The flavor of an everything bagel, smoked salmon and all the fixings come together in this egg dish.
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1 cup all-purpose flour
1 teaspoon dried minced onion
1/2 teaspoon poppy seed
1/4 teaspoon dried minced garlic
1/4 teaspoon salt
1/3 cup cold Land O Lakes® Extra Creamy Butter, cut into chunks
3 to 4 tablespoons buttermilk
2 cups Land O Lakes® Half & Half
4 large Land O Lakes® Eggs
1/8 teaspoon pepper
Dash hot pepper sauce, if desired
4 ounces smoked salmon fillet, flaked into bite-sized pieces
1 (8-ounce) package cream cheese, softened
2 tablespoons chopped fresh dill
Finely chopped tomato
Finely chopped red onion
Combine all crust ingredients except butter and buttermilk in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough buttermilk with fork until flour is just moistened. Shape dough into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 30 minutes.
Heat oven to 375°F.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge. Crimp or flute edge. Bake 10 minutes.
Combine all filling ingredients except salmon in bowl; beat with whisk until well mixed. Sprinkle salmon over crust. Pour egg mixture over salmon. Bake 35-40 minutes or until center is just set. Cool at least 15 minutes.
Combine cream cheese and dill in bowl; beat at medium speed until smooth. Place into piping bag or plastic food bag with corner cut off. Pipe around edges of quiche. Garnish with arugula, tomato, red onion or capers, as desired.
Quiche can be served warm or at room temperature. Store refrigerated.
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