The Crust

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6 tablespoons unsalted butter, melted and divided

8 cups frozen shredded hash browns, thawed and squeezed dry

¾ cup grated Parmigiano-Reggiano cheese, divided

2 teaspoons kosher salt, divided

1 teaspoon garlic powder

¾ teaspoon black pepper

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The Eggs

8 large eggs

½ cup heavy whipping cream

1 (8-ounce) container crème fraîche, at room temperature, plus more for serving

6 ounces sliced smoked salmon, divided

2 tablespoons drained nonpareil capers, plus more for garnish

1 tablespoon chopped fresh dill, plus fronds for garnish

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The Garnish

Thinly sliced red onion, Everything bagel seasoning, Torn salmon bits, capers, dill sprigs and a dollop of crème fraîche for garnish

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1. Preheat oven to 450°F. Brush the sides and bottom of a 9-inch springform pan with 1 tablespoon butter. Stir together hash browns, ½ cup Parmigiano-Reggiano, 4 tablespoons butter, 1 teaspoon salt, garlic powder, and pepper in a large bowl until well coated. Place in an even layer in pan; using a flat bottom measuring cup, smash firmly into the bottom, then press over bottom and about 1 ½ inches up sides of pan. Using clean hands, press hash brown mixture again firmly onto sides and in corners of pan to ensure there are no gaps or holes in crust. Gently brush hash brown mixture evenly with remaining 1 tablespoon butter; sprinkle bottom with remaining ¼ cup Parmigiano-Reggiano. Place pan on a parchment-lined baking sheet and bake until golden brown and crispy around edges, about 30 minutes. Remove and set aside to cool slightly.

2. While crust is cooling, reduce temperature of oven to 325°F. Chop 4 ounces (about ⅔ cup) of the salmon into small pieces. Whisk together eggs, heavy cream, crème fraîche, and remaining 1 teaspoon salt in a large bowl. Stir in chopped smoked salmon, capers, and dill until combined. Pour into crust.

3. Bake the quiche until filling is set and lightly golden brown in spots, about 55 to 65 minutes. Remove and run a sharp paring knife around edges of pan. Place on a wire rack to cool for 20 minutes. Remove outer ring of springform pan and let cool slightly, for another 20 minutes. Tear remaining 2 ounces (about ⅓ cup) salmon into large pieces and place decoratively on top of quiche. Top with a more capers, dill, red onion, and everything bagel seasoning. Slice and serve warm with a dollop of crème fraîche, if desired.