Salmon, Mushroom & Dill Quiche

Salmon, Mushroom & Dill Quiche
Photo by Scott Phillips


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

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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