Hash Brown Crust Quiche with Smoked Salmon

Store-bought hash browns get a serious upgrade in this savory, smoky quiche. After being mixed with butter and nutty Parmigiano-Reggiano, the hash browns are pressed into a springform pan and baked into a quick, flavorful crust with delightfully golden-brown edges—no pastry dough required. Inspired by the flavors of a classic New York deli lox bagel, the creamy filling is loaded with chopped smoked salmon, briny capers, and fresh dill. Crème fraîche adds lightness, keeping the custard airy and balanced. Finished with more smoked salmon, thinly sliced red onion, and a sprinkle of everything bagel seasoning, this quiche is guaranteed to steal the show at your next brunch. 

How is smoked salmon different from lox?

Smoked salmon is both cured and smoked and is most often made from salmon fillets. It comes in two main forms: cold-smoked or hot smoked. On the other hand, lox is salt-cured and traditionally made from salmon belly.

What’s the secret to a crispy hash brown crust?

After thawing, it’s important to remove as much excess moisture as possible from the hash browns to ensure they bake into a crisp, golden-brown crust on the bottom and sides. Wrap the hash browns in a clean kitchen towel and twist to squeeze out the excess water. Repeat the process as needed until the hash browns feel noticeably drier. 

Notes from the Food & Wine Test Kitchen

The added layer of Parmigiano-Reggiano in the hash brown crust not only flavors the potatoes but also helps seal the crust, preventing the egg mixture from seeping into the bottom or out the sides during baking.

Instead of chopping the smoked salmon, you can snip it with kitchen shears or gently tear it into larger pieces and fold it directly into the egg mixture.

Make ahead

Store leftovers in the refrigerator for up to two days. Serve cold or reheat gently in the microwave until warmed through. 

This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.