Salmon and Tomato Quiche with a Potato Crust
A quiche where the crust is made entirely of potato, rather than the usual puff pastry or shortcrust pastry. You can use either unpeeled (boiled in their skins) or peeled potatoes. Mash the boiled potatoes into the bottom and up the sides of the quiche pan.
Preparation time: 30 minutes for boiling potatoes, 45 minutes for preparing the quiche
Difficulty: Easy
Yield: One 30 cm quiche
Ingredients:
6–7 medium potatoes
250 g heavy cream
2 tsp English mustard or Dijon mustard
Approx. 400 g salmon fillet
1 medium onion, chopped
4–5 cloves of garlic, crushed
A handful of chopped parsley
4 eggs
0.5 tsp dried oregano
0.5 tsp dried thyme
Sea salt and black pepper to taste
Approx. 200 g grated cheese
Approx. 10 cherry tomatoes
Approx. 80 g blue cheese
Instructions:
- Boil the potatoes in lightly salted water until tender. You can use peeled potatoes or potatoes with the skins on.
- Cut the salmon fillet into pieces roughly 1–2 cm in size; chop the onion and garlic.
- Heat oil in a pan over medium heat, sauté the garlic and onion for a few minutes, then add the salmon and season with sea salt and black pepper. 4. Sauté the salmon with the onions and garlic for a few minutes. Add the chopped parsley and set aside.
- Prepare the quiche filling mixture. Pour the heavy cream into a bowl, add the mustard, oregano, and thyme, and season with sea salt and black pepper. Add the eggs. Mix until smooth.
- Once the potatoes are tender, press them into the bottom of the quiche pan using a potato masher or the base of a drinking glass. Use a spoon to line the sides of the pan as well. The potato layer should be no more than 1 cm thick.
- Lightly season the base with sea salt.
- I didn’t pre-bake the potato crust, but you could bake it in the oven at 180°C for about 20 minutes to make it slightly crispy.
- Spread the salmon mixture evenly over the base.
- Prick the cherry tomatoes a few times so they don’t burst during baking, and arrange them evenly over the quiche base. Crumble some blue cheese over the top.
- Sprinkle everything with grated cheese. Scatter the chopped parsley on top.
- Pour the liquid filling over the quiche and bake at 180°C for about 30 minutes, until the top is lightly browned.
Let the quiche cool and set for about 15–20 minutes before serving. Serve with a tomato and sour cream salad or a dollop of sour cream.
Ready!!
