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Salmon, Mushroom & Dill Quiche

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 extra-large egg yolks

1/3 cup finely grated Parmigiano-Reggiano

1 tsp. kosher salt

2 extra-large eggs

3/4 lb. (12 oz.) cooked salmon, flaked or broken apart into bite-size pieces (about 1-1/4 cups)

3 Tbs. finely minced fresh dill, plus 8 to 10 small whole dill sprigs for garnish

1-1/2 cups heavy cream

1 partially baked tart shell  in a 12-inch porcelain quiche pan or a 12-1/2-inch metal tart pan

4 medium scallions (2 inches of green removed), thinly sliced

3 Tbs. unsalted butter

1/2 lb. small cremini mushrooms, stems removed, caps thinly sliced

1/4 tsp. freshly ground pepper (preferably white)

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