Salmon and Potato Quiche
Yield: 8 Servings
1 Frozen Puff Pastry Sheet, Room Temperature
1 Lb. Poached or Roasted Salmon, Flaked
3 Yukon Gold Potatoes
2 Tablespoons Unsalted Butter
½ Cup Thinly Sliced Vidalia Onion
4 Oz. Cream Gruyere Cheese, Grated
8 Large Farm Fresh Eggs
1 Cup Half and Half
1 Teaspoon Dijon Mustard
2 Teaspoons Pacific Coast Seasoning
½ Teaspoon French Grey Salt
½ Teaspoon Ground White Peppercorns
2 Tablespoons Minced Flat Leaf Parsley or Dill
Quiches are so versatile that we try to keep a couple of them on hand most of the time to pull out of the freezer, reheat, and serve on short notice. They fill the bill in so many ways – you can use them for a brunches, luncheons, and light suppers, all without compromising flavor or presentation. And for those of us who live around the Great Lakes, this hearty quiche is particularly satisfying as it gives us another beautiful way to enjoy our fresh-from-the-Great Lakes salmon.
Preheat oven to 375 degrees. Wash and pierce potatoes and roast on center rack of oven for 35-40 minutes until just fork-tender. Remove from oven and let stand to cook enough to handle. Then slice into 1/8” rounds. Reduce oven temperature to 350o.
Meanwhile, melt butter in small saute pan. Add sliced onions and saute, stirring frequently, until light golden brown. Remove from pan and drain on a paper towel.
Roll one room temperature puff pastry sheet so that it is large enough to fit a 10”-12” tart pan with removable bottom. Smooth pastry into the ridges of the pan so that you have a nice ‘snug’ fit. Fill the bottom of the pastry with the flaked salmon, topped first by the sauteed onions, and then by the sliced potatoes. Top potatoes with the grated grueyere cheese.
Break eggs, one-at-a-time, into a medium mixing bowl. Add Half and Half, seasoning blend, salt, pepper, and minced parsley; whisk to combine completely. Slowly pour mixture over the top of the cheese.
Place quiche on middle rack in oven and bake covered for 35-40 minutes. When nearly done, remove cover and let bake for another 10 minutes until the top has turned golden brown.
Remove from oven and let stand for 15-20 minutes to allow the quiche to set. Serve warm or room temperature. Quiche also freezes well, so feel free to make this in advance and have it on hand.