>Cream Cheese and Lox are not only for bagels! Try them in this creamy and light quiche. I had fun playing with the flavors and ingredients usually associated with a bagel and the result was fabulous! Make a large one and serve family style or make small individual sizes for easy serving. Add a salad for a complete meal. Crust can be made ahead of time and refrigerated or frozen, or pick up a ready made crust at the grocery store if you want to save time.
Ingredients
Servings 8
Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1/4 cup cold water
- 1 egg beaten for egg wash
Filling
- 4 ounces lox smoked salmon, cut into small pieces
- 6 ounces cream cheese room temperature and softened
- 1 tablespoon olive oil
- 1 shallot minced
- 1 tablespoon white wine
- 6 eggs
- 1 1/2 teaspoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cream
- 6 ounces gruyere chopped or grated
- 1 green onion green part chopped for garnish
- 1 teaspoon dried dill
- 1 teaspoon finely round breadcrumbs
Nutritional Facts
Nutrition Facts
Cream Cheese and Lox Quiche
Amount per Serving
Calories
493
% Daily Value*
Fat
37
g
57
%
Saturated Fat
21
g
131
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
239
mg
80
%
Sodium
919
mg
40
%
Potassium
187
mg
5
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
18
g
36
%
Vitamin A
1303
IU
26
%
Vitamin C
1
mg
1
%
Calcium
281
mg
28
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Crust
- Mix flour and salt. Cut in butter. Add 1/4 cup cold water, a little at a time until the dough is moist and sticks together. You may use a food processor, adding flour, salt and butter. Pour in water slowly through the chute.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Roll out crust to fit 8” pie pan. With a fork, prick the bottom of the crust. Crimp the edges attractively. Sprinkle fine breadcrumbs on top of the crust. Refrigerate until ready to use.
Filling
- Preheat oven to 350°F. Place pie pan onto an oven proof pan large enough to catch any spills.
- Cut lox into small pieces. Cut in cream cheese. Set aside.
- In a skillet, add olive oil and shallot. Sauté until softened. Sprinkle evenly over the bottom of the crust.
- With your fingers, drop small bits of the cream cheese and lox over the shallots and crust.
- Beat eggs, salt and pepper until frothy. Add cream. Sprinkle flour over top and beat until smooth. Pour over the crust.
- Sprinkle cheese, green onion and dill on top.
- Bake for 40-50 minutes or until the quiche is set.
- Serve warm.
Where are directions ?
If on mobile you need to click the tab at the top to change between ingredients and instructions.
On desktop they are right there next to ingredients. On mobile you can toggle at the top between ingredients and instructions.
Where’s the directions?