Something about the good old bagel and lox always does it for me. This quiche is a fun play on familiar flavors and is a definite change from my regular Nine Days rotation of endless broccoli and mushroom quiches. Plus, I need a use for the three bottles of Trader Joe’s Everything Spice I bought one time in a burst of enthusiasm and never end up cooking with!
- Cooking and Prep: 1 h
- Serves: 8
Prepare the Quiche
Yields 1 9-inch (23-centimeter) quiche
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Slice the onion very thinly and place in a heatproof bowl. Pour boiling water on top and allow to sit for 30 seconds. Drain well.
Sprinkle half the cheese on the pie crust, then add the onion slices. Slice the lox and add it on top of the onion, then sprinkle with capers.
Dot the top with cream cheese (chopped, if it’s block cream cheese, or small dollops if it’s whipped). Sprinkle with remaining mozzarella cheese.
Combine the eggs and milk and pour over the quiche. Sprinkle with everything Spice and bake for 45 minutes or until completely set.
The blanching method I use on the onions is the same method that I use for a quick pickle. I find it to be less of a hassle than doing it on the stovetop in a pot. Make sure to drain all the water well to avoid a soggy end result.
Photography: Moishe Wulliger
Food Styling: Renee Muller