Did fall just disappear? In one day? I woke up this morning and got round house kicked by Mr. Winter. I was really loving fall there for a while guys. I could live in a permanent state of fall time colors, cozy sweaters and crisp cool mornings. What I realized yesterday however, is that fall is dead and winter is upon us. Or at least here in Seattle it is. It was 29 and I’m pretty sure I didn’t feel my toes at work until 10am! It might also have something to do that my office was also 42 when I got in. Say whaaa?
If you have ever seen me in my office, you might confuse me with Randy from a Christmas Story – I’m so bundled up I can’t put my arms down! There’s coats, gloves, lap blankets, and if I had access to a space heater I’d probably roost on it like a chicken.
Quiche always struck me as one of those super-fancy-reserved-for-Mother’s-Day-Brunch dishes. But I think it needs to be brought out of the depths of the calendar and into regular breakfast, lunch and dinner rotation for the holidays. It’s suprisingly easy to make and doesn’t require much work at all! Whisked eggs, a little cream, and a few choice veggies together, pour into a pie crust and bake. Whammo! And it’s always impressive. You can’t go wrong.
Instead of a traditional pie crust, I opted for a giant hash brown as a crust and it was a slam dunk. I HIGHLY recommend giving this totally easy and impressive quiche for you and your family this holiday season.
Have you enjoyed all the pies from this Pie Week? There have been so many, it’s hard to choose a favorite. Be sure to check out the rest of this week’s pies.
On Monday there was the Apple Cherry Galette with Kettle Chip Crumble where I threw a bunch of potato chips into the crumble and it was Gooooddd. And we teamed up with King Arthur Flour to giveaway a bunch of Pie baking Supplies for your holiday needs!
Wednesday was brought to you by the letter “L” for Leftovers. I can be found shoulders deep in the fridge the day after Thanksgiving for a cold turkey sandwich, but after three days, I need a change of pace and these Mini Southwest Chipotle Turkey Pot Pies really fit the bill. Of course, “L” also stands for Le Creuset where we are giving away an OXO and Le Creuset Pie Kit to bake your pie in style!
Today we’re wrapping it all up with a Kitchen Aid Giveaway!! Be sure to enter below and on all the other giveaways this week! And of course, be sure to add all of this week’s fantastic pies to your Thanksgiving menu!
Check out what the other Pie Week Ladies have created!
Toasted Coconut Caramel Cream Pie – The Baker Chick
Chocolate Drizzled Pecan Pie Bites– Nutmeg Nanny
S’mores Hand Pies– Chocolate and Carrots
Pumpkin Coconut Pie– Dessert for Two
Chocolate Pudding Pie– Eats Well with Others
Cranberry Apple Pie– Keep it Sweet Desserts
Caramel Chess Tart- Bake or Break
Pumpkin Ice Cream Pie with Chocolate Almond Bark- Tracey’s Culinary Adventures
White Chocolate Peppermint Cream Pie– Dinners Dishes and Desserts
Smoked Salmon and Spinach Quiche– Country Cleaver
Apple Pie Ice Cream– Carla’s Confections
Triple Fruit Slab Pie– Foodie with Family
Smoked Salmon and Spinach Quiche with Hashbrown Crust
2 Russet Potatoes, peeled and shredded
¼ cup Vegetable Oil
Salt and Pepper to taste
4 oz Smoked Salmon, flaked (Not Lox)
1 cup Frozen Spinach, thawed and drained
1 clove Garlic, minced
½ cup Heavy Cream
¼ cup Milk
3 Tbsp. Flour
½ tsp Baking Powder
½ tsp Salt
Preheat oven to 350 degrees.
Shred potatoes into a large bowl filled with cold water. Let the potatoes sit for 10 minutes to remove excess starches that come out while shredded. Drain and rinse potatoes until the water runs clean. Drain well. Lay out several paper towels onto a clean service. Pour potatoes onto the paper towels and pat dry to remove excess moisture. Sprinkle with salt and pepper.
In a large non-stick skillet, heat oil until shimmering over medium-high heat. Pour the potatoes into the bottom of the non-stick pan and press potatoes into the bottom of the pan forming a skillet sized potato pancake. Let the hashbrowns simmer until they turn crispy and golden brown. Using two oven mitts and a large plate, very carefully invert the hashbrown onto the plate. Place skillet back onto the burner and slide uncooked side of the hashbrown into the skillet to cook on the other side until crispy and golden brown.
Remove from the burner and slide hashbrown into a pie pan.
In a large mixing bowl, whisk together eggs, garlic, cream, milk, flour, baking powder and salt. Stir in smoked salmon and spinach until evenly distributed.
Pour into the prepared hashbrown crust. Place in oven and bake until the center is set - about 45 minutes for a standard pie plate. Check after 35 minutes to ensure it does not over cook.
Remove from oven and allow to cool slightly before serving.
Adapted from Gimme Some Oven's Butternut Squash Quiche