For the crust
15 to 20 oz shredded hash brown potatoes, fresh or frozen
1/4 cup melted unsalted butter
For the filling
2 tbsp unsalted butter
1/3 cup diced red onion
1/2 cup artichoke hearts
4 large eggs
1 cup heavy cream
1/2 cup milk
1 tbsp chopped fresh dill
Salt and pepper to taste
Pinch nutmeg (grated from whole nutmeg)
4 ounces smoked salmon
4 ounces goat cheese, crumbled
Preheat oven to 375 degrees. Butter a 9-inch pie pan.
If you use frozen hash browns, thaw according to directions on package. Squeeze excess moisture out of potatoes. You can also shred fresh potatoes. Press shredded potatoes into buttered pie pan to form a crust. Brush with melted butter. Bake 15 to 20 minutes or until lightly browned. This recipe also works with a traditional pie crust.
Melt the butter in a pan. Add the onion and artichoke hearts. Cook 5 minutes or until slightly brown. Remove from heat.
Beat the eggs in a medium bowl. Add cream, milk, half of the dill, salt, and pepper. If you use whole nutmeg, rubbing it across a nutmeg grater 5 or 6 times will yield about a pinch.
Pour about half the egg mixture over the potato crust. Bake until partially set, about 15 minutes. Layer the artichoke and onion mixture with the salmon and goat cheese. Add the remaining egg mixture. Sprinkle the remaining dill on top.
Bake an additional 40 minutes, or until center is set. Serve warm or at room temperature.