Smoked Salmon Spinach Quiche with Hash Brown Crust

Preheat oven to 350 F.

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 clear. Drain well. Lay out several paper towels on a clean work surface. Pour potatoes onto the paper towels and pat dry to remove as much excess moisture as possible. Sprinkle with half of the salt and pepper to taste.

In a large (9-inch or so) 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 hash browns cook until they turn crispy and golden brown. Using two oven mitts and a large plate, very carefully invert the hash brown patty onto the plate. Place skillet back onto the burner and slide uncooked side of the hash brown into the skillet to cook on the other side until crispy and golden brown.

Remove from the burner and slide hash brown into a pie pan.

In a large mixing bowl, whisk together eggs, garlic, cream, milk, flour, baking powder, remaining salt and sriracha sauce. Stir in smoked salmon and spinach until evenly distributed.

Pour into the prepared hash brown crust. Place in oven and bake until the center is set, about 45 minutes for a standard-size 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.