Name: Bagel and Lox Quiche with Matzo Pie Crust Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Jewish
Ingredients: 4 sheets Matzo (egg or regular); 1 stick butter (melted); 1 teaspoon salt; 1/4 pound Lox (chopped); 1 bunch Chives (chopped, divided); 1 tablespoon Everything Bagel Seasoning; 8 ounces cream cheese (softened at room temperature); 5 eggs; 1/2 cup heavy cream; 1 teaspoon salt; 1 teaspoon pepper

Jump to Recipe· 4.3 from 49 reviews

If you love the classic flavors of a bagel and lox but want to try something totally fresh and satisfying, this Bagel and Lox Quiche with Matzo Pie Crust Recipe is an absolute game changer. Picture the crisp, slightly nutty matzo crust holding a rich, creamy filling studded with smoky lox and fresh chives, all baked to golden perfection. It feels like brunch and comfort food wrapped into one delightful dish that’s perfect for sharing with friends and family. Once you make this, it will become your go-to recipe whenever you crave that iconic bagel experience in a whole new way.

Ingredients You’ll Need

A clear food processor bowl filled halfway with a coarse mixture of beige oats and crumbs sits on a black base. Behind it, on a white marbled surface, there are three light beige square crackers with a rough texture and a partially opened blue foil packet holding a pale yellow cube of butter. A white cloth is placed underneath the food processor. Photo taken with an iphone --ar 4:5 --v 7

Getting started on this Bagel and Lox Quiche with Matzo Pie Crust Recipe is wonderfully simple because the ingredients are straightforward but each plays a crucial role. From the crispy matzo that forms a unique crust to the luscious mix of eggs and cream cheese, everything works in harmony to create that classic savory flavor with a special twist.

Matzo (4 sheets, egg or regular): Provides a crisp and light foundation for the pie crust that’s a clever alternative to traditional pastry.

Butter (1 stick, melted): Adds richness and helps bind the matzo crumbs into a flakey crust.
Salt (1 teaspoon): Essential for enhancing all the flavors in the crust and filling.
Lox (1/4 pound, chopped): The star ingredient bringing that smoky, salty taste that makes this dish unmistakably special.

Chives (1 bunch, chopped): Brings a fresh, mild onion flavor and a lovely pop of green color.
Everything Bagel Seasoning (1 tablespoon): Sprinkles in the perfect mix of sesame, poppy seeds, garlic, and onion for that authentic bagel vibe.
Cream Cheese (8 ounces, softened): Creates a creamy, tangy filling that blends beautifully with the eggs and lox.

Eggs (5): The binding agent that gives the quiche its rich, custard-like texture.
Heavy Cream (1/2 cup): Adds silkiness and a luxurious mouthfeel to the quiche filling.
Salt and Pepper (1 teaspoon): Season the filling perfectly for balance and depth.

How to Make Bagel and Lox Quiche with Matzo Pie Crust Recipe

Bagel and Lox Quiche with Matzo Pie Crust Recipe - Recipe Image

Step 1: Prepare the Matzo Pie Dough

Start by preheating your oven to 350 degrees Fahrenheit. Place the matzo sheets into a blender and pulse them until you get a sandy, crumb-like texture. This step is key because it transforms the matzo into the right consistency for forming a crust.

Step 2: Combine Ingredients for the Crust

Next, add the melted butter and salt to your matzo crumbs in the blender and blend again until the mixture comes together into a dough. This binding process is vital to ensure your crust holds its shape during baking without becoming soggy or crumbly.

Step 3: Form and Bake the Crust

Press the matzo dough evenly onto the base and sides of a pie dish. Bake it in the oven’s middle rack for about 15 minutes. Keep a close eye because the matzo can brown quickly; if it starts to get too dark, cover the crust loosely with foil. Once it’s lightly golden, remove and let it cool for a few minutes before adding the filling.

Step 4: Mix the Quiche Filling

In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until combined. Gently fold in the softened cream cheese—you want little pockets of creaminess in the quiche that melt perfectly as it bakes. Stir in the chopped lox, chives, and everything bagel seasoning for that unmistakable flavor burst.

Step 5: Bake the Quiche

Pour the filling into your cooled matzo crust and bake in the oven at 350 degrees for about 40 minutes. The quiche should be set with a slight jiggle in the center and beautifully golden on top. Once done, let it cool slightly before slicing.

Step 6: Add Finishing Touches

Sprinkle additional chopped chives over the top for a burst of color and freshness. Now you’re ready to enjoy the delightful combination of textures and flavors that make this Bagel and Lox Quiche with Matzo Pie Crust Recipe so irresistible.

How to Serve Bagel and Lox Quiche with Matzo Pie Crust Recipe

Garnishes

Adding a simple garnish can elevate your presentation and flavor. Consider sprinkling extra chives or a light dusting of everything bagel seasoning on top. A few thin slices of extra lox or a dollop of sour cream on the side will also add a touch of sophistication and rich creaminess.

Side Dishes

This quiche pairs wonderfully with fresh, crisp salads like arugula tossed in lemon vinaigrette or a cucumber-dill salad. For a heartier meal, roasted potatoes or even a light vegetable soup complement the flavors without overpowering the delicate balance of the dish.

Creative Ways to Present

For brunch gatherings, serve individual slices on wooden boards with mini bagels and a selection of pickled vegetables. Or turn it into a picnic-friendly option by packing slices with lemon wedges and fresh herbs. The contrast of the matzo crust and creamy interior makes it visually appealing as well as delicious.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Bagel and Lox Quiche with Matzo Pie Crust Recipe in an airtight container in the refrigerator for up to three days. Keeping it chilled preserves the creamy texture of the filling and the crispiness of the crust.

Freezing

To freeze, wrap the quiche tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container. It can last up to two months. Thaw overnight in the fridge before reheating for the best texture and taste.

Reheating

Reheat slices in a preheated oven at 325 degrees for about 15 minutes or until warmed through. Avoid microwaving if possible to keep the crust crisp and the filling creamy, just like freshly baked.

FAQs

Can I use regular pie crust instead of matzo?

Absolutely! While this recipe shines with the unique crunch and flavor of matzo, using a traditional pie crust will work just fine if you prefer a more classic texture or don’t have matzo on hand.

Is this quiche suitable for Passover?

Yes, when using egg matzo and ensuring all ingredients meet Passover standards, this Bagel and Lox Quiche with Matzo Pie Crust Recipe fits perfectly into your Passover menu with a delicious twist.

Can I substitute cream cheese with another cheese?

Cream cheese is key for that silky texture, but you could experiment with ricotta or mascarpone for a different feel. Just keep in mind the flavor and consistency might change slightly.

How do I make sure the crust doesn’t get soggy?

Baking the crust before adding the filling and monitoring it closely for browning helps keep it crisp. Also, using melted butter helps bind the matzo crumbs to create a firm, stable base.

Can I add other ingredients to the quiche?

Definitely! Feel free to add diced onions, capers, or even some sautéed spinach to personalize your quiche while keeping the essential Bagel and Lox spirit alive.

Final Thoughts

There is something truly magical about this Bagel and Lox Quiche with Matzo Pie Crust Recipe that makes it stand out among brunch dishes. It’s hearty yet elegant, easy yet impressive, and packed full of beloved flavors. I can’t wait for you to make it at home and experience its cozy deliciousness for yourself. Trust me, it’s one recipe you’ll want to share and savor again and again.