1-1/4 lbs. russet potatoes, peeled and sliced into 1/4" slices 1/4 cup chopped green onions 1/4 lb. smoked salmon, thinly sliced 1/4 lb. Gruyere, grated 4 eggs 1-1/2 cup cream 1/4 cup dry white wine 1/8 teaspoon salt 1/8 teaspoon fresh ground pepper 1/8 teaspoon nutmeg
Preheat oven to 400 degrees F. Butter a 9" pie dish. Place potato slices in a steam basket over simmering water and steam, covered until potatoes are just tender. Drain and spread out on a rack to cool. Line the bottom of the pie dish with potato slices and then line the sides of the dish. Sprinkle green onions into the dish and then arrange the salmon on top. Sprinkle with the cheese. In a medium bowl, lightly beat the eggs. Add the cream, wine, salt, pepper and nutmeg and stir until blended. Place the pie dish on a baking sheet and pour in the egg mixture. Bake on the center shelf for 40 minutes or until to top is puffed and browned and an inserted knife comes out clean. Remove from the oven and slide onto a wire rack to cool and set up for about 10 minutes. Serve hot.
The potato crust in this quiche is wonderful. You can use a potato crust with just about any quiche recipe.