A little bit of background … my supposed dislike of anything made from canned Salmon (not to be confused with my pleasurable dining experiences with Grilled Salmon) stems from my dislike of Salmon Loaf. I have at least tried Salmon Loaf, but I just didn’t care for the texture.
So, why try it now? First, this recipe has a potato crust, which we all prefer. Second, it has Chef Emeril’s ESSENCE Creole Seasoning – a little extra kick and a wonderful aroma in the kitchen. Last but, not least, I had all the ingredients on hand!
Quiche is fairly new to my cooking rotation, but after a great recipe for Ham Quiche I served at Easter a couple years ago, quiche has become a regular entrée on busy nights. Of course, having a steady supply of eggs makes quiche easy to prepare at the last minute.
This is adapted to the ingredients I had on hand from the original recipe … Smoked Salmon Quiche.
Everyone agreed that this recipe could be added to our rotation and that they would eat it again. The most enthusiastic was Angelina who went back for seconds! Eric said it was good, but then he followed up by saying, “but, I’m hungry.” However, he then cleaned up the remainders from Graham and Angelina (another whole slice was just a bit too much with ice cream dessert on the line).
So, humble apologies to my dear friend Sarah. I may have to try YOUR Salmon quiche, after all.
Yield: 8 servings
- 3 1/2 cups frozen hashbrown potatoes, thawed (I thawed mine in the microwave)
- 1 tablespoon melted butter, plus 2 tablespoons whole butter
- 1 tablespoon Essence (follow the link above for this recipe) or substitute your favorite creole seasoning
- 1/4 cup grated Parmesan
- 1 cup diced onion
- 1/2 teaspoon garlic powder (didn’t have garlic cloves on hand)
- 4 ounces cream cheese, at room temperature
- 2 teaspoons lemon juice
- 3 eggs
- 1 cup heavy cream
- 7 ounces boneless, skinless canned salmon
- 1 tablespoons dill weed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper