Salmon, Mushroom & Dill Quiche

Ingredients

• 1 partially baked tart shell in a 12-inch porcelain quiche pan or a 12-½-inch metal tart pan
• ¾ lb. (12 oz.) cooked salmon, flaked or broken apart into bite-size pieces (about 1-¼ cups)
• 1-½ cups heavy cream
• 2 extra-large egg yolks
• 2 extra-large eggs
• 3 Tbs. finely minced fresh dill, plus 8 to 10 small whole dill sprigs for garnish
• 4 medium scallions (2 inches of green removed), thinly sliced
• + 5 more ingredients
• • ½ lb. small cremini mushrooms, stems removed, caps thinly sliced
  • ¼ tsp. freshly ground pepper (preferably white)
  • 1 tsp. kosher salt
  • 3 Tbs. unsalted butter
  • ¹/₃ cup finely grated Parmigiano-Reggiano

In a 10-inch skillet, melt half of the butter over medium heat. Raise the heat to medium high. Add the sliced mushrooms and sauté, stirring frequently, until they’re nicely browned around the edges and somewhat softened. Add the rest of the butter and the scallions and cook until the scallions ar...

View full recipe at Fine Cooking