.
