Shredded potatoes make an absolutely perfect crust for this delicious quiche, and it's ridiculously easy to make. You can use leftover cooked chicken instead of the salmon, if you prefer.
500 g potatoes, peeled and coarsely grated (about 3 medium)
1/4 cup butter, melted
1/2 tsp salt
1 cup shredded cheddar, or swiss
1 213-g can salmon, drained, thoroughly picked over and flaked
1 cup chopped frozen (or lightly steamed) broccoli
3/4 cup milk
Preheat the oven to 425°F (220°C).
Rinse the shredded potatoes under cold running water then, by hand, squeeze as much liquid out of the potatoes as possible and place in a bowl. With a pastry brush, brush a 9-in. (23 cm) pie plate liberally with some of the melted butter. Mix the rest of the melted butter and the salt into the shredded potatoes. Dump into the prepared pie plate and, with a fork or fingers, press the potatoes firmly and evenly over the bottom and up the sides of the pie plate to form a crust. Place in the oven and bake for 25 to 30 minutes or until beginning to brown. Remove from oven and lower the oven temperature to 350°F (180°C).
In the bottom of the partially baked potato crust, spread the salmon, broccoli and cheese. In a bowl, whisk together the eggs and milk and pour over the cheese (etc.) in the crust. Place on the lower rack of the oven and let bake for 30 to 35 minutes, or until a knife poked into the middle of the filling comes out clean.
SPLURGE! Use Swiss or Asiago cheese, if you prefer (might cost a bit more than store brand cheddar). And if you have any leftover baked or grilled salmon it works beautifully here instead of the canned.
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