 Summary
The Classic Quiche is Back. Serve this quiche with a crunchy cucumber salad, dressed with a little sour cream and dill; together they make a nice supper. Use poached, sautéed, or baked salmon.
Cookware used in Recipe
 12 inch Saute Skillet View
 10 inch Pie Pan View
Prep Time
30 Minutes
Servings
6 - 8
Ingredients: 3 Tbls. unsalted butter ½ lb. small cremini mushrooms, stems removed, caps thinly sliced 4 medium scallions (2 inches of green removed), thinly sliced 2 extra-large eggs 2 extra-large egg yolks 1-½ cups heavy cream ¾ lb. (12 oz.) cooked salmon, flaked or broken apart into bite-size pieces (about 1 ¼ cups) 3 Tbls. finely minced fresh dill, plus 8 to 10 small whole dill sprigs for garnish ⅓ cup finely grated Parmigiano-Reggiano 1 tsp. kosher salt ¼ tsp. freshly ground pepper (preferably white) 1 partially baked tart shell in a 10'' Pie pan Directions: In the 11.5'' Sauté 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 are soft. Set aside to cool.
In a bowl, whisk the eggs, yolks, and heavy cream until smooth and well blended. Add the mushroom-scallion mixture, the flaked salmon, the minced dill, and the Parmigiano.
Season with the salt and pepper.
Heat the oven to 350°F.
Pour the salmon and mushroom mixture into the prepared shell, making sure that the filling is evenly distributed, and bake until the custard is set and the tip of a knife comes out clean and the top is golden brown, 40 to 45 minutes. Let cool for 15 to 20 minutes before serving. Garnish each serving with a sprig of fresh dill. |
