LOX and CREME CHEESE QUICHE

Hold the bagels! This quiche with lox and cream cheese makes a terrific treat for Sunday brunch. 

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LOX and CREME CHEESE QUICHE

Servings: 5 people

Ingredients

Crust:

• 1 ¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon ground paprika
• ½ cup butter, cut into small cubes (8 tablespoons)
• 1 egg yolk
• 1 - 3 tablespoons ice water

Filling:

• 6 eggs
• 1 cup heavy cream
• 1 cup milk
• Salt and pepper
• 1 cup gravlax or smoked salmon, chopped
• 2 roma tomatoes, cored, seeded, and chopped
• ½ cup cream cheese, cut into chunks
• ¼ cup red onion, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons parmesan cheese, grated

Instructions

Crust

• In a food processor combine flour, salt, mustard, and paprika. Pulse once, add butter, and pulse a few more times until the mixture resembles coarse meal.
• Add egg yolk and water and pulse one more time or until the dough just comes together.
• Transfer dough to a floured surface and knead for 1 minute.
• Cover in plastic wrap and chill in the refrigerator for 1 hour.

Filling

• Preheated oven to 375 degrees Fahrenheit.
• In a medium bowl, whisk eggs, cream, and milk. Season lightly with salt and pepper.
• Stir in gravlax, tomatoes, cream cheese, onion, and dill. Pour into the pre-baked pie shell and sprinkle with Parmesan.
• Bake until just set, about 45 minutes. Let rest a few minutes before slicing.