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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!
Yields 1 9-inch (23-centimeter) quiche
1 premade pie crust, defrosted
1 large red onion
1 cup shredded mozzarella, divided
6 ounces (170 grams) lox
1 tablespoon Tuscanini capers, roughly chopped
2 ounces (55 grams) cream cheese
2 eggs
1/2 cup whole milk
1 tablespoon everything spice
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.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Delicious. Looks good, too.
Hi can this b made without the crust for low carb
Sure, you should be able to bake it crustless.