Description
- An exquisite Smoked Salmon Hash Brown Quiche featuring a unique crispy hash brown crust, a creamy egg filling, savory smoked salmon, briny capers, and fresh dill. The ultimate elegant brunch centerpiece.
Ingredients
Scale
For the crust:
- 6 tablespoons unsalted butter, melted (divided)
- 8 cups frozen shredded hash browns, thawed and squeezed dry
- ¾ cup grated Parmigiano-Reggiano cheese, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper For the filling:
- 8 large eggs
- ½ cup heavy whipping cream
- 1 (8-ounce) container crème fraîche, at room temperature (plus more for serving)
- 6 ounces sliced smoked salmon, divided
- 2 tablespoons drained nonpareil capers (plus more for garnish)
- 1 tablespoon chopped fresh dill (plus dill fronds for garnish) For garnish:
- Thinly sliced red onion
- Everything bagel seasoning
- Extra crème fraîche (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 450°F (232°C). Grease the sides and bottom of a 9-inch springform pan with 1 tablespoon of the melted butter. This ensures the quiche releases cleanly.
- Make the Hash Brown Crust: In a large bowl, combine the thawed and squeezed dry hash browns, ½ cup of the Parmigiano-Reggiano cheese, 4 tablespoons of the melted butter, 1 teaspoon of kosher salt, garlic powder, and black pepper. Mix all ingredients thoroughly until evenly combined. Press the hash brown mixture very firmly and evenly into the base of the prepared springform pan and extend it 1½ inches up the sides. Use the bottom of a measuring cup or a flat object to compact it as tightly as possible; this is crucial for a cohesive crust. Brush the entire crust with the remaining 1 tablespoon of melted butter and sprinkle the remaining ¼ cup of Parmigiano-Reggiano cheese evenly on the bottom surface of the crust.
- Bake the Crust: Place the springform pan on a parchment-lined baking sheet (to catch any potential drips). Bake for 30 minutes, or until the hash brown crust is beautifully golden brown and crisp around the edges. Remove the pan from the oven and let it cool slightly. While the crust cools, reduce your oven temperature to 325°F (163°C).
- Prepare the Filling: While the crust is cooling, prepare the quiche filling. Chop 4 ounces (which is about ⅔ cup) of the sliced smoked salmon. In a large bowl, whisk together the 8 large eggs, ½ cup of heavy whipping cream, the entire 8-ounce container of crème fraîche (at room temperature), and the remaining 1 teaspoon of kosher salt until well combined and smooth. Stir in the chopped smoked salmon, 2 tablespoons of drained nonpareil capers, and 1 tablespoon of chopped fresh dill.
- Assemble and Bake: Carefully pour the prepared filling into the slightly cooled hash brown crust in the springform pan. Gently transfer the pan back onto the baking sheet. Bake at 325°F (163°C) for 55–65 minutes, or until the center of the quiche is just set and appears slightly golden. The center should still have a very slight wobble when gently shaken; it will set further as it cools.
- Top and Serve: Remove the quiche from the oven. Immediately run a thin paring knife around the edge of the quiche, between the crust and the pan, to prevent sticking. Let the quiche cool on a wire rack for 20 minutes before carefully removing the springform ring. Allow it to cool for another 20 minutes before slicing. Tear the remaining 2 ounces of smoked salmon into attractive pieces and arrange them artistically on top of the quiche. Garnish with extra nonpareil capers, delicate dill fronds, red onion slices, and a sprinkle of everything bagel seasoning. Serve warm with an optional dollop of extra crème fraîche on the side.
Notes
- Hash Brown Prep: Ensure hash browns are squeezed very dry after thawing. Excess moisture is the enemy of a crispy crust.
- Crust Compacting: Press the hash brown mixture very firmly into the pan. This is crucial for a cohesive and sturdy crust that holds its shape.
- Quiche Doneness: Look for a set edge but a slight wobble in the center. Over-baking leads to a dry quiche. It will firm up upon cooling.
- Cooling Properly: Allow the quiche to cool on a rack and remove the springform ring only after initial cooling to prevent cracking or breaking.
- Garnish Freshness: Add fresh garnishes (smoked salmon, dill, capers, red onion) just before serving for best appearance and flavor.
- Prep Time: 25 minutes
- Cooling Time: 40 minutes
- Cook Time: 95 minutes
- Category: Brunch
- Method: Baking, Whisking, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: ~340 kcal
- Sugar: ~1 g
- Sodium: ~600 mg
- Fat: ~26 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~11 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~15 g
- Fiber: ~2 g
- Protein: ~14 g
- Cholesterol: ~220 mg
Keywords: Smoked Salmon Quiche, Hash Brown Quiche, Brunch Quiche, Savory Quiche, Salmon Quiche, Elegant Quiche, No-Crust Quiche (oops, has crust, but implies no traditional pastry), Weekend Brunch, Easy Quiche, Gourmet Quiche