We’re making salmon quiche and now you all have to host a brunch shindig with mimosas and muffins and all the things! Listen, my Mediterranean Vegetable Quiche, Asparagus Quiche, Spinach and Artichoke Quiche are staple healthy breakfast recipes around here. But I’m also a huge lox lover so a quiche recipe complete with cream cheese, briny capers, tomatoes and everything bagel spice a la my fave bagel sandwich just had to happen.
Ingredients
Crust: We’re making a super easy and simple crust with whole wheat flour but pre-bought crust or puff pastry would be fun, too! Everything bagel spice makes it extra special. Eggs: Five large eggs are perfect here. Smoked salmon: We’re using a 4oz package of smoked salmon. I opt for wild or sustainably farmed. You can also freeze smoked salmon to extend shelf life! Tomatoes and capers: Tasty flavor additions. You could also use green onion. Milk: I always keep unsweetened almond milk on hand, but whole, 2% or whatever you have will be great! You could even do half and half. Cream cheese: For tang, creaminess and bagel vibes. Goat cheese would also fab! Dill: A bit of dill adds amazing bright herby flavor.
How to make (step by step)
Dietary swaps
Gluten free: Use a store bought gluten free crust or use 1:1 GF all purpose baking flour. Dairy free: Use dairy-free milk and omit cheese or use vegan cream cheese. Nut free: Use unsweetened soy or oat milk.
Why is my quiche soggy?
Too much milk means the proteins in your eggs couldn’t set, leading to a runny quiche. Be sure to measure the milk and tomatoes correctly so quiche isn’t runny! Over-baking the quiche can also cause eggs to release water, so just bake till it’s set. Tip: Reheat quiche in the oven after refrigerating to crisp up the crust!
How to store
Store tightly covered with foil or in an air-tight container for up to 4 days.
How to reheat
You can reheat a slice in the microwave in a pinch but for that lovely crisp crust, warm the quiche in the oven at 350F for about 15 minutes, or until hot.
Can you freeze quiche?
Yes! Frozen fully cooked quiche lasts 2-3 months in the freezer. Wrap tightly with plastic wrap or foil before freezing.
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
½ cup all purpose flour ½ cup whole wheat flour (can sub all purpose flour) ¼ cup avocado oil (or neutral oil of choice) ¼ cup cold water 1 ½ tbsp everything bagel seasoning
For the quiche:
5 large eggs 1 cup milk of choice (can use unsweetened almond milk, oat milk, whole milk, etc)** 1 tsp dried dill (I use freeze-dried) ¼ tsp fine sea salt 1 tbsp capers, chopped ½ cup chopped tomatoes (I used 1 roma tomato) 2 oz cream cheese or goat cheese 4 oz smoked salmon, torn into 1 to 2-inch pieces
**The higher the fat content in your milk or cream, the more rich the quiche will taste. If you omit capers or cheese, I recommend increasing salt to ½ tsp.
