Not sure if this is what you mean, but I make Ina Garten's savory palmiers, but they use the frozen pastry puff dough...

Here is a link that might be useful: Savory palmiers

Here ae two CF favorites. The salmon quiche is from Sharoncb. With her blessing I made and entered it in a local pie contest and won first place in the "Best Savory Pie" category.

The second is from Sue (CookingRVC) who still posts here, but very infrequently. This one I made, froze and brought to a CF overnight get-together a few years ago and we all enjoyed it very much.

Neither of these has a traditional pastry crust, though, if that is what you are looking for.

SALMON QUICHE WITH WALNUT CRUMB CRUST
Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.

Meanwhile mix the following ingredients in a bowl:

Filling:
3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.
SharonCb

Hash Brown Quiche

3c frozen hash browns (Southern Style)
1 small onion, diced
1/3 c butter, melted
1 cooked ham steak, diced
8oz swiss cheese, grated
8oz muenster cheese, grated
2-1/4c milk or cream
6 eggs
Salt to taste

Preheat oven to 425F.
Mix together hash browns and onion
Press into 9x13 pan
Drizzle with melted butter
Bake 25-35 minutes until golden

Reduce oven temperature to 325F
Toss together ham and cheeses, place into hot crust
Mix milk, eggs and salt and pour into crust
Bake uncovered for 50 minutes or until knife inserted near center comes out clean

Let stand 10 minutes before serving

(Posted by Sue/Cookingrvc)

This one is also quite good. I have made it as an appetizer, but it could easily fill the bill as an entree.

Roasted Vegetable Tart

1 medium zucchini, sliced 1/4 inch thick
1 cup bite-size strips red and/or yellow sweet pepper
1 small red onion, cut into thin wedges
4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 9-ounce package frozen artichoke hearts
Nonstick cooking spray
1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts)
1 5-ounce container semi-soft cheese with garlic and herb
1 3-ounce package cream cheese, softened
2 teaspoons milk
2 tablespoons grated Parmesan cheese

1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time.

2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.

3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet.

4. In a large bowl, beat semi-soft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.

5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm.
Makes 2 tarts (16 appetizer servings)

To Make Ahead: Prepare roasted vegetables as directed through Step 2. Cover and store vegetables in the refrigerator for up to 24 hours. To use, prepare and bake tarts as directed in steps 3, 4, and 5

Linda

The palmers looks fancy! I meant tarts made with savory spicy fillings like caramalized onions and gruyere like this one. I have usually tasted them as appetizers in restaurants or on catered events and cocktail parties.

Here's one I like. It's from Smitten Kitchen.

Butternut Squash and Caramelized Onion Galette
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves
1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6

Olympia