Can I make this quiche ahead of time?

Yes. Assemble the quiche up to 24 hours ahead, cover, and refrigerate. Bake when ready, adding 5–10 minutes to the bake time if starting from cold.

How do I prevent a soggy crust?

Brush the puff pastry lightly with egg wash or melted butter, and prebake it for 5–8 minutes at 400°F before adding the custard filling.

Can I use cream cheese instead of sour cream?

Cream cheese will thicken the filling; use 2–3 tbsp softened and whisk it into the eggs and heavy cream for a smoother texture.

How do I know when the quiche is done baking?

The center should be just set with a slight jiggle when gently shaken—bake 25–30 minutes at 375°F. The top should be light golden.

What can I use instead of smoked salmon?

Lox, diced smoked trout, or cooked bacon work well. Adjust quantity to taste.

Everything Bagel Puff Pastry Quiche

Name: Everything Bagel Puff Pastry Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 puff pastry sheet, defrosted; ½ tbsp all purpose flour; 2 tbsp everything bagel spice blend; 6 large eggs; ½ cup heavy cream; ½ cup sour cream; 3 oz smoked salmon; ¼ cup diced red onion; 2 tbsp capers; 2 tbsp chopped scallions; ½ lemon, zested and cut into wedges

CookOSBeta

Everything Bagel Puff Pastry Quiche | CookOS

Ingredients

1 puff pastry sheet, defrosted
½ tbsp all purpose flour
2 tbsp everything bagel spice blend
6 large eggs
½ cup heavy cream
½ cup sour cream
3 oz smoked salmon
¼ cup diced red onion
2 tbsp capers
2 tbsp chopped scallions
½ lemon, zested and cut into wedges

11 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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.
5
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.