Gorgeous Smoked Salmon Quiche with the easiest 5-ingredient everything bagel spice crust that anyone can make! This show-stopping brunch main is inspired by a lox everything bagel sandwich with cream cheese, tomatoes, and capers. Fluffy, homemade quiche is easier than you think and so delicious!
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)
Stir flours, salt, and seasoning in a mixing bowl. Add whisked oil and water.
Stir until a ball of dough forms.
Press dough ball evenly into greased pie dish.
Add eggs, milk, salt and dill to a mixing bowl.
Whisk until combined. Stir in capers and tomatoes.
Pour mixture into unbaked pie crust. Dot with cream cheese and smoked salmon.
Bake at 350F for 55 minutes or until set.
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!
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Smoked Salmon Quiche (with everything bagel spicecrust!)
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Gorgeous Smoked Salmon Quiche with the easiest 5-ingredient everything bagel spice crust that anyone can make! This show-stopping brunch main is inspired by a lox everything bagel sandwich with cream cheese, tomatoes, and capers. Fluffy, homemade quiche is easier than you think and so delicious!
Ingredients
For the crust*:
- 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
Instructions
- Preheat oven to 375F. Spray a round 9 or 10inch pie dish with cooking spay.
- In a medium bowl, stir together flours and everything bagel seasoning. In a small bowl or liquid measuring cup, whisk together oil and water until thickened. Pour into flour mixture and mix with a wooden spoon until just combined.
- Form dough into a ball. Spread into pie dish, using your finger tips to spread it up onto the sides of the dish (you can also use a rolling pin to flatten it before putting in pan).
- Whisk eggs, milk, dill and salt in a medium mixing bowl. Stir in capers and tomatoes. Carefully pour into unbaked pie crust. Dot with small pieces of cream cheese or goat cheese. Top evenly with salmon.
- Bake for 53-55 minutes, or until quiche has set. If you use cream or whole milk, it may be done sooner. Let quiche cool for 15 minutes before carefully slicing and enjoy!
Notes
*A store bought crust can be used instead.
**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.
Caroline says
Absolutely delicious! I used goat cheese and omitted the capers- will be making again soon!
Alexis Joseph, MS, RD says
YAYY so glad to hear it, Caroline!
Marcelia says
Thanks for this recipe. I was looking for a recipe to use leftover salmon and this was perfect. I followed the measurements but subbed a lot of the ingredients. I had diced onion and red bell pepper, all AP flour, cheddar and parmigiano cheese, and garlic chives. Ohh it smelled sooo good!! And tasted good, too. I even used a square ceramic pan and it worked out great, the crust was crispy. Corner pieces, anyone?🖐️
Alexis Joseph, MS, RD says
Wowww I want a corner piece of this!! Thanks for the awesome feedback about making it your own, Marcelia!
Deanne says
First time I’ve made this recipe - and it is delicious!! Not sure about others’ comments, but my crust came out perfectly! And SO GOOD! We eat “plant-based plus seafood,” so I used about 1 1/2 cups of a homemade mung bean egg substitute, about 1/2 cup of unsweetened almond milk and a small amount of plant-based cream cheese along with smoked salmon, sautéed onion and bell pepper, cherry tomatoes and the rest of your recipe ingredients - it turned out very well. My husband loved it! Thank you!
Alexis Joseph says
Hey Deanne! Wow, how cool that it worked with those subs. I'm thrilled to hear it! Thanks so much for the feedback.
Amy says
Just made this and we both had seconds! I didn't have the Everything But the Bagel and subbed in Everything but the Elote instead, and the flavor combo was delicious. The texture of the crust was pretty runny, maybe because I used almond flour, or maybe just needed to add more, but it firmed up enough when serving. It still fell apart but wasn't wet, and I was able to sort of just scoop it up and put it on the side. Similar structural integrity to a graham cracker crust but maybe a little less. Loved the flavors in this and glad to see some of our favorite ingredients in a healthy format!
Alexis Joseph says
Hi Amy, so glad you loved it! Ahhh yes almond flour is super moist given the fat content, I'd prob suggest doubling it since it works so differently than wheat flour! Thanks so much for the feedback.
Darnell says
I’m sorry to say this is the first recipe from you we won’t repeat! The crust texture was not great (soggy) and while the egg part wasn’t bad it just do anything for me. However my toddler loved making it with me 🙂
Alexis Joseph says
I'm so bummed you didn't enjoy this one, hopefully you'll find some others you like!
Sara says
Absolutely delicious! It really did remind me of a bagel sandwich with all the components. I garnished with green onion. Perfect for brunch, thank you.
Alexis Joseph says
Doesn't it?! Thanks, Sara!
Dylan says
Such a fun recipe! We loved for breakfast with a muffin or for lunch with a side salad 🙂