Everything Bagel Puff Pastry Quiche

Place the puff pastry sheet on a clean, lightly floured surface. Sprinkle the top of the pastry sheet evenly with 1 tbsp of everything bagel spice. Using a rolling pin, gently roll the pin over the dough, pressing the spice mixture into the pastry. Flip the sheet over, sprinkle with the remaining 1 tbsp everything bagel spice, and gently roll to press mixture into dough.

Line a Suvie pan with parchment paper and lightly grease with cooking spray. Transfer the pastry sheet to the prepared pan, pressing the dough into the sides and corners of the pan. Whisk 1 egg in a large bowl and lightly brush the pastry in a thin coating of egg wash (you will have a lot of egg leftover, no worries, this will go into the quiche). Use a fork to gently poke holes in the crust. Place the pan in the top zone of your Suvie, input settings, and cook now. Bake at 350°F for 15 minutes.

While the pastry is baking, place the remaining 5 eggs in the bowl with the leftover egg wash, and whisk until beaten. Add ½ cup of heavy cream, ½ sour cream, pinch of salt, and pinch of black pepper to the bowl, whisking to combine. Chop or tear the 3 oz of salmon into small pieces and add to the bowl along with ¼ cup diced red onion, 2 tbsp capers, 2 tbsp scallions, and lemon zest (roughly 1 tsp of zest). Stir to combine the quiche batter.

Once the pastry has par-baked, remove the pan from your Suvie. Pour the quiche batter into the pan and return to the top zone of your Suvie. Input settings and cook now. Bake at 350°F for 25 minutes.

After the cook, remove the pan from your Suvie, and set aside to cool for 15 minutes. Once cooled, carefully remove the quiche from the pan, and portion into 4 slices.