HERBY SALMON AND BACON QUICHE WITH EVERYTHING BAGEL CRUST
Ingredients
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
Instructions
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 soft 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!
Visit and follow Wick’s Pies for more great products:
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#WicksPies, #TrustTheCrust #InCrustWeTrust
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