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. finely minced fresh dill, plus 8 to 10 small whole dill sprigs for garnish
  • 1 tsp. kosher salt
  • ½ lb. small cremini mushrooms, stems removed, caps thinly sliced
  • 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
  • ¼ tsp. freshly ground pepper (preferably white)
  • + 5 more ingredients
    • 3 Tbs. unsalted butter
    • 2 extra-large egg yolks
    • 1-½ cups heavy cream
    • 2 extra-large eggs
    • 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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