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Rosemary Scallop Potato Quiche

Cook- 40 min. Yield: 100, 2-inch canapés
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Rosemary Scallop Potato Quiche


1  pch Golden Grill® Potato Slices
2  sheets Frozen puff pastry, thawed, held refrigerated
40  each Eggs, whole
4  cup Sour cream
2  tsp Salt, kosher
1 1/2  tsp Nutmeg
1  tsp Pepper, white
4  Tbsp Rosemary, dried, minced
1/2  lb Smoked salmon, minced
1  bunch Chives, minced


  1. Heat convection oven to 350°F. Roll puff pastry to fit bottom and sides of 2 parchment lined half-sheet pans. Place in freezer, 15 min.
  2. Cover prepared pastry with sheet of parchment and half-sheet pan. Place an empty 2-quart oven-proof saucepan on top of assembled sheet pans, and bake until pastry is cooked through, about 30 min. Remove from oven, uncover and let crust cool completely, about 30 min.
  3. Heat 4 gallons of salted water to a boil over high heat in a large stock pot. Stir in Golden Grill® Potato Slices and cook in boiling water until just tender, about 14 min. Drain, shock with cold water. Set aside.
  4. Whisk together eggs, sour cream, salt, nutmeg, white pepper and rosemary in a large mixing bowl. Set aside.
  5. Spread potatoes on top of prepared crusts, dividing evenly amongst the two.
  6. Pour egg mixture over potato-topped crusts, dividing evenly amongst the two.
  7. Bake at 325°F until custard has set in the center, about 40 min. Cool completely.
  8. Chill 8 hours or overnight. Remove quiche from sheet pan, trim sides and cut into 2-inch by 1-inch rectangles. Garnish with smoked salmon and chives. Serve chilled or at room temperature.

Nutritional Information Per Serving

Calories - 161 Protein - 6 g SatFat - 2 g
Fat - 6 g Carbs - 21 g Fiber - 2 g
Sodium - 107 mg Potassium - 199 mg
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