Salmon, Mushroom & Dill Quiche

Salmon, Mushroom & Dill Quiche
Photo by Scott Phillips

Ingredients

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