For this quiche, we took the classic flavors of a bagel with lox and incorporated them into a beautifully delicate egg filling and Everything Bagel Pâte Brisée.
Salmon-Cream Cheese Quiche
Makes 8 servings
Ingredients
- Everything Bagel Pâte Brisée (recipe follows)
- 1¾ cups (420 grams) heavy whipping cream
- 1 cup (240 grams) whole milk
- 7 large eggs (350 grams)
- 2½ teaspoons (7.5 grams) kosher salt
- 1 teaspoon (2 grams) ground white pepper
- 4 ounces (113 grams) hot smoked salmon, flaked
- 4 ounces (113 grams) cream cheese, cubed
- 2 teaspoons chopped fresh dill
- Garnish: chopped fresh dill
Instructions
- Preheat oven to 375°F (190°C). Spray a tall-sided 10-inch fluted round removable-bottom tart pan with baking spray with flour.
- On a lightly floured surface, roll Everything Bagel Pâte Brisée into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim edges, if necessary. Freeze until firm, about 20 minutes.
- Top prepared crust with a piece of parchment paper. Add pie weights. Place on a baking sheet.
- Bake until crust is mostly dry and set, 30 to 35 minutes. Carefully remove parchment and weights, and bake until inside of crust is dry and edges are starting to turn golden brown, about 5 minutes more. Reduce oven temperature to 325°F (170°C).
- In a large bowl, whisk together cream, milk, eggs, salt, and white pepper until well combined.
- In bottom of prepared crust, spread salmon, cream cheese, and dill. Place tart pan on a rimmed baking sheet, and place in oven. Quickly but carefully pour cream mixture into crust.
- Bake until filling is set and starts to turn golden, 50 to 55 minutes. Let cool completely in pan. Remove from pan before serving. Garnish with dill, if desired.
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Everything Bagel Pâte Brisée
Ingredients
- 2½ cups (313 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- 2 teaspoons (4 grams) everything bagel seasoning
- ¼ cup (60 grams) ice water
Instructions
- In the bowl of a stand mixer, combine 1½ cups (188 grams) flour and salt. Using the paddle attachment, add cold butter, 1 cube at a time, and beat at low speed for 3 seconds after each addition.
- In a small bowl, combine everything bagel seasoning and remaining 1 cup (125 grams) flour. Add seasoning mixture, 1 tablespoon at a time, to butter mixture, beating until butter is pea-size. Add ¼ cup (60 grams) ice water, 1 tablespoon (15 grams) at a time, beating until a shaggy dough forms.
- Turn out dough onto a clean surface, and knead 3 to 4 times. Shape into a 7-inch disk, and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
Tried this recipe?Let us know how it was!
