everything bagel quiche
Step aside, everything bagel; the everything bagel quiche is the new brunch food of the moment, and you’ve gotta try it. A everything-seasoned, scratch-made pie crust is filled with a cream cheese-onion-egg filling and baked to fluffy, custard-like perfection. Top it all with a mixture of red onion, fresh dill and capers and dig into your new favorite way to eat a bagel — er, a quiche (or both?).
Everything Bagel Quiche Recipe
Happy Monday and happy quiche day! I’m so excited to share this recipe with you, as it combines two of my favorite breakfast/brunch foods into one: everything bagels, and quiche. I’ve taken my Perfect Pie Crust (from my cookbook!) and a simple cream cheese-onion filling and turned it into a pie that tastes like a bagel that tastes like salty, briny, creamy deliciousness. Here is what you can expect from this recipe:
- A flaky, almost cracker-like pie crust flecked with everything bagel seasoning
- A creamy, custard-like quiche filling made with eggs, heavy cream, cream cheese and red onion
- A bright and tangy topping of fresh dill, more red onion and briny capers for a flavorful finish
- The perfect brunch recipe for a lazy weekend or a holiday (I’m looking at you, Mother’s Day)
Ingredients You’ll Need
Here is everything you’ll need to make this everything-flavored quiche (as always, please scroll down to the bottom of this post for the FULL recipe with ingredient measurements and instructions):
- All-purpose flour
- Everything bagel seasoning
- Granulated sugar
- Cold, unsalted butter (cold butter is key to a flaky pie crust)
- Vegetable shortening (Tip: Butter + vegetable shortening in pie crust gives you the flavor of a buttery pie crust with the structure of a shortening crust: win-win!)
- Cream cheese (this gives you a creamy filling and a tangy flavor! I highly recommend you use very soft, room temperature cream cheese so it incorporates well into the filling)
- Heavy cream
- Red onion
- Salt and pepper
- Red onion
- Fresh dill
How to Make the Perfect Pie Crust
The base of a good quiche is a perfect pie crust. This crust is a variation on my go-to pie crust in Comfort Baking, and it’s incredibly versatile: you can make a double-crust pie with it, you can go sweet or savory, you can freeze it for future pies, etc. Here are a few tips to make the perfect pie crust, every time:
- Use a combination of butter and shortening. An all-butter crust has its time and place, for sure, but it can be finicky when it comes to keeping its structure. An all-shortening crust, on the other hand, maintains its structure well but lacks that delicious butter flavor. My solution? Use both! I’ve found this ratio works every time to yield that tasty butter flavor while providing the structural support of shortening.
- Keep the butter cold. Always keep that butter cold so you can have specks and flecks of butter in your pie crust. This is the key to a flaky crust!
- Use a food processor. I love to use a food processor to make pie crust, because it cuts down on mess and mixes the ingredients well without softening the butter. If you don’t have a food processor, you can mix the crust ingredients by hand.
- Firmly press the dough into your pie plate, but don’t stretch it. You want the crust to adhere to the pie plate, but if you stretch it, it will try to slump into the pan. Roll out the dough so it fills the pie plate, then firmly press without stretching. I also like to freeze my pie crust after shaping so it has some time to firm up more (and prevent that slumpage).
How to Serve Everything Bagel Quiche
The great thing about quiche is that you can serve it at any temperature, and it tastes amazing. I like to serve this quiche at room temperature, but you also can serve it 15 minutes after it comes out the oven or after it’s been chilled in the fridge for a few hours. I prefer to top my quiche with a combination of fresh dill, red onion and capers, but you can mix things up: top with chopped green onions or chives, cooked bacon, chopped tomatoes, etc. Whatever you like on an everything bagel goes!
More Tasty Brunch Recipes!
- caramelized shallot + mushroom quiche
- bacon quiche crescent cups
- english muffin egg bake
- triple berry cream cheese coffee cake
- lemon poppy seed muffins
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.
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
- 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.
- 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.
Keywords: everything bagel seasoning, onion quiche, custard quiche, egg bake, everything seasoning