RECIPE Gluten Free Smoked Salmon Quiche with Crispy Potato Crust

This recipe is from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

I can't wait to try this recipe as I'm always craving quiche and I hardly ever cook with Salmon.
Best of all, the potato pastry can be adapted for any kind of pie, really handy for using up leftover chicken etc.


3 1/4 cups grated, cooked potato
2 tablespoons melted butter, plus 1 tablespoon whole butter
1 tablespoon Cajun seasoning (or a small amount of oregano, thyme and cayenne)
1/4 cup finely grated Parmesan
2 medium leeks, halved and thinly sliced, about 1 cup
1/2 teaspoon minced garlic
110g cream cheese, at room temperature
2 teaspoons fresh lemon juice
3 eggs
1 cup double cream
170g smoked salmon
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 220 degrees C. Lightly grease a 9-inch deep-dish glass pie plate.
In a bowl, combine the potatoes, 1 tablespoon of the melted butter and seasoning, 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 180 degrees C.
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.


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