Everything Bagel Slab Quiche with Parsley and Caper Salad

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Everything Bagel Slab Quiche with Parsley and Caper Salad

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Ingredients

Ingredients For the Quiche

350g salmon

All purpose flour

450g frozen puff pastry, thawed

1 egg white (add the yolk to the 10 eggs down below)

2 tablespoons everything bagel spice

¼ cup sliced red onion

10 eggs plus one yolk 

⅓ cup cream cheese

1 ¼ cups 35% cream

½ teaspoon dried dill

¼ teaspoon cayenne pepper

¼ teaspoon salt

Ingredients For the Parsley and Caper Salad

1 ½ cups parsley, roughly chopped

2 tablespoons capers, roughly chopped

1 teaspoon lemon zest

2 teaspoons lemon juice

1 tablespoon of olive oil

Salt and Pepper

Instructions

Preheat the oven to 400°F

  1. Season the salmon with salt and pepper.  Place it on a baking sheet and cook for 15-18 minutes until cooked through. Remove from the oven and allow it to cool completely. 
  2. Lightly dust a work surface with the flour.  Roll out the puff pastry into a 12-inch by 16- inch rectangle.  Transfer the dough onto a 9×13 rimmed baking sheet.  Fold the edges of the pastry under slightly to create a double layered crust around the perimeter. The pastry should still be slightly hanging over the edge.
  3. Whisk the egg white with about a teaspoon of water. Brush the egg white all over the surface of  the puff pastry.  Scatter everything bagel spice all over the crust. 
  4. Use a fork to prick the surface of the pastry.
  5. Bake for about 20 minutes. Remove the pastry from the oven and if the pastry has puffed up in the middle, use a spatula to press it down.
  6. Add the flaked salmon to the pastry crust along with the red onions. Place scant teaspoon amounts of cream cheese in and around the salmond and onions.
  7. Whisk together the 10 eggs (plus one egg yolk) with the heavy cream. Add the dill, cayenne pepper and salt and whisk to combine. Pour the egg mixture into the pastry crust. Bake for about 20 minutes until the quiche is set.  If the crust is browning too fast, cover it with some foil. Remove the quiche from the oven and let it coole for 10 minutes.
  8. In the meantime, combine the parsley, capers, lemon zest and juice and olive oil. Season with salt and pepper and toss to combine. 
  9. Serve the quiche and garnish with the parsley caper salad.

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2 Comments

  1. how to use fitspresso

    I’ve been following this blog for years and it’s amazing to see how much it has grown and evolved Congratulations on all your success!

    Reply
    • Andrea

      Thank you so much.

      Reply

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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