Finnish Salmon Quiche on Potato Crust

Ingredients

• 3 large potatoes (mashed)
• butter (for greasing the tin)
• 300 g salmon (diced)
• 2 leeks (cleaned and sliced)
• 1 medium carrot (finely diced or sliced)
• dill (a handful, chopped; plus more for garnish)
• 3 eggs (large)
• 1 cup heavy cream
• 0.5 cup milk (whole milk preferred)
• 1 tsp salt
• 100 g Emmental cheese (shredded)

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Mash the 3 large potatoes until smooth.

3. 3

   Generously butter a quiche tin. Spread the mashed potatoes into the tin, pressing them against the bottom and up the sides to form a pie crust shape.

4. 4

   Bake the potato crust in the preheated oven for about 40 minutes, or until the top turns golden and the texture resembles a crispy pastry.

5. 5

   Remove the crust from the oven and allow it to cool slightly.

6. 6

   In a mixing bowl, whisk together the 3 eggs, 1 cup heavy cream, 1/2 cup milk, 1 teaspoon salt, and 100g of Emmental cheese to create the quiche mix.

7. 7

   Evenly distribute the diced salmon, sliced leeks, diced carrot, and a handful of chopped dill over the cooled potato crust.

8. 8

   Pour the quiche mix over the salmon and vegetable filling.

9. 9

   Return the quiche to the 200°C (400°F) oven and bake for approximately 30 minutes until the filling is set and golden.

10. 10

    Sprinkle with additional fresh dill before serving.

Notes

The potato crust should be baked until it is quite crispy to ensure it holds up to the liquid filling. Ensure leeks are washed thoroughly to remove any grit.

Nutrition per serving

• main
• quiche
• salmon
• gluten-free
• baked
• high-protein
• dinner