Salmon Quiche

So it turns out that you can make a crust out of potatoes!

“Duh, of course you can” is probably what you are thinking but this was a great thing for me.  I try to avoid the processed carbs whenever possible and that includes pie crusts.  If not for the ordinary crust a quiche can be a great meal.

I discovered the potato alternative when I learned to make salmon quiche.  It calls for grated cooked potatoes or hashbrowns.  I’m not doing the hashbrown thing so potatoes it is.

I make three of these quiches every year on or about New Year’s Day.  We eat one and a half and freeze the rest for another day.

About 4 lbs of peeled white potatoes should do it.  Boil them for 10 minutes and then drain the water and let them cool off.


Next step is to grate them, but you could probably get away with simply crushing them.  Add generous amounts of seasoning, some melted butter and Parmesan cheese.

Press them into the pie plates and bake them for about 40 to 45 minutes at 425°.  The big thing is to make sure that you grease those pie plates.  Give them a serious coat with butter.  Also, don’t be bashful with the potatoes.  You don’t want a thin crust.

That’s just for the crust.  If you want the quiche you can get it her.  Like most of the things I try, it comes from the Food Network.

The end result is awesome.  Try it and see,

potato crust for salmon quiche

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