Friday, September 12, 2014

smoked salmon potato quiche/tart

Sometimes I get a whole loaf of pumpernickel bread because I want one fancy grilled cheese sandwich. When this happens I stress about the unused majority of said loaf for a couple of days until I either throw it in the freezer in a panic or make croutons. This time it came down to the wire. 

I wondered if I could make a savory crumb crust... like the graham cracker crusts I love on cheesecakes, but with bread crumbs. I toasted the pumpernickel and mixed it with butter.... it was crumbly but seemed to work. I filled the crust with some of pumpernickel's best friends.... smoked salmon, red onions and capers. And, yep, eggs. Boom. Quiche. I added yogurt to the eggs and half & half to give that tang that a cream cheese would give a traditional bagel & lox. And hash browns because hashbrowns (I think these also helped add structure to the crumbly crust.) 

I don't know if this counts as a quiche because the egg mixture doesn't cover all the fillings, but it does act as a binder. Maybe it's a tart? Either way, it's a savory, hearty, interesting slice of fun.

Smoked Salmon Potato Quiche/Tart 
-6-7 slices stale pumpernickle bread (you'll want enough to make about 2 cups of crumbs)
-spray oil (or you can brush on olive oil)
-onion powder to taste
-4 oz. butter
-1.5 cups shredded potatoes (I used those pre-bagged hashbrowns. If you are shredding your own, make sure to squeeze them dry thoroughly)
-1 medium red onion, chopped
-4 eggs
-3/4 cup half & half
-8 oz. plain greek yogurt
-1 Tablespoon fresh chopped dill or 1 teaspoon dried dill
-about 4 oz. of smoked salmon scraps, pulled or chopped into bite-size pieces
-1/4 cup capers, drained 
Heat the oven to 375ºF. Place the bread slices on a cookie sheet in a single layer. Spray or brush with oil and sprinkle with onion powder and salt as desired. Bake until fully dried and crunchy but not burnt (this will depend on your bread, but mine took about 15 minutes). 
Meanwhile, cook the onions in a little bit of oil until they are soft and just starting to brown. Remove from heat.

Crush the pumpernickle toast or pulse in a food processor to create bread crumbs. Mix with butter and press into a springform pan or a pie plate, going up the sides as much as you can, while keeping the bottom well-covered. place the shredded potatoes on top of the crumb crust. Top with the cooked onions, then the salmon, then sprinkle with the capers. Whisk the eggs, half & half and yogurt together, and season with a pinch of salt. Pour egg mixture into the pie crust. It will not cover all of the ingredients like a traditional quiche.

Bake at 375ºF for 30 minutes until egg is set and salmon is starting to brown. Let cool for about 5 minutes before cutting into wedges and serving.

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Monday, July 21, 2014

green curry deviled eggs

I have my first garden this year! One of my successful crops is Thai Basil, so when I was invited to a food blogger potluck last weekend, I decided to show off my chartreuse-ish thumb by making something that requires LOTS of this fragrant herb. Green curry is my favorite thing to order at Thai restaurants, and making it from scratch was on my cooking bucket list. This version is a bit simpler than most recipes, but it has plenty of the bright, savory flavors that I love about green curry.

My grocery store did not have Thai chilies the day I went, so I improvised with a couple of other kinds of green chilies. I think this worked well... the jalapenos were the heat component and the Anaheim were that sweet, green flavor. Were you beginning to worry about the Year of The Egg? So was I. Luckily, this curry paste was destined for eggs... deviled eggs! The freshness and slight spice of the curry is so wonderful with the rich eggs.

Green Curry Paste
2 jalapeno peppers
2 Anaheim chilies
(or in the place of those peppers, 8 Thai green chilies)
1 cup Thai basil leaves
2 Tablespoons grated lemongrass ( I had to use stuff from a tube, but fresh would be best)
3 garlic cloves
3-inch piece of ginger, peeled and roughly chopped
1/4 teaspoon white pepper
1 Tablespoon fish sauce
1/2 teaspoon cumin
1 Tablespoon coconut oil
salt to taste (Be aware that fish sauce is salty)

Pulse everything in a food processor, then process until it forms a nice uniform texture and everything is combined.

Green Curry Deviled Eggs
24 hard-boiled eggs
1/2 cup green curry paste
1/2 cup mayonnaise

Peel eggs and cut in half, placing the yolks in a medium bowl. Add mayo and curry paste to the yolks and mash and mix until smooth. Place in a plastic zipper bag and cut a small piece of the corner off the the bag. Pipe into the empty egg halves. Garnish with Thai basil flowers, if available. Serve chilled.

Previous Year of The Egg posts:

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