Happy New Year!

Cream Cheese and Lox Quiche

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Quiche is wonderful for parties, luncheons and small dinners. This cream cheese and lox is creamy and light. I had fun playing with the flavors usually associated with a bagel and the result was fabulous! Make a large one and serve family style or make small individual sizes, easy serving for buffets. Add a salad for a wonderful meal.


Included here are other quiches –make several different kinds for a delicious evening! See recipe and links below.

Foodie Lit

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Celeste Gabriel Is an artist, perhaps one of the best of her generation.  She Is also impoverished and a woman, marks against her In 15th century Italy. Eleanor Chance has written a beautiful historical novel about love and art, about class and gender and about risk and achievement.


We learn much about Venice and Florence, about art and about what it means to be determined against all odds. An inspiring story for any era.

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Cream Cheese and Lox Quiche

Serves 4



1 1/2 cup flour

1/2 t salt

1/2 cup cold butter, cubed

1/4 cup cold water

1 egg  beaten for egg wash




4 ounces lox (smoked salmon), cut into small pieces

6 ounces cream cheese, room temperature and softened

1 tablespoon olive oil

1 shallot, minced

1 tablespoon white wine

6 eggs

1 1/2 teaspoons flour

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup cream

6 ounces gruyere, chopped or grated

1 Green onion, chopped for garnish

1 teaspoon dried dill

1 teaspoon finely round breadcrumbs



  1. Mix flour and salt.  Cut in butter. Add 1/4 cup cold water, a little at a time until the dough is moist and sticks together. You may use a food processor, adding flour, salt and butter. Pour in water slowly through the chute.

  2. Wrap in plastic wrap and refrigerate for at least one hour.

  3. Roll out crust to fit 8” pie pan. With a fork, prick the bottom of the crust. Crimp the edges attractively. Sprinkle breadcrumbs on top. Refrigerate until ready to use.


  1. Preheat oven to 350 F.

  2. Cut lox into small pieces. Cut in cream cheese. Set aside.

  3. In a skillet, add olive oil and shallot. Sauté until softened. Sprinkle evenly over the bottom of the crust.

  4. With your fingers, drop small bits of the cream cheese and lox over the shallots and crust.

  5. Beat eggs, salt and pepper until frothy.  Add cream. Sprinkle flour over top and beat until smooth.  Pour over the crust.

  6. Sprinkle cheese, green onion and dill on top.

  7. Bake for 40-50 minutes or until the quiche is set.

  8. Serve warm.

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