SALMON-CREAM CHEESE QUICHE
Makes 8 servings
For this quiche, we took the classic flavors of a bagel with lox and incorporated them into a beautifully delicate egg filling and Everything Bagel Pâte Brisée.
Everything Bagel Pâte Brisée (recipe follows)
1¾ cups (420 grams) heavy whipping cream
1 cup (240 grams) whole milk
7 large eggs (350 grams)
2½ teaspoons (7.5 grams) kosher salt
1 teaspoon (2 grams) ground white pepper
4 ounces (113 grams) hot smoked salmon, flaked
4 ounces (113 grams) cream cheese, cubed
2 teaspoons chopped fresh dill
Garnish: chopped fresh dill
1. Preheat oven to 375°F (190°C). Spray a tall-sided 10-inch fluted round removable-bottom tart pan with baking spray with flour.
2. On a lightly floured surface, roll Everything Bagel Pâte Brisée into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim edges, if necessary. Freeze until firm, about 20 minutes.
3. Top prepared crust with a piece of parchment paper. Add pie weights. Place on a baking sheet.
4. Bake until crust is mostly dry and set, 30 to 35 minutes. Carefully remove parchment and weights, and bake until inside of crust is dry and edges are starting to turn golden brown, about 5 minutes more. Reduce oven temperature to 325°F (170°C).
In a large bowl, whisk together cream, milk, eggs, salt, and white pepper until well
