HERBY SALMON AND BACON QUICHE WITH EVERYTHING BAGEL CRUST
I have been chosen as 1 of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge. You all know that pot pie is one of my signature dishes so I was really excited to be selected for this challenge. The challenge is to create innovative and unique recipes with Wick’s pie crusts in 3 categories – Breakfast, Entree, and Dessert.
I immediately came up with a few ideas and decided to start the contest the same way I start my day – with breakfast. I loved the idea of a play on bagels and lox in a quiche. Fresh salmon mingles with bacon and creamy, cheesy custard in a Wick’s pie crust studded with everything bagel seasoning. The flavors and textures were breakfast perfection!! Here’s how I made it:
Note – you can click on any of the photos in the post for a link to the recipe or scroll to the bottom of this post for the whole recipe. You can also click on the Wick’s logo above for a direct link to their website and shop page.
Preheat oven to 375 degrees.
Heat a large non-stick skillet over medium high heat and add 6 slices of bacon in a single layer. Cook the bacon, flipping occasionally with tongs, until it is crisp. Remove and set aside. When it is cool enough to handle, chop into ½” pieces.
Add 1 large chopped leek to the bacon drippings in the pan and cook, stirring frequently until soft and fragrant, about 4-5 minutes. Add the chopped bacon back to the pan, remove from heat, and set aside.
Place the pie dough disk onto a lightly floured countertop and sprinkle the top of the dough lightly with flour. Spread the flour evenly over the top of the dough with your hand. Sprinkle 1 tablespoon of everything bagel seasoning evenly over the top of the dough. Using a rolling pin, roll the dough into a disk approximately 14” in diameter, pressing the seasoning into the dough as you roll.
Place the dough into a 9” pie plate. Fold the edges into the rim of the plate and crimp the edges to form a crust.
Place 1 cup of shredded Gruyere cheese in the bottom of the crust. Cut ½ pound of skinned salmon filet into 1″ chunks and spread them evenly over the cheese.
Top the salmon with the leek and bacon mixture. Crumble 1, 5.2 ounce package of Boursin soft herb and garlic cheese over the top followed by another cup of the shredded Gruyere.
Beat 6 eggs with 1 ½ cups heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 ½ tablespoons fresh chopped dill in a large bowl with a whisk for 2-3 minutes until smooth and well-combined. Pour this mixture into the pie plate, letting is seep down through all of the layered ingredients. Sprinkle ¼ cup of scallions over the top.
Using a pastry brush, dab the brush in the egg filling and brush the exposed crust around the edges to coat. Sprinkle the remaining 2 teaspoons of everything bagel seasoning over the edges of the crust to coat.
Bake for 50 minutes – 1 hour until set and a knife inserted in the center comes out clean. Let rest for 20-30 minutes before cutting into wedges. Garnish with more scallions and devour!
HERBY SALMON AND BACON QUICHE WITH EVERYTHING BAGEL CRUST
6 slices raw bacon
1 large leek, white and light green parts chopped (about 1 ¾-2 cups)
1 Wick’s 9” pie crust
1 tablespoon + 2 teaspoons everything bagel seasoning
2 cups shredded Gruyere cheese, divided
½ pound salmon filet, skinned and cut into 1” chunks
1, 5.2 ounce package Boursin soft garlic and herb cheese
6 eggs
1 ½ cups heavy cream
½ teaspoon salt
¼ teaspoon black pepper
1 ½ tablespoons dill, chopped
½ cup scallions, chopped and divided
Preheat oven to 375 degrees.
Heat a large non-stick skillet over medium high heat and add the bacon slices in a single layer. Cook the bacon until it is crisp. Remove and set aside. When it is cool enough to handle, chop into ½” pieces.
Add the leeks to the bacon drippings in the pan and cook, stirring frequently until soft and fragrant, about 4-5 minutes. Add the chopped bacon to the pan, remove from heat, and set aside.
Place the pie dough disk onto a lightly floured countertop and sprinkle the top of the dough lightly with flour. Spread the flour evenly over the top of the dough with your hand. Sprinkle 1 tablespoon of the everything bagel seasoning evenly over the top of the dough. Using a rolling pin, roll the dough into a disk approximately 14” in diameter, pressing the seasoning into the dough as you roll.
Place the dough into a 9” pie plate. Fold the edges into the rim of the plate and crimp the edges to form a crust.
Place 1 cup of the shredded cheese in the bottom of the crust and top evenly with the salmon chunks, followed by the bacon and leek mixture. Crumble the herb cheese over the top in large chunks. Top with the remaining cup of shredded cheese.
Beat the 6 eggs with the heavy cream, salt, black pepper, and dill in a large bowl with a whisk for 2-3 minutes until smooth and well-combined. Pour this mixture into the pie plate, letting is seep down through all of the layered ingredients. Sprinkle ¼ cup of the scallions over the top.
Using a pastry brush, dab the brush in the egg filling and brush the exposed crust around the edges to coat. Sprinkle the remaining 2 teaspoons of everything bagel seasoning over the edges of the crust to coat.
Bake for 50 minutes – 1 hour until set and a knife inserted in the center comes out clean. Let rest for 20-30 minutes before cutting into wedges. Garnish with remaining scallions and devour!
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