Salmon, Mushroom & Dill Quiche

Salmon, Mushroom & Dill Quiche
Photo by Scott Phillips


  • 1 tsp. kosher salt
  • 1-½ cups heavy cream
  • 2 extra-large egg yolks
  • 2 extra-large eggs
  • 3 Tbs. unsalted butter
  • ¼ tsp. freshly ground pepper (preferably white)
  • ¾ lb. (12 oz.) cooked salmon, flaked or broken apart into bite-size pieces (about 1-¼ cups)
  • + 5 more ingredients
    • 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
    • 1 partially baked tart shell in a 12-inch porcelain quiche pan or a 12-½-inch metal tart pan
    • ½ lb. small cremini mushrooms, stems removed, caps thinly sliced
    • 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


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