Salmon / Artichoke Potato Crusted Quiche
goodfoodandtreasuredmemories.com
Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the California coast. As a rule, we make Pacific Grove ‘home base’ and f
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goodfoodandtreasuredmemories.com.
Cooking tools:
- Quiche pan
- Food processor
- Oven
- Mixing bowl
- Pastry cutter
- Rolling pin
- Baking sheet
- Aluminum foil
- Parchment paper
- Skillet
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Grater
- Colander
- Fork
- Pastry brush
- Kitchen towel
- Serving platter
Ingredients
- 125 grams potato, cooked & mashed or riced
- 70 grams rice flour
- 60 grams cornmeal
- 60 grams cold butter
- 1/2 tsp salt
- 250 grams salmon fillet, cooked (canned salmon can be substituted)
- 170 ml marinated artichoke hearts, drained
- 3 cloves garlic, minced
- 250 grams fresh mushrooms, sliced
- 1/2 medium onion, thinly sliced
- 100 grams Gruyere OR Swiss cheese, grated
- 30 grams Parmigano - Reggiano cheese, grated
- 3 eggs
- 1/2 cup milk
- 1 tsp fresh basil
- 1/2 tsp EACH dry mustard, dill weed, garlic powder, & onion powder
- salt to taste
- 300 ml roasted red peppers, drained & rinsed
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