Salmon, Mushroom & Dill Quiche

Salmon, Mushroom & Dill Quiche
Photo by Scott Phillips


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

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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