To round out our focus on warm breakfasts, we're pulling out all the stops with a stunning brunch centerpiece. Hash Brown Crusted Smoked Salmon Quiche is a straight forward dish made in a casserole-ready baking dish. However, it does take the better part of two hours to make and that's why I list it as a recipe for your fancy brunch needs rather than a quick morning meal (although leftovers can be enjoyed that way). So when you have company coming for brunch, consider this beautiful crowd-worthy quiche and get ready for some applause.
You'll need smoked salmon for this dish and I recommend the best you can afford. Save the thin stuff for bagels … this wants tender, large flakey smoked fish. Paired with briny capers - fried and unfried - and thinly sliced red onion, these flavors elevate a morning gathering to something very special. Using frozen hashbrowns that have been thawed and squeezed of excess moisture gives the crust a chance to crisp up beautifully. This effort is deliciously aided by the addition of grated parmesan cheese. Again, opt for something with a nutty, rich flavor and you won't be disappointed. And be sure to keep some of your creamy, tangy Greek yogurt on hand to serve with this glorious meal.
Speaking of which, what should you serve with this brunch centerpiece? If you have extra smoked salmon, consider a plate featuring that, some halved hard boiled eggs, sliced marinated artichokes, small pickles or olives, sliced radishes and cucumbers, more thinly sliced red onion, tomato wedges, and a small bowl of Greek yogurt sprinkled with everything bagel seasoning. Toast, bagels, or bagel crisps for alongside that really sets things up nicely. Fresh fruit and muffins are always brunch table favorites as well. And make sure there is plenty of coffee, tea, and fruit juices to be enjoyed as well. And then dig in and enjoy at a nice, leisurely pace. Brunch can be downright glorious in the middle of winter because the world outside is far more likely to be encouraging you to linger longer!
Hash Brown Crusted Smoked Salmon Quiche
- 7 tablespoons unsalted butter, melted and divided
- 8 cups frozen shredded hash browns, thawed and squeezed dry
- 1 cup grated parmesan cheese, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 8 large eggs
- ½ cup heavy whipping cream
- 2 teaspoons dried dill
- 1 cup Greek yogurt, plus more for serving
- 6 ounces sliced smoked salmon, divided
- 2 tablespoons drained capers, plus more for garnish
- Thinly sliced red onion and Everything bagel seasoning, for garnish
Preheat the oven to 450°F. Brush the sides and bottom of a large casserole dish with 1 tablespoon of butter. Stir together the hash browns, ½ cup grated parmesan, 4 tablespoons of the butter, 1 teaspoon of the salt, garlic powder, and black pepper in a large bowl until well coated. Place the hash brown mixture in an even layer in the casserole dish; using a flat bottomed measuring cup, smash the mixture firmly into the bottom and about 1 ½ inches up the sides of the dish. Gently brush hash brown mixture evenly with 1 tablespoon of butter; sprinkle the bottom with the remaining ½ cup grated parmesan. Place the casserole dish in the preheated oven and bake until the crust is golden brown and crispy around edges, about 30 minutes. Remove and set aside to cool slightly.
While the crust is cooling, reduce the temperature of the oven to 325°F. Chop about ⅔ cup of the smoked salmon into small pieces. Whisk together the eggs, heavy cream, dried dill, Greek yogurt, and remaining 1 teaspoon of salt in a large bowl. Stir in the chopped smoked salmon and capers until combined. Pour into the crust.
Bake the quiche until the filling is set and lightly golden brown in spots, about 55 to 65 minutes. Remove and run a sharp paring knife around edges of casserole. Place on a wire rack to cool for 20 minutes. While it is cooling, tear the remaining smoked salmon into large pieces and use to garnish the quiche. Heat the remaining tablespoon of butter in a small skillet and add a more capers. Fry until crisp and garnish the top of the quiche with the already added smoked salmon. Add thinly sliced red onion and everything bagel seasoning as desired. Slice and serve warm with a dollop of Greek Yogurt, if desired.
- Yields: 8-10 servings
- Preparation Time: 2 hours