Salmon / Artichoke Potato Crusted Quiche
Servings
4 – 6
Servings
4 – 6
Instructions
Potato Pastry
  1. In a bowl, combine potato, flours & salt. With a pastry cutter, add butter. Knead dough lightly on a floured work surface. Refrigerate for about 30 minutes then press into quiche pan. Preheat oven to 425 F. ‘Blind’ bake until lightly golden.
Quiche
  1. Reduce oven temperature to 375 F. Place salmon fillets on a lightly oiled foil-lined baking sheet. Bake for about 14 minutes. Flake cooked salmon & set aside. In a large skillet, saute mushrooms, onions for about 5-7 minutes. Dice artichokes into quarters & add to skillet along with garlic; cook 3-4 minutes & remove from heat. In a bowl, whisk together eggs, milk, fresh basil & spices.
Quiche Assembly
  1. Spread half if the Gruyere cheese on bottom of quiche crust. Top with flaked salmon & sauteed vegetables. Carefully pour egg/milk mixture over all. Top with remaining Gruyere & Parmigano-Reggiano cheeses. Bake for about 30-35 minutes or until quiche is ‘set’.
  2. Meanwhile, place the roasted red peppers in a food processor & process until almost smooth. Season with salt & pepper to taste. Serve with quiche.
Recipe Notes
  • A nice alternate crust would be one made with cheddar cheese.