Stuffed Bagels

I absolutely love making things that are perfect for picnics, esp the romantic kind. Whether you’re outside at a park, or having a “brunch in bed” kind of indoor picnic with your partner, having tasty things that aren’t too messy, & is also great at room temp, is super key.  These stuffed bagels are absolutely perfect for either occasion, or just a lunch to take to work.
 
Quiches are one of my favorite breakfast / brunch dishes (it’s just another reason to eat pie!), but flaky pie crusts can get everywhere, and not in a fun way. I came across a quiche bagel recipe and made it a bit more decadent than the original recipe, and made two recipes for stuffed bagels that are savory and sweet.
 
In addition to a mushroom & spinach “quiche bagel” in an asiago cheese bagel (which is obv not the same as a bagel quiche, which is a quiche in a pie crust that’s flavored like an everything bagel), I made a “crème brûlée with raspberry” dessert version in a cranberry bagel. These stuffed bagels are great individually, but are also perfect as a pair.
 
Split both, so you can both have something savory and a dessert – as they say, sharing is caring. Hopefully we’ll all be out there enjoying picnics again soon! 

For an alternate brunch idea, try my Orange Pecan French Toast recipe – it’s a perfect brunch recipe from when I used to work at a historic Bed & Breakfast that I think you’ll love!

Ingredients

Custard for Filling 

• 4 eggs 
• 1 cup heavy cream 
• Salt and pepper 
• Sugar or sugar substitute 
• Vanilla extract 

Quiche Bagel 

• 2 savory bagels 
• Savory custard base 
• Fillings of your choice – cheeses, vegetables, meats, herbs (optional) 
• Cheese for topping (optional) 

Crème Brulee Bagel 

• 2 sweet bagels 
• Sweet custard base 
• Toppings of your choice – berries, dried fruit, shaved chocolate, caramel, spices (optional) 
• Granulated sugar 
• Powdered sugar (optional) 

Directions

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To make the custard base: 

Whisk together 4 eggs and 1 cup of heavy cream (or half and half) in a bowl. 

Pour half into a separate bowl. 

In one bowl, add a pinch of salt and pepper to create a savory custard base. 

In the other bowl, add 2 tsp of sugar or sugar substitute, and 1 tsp of vanilla extract to create a sweet custard base. 

Quiche Bagel 

Slice off the bottom of the savory bagels of your choice (you want as much of the bagel as possible, so only slice the thinnest “chip” off. 

Place the bagel sliced-side up on a baking sheet. 

Hollow out the center of the bagel. 

Spoon in the savory custard base to the brim of the hollowed-out bagels. You can add meats, vegetables, and cheeses to this, and / or herbs, or leave as is, for a variety of quiche options. 

Bake at 350F for 45 minutes. 

You can add cheese on top in the final 10 minutes if you’d like. 

Crème Brulee Bagel 

Slice off the bottom of the sweet bagels of your choice (you want as much of the bagel as possible, so only slice the thinnest “chip” off. 

Place the bagel sliced-side up on a baking sheet. 

Hollow out the center of the bagel. 

Spoon in the sweet custard base to the brim of the hollowed-out bagels. You can add berries, dried fruit, shaved chocolate, caramel, and / or spices to this, or leave as is, for a variety of custard bagel options. 

Bake at 350F for 45 minutes. 

Top with granulated sugar and use a blowtorch to create a crème brulee effect.  

Top with powdered sugar, if you’d like, and serve with some whipped cream and some mint leaves.