Salmon, Mushroom & Dill Quiche

Salmon, Mushroom & Dill Quiche
Photo by Scott Phillips


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

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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