- 7 tablespoons unsalted butter, melted and divided
- 8 cups frozen shredded hash browns, thawed and squeezed dry
- 1 cup grated parmesan cheese, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 8 large eggs
- ½ cup heavy whipping cream
- 2 teaspoons dried dill
- 1 cup Greek yogurt, plus more for serving
- 6 ounces sliced smoked salmon, divided
- 2 tablespoons drained capers, plus more for garnish
- Thinly sliced red onion and Everything bagel seasoning, for garnish
Preheat the oven to 450°F. Brush the sides and bottom of a large casserole dish with 1 tablespoon of butter. Stir together the hash browns, ½ cup grated parmesan, 4 tablespoons of the butter, 1 teaspoon of the salt, garlic powder, and black pepper in a large bowl until well coated. Place the hash brown mixture in an even layer in the casserole dish; using a flat bottomed measuring cup, smash the mixture firmly into the bottom and about 1 ½ inches up the sides of the dish. Gently brush hash brown mixture evenly with 1 tablespoon of butter; sprinkle the bottom with the remaining ½ cup grated parmesan. Place the casserole dish in the preheated oven and bake until the crust is golden brown and crispy around edges, about 30 minutes. Remove and set aside to cool slightly.
While the crust is cooling, reduce the temperature of the oven to 325°F. Chop about ⅔ cup of the smoked salmon into small pieces. Whisk together the eggs, heavy cream, dried dill, Greek yogurt, and remaining 1 teaspoon of salt in a large bowl. Stir in the chopped smoked salmon and capers until combined. Pour into the crust.
Bake the quiche until the filling is set and lightly golden brown in spots, about 55 to 65 minutes. Remove and run a sharp paring knife around edges of casserole. Place on a wire rack to cool for 20 minutes. While it is cooling, tear the remaining smoked salmon into large pieces and use to garnish the quiche. Heat the remaining tablespoon of butter in a small skillet and add a more capers. Fry until crisp and garnish the top of the quiche with the already added smoked salmon. Add thinly sliced red onion and everything bagel seasoning as desired. Slice and serve warm with a dollop of Greek Yogurt, if desired.
- Yields: 8-10 servings
- Preparation Time: 2 hours