Description
This custard-like quiche features an everything bagel-flavored pie crust and a cream cheese-and-onion-filled egg filling that, when combined, tastes just like your favorite loaded everything bagel in quiche form. YUM.
Ingredients
Units
Scale
For the pie crust:
- 1 1/4 cups all-purpose flour
- 2 tablespoons everything seasoning
- 1 teaspoon granulated sugar
- 1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons vegetable shortening
- 4 to 6 tablespoons ice water
For the filling:
- 4 oz cream cheese, softened
- 6 large eggs
- 3/4 cup heavy cream
- 1/2 cup chopped red onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the topping:
- 1 tablespoon chopped red onion
- 1 tablespoon chopped fresh dill
- 1 tablespoon capers, drained
Instructions
- First, make the pie crust: In the bowl of a food processor, pulse flour, everything seasoning and sugar until well-combined. Add cold butter cubes and shortening; pulse mixture repeatedly until butter is the size of small peas. Gradually pour in 4 tablespoons ice water, pulsing mixture repeatedly, just until a dough comes together (if the dough seems dry, add in 1 to 2 more tablespoons ice water).
- Transfer dough to a sheet of plastic wrap. Gently pat dough into a disc shape, about 1 inch thick, and cover tightly in plastic wrap. Refrigerate for at least 1 to 2 hours, up to 3 days, before using.
- Next, par-bake the crust: Preheat your oven to 375°F. Unwrap chilled pie crust and transfer to a well-floured surface. Use a rolling pin to roll out dough into a large circle, about 11 to 12 inches wide; transfer to a 9-inch glass or ceramic pie plate. Press dough into the bottom and sides of the pie plate, then trim excess pie dough from the edges. Crimp or flute edges as desired. Place the pie plate in the freezer for 10 to 15 minutes to chill the crust slightly.
- Place a sheet of parchment paper over the chilled pie crust; fill halfway with dried beans or pie weights. Bake for 18 to 20 minutes or until the pie crust is just set. Remove dried beans and parchment paper; set aside to cool slightly.
- Next, make the filling: In a large bowl using an electric hand mixer, beat cream cheese until smooth. Add eggs and heavy cream; whisk until mixture is well-combined and mostly smooth (it’s OK if you can’t get the cream cheese completely smooth; it will still bake up nicely!). Whisk in 1/2 cup red onion, salt and pepper. Pour filling into par-baked crust.
- Bake for 30 to 35 minutes or until the crust is golden brown and the filling is just set (cover the crust with foil halfway through baking if it’s getting too brown). (Note: The quiche may puff up quite a bit in the oven; this is normal! It will deflate as it cools.) Cool for at least 15 minutes.
- Finally, top the quiche with 1 tablespoon red onion, dill and capers. Serve warm, at room temperature or chilled.
- Store leftover quiche covered with plastic wrap in the refrigerator for up to 4 days.
Notes
- Freeze: Allow quiche to cool completely, then wrap tightly in plastic wrap; place in a resealable freezer food storage bag. Freeze for up to 3 months. To reheat, remove the quiche from the storage bag and plastic wrap; cover with aluminum foil and place on a baking sheet. Do not allow the quiche to thaw. Bake from frozen at 350°F for 40 minutes to 1 hour, or until an instant-read thermometer inserted in the center of the quiche reads 165°F.