Everything-But-The-Bagel Quiche

Close your eyes and picture this: a velvety, delectable custard filled with fresh herbs and smoky salmon inside of a fragrant, flaky pie crust...

Now open your eyes...

Fret no more, friends. A show stopper. A mouth waterer. 

Made from one of the most important ingredients in the culinary world: the egg. A low cost, high quality source of protein. Eggs bind, leaven, emulsify, clarify, moisten, flavor, stabilize, thicken and more. 

Buying Eggs

Pasture Raised vs Free Ranged:

Free range is a rather ambiguous term. It only requires that chickens have access to the outdoors. This doesn't mean that they are free to roam or have much room to roam. Pasture raised, in theory, means that the birds have at least 108 square feet per chicken. They usually are let out in the morning and rounded back to the coop at night. If farmer's markets, local farms and friends don't have eggs to purchase, pasture raised will, most likely, be the next best option. It is up to you, the consumer, to do the research of the farm of your choice to ensure ethical production. 

 

Okay, back to the quiche - 

A quick crust that comes together with just 4 ingredients: flour, butter, water and everything bagel seasoning. For the filling, we're using 1/2 cup of heavy cream for every egg. This creates a custard-like, EXTRA fluffy filling. Loaded with fresh herbs, smoked salmon and chunks of cream cheese. 

Alriiiiight enough chit chatting - MAKE THIS!

xx, ting 

Everything-But-The-Bagel Quiche

Crust

2 cups all purpose flour

1/2 cup everything bagel seasoning

1 cup salted butter, small cubed or shredded 

up to 1 cup ice cold water

1. In a food processor, add flour and everything bagel seasoning. Combine. Cut butter into small cubes or shred with cheese grater and add to flour. Mix until crumbly. Slowly add in cold water, 1 tablespoon at a time, until dough comes together. May or may not need to use all 1 cup. Wrap and put in refrigerator for at least 30 minutes to rest. (Option to do this by hand - same process, but using your fingers to work in the butter to the flour and seasoning, slowly adding in water and mixing until dough is combined)

2. Once rested, turn dough out onto floured surface and roll out until just larger than pie or quiche dish. Lay dough onto dish and using you fingers gently press into place. Slice off extra dough hanging over the edge. Using a fork, poke a few holes into the bottom of the pie crust. Put into refrigerator while you make the filling.

Filling

5 eggs

2.5 cups heavy cream

4 oz cream cheese, room temperature and small diced

2 tablespoons dill, rough chop

2 tablespoons parsley, rough chop

1 lemon, zest only

6 oz smoked salmon, rough chop

pinch of salt and pepper

optional toppings: salad mix, capers, red onion 

1. Preheat oven to 375F. Whisk together eggs and heavy cream. Add cream cheese, zest and herbs. Whisk until combined. 

2. Pour egg mixture into crust shell. Distribute smoked salmon throughout. Pinch of salt and pepper. Bake for 35-40 minutes or until eggs are set and crust is browned. Let cool for about 10 minutes. Add toppings, do a little dance and enjoy!