Salmon, Mushroom & Dill Quiche

Salmon, Mushroom & Dill Quiche
Photo by Scott Phillips


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